• Title, Summary, Keyword: vegetable oils

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Dissolved Gas Analysis of Environment-Friendly Vegetable Insulating Oils (친환경 식물성 절연유의 유중가스 분석)

  • Choi, Sun-Ho;Kim, Kwan-Sik;Huh, Chang-Su
    • Journal of the Korean Institute of Electrical and Electronic Material Engineers
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    • v.28 no.4
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    • pp.238-243
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    • 2015
  • The vegetable insulating oils are substitute for the mineral oil in power transformer. Vegetable insulating oils has higher flash/fire point and biodegradability than conventional mineral oils. In this paper, we investigated the dissolved gas analysis of vegetable oils. In the experiment, I had to accelerated aging under the same conditions mineral oil and vegetable oils. Accelerated aging proceeded to about 100% of the life of oil-filled transformer. In addition, we performed gas analysis of insulating oil of accelerated aging progress. The experiment results of the five gases was measured with the exception of Hydrogen and Acetylene. The mineral oil and vegetable oils gas is generated in a similar tendency depending on the accelerated aging. As a result, vegetable oils, can be dissolved gas analysis by method such as mineral oil.

Non-edible Vegetable Oils for Alternative Fuel in Compression Ignition Engines

  • No, Soo-Young
    • Journal of ILASS-Korea
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    • v.14 no.2
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    • pp.49-58
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    • 2009
  • Non-edible vegetable oils instead of edible vegetable oils as a substitute for diesel fuel are getting a renewed attention because of global reduction of green house gases and concerns for long-term food and energy security. Out of various non-edible vegetable oils, karanja, mahua, linseed, rubber seed and cotton seed oils are selected in this study. A brief review of recent works related to the application of the above five vegetable oils and its derivatives in CI engines is presented. The production technologies of biodiesel based on non-edible vegetable oils are introduced. Problems in vegetable oil or biodiesel fuelled CI engine are included. In addition, future works related to spray characteristics of non-edible vegetable oil or biodiesel from it are discussed. The biodiesel fuel, irrespective of the feedstock used, results in a decrease in the emission of hydrocardon (HC), carbon monoxide (CO), particulate matter (PM) and sulphur dioxide ($SO_2$). It is also said to be carbon neutral as it contributes no net carbon dioxide to the atmosphere. Only oxides of nitrogen (NOx) are reported to increase which is due to oxygen content in the biodiesel fuel. The systematic assessment of spray char-acteristics of neat vegetable oils and its blends, neat biodiesel and its blends f3r use as diesel engine fuels is required.

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Spray Characteristics in CI Engines Fuelled with Vegetable Oils and Its Derivatives

  • No, Soo-Young
    • Journal of ILASS-Korea
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    • v.16 no.1
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    • pp.15-26
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    • 2011
  • In this article, spray characteristics in CI engines fuelled with vegetable oils and its derivatives will be reviewed. Of edible vegetable oils, soybean oil and rapeseed oil were mainly investigated. Of inedible vegetable oils, jatropha oil and used frying oil were main concern on the research on the spray characteristics in CI engine. Spray angle and spray penetration were mainly examined among the macroscopic spray characteristics and Sauter mean diameter was only investigated among the microscopic spray characteristics. There exist six different definitions of spray angle which should be examined. Neat vegetable oil and biodiesel fuels show smaller spray angle than diesel fuel. Biodiesel fuel and vegetable oils and its blend have a longer spray penetration than diesel fuel. However, biodiesel blends with diesel shows the similar spray penetration with diesel fuel. SMDs in the biodiesel spray, vegetable oils and its blends spray are higher than that in the diesel spray.

Dielectric Breakdown Voltage According to Flow Velocity and Temperature of Vegetable Oils (식물성절연유의 유동속도와 온도에 따른 절연파괴전압)

  • Choi, Sun-Ho;Huh, Chang-Su
    • The Transactions of The Korean Institute of Electrical Engineers
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    • v.61 no.6
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    • pp.821-826
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    • 2012
  • The streaming electrification process of vegetable insulating oils occurring when the oils contacted with solid material in a high power transformer circulation system seems to cause electrical discharge incidents and may cause failures. We therefore measured the dielectric breakdown voltage tendency of vegetable insulating oils flowing on the surface of the charging device with various velocity and temperature. First, the relation between the velocity and breakdown voltage tendency of vegetable oils, can be explained by volume effect and v-t effect. Second, experimental results show that applied voltage have little effect on dielectric breakdown voltage, when vegetable insulating oils used for large power transformer.

A Study of Frozen Desert Containing Canola and Soybean Oils as a Replacement for Milk Fat

  • Im, Ji-Soon
    • Preventive Nutrition and Food Science
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    • v.4 no.4
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    • pp.226-230
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    • 1999
  • This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

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Oxidative Stability of Sesame Blended Oils (참기름 혼합유의 산화안정성)

  • 맹영선;박혜경
    • Korean journal of food and cookery science
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    • v.5 no.2
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    • pp.51-62
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    • 1989
  • In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were perpared by mixing sesame oil with various vegetalbe oils (soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7 (w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at $45^{\circ}C$ for 25 days in a dark place, and at $35^{\circ}C$ for 12 days under the irradiation of incandescent electric lamp (40 W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

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Research of Accelerated Aging According to Long-term Stability of Vegetable Oil (식물성절연유의 가속열화에 따른 장기적 안정성 분석)

  • Choi, Sun-Ho;Huh, Chang-Su
    • The Transactions of The Korean Institute of Electrical Engineers
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    • v.61 no.8
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    • pp.1148-1152
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    • 2012
  • The vegetable-based insulating oils are substitutes for mineral oils in oil-filled transformer. The important properties of vegetable insulating oil is their higher flash/fire point and biodegradability than conventional mineral oils. The large oil-filled transformer eliminate the risk of explosion and fire should the transformer fail and oil ignite owing to high flash/fire point of vegetable insulating oil. In addition, higher biodegradability of vegetable insulating oils can let the oil spill damage reduced. In this experiment, the real oil-filled transformers using mineral oil and vegetable oil have accelerated aging. After working on the 100% accelerated aging experiment were conducted comparing the transformer. The hottest-spot temperature using thermal coefficients were calculated to determin the degree of accelerated aging. As a result, apply mineral oil transformer in accordance with the accelerated aging life come to an end. In contrast, vegetable insulating oils showed the opposite characteristics. Vegetable insulating oil compared to the mineral oil are found to be an long life. As a result, the vegetable oil has a long-term stability.

Effects of CLA-vegetable Oils and CLA-lard on TBARS, Color and Fatty Acid Composition of Emusion-type Sausage (식물성유와 동물성유 CLA가 유화형 Sausage의 지방산패도, 육색 및 지방산 조성의 변화에 미치는 영향)

  • 박구부;문성실;이정일;하영래;주선태
    • Food Science of Animal Resources
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    • v.21 no.1
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    • pp.71-79
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    • 2001
  • Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

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Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative Stress

  • Yun, Jung-Mi;Surh, Jeong-Hee
    • Preventive Nutrition and Food Science
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    • v.17 no.2
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    • pp.158-165
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    • 2012
  • This study was designed to investigate whether the fatty acid composition could make a significant contribution to the oxidation stability of vegetable oils marketed in Korea. Ten kinds, 97 items of vegetable oils that were produced in either an industrialized or a traditional way were collected and analyzed for their fatty acid compositions and lipid oxidation products, in the absence or presence of oxidative stress. Peroxidability index (PI) calculations based on the fatty acid composition ranged from 7.10 to 111.87 with the lowest value found in olive oils and the highest in perilla oils. In the absence of induced oxidative stress, malondialdehyde (MDA), the secondary lipid oxidation product, was generated more in the oils with higher PI (r=0.890), while the tendency was not observed when the oils were subjected to an oxidation-accelerating system. In the presence of the oxidative stress, the perilla oils produced in an industrialized manner generated appreciably higher amounts of MDA than those produced in a traditional way, although both types of oils presented similar PIs. The results implicate that the fatty acid compositions could be a predictor for the oxidation stability of the vegetable oils at the early stage of oil oxidation, but not for those at a later stage of oxidation.

Benzo(a)pyrene Contents in Commercial Vegetable Oils and Changes during Processing of Vegetable Oils (국내 유통 식용유지 및 식용유지 종류별 제조 공정에 따른 벤조피렌 함량)

  • Sung, Tae-Kyung;Lee, Ji-Soo;Lee, Hyeon-Gyu
    • Korean Journal of Food Science and Technology
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    • v.44 no.3
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    • pp.269-273
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    • 2012
  • The principal objective of this study was to estimate the benzo(a)pyrene contents in commercial vegetable oils available in the Korean market and to assess the effects of various processing steps for vegetable oils on the contents of benzo(a)pyrene. Benzo(a)pyrene content in the studied commercial vegetable oils, crude oils, and raw materials were found to be lower than the maximum levels of 2 ppb. In both refined and pressed oil, the benzo(a)pyrene contents can be reduced through refining steps. However, an evident increase of benzo(a)pyrene contents during both the expeller process for corn oil and the roasting process for sesame oil was observed. This result indicates that the processing procedure, particularly heat treatment and refining steps would be critical in managing the benzo(a)pyrene contents in vegetable oils.