• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.856-864
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• 2003

The purpose of this study was to examine the quality variations of cake and cake batter when either butter or soybean oil was added in plain sponge cake batter. Soybean oil or butter was added to the batter at ratios of 20, 40, and 60% at 20, 35, 60, and $80^{\circ}C$. The physico-chemical properties of cake batter and cake were measured to evaluate the effects of ratio and temperature of butter and soybean oil. At higher ratios of butter or soybean oil and lower temperatures, the specific gravity of the cake batter increased while the interrelations among weight, volume, and specific loaf volume decreased. L- and b- values were the same, but a-value increased remarkably with higher ratios of butter. The effect of adding butter or soybean oil on hardness was shown to be lowest at 40% and $80^{\circ}C$. Baking loss in the baking process with soybean oil decreased with increasing oil quantity and temperature. Moisture content did not change with temperature, but did decline with increasing amounts of butter or soybean oil. These results show that the optimum condition for sponge cake would be 40% soybean oil at $80^{\circ}C$.

• Journal of Microbiology and Biotechnology
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• v.19 no.4
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• pp.391-396
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• 2009

The chemical compositions, and antibacterial and antifungal effects of essential oils extracted from three coniferous species, Pinus densiflora, Cryptomeria japonica, and Chamaecyparis obtusa, were investigated. Gas chromatography mass analysis of the essential oils revealed that the major components and the percentage of each essential oil were 16.66% $\beta$-phellandrene and 14.85% $\alpha$-pinene in P. densiflora; 31.45% kaur-16-ene and 11.06% sabinene in C. japonica; and 18.75% bicyclo [2,2,1] heptan-2-ol and 17.41% 2-carene in Ch. obtusa. The antimicrobial assay by agar disc diffusion method showed that $2.2{\mu}g$ of Ch. obtusa oil inhibited most effectively the growth of Escherichia coli ATCC 33312 and Klebsiella oxytoca ATCC 10031, whereas the C. japonica oil gave weak antimicrobial activity. The minimal inhibitory concentration(MIC) values for bacterial strains were in the range of 5.45-21.8 mg/ml depending on essential oils, but most Gram-negative bacteria were resistant even at 21.8 mg oil/ml. P. densiflora oil showed the most effective antifungal activity and the MIC values for Cryptococcus neoformans B42419 and Candida glabrata YFCC 062CCM 11658 were as low as 0.545 and 2.18 mg/ml, respectively. Cryp. neoformans B42419 was the most sensitive to all essential oils in the range of 0.545-2.18 mg/ml. Our data clearly showed that the essential oils from the three conifers had effective antimicrobial activity, especially against fungi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.901-907
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• 1998

The refined lecithin derived from skipjack viscera oil was added to fish sausage and then the quality stability of the fish sausage during storage was studied. The fish sausages with the lecithin (lecithin $0\%$, A; $2\%$, B: $4\%$, C; $6\%$, D) were shown low level for peroxide value, carbonyl value and acid value compared to that without the lecithin, when they were stored for 40 days at $5^{\circ}C$. The fish sausage with the lecithin was also almost unchanged in polyunsaturated fatty acid compositions such as 22:6 (n-3) and 20:5 (n-3) during storage. Before storage, both the sausages with and without the lecithin were almost unchanged in their sensory score, but the sensory scores were decreased with storage. As a result from sensory score, the sausage contained $2\%$ of lecithin (B) was similar to that of $0\%$ lecithin (A). However, all the samples were kept their oxidative stabilities for 40 days at $5^{\circ}C$.

• Food Quality and Culture
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• v.3 no.2
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• pp.49-52
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• 2009

In the making of yellow layer cake, shortening was replaced with olive oil at levels of 25, 50, 75, and 100%. The hunter values of L and b showed that the crumb colors of the cakes with 50 and 75% olive oil were significantly different from that of the control. Both 50 and 75% olive cakes showed a higher specific gravity of batters, and lower specific volume of cakes, than the control. Cakes with 50 and 75% olive oil were less hard than the control during 3 days' storage at $22^{\circ}C$. Sensory evaluation showed that their characteristics-cell uniformity, crumb color, taste, softness, and moistness-were not influenced by the replacement of shortening with olive oil. And same as above for overall acceptance.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.856-860
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• 2005

Electronic-nose system was used to discriminate commercial sesame oils (A-F) extracted from imported seeds. Response (delta $R_{gas}/R_{air}$) of sensors gained from electronic nose was analyzed by principal component analysis (PCA). Flavor pattern of sesame oil A was similar to those of sesame oils B, C, and D. Sesame oils blended with corn oil at the ratio of 95:5, 90:10 and 80:20% (sesame oil/corn oil, w/w) could be discriminated from ouch genuine sesame oil.

• Applied Chemistry for Engineering
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• v.32 no.3
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• pp.357-360
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• 2021

Emulsions were prepared using a mixture of bio-oil obtained from the pyrolysis of sawdust in an N₂ environment and Quercus mongolica in a CH₄ environment for both non-catalytic and catalytic cases. Both prepared emulsions were examined by measuring the physical stability and Fourier transform infrared spectroscopy. The emulsion with HLB 5.8 (Span 80 and Atlox 4916) for the ratio of bio-oil (B-oil and C-oil): surfactant: diesel = 10% : 3% : 87% showed stability for 15 days. Combining oils produced in N₂ and CH₄ environments could be a potential solution for generating high-quality emulsions with a high heating value.

• Journal of the Korean Applied Science and Technology
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• v.9 no.1
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• pp.47-54
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• 1992

The natural antioxidant such as e-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05% ${\alpha}$-tocopherol), C group(Fresh oil added with 0.2% ${\alpha}$-tocopherol), D group(Fresh oil added with 0.1% BHT), E group(Tocopherol removed oil from oil by active alumina column chromatography The results obtained were as follws : 1. The color was determined by the Lovibond colorimeter color intensity increased number of frying oil. 2, The acid value, TBA value and Carbonyl value were increased number of frying oil. 3. Natural antioxidants less effective than BHT but effect of ${\alpha}$-tocopherol was very similar to that of BHT. 4. The order of antioxidative effect was 0.1% BHT, 0.2% ${\alpha}$-tocopherol, 0.05% ${\alpha}$-tocopherol, fresh oil, tocopherol remove oil.

• Journal of Electrochemical Science and Technology
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• v.10 no.1
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• pp.69-81
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• 2019

The corrosion inhibiting mechanism of Vietnam orange peel essential oil (OPEO) for mild steel in 1 N HCl solution was investigated elaborately. Corrosion inhibition ability of OPEO was characterized by electrochemical polarization, electrochemical impedance spectroscopy (EIS), and weight loss method. In the corrosive solution, OPEO worked as a mixed inhibitor and the inhibition efficiency of OPEO increased with the increase of its concentration. High inhibition efficiencies over 90% were achieved for the concentration of 3 - 4 g/L OPEO, comparable to that of 3.5 g/L urotropine (URO), a commercial corrosion inhibitor for acid media used in industry. By using adsorption isotherm models (Langmuir, Temkin and Frumkin), thermodynamic parameters of adsorption were calculated. The obtained results indicated physical adsorption mechanism of OPEO on the steel surface. The components responsible for the corrosion inhibition activity of OPEO were not only D-limonene, but also other compounds, which contain C=O, C=C, O-H, C-O-C, -C=CH and C-H bonding groups in the molecules.

• Journal of the Korean Society for Marine Environment & Energy
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• v.9 no.1
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• pp.45-54
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• 2006

The study was to review methods by which a ship can unfold and tow an oil boom by attaching the opening apparatus to an oil boom through experiments. The shape and dimension of the opening apparatus were designed with the measurement value of the towing tension load of the oil boom and the dimension of winch drum of the oil boom installed in the ship considered. For the field experiment to identify the performance of the opening apparatus, opening apparatuses were prepared to have the dimension of $3.0m^2$ and $6.0m^2$ which is 91% and 75% of the calculation value for type B and C respectively. As a result, T(kg), the value of tension in type B oil boom according to the towing speed(v) change when two ships are towed together were proved to be $T=920v^{1.1}\;and\;T=500v^{0.9}$ in case the distance is 100 m and 50 m. Based on the result, the dimension of the opening apparatus for type B and C oil boom was calculated as $3.3m^2$ and $8.0m^2$ respectively. When unfolding and towing by attaching the opening apparatus and 200 m of towing line at both ends of type B and type C oil boom, the maximum width of the opening apparatus was shown as 114 m and 95 m in average(width of opening/total length of oil boom: 33% and 57%) in the towing speed of 1.5 kt. It was evaluated that the opening apparatus could concentrate the spilled oil in a good performance. However as far as the increase rate of oil boom opening width according to the length of the towing line is debatable, the increase rate is remarkably reduced when it is lengthened from 100 m to 150 m and to 200 m although it showed extreme increase of 31% and 40% when the length of the towing line was changed from 50 m to 100 m. Therefore, it is inferred that the towing line should be maintained more or less 100 m to get good spread efficiency of the opening apparatus. Additionally, if the towing speed is faster than 1.5 kt, the opening width was narrowed because of the reduced spread efficiency and the shape of the oil boom can be unstable because of the partial sinking of the oil boom, run over waves, or flap of skirt. Thus the reasonable towing speed can be within 1.5 kt for the operation of the opening apparatus.

• Korean Journal of Poultry Science
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• v.24 no.3
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• pp.145-151
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• 1997

This study was conducted to investigate the influence of dietary olive oil, canola oil, or sardine oil on the fatty acids composition and cholesterol contents in eggs The experimental layers, 62~65 weeks of age, were randomly allotted to one of the four treatments; a) Control (commercial feed), b) T1 (commercial feed plus 10% olive oil), c) T2 (commercial feed plus 10% sardine oil), d) m (commercial feed plus 10% sardine oil) for 3 weeks. The egg samples were stored at 4${\pm}$1˚C for a certain period (1, 3, 5, 7, and 9 days) and analyzed for the fatty acids composition and cholesterol contents. The unsaturated fatty acid contents in the egg yolk were slightly decreased as the storage periods extended. The oleic acid content in T1 was the highest in all treatments. The linoleic and linolenic acid contents in T2 were higher than in the other treatments. The eicosahexaenoic acid (EPA), docosapentaenoic acid (DPA), and docosasahexaenoic acid ( DH A) contents in eggs from m were higher than the other treatments. The ratio of egg yolk n-6 /n-3 fatty acids contents in all treatments were slightly increased as the storage periods extended. The n-3 fatty acid contents of the egg yolk from T3 was the highest in all treatments. The cholesterol contents of the eggs were significantly decreased as the storage period extended(P<0.05). There was no significant difference in egg cholesterol content among all treatments.