• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.298-302
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• 1995

This study was performed to know the availability of low erucic acid rapeseed oil (LEAR oil) for vegetable oil in commercial mayonnaise preparation. Mixed oils (blended soybean oil with LEAR oil) were prepared and mayonnaises were prepared with these oils and then compared the quality characteristics of these samples. The oxidative stability of vegetable oil with Rancimat test showed that LEAR oil was higher stability than soybean oil, and became higher with increase of LEAR oil ratio. Quality characteristics of mayonnaises with these oils showed that mayonnaise with mixed oils was preferred to that with LEAR oil itself. Furthermore, the quality characteristics of mayonnaises with mixed oils of soybean oil $(20{\sim}60%)$ plus LEAR oil $(80{\sim}40%)$ were better than those of mayonnaise with soybean oil solely.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.317-322
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• 1993

Two kinds of simple and interesterfying mixed rapeseed oil were prepared according to add 30%, 50% and 70% of coconut and palm oil, then the physicochemical propecties such as the tedency of oxidation, foaming activity were Investigated. The initial AV and POV of interesterifyung mixed rape-seed oils were higher than those of simple mixed oils, but the tendencies of oxidation were similar. The intial value of IV interesterfied rapeseed oils was added in simple mixed rapeseed oil, Induction period were increased about 2.4~4 times. Induction period of intereterifyng mixed oils added palm ell increased about 2~3.2 times. While the foaming Buantity of interesterifing mixed rapeseed oils with palm oil were lower about 28~40% than those of the simple mixed rapeseed oils.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.342-349
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• 2002

Rapeseed oil is easily oxidized due to the high contents of unsaturated fatty acid such as linoleic acid and linolenic acid. For stability of rapeseed oil oxidation, a special process is required. Two kind of simple and interesterifying mixed rapeseed oil were prepared according to add 30%, 50% and 70% of coconut oil and palm oil. Sample oils were heated at 180${\pm}$5$^{\circ}C$ for 5, 10, 15, 20, 25, 30 and 35 hours. Then the physicochemical properties such as the tendency of oxidation were investigated. The initial AV and POV of interesterifying mixed rapeseed oil were higher than those of simple mixed oil. But the tendency of oxidation were similar. While oxidation rate of similar and interesterifying mixed rapeseed oils with coconut oil and palm oil were lower about than those of rapeseed oil.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2007.05a
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• pp.539-541
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• 2007

유채유를 이용한 바이오디젤의 실질적인 가치는 배럴당 355,000원으로, 현재의 가격은 평가절하되어 있으며 에머지 생산비율(EYR)은 1.27으로서 석유의 8.4에 비하여 효율이 낮아 대체에너지로서의 경쟁력은 없으나 1보다 높아 에너지 소비 절감의 효과는 있다. 환경부하비율(ELR)은 2.46으로 수력발전의 3.3과 Bioethanol의 7.7보다 낮아 환경에 미치는 영향은 작은 것으로 나타났다. 에머지 지속가능성지수(ESI)는 0.52로 재생불가능한 에너지와 외부에서 구입한 재화와 용역에 대한 의존도가 높으므로 지속성이 낮은 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.105-109
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• 2011

To determine mixing ratios for mixtures of rapeseed oil and other oils, an electronic nose (E-nose) based on a mass spectrometer system was used. Rapeseed oil was blended with soy bean oil or corn oil at ratios of 100:0, 97:3, 94:6, 91:9, 88:12, 85:15, and 80:20, respectively. The intensities of each fragment from the mixed rapeseed oil by E-nose based on MS were completely different from those of the soy bean oil and corn oil. The obtained data were used for discriminant function analysis (DFA). DFA plots indicated a significant separation of pure rapeseed oil and soy bean oil or corn oil and their mixtures. The added concentration of soy bean oil or corn oil to rapeseed oil was highly correlated to the first discriminant function score (DF1). When soy bean oil was added to rapeseed oil, it was possible to predict the following equation: DF1=-0.170*conc. of soy bean oil+0.431 ($r^2=0.989$). For corn oil the equation was: DF1=-0.1*conc. of corn oil+0.4 ($r^2=0.844$). The use of an E-nose based on a MS system is as an efficient method for the authentication of pure rapeseed oil.

• 농업기술회보
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• v.49 no.3
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• pp.27-28
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• 2012

유채는 유지작물로 주 용도는 기름이다. 유채기름은 튀김용과 샐러드유로 많이 쓰이며, 식용 이외에도 바이오디젤, 윤활유, 인쇄잉크, 페인트, 화장품, 플라스틱 가소제 등 공업적인 용도도 증대되고 있다. 부산물인 유채박은 가축사료와 유기질 비료로 사용되고, 유채꽃은 밀원 및 관상용으로 쓰이고 있어 그 용도는 매우 다양하다.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.468-479
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• 1989

The oxidative stability of the ramyon prepared with rapeseed oil fortified with antioxidants or blended with palm oil was studied to explore the possibility of substituting it for Imported frying fats and oils. Natural tocopherols, butylated hydroxyanisole(BHA), tertiarybutyl hydroquinone(TBHQ), and ascorbyl palmitate with citric acid were used at a level of 0.02 percent. Blended oils were prepared by adding a palm oil to the rapeseed oil at ratios of 7:3, 5:5, and 3:7(w/w), respectively. Ramyon samples were stored at $35.0{\pm}0.5^{\circ}C$. for 90 days. The values of parameters, such as peroxide value, unsaturation ratio, and dielectric constant, of the extracted oils were regularly determined. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samples was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of TBHQ ${\gg}$ ascorbyl palmitate with citric acid>BHA>natural tocopherols. The oxidative stability of the ramyon prepared with the rapeseed oil containing 0.02 percent TBHQ was almost as good as that of the ramyon prepared with the palm oil. The stability of the ramyon prepared with the blended oil containing 70 percent palm oil was also as good as that of the ramyon prepared with the palm oil.

• 한국신재생에너지학회:학술대회논문집
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• 2006.11a
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• pp.537-540
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• 2006

국제 유가의 상승으로 대체 에너지개발의 필요성이 대두되고 있는 지금 수송연료인 디젤의 대체 원료로 바이오디젤이 부각되었다. 차세대 대체연료인 바이오디젤의 합성 원료의 국산화로 수급의 안정성과 농가소득향상을 위해서 국내산 유채 착유기의 개발 및 유지의 함량을 측정하고 바이디젤로서의 적용가능성을 살펴보며 유박에서의 유지 추출 Biomass활용방안을 도출한다 국내산 유채 착유기 및 착유기술 평가를 통해 중소형 유채 착유기의 제작과 기본 조건을 도출을 위해 유채 착유실험을 진행하였다. 유채유의 착유온도에 따른 물성변화와 산가, 수분, 착유율의 변화와 영향을 확인하기 위해 roaster의 온도를 고온과 저온으로 나누어 착유하여 각각의 물성 실험과 산가, 수분, 착유율을 측정 비교하였다. 유채유는 저온보다 고온에서 착유량이 높으나 많은 검질과 높은 산가로 인해 바이오디젤 합성과정에 많은 어려움을 나타내었다. 유채의 유박을 바이오디젤과 에탄올로 각각 Extraction.한 결과 바이오디젤보다는 에탄올이 적용 가능성이 높음을 확인하였다.

• Journal of the Korean Applied Science and Technology
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• v.33 no.3
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• pp.560-567
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• 2016

Acid-activated clays (SUPER-DC, DC-A3, and P1) are used for the bleaching of cold-pressed rapeseed oil. In this study we tested the bleaching performance of cold-pressed rapeseed oil according to the different reaction time (20, 40, 60, 80 min) and temperature (40, 80, $120^{\circ}C$). Oil color (lightness, redness, yellowness), pigments (chlorophyll A and carotenoid content) and quality properties (fatty acid composition, tocopherols (${\alpha}$, ${\beta}$, ${\gamma}$, ${\delta}$), and plant sterols (${\beta}$-sitosterol, campesterol, stigmasterol) content) were analyzed. The results showed that bleaching of cold-pressed rapeseed oil with 2% acid-activated clays at $40^{\circ}C$ for 20 min, brightness (L) increased, but redness (a) and yellowness (b) decreased. Bleaching of cold-pressed rapeseed oil with 2% DC-SUPER at $40^{\circ}C$ removed chlorophyll A and carotenoids pigments significantly. In addition, about 50% of total tocopherol content in cold-pressed rapeseed oil was reduced by bleaching. Originally total tocopherol content was 46.62mg/100g in cold-pressed rapeseed oil. But after bleaching, total tocopherol content was 12.67mg/100g (20 min bleaching), 15.31mg/100g (40 min bleaching), and 13.56mg/100g (60 min bleaching). However plant sterols content in cold-pressed rapeseed oil remained unchanged by bleaching. Overall, acid-activated clays were useful for the bleaching of pigmented rapeseed oil.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.345-350
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• 1993

Fatty acid composition of sesame oil could be distinguished from that of rapeseed oil and soybean oil by the content of linolenic acid. The relative composition of each fatty acid revealed the clear difference between sesame oil and other vegetable oils except corn oil. Ricebran oil was different from sesame oil in the relative composition of palmitic acid with respect to stearic acid and cottonseed oil in oleic acid to linoleic acid. ${\delta}^{13}C$ of corn oil was $19.40%_{\circ}$, in oleic acid and $-17.11%_{\circ}$, in linoleic acid, while that of sesame oil was $-27.60%_{\circ}$ in oleic acid and $-27.70%_{\circ}$ in linoleic acid. Therefore, most adulterant could be detected by comparing the ratio of fatty acids in vegetable oils except corn oil. It could, however, be detected by comparing carbon isotope ratio in the case of corn oil.