• 건강소식
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• v.38 no.7
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• pp.38-39
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• 2014

가정용 식용유에도 웰빙 바람이 불고 있다. 전통적인 식용유 대신 고급 식용유를 찾는 사람이 늘고 식생활도 서구화되면서 올리브유, 포도씨유, 카놀라유 등을 일반 조리용이나 샐러드 드레싱용으로 사용하는 경우가 많아졌다. 이처럼 다양한 고급 식용유가 등장했지만 영양성분과 쓰임새를 정확히 알고 있는 사람은 많지 않다.

• Korean Journal of Poultry Science
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• v.34 no.2
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• pp.99-104
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• 2007

Studies were conducted to evaluate spent bleaching clay as a feed resource. Raw spent bleaching clay from the soybean refining process in a rotary reactor is rich in crude fat (26.0%) and crude ash (68.3%) but low in moisture (5.2%) and crude protein (0.5%). The peroxide value of spent bleaching clay was significantly higher than soybean oil (P<0.05). Also the acid value of spent bleaching clay and soybean oil were 9.72 and 0.001, respectively, it was significantly different(P<0.01). It is possible that the acidification of spent bleaching clay was prevented by artificial method. On the feeding experiment, 2.0 to 4.0% of dietary spent bleaching clay were improve body weight gain, feed intake and feed/ gain. Results indicate that spent bleaching clay may be used at 2.0 to 4.0% for broiler diets without deleterious effects on performance.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.600-606
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• 2002

이제까지 전자코 시스템을 이용하여 각각의 식용유에 대한 가열시간과 가열온도에 대한 특성을 분석하였다. 전자코시스템의 센서에서 출력되는 $R_{gas}$/ $R_{air}$를 그래프분석을 통하여 센서가 반응하는 성향을 알 수 있었다. 그리고 주성분 분석의 score plot을 이용하여 PCI의 0을 중심으로 (+)영역에서 가열시간이 짧게 나타나고, (-)영역에서는 가열시간이 길게 나타나는데 이는 가열 시간에 따른 신선도를 예측 할 수 있음을 시사하였다. 그리고 주성분 분석의 loads plot을 이용하여 비슷한 향 성분에 반응하는 각 센서의 성향을 파악 할 수 있었다. 마지막으로 군집분석을 통하여 각 식용유의 종류와 가열온도와 가열 시간에 따른 센서의 상사성을 이용하여 전자코 시스템의 설계에 있어 식용유의 향 특성에 맞는 센서를 선택 시 유용하게 이용 될 것으로 사료된다. 결과적으로 전자코 시스템은 식용유의 유통과 소비과정에서 흔히 발생되는 휘발성 향 특성을 이용하여 가열시간에 따른 식용유의 품질관리와 품질 검사를 비롯한 신선도를 예측할 수 있으며 이를 이용하여 제조 및 유통 그리고 조리 과정에서 보다 효율적으로 사용 될 것으로 예상된다.상된다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.388-393
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• 2002

최근 국민 식생활이 서구화로 변화하면서 식용유의 수요량도 급격히 증대되었다. 식용유는 장기간 고온에서 사용하기 때문에 여러 종류의 화학반응이 발생하여 각종 휘발성 산화 생성물 및 비휘발성 산화 생성물이 생성된다 (Kim et al., 1999). 휘발성 산화 생성물은 고유의 휘발성 향(odor)성분을 발생시키는데 이것은 식품의 변질 유무 및 식품의 품질 평가에 기준으로 중요하게 이용된다. (Noh et al., 2000). 현재까지 식용유는 생산과정에서는 품질관리가 엄격하게 되어 왔지만 유통과정과 소비과정에서의 품질 관리와 풀질 검사 면에서는 미흡했던 것이 사실이다. (중략)

• Fire Science and Engineering
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• v.22 no.3
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• pp.246-251
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• 2008

Oil Fire easily generates fire in the pressure of the atmosphere and below the normal temperature. Because these discharge flammable gas and ignite within the combustibles limit in conditioning to be assisted air and an invariable density. But Kitchen Fire shows very specific properties of matter and energy Qualification in most cases even though the same oil fires occured. In this Paper, around these specific character that Kitchen Fire have Properties of matter or energy Qualification studied on the genetic mechanism and counter measure scheme.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2009.04a
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• pp.460-466
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• 2009

식용유 화재는 일반유류와는 달리 연소형태나 소화작업에 있어 큰 차이를 보이고 있다. 최근 5년간 특수화재 가운데 원인별 화재 통계를 보면 식용유 화재의 발생빈도는 점점 증가하고 있지만, 식용유에 대한 화재 위험성에 관한 연구는 거의 전무한 실정이다. 본 연구에서는 식용유의 연소특성 알아보기 위하여 종류별 인화점, 연소점, 발연점에 대하여 클리블랜드 인화점 시험기를 사용하여 측정하였고, 최소자연발화온도 및 발화 비발화 영역 비교를 통한 발화한계 온도 곡선을 도출하였으며, 자연발화온도와 발화지연시간과의 관계를 측정하였다. 이 결과를 통하여 식용유의 화재 위험성 평가에 대한 기초적인 자료로써 제시할 수 있었다.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.9-16
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• 1988

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. The results obtained were summarized as follows: 1, The affective factors on the color of AGM were walnut, oil, salt, onion, water, interactions of oil and water, and interactions of heating temperature and heating time. 2. Shear force was affected by the factors of walnut, onion, water and interactions of walnut and oil. 3. Walnut, oil, onion, salt, water, interactions of walnut and oil, interactions of oil and water, and heating temperature affected on hardness, springiness, cohesiveness and chewiness. 4. Walnut and water affected on the water holding capacity.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.59-65
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• 2014

The fatty acid composition, selected minor components, and the oxidative stability of the mixed edible oil (perilla seed oil and rice bran oil, 3:7 (v/v)) were analyzed. The fatty acid composition of the mixed oil was 32.1% of oleic acid, 30.6% of linoleic acid, 21.4% of linolenic acid, 13.0% of palmitic acid, and 1.7% of stearic acid. The mixed oil contained ${\alpha}$, ${\gamma}$ and ${\delta}$-tocopherols and tocotrienols showing the highest contents of ${\alpha}$-tocopherol. Total amount of tocopherols contained in the mixed oil was 46.63 mg/100 g oil. The composition and content of phytosterols were determined by a GC equipped with a flame ionization detector. Total quantity of phytosterols in the mixed oil was 712.80 mg/100 g oil. The most predominant phytosterol in the mixed oil was ${\beta}$-sitosterol, followed by campesterol and stigmasterol, in a decreasing order. The oxidative stability of the mixed oil was much higher than that of perilla oil, and similar to that of soybean oil, indicating the high oxidative stability of the mixed oil.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.6
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• pp.1822-1831
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• 2015

This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, $70^{\circ}C$ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, $60^{\circ}C$ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.

• Food Industry And Nutrition
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• v.2 no.2
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• pp.33-40
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• 1997