• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.288-292
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• 1998

Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in $150^{\circ}C$ oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of ${\gamma}-,\;{\beta}-\;and\;{\alpha}-tocopherol$. However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.5 no.1
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• pp.39-52
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• 2007

Quantitative analysis on release behavior of the $^{85}Kr\;and\;^{14}C$ fission gases from the spent fuel material during the voloxidation and OREOX process has been performed. This thermal treatment step in a remote fabrication process to fabricate the dry-processed fuel from spent fuel has been used to obtain a fine powder The fractional release percent of fission gases from spent fuel materials with burn-up ranges from 27,000 MWd/tU to 65,000 MWd/tU have been evaluated by comparing the measured data with these initial inventories calculated by ORIGEN code. The release characteristics of $^{85}Kr\;and\;^{14}C$ fission gases during the voloxidation process at $500^{\circ}C$ seem to be closely linked to the degree of conversion efficiency of $UO_2\;to\;U_3O_8$ powder, and it is thus interpreted that the release from grain-boundary would be dominated during this step. The high release fraction of the fission gas from an oxidized powder during the OREOX process would be due to increase both in the gas diffusion at a temperature of $500^{\circ}C$ in a reduction step and in U atom mobility by the reduction. Therefore, it is believed that the fission gases release inventories in the OREOX step come from the inter-grain and inter-grain on $UO_2$ matrix. It is shown that the release fraction of $^{85}Kr\;and\;^{14}C$ fission gases during the voloxidation step would be increased as fuel burn-up increases, ranging from 6 to 12%, and a residual fission gas would completely be removed during the OREOX step. It seems that more effective treatment conditions for a removal of volatile fission gas are of powder formation by the oxidation in advance than the reduction of spent fuel at the higher temperature.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.79-87
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• 2019

The degree of cosmetic's oxidation depends on the storage conditions and external conditions when using the product. The microbial contamination and oxygen exposure often results in the quality deterioration of cosmetics. In addition, the problem is that consumers often use cream-type cosmetics, which have short expiration period (6-12 months), even after the product is expired. When using the deteriorated cosmetics, it can be fatal to consumers' safety including some symptoms such as folliculitis, rashes, edema, and dermatitis. Therefore, it is necessary to develop sealed smart packaging for cosmetics to prevent the deterioration of cosmetics and improve consumer safety. In this study, we have developed smart packaging design for cosmetics that can measure the surrounding environment and expiration date for the cosmetics in the real time. In addition, the smart packaging includes sensor, which are linked to the mobile application. Users can find out the measurement results through the application. Also, the packaging design and functions were set up based on the survey results by the user and feasible model can be produced based on user choice. The measurement in the three environment has been done after manufactured the sensor, PCB, and mobile application. As a result, it works normally within a certain range under all three environmental conditions. It is believed that the information on expiration dates and storage environment can be efficiently delivered to the consumers through developed cosmetics smart packaging and applications. The development of UI/UX design for consumer is further studied. The UX/UI design of the application plays an essential role in achieving this goal through the commercialization the cosmetic products in the wide range.