• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.134-135
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• 2014

In this study, mock-up test for high strength concrete with ERCO has been carried to analyse the effect of autogenous shrinkage reducing of using ERCO. The following results could be made as the conclusion. Results of EIS were lower than 2.5 and showed good resistance for separation of materials. For the setting time, specimen with ERCO showed delay of setting comparing with Plain. For the autogenous shrinkage, as the generation of saponification, capillary pores inside the concrete were filled by soap and the autogenous shrinkage has been obviously decreased. It could be identified that using ERCO in high strength showed good effect on reducing autogenous shrinkage in high strength concrete.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2001.11a
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• pp.163-166
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• 2001

• Proceedings of the Korean Nutrition Society Conference
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• 1992.05a
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• pp.30-31
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• 1992

• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.151-155
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• 1993

Since there have been no method which can applicable to the screening of commercial sesame oil adulterated with other vegetable oils, the present investigation was carried out particularily focusing on the the pattern of IN absorption of sesame oil and other vegetable oils. For this, a variety of oil samples prepared by the conventional method from sesame seeds, perilla seeds, com, soybean, and rice bran were analyzed by IN spectrophotometer. IN spectra of sesame oil and oil of unheated sesame seeds showed absorption peaks at 215, 230 and 290 nm. While UV spectra of com oil, perilla oil and soybean oil all showed absorption peaks at 215, 230 and 280 nm, that of rice bran oill showed peaks at 215, 290 320 nm. When sesame oil was mixed with com oil, perilla oil or soybean oil, respectively, from which the absorbance of peaks at 290 nm were lower than pure sesame oil. The peak at 320 nm which was typical absorption peak of rice bran oil was still observed in the spectnun of mixture of sesame oil with rice bran oil.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.36-41
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• 1992

Several commercial cottonseed, corn and rapeseed oils were stored at $60^{\circ}C\;and\;70^{\circ}C$ with daily exposure of fluorescent light for 12 hours and evaluated their rancidity by headspace gas chromatographic analysis of pentanal and hexanal. The data of gas chromatographic analysis was compared with organoleptic flavor evaluation. For headspace gas chromatographic analysis, the volatile compounds were recovered by porous polymer trap and flushed into a fused silica capillary column at $250^{\circ}C$. Twenty-three GC peaks were identified on the basis of relative retention time of reference compounds and gas chromatography-mass spectrometry. The results showed that the contents of pentanal and hexanal were linearly increased during storage. A very simple linear relationship was found between organoleptic flavor scores and amounts of two volatile compounds with very high correlation coefficient. This results suggested the possible implication of pentanal and hexanal as an quality index for rancidity evaluation of cottonseed, corn and rapeseed oils.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.15-21
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• 1989

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. The more amounts of water increased, the higher L and b values became, and AGM, therefore, became bright and yellow in color. The more increased the amount of water, the more decreased shear force, hardness and chewiness, but the water holding capacity increased. The 100% of water added sample approached to raw beef in L value, $\Delta$0E, hardness and chewiness. 2. The mixing ratio of walunt and com oil more affected on color than on texture, and the proper ratio was 30% of walunt and 10% of oil. 3. In the case of interactions of oil and water, water amounts affected more on color, shear force, chewiness and the water holding capacity than on oil. AGM mixed with the ratio of 10% of oil and 100% of water approached to raw beef.

• Food Industry
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• s.181
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• pp.10-37
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• 2004

식용유지는 식용으로 이용할 수 있는 가시적인 상태의 액상(oil) 또는 고체상(fat)의 식용기름을 말하지만 식품산업 측면에서는 가시적인 상태의 유지(가시지방)뿐만 아니라 유지가공 식품이나 기타의 식품에 함유되어 섭취되는 비가시적인 상태의 유지(비가지 지방)도 포함될 수 있다. 식용유지는 생명을 유지하는데 없어서는 안될 영양소로서 탄수화물 단백질과 함께 3대 영양소 중의 하나이며 1g당 9kcal를 내는 고도로 농축된 에너지원이면서 필수지방산의 공급원이고 비타민 A, D, E 등의 지용성 비타민과 기타 특수한 영양성분의 운반체로서 높은 영양적 가치를 갖는다. 지방성분은 음식물로부터 섭취가 불가능할 경우에는 체내에서 탄수화물이나 단백질을 기질로 하는 대사과정에서 합성되어 지질 또는 필수지방산과 지용성 비타민은 식품으로 지방질과 함께 흡수되어야 하므로 식품의 한 성분으로 지방의 중요성을 인정받고 있다. 1960년대 이후 국민소득의 증가와 함께 식생활도 다양화되고 서구화 간편화되면서 지방 함량이 높은 식품과 유지를 이용한 식품의 소비가 증가하였고 전체적인 유지 소비량도 늘어나는 추세에 있다. 60년대 초에는 총열량 중 지방이 차지하는 비율이 $6\%$ 정도였으나 최근에는 급격히 증가되어 2000년말 현재 $25.5\%$로 증가하였다. 97년까지 계속 증가하던 공급 에너지량은 98년 IMF의 영향으로 2,799 kcal까지 감소했으나 99년 들어 IMF 이전 수준으로 회복되었다. 또한 연간 일인당 순 식용유지류 공급량은 1990년대 까지 급격히 증가하였으나 이후로는 소폭 증가하는 추세이다. 2000년말 현재 식용유지 총 공급량은 76만2 천톤으로써 99년 73만5 천톤에 비해 2.7만톤이 증가하였다. 1998년 IMF 시기를 제외하고는 공급물량은 계속해서 증가 추세이다. 특히 1998년도에 비하여 2000년도에 식물성 유지는 2배 가까이 증가하였으나, 동물성 유지는 절반 이하로 감소되는 추세이며 공급물량으로 보면 대두유, 팜유가 주요 유종으로 식물유지 전체에서 차지하는 비중이 $72.3\%$로 압도적이다. 라면용 튀김기름과 마가린 쇼트닝의 원료로서 대부분 사용되는 팜유를 제외하고 가정용 식용유의 대부분을 차지하는 대두유가 이처럼 식용유지 시장의 대부분을 차지하게 된 이유는 첫째, 90년대 초반 수입 자유화 이후 타 유종 대비 낮은 가격을 형성하여 유지업체가 수입을 늘린 것이고 둘째로는 국내에서 대두유와 대두박을 생산하는 대두가공업체의 안정적 대두유 공급이 주요 원인이라고 할 수 있다. 식용유지의 시장규모는 식품공전상 식용유지로 분류된 제품들의 2000년도 출하액으로 보면 약 6,616 억원 정도이다. 한편 유종이 단순했던 가정용 식용유지 시장이 최근 새로워지고 있다. 주로 조리용으로 사용했던 것에서 건강을 생각하는 품목으로 바뀌는 경향이다. 아직은 가정용에서 대두유가 가장 많지만 옥배유나 채종유 더 나아가 건강이미지의 식용유인 홍화유 올리브유 해바라기유등이 증가하고 있는 추세이다. 한편 기존 식용유가 비만의 원인인 것 때문에 기피되던 것에서 새롭게 다이어트용 식용유 제품이 출시되어 시장에 새 바람이 불고 있다. 일본 식용유지 시장규모는 물량으로 172 만톤, 금액으로는 2,786 억엔(약 2조7860 억원) 수준이다. 지난 10년간 증가율은 물량 측면에서 약 $5\%$정도 신장하고 금액으로는 큰 증감이 없었다. 식용유는 조리의 기초 소재로서 안정한 수요를 갖고 있지만 주요 유종인 샐러드유의 가격이 하락하여, 전체적으로 시장이 물량이 증가하면서도 매출액이 신장하지 못하여 시장규모는 축소되었다고 할 수 있다. 일본 식용유지 업계의 제품동향을 보면 거의 모든 업체가 가정용 시장에서 건강 기능성 식용유지를 출시하고 있다는 점이다. 물론 일본은 건강기능성 식품에 대한 제도적인 뒷 받침이 되어 있어 기능성 식품의 시장출시가 용이한 점이 가정용 시장에 큰 영향을 미쳤다고 볼 수 있다. 유지 산업의 고부가가치화를 위해서는 전통적인 산업의 제품과 기술만으로는 달성하기 어렵다. 국내와 일본 식용유지 업계의 경향을 참고해 볼 때 차별화된 식용유지 제품과 기술의 개발이 절실히 필요하다. 앞서 언급한 고부가가치 제품과 기술 관련 사향을 바탕으로 국내 유지분야가 중점적으로 연구할 분야를 선정해 보면 리파제의 고정화 연구, 생물공학 기술을 활용한 효소의 개발과 이를 이용한 유지 가공 기술 연구, 유지성분의 유화 안정화 기술 연구, 식용유지의 선택적 수소경화 기술 연구 트랜스 지방산 저감기술연구, 효소 반응조 설계기술 연구, 지질 분자구조 분석기술 연구 분야 등이 유망하다. 상기와 같은 연구 분야를 육성하기 위해서는 유지 전문 인력의 육성, 해외 네트웍의 구축, 산학연 공동연구 추진, 국가적 차원의 정책 및 지원 등이 절실하다.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.141-145
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• 2014

To assess the health risk for benzo(a)pyrene by the intake of edible oils, 288 cases of edible oils collected from food markets were analysed using the high performance liquid chromatography with fluorescence detector. The levels of benzo(a)pyrene were from non-detection to $4.78{\mu}g/kg$, and the average was $0.11{\mu}g/kg$. The chronic daily exposures of benzo(a)pyrene for total population group and consumer-only group were estimated using the food consumption data in the fifth Korea National Health and Nutrition Examination Survey in 2011. The estimated daily intake of benzo(a)pyrene was $4.26{\times}10^{-3}ng/kg$ b.w./day for total population group and $7.64{\times}10^{-3}ng/kg$ b.w./day for consumer-only group. The MOE (margin of exposure) of benzo(a)pyrene for total population group and consumer-only group was $7.28{\times}10^7{\sim}1.74{\times}10^8$ and $3.95{\times}10^7{\sim}9.42{\times}10^7$, respectively. Accordingly, the health risk from benzo(a)pyrene caused by the intake of edible oils was considered as a very low level.

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.1
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• pp.160-168
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• 2006

This study was performed to evaluate the effect of the addition of vegetable oils on Fenton treatment of PAHs-contaminated soil. Fenton reaction can be proceeded in the soils contaminated with PHAs only in the presence of $H_2O_2$ because of Fe content in the soil. In this case, optimum $H_2O_2$ concentration was 3%. When 17.5 mM $FeSO_4$(III) was added with 3% $H_2O_2$, the removal rate was increased up to 25%, whereas 19% of PAHs was removed with $H_2O_2$ alone. The addition of 1% of olive oil to the contaminated soil before the Fenton reaction or simultaneously increased the removal rate about 15%, compared to the case of Fenton reaction only. There were no significant differences in the removal rates of PAHs, regardless of different kinds and concentration of oils. (olive oil, soybean oil, and used-vegetable oil). The used-vegetable oils were not different from the new, expensive oils in the removal rate, so their use will be desirable in saving the money. In addition of 1% of olive oil after the reaction of 3% $H_2O_2$ and 2.5 mM $FeSO_4$(III), the removal rates of 3~4 and 5~6 ring compounds were increased 13% and 17%, respectively, compared to the case of Fenton reaction only.

• Korean Journal of Agricultural Science
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• v.3 no.2
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• pp.170-176
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• 1976

In order to analyze the composition of fatty acid in the seed oil. and amino acid in the seed protein of wild thornless chinese pepper tree; Zanthoxylum schinifolum var. inermis Nakai. GLC method and amino acid autoanalyzer were applied. respectively. while the general composition of the seed and physico-chemical properties of the seed oil were also determined by A. O. A. C. method. The results obtained were summarized as follow The content of oil, protein and ashes were 47.05%, 20.14% and 3.1%, respectively. The content of sulfur and cyan compound in the seed were 0.02% and 0.00005%, respectively, which were far below than allowed guantity by food regulation. Therefore, it is considered to be safe for edible purpose. The iodine absorption number obtained was 145.2, which might be belonged to drying oil. The physico-chemical properties of the seed oil such as acid value, saponification number and refractive index showed the characteristics of an unsaturated high molecular fatty acid compound. The seed oil was composed of 34.8% of oleic acid, 25.1% of linoleic acid and 26.1% of linolenic acid, which accounts for more than 80% of essential fatty acid. Therefore, it could be used as an edible oil. Seventeen kinds of amino acids were anayzed from seed protein. Among them comparatively high content of threonine, valine, methionine, isoleucine, leucine and phenylalanine were observed. As a non-essential amino acid, glutamic acid was found as high as 4.985%. From these results the seed of thornless Chinese pepper would be good for oil and protein source.