• 한국축산식품학회지
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• 제26권1호
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• pp.78-84
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• 2006

본 연구는 어유 1%와 쑥 펠렛 사료의 첨가수준(0, 1, 3, 5%)에 따라 돼지고기의 품질을 검토하고자 돼지 40두를 공시하여 사용하였다. 돼지의 증체량은 유의성이 없었다. 어유와 쑥 펠렛 사료의 급여 수준에 따른 돈육의 일반성분 중 조지방은 감소하는 경향이었고(p<0.05), 수분과 조단백질 및 조회분은 유의성이 없었다. 총콜레스테롤, HDL-C, 중성지방은 처리구에서 높았고, LDL-C은 대조구보다 처리구에서 낮았다(p<0.05). pH, 보수성 그리고 전단력은 대조구보다 처리구에서 높았으며, 특히 T3구에서 가장 높았다. 육색은 처리구에서 대조구보다 $L^*$값이 높아 밝은 색을 유지하였다. 관능평가 결과 어유와 쑥 펠렛의 급여구에서 연도와 풍미가 높은 점수를 나타내었고 특히 T2와 T3구에서 유의적인 결과를 보였다(p<0.05).

• 한국식품영양과학회지
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• 제43권3호
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• pp.439-445
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• 2014

본 연구에서는 추출방법에 따른 인삼씨유(ginseng seed oil)의 이화학적 품질특성과 저장 중 산화안정성을 살펴보았다. 인삼씨유를 용매추출, 초임계유체추출, 압착추출 방법으로 추출한 결과 초임계추출 한 인삼씨유의 수율이 가장 높았다. 인삼씨유의 L값은 8.70~11.38의 범위였고, a값은 초임계유체추출 오일 처리구에서, b값은 압착추출 오일에서 유의적으로 크게 나타났다. 지방산 조성은 불포화지방산이 대부분을 차지했으며, oleic acid(C18:1)의 함량이 80.13~81.16%로 가장 많았고 linoleic acid(C18:2)는 14.98~15.69%를 차지했다. 인삼씨유의 포화지방산으로는 유일하게 palmitic acid(16:0)만 검출되었다. 총 폴리페놀 함량은 압착추출 오일이 $56.32{\pm}1.47$ mg GAE/100g oil로 가장 높게 나타났다. 인삼씨유에서는 ${\gamma}$-토코페롤만 검출되었으며, 압착추출 오일의 ${\gamma}$-토코페롤 함량이 $56.32{\pm}1.47$ mg GAE/100g oil로 가장 높았다. 인삼씨유의 토코페롤 산화 유도시간은 압착추출 오일이 16.58시간으로 가장 길게 나타났다. 인삼씨유의 산가와 과산화물가는 저장기간에 따라 모두 증가하는 경향을 나타냈다. 결과적으로 압착추출 오일의 산화안정성이 가장 우수하게 나타났으며, 이는 항산화 활성을 지닌 총 페놀함량과 ${\gamma}$-토코페롤 함량이 초임계유체추출 오일과 용매추출 오일에서보다 압착추출 오일에서 가장 높게 나타났기 때문이라 판단된다.

• 청정기술
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• 제26권1호
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• pp.79-87
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• 2020

The bio-oil produced from the fast pyrolysis of lignocellulosic biomass contains a high amount of oxygenates, causing variation in the properties of bio-oil, such as instability, high acidity, and low heating value, reducing the quality of the bio-oil. Consequently, an upgrading process should be recommended ensuring that these bio-oils are widely used as fuel sources. Catalytic fast pyrolysis has attracted a great deal of attention as a promising method for producing upgraded bio-oil from biomass feedstock. In this study, the fast pyrolysis of tulip tree was performed in a bubbling fluidized-bed reactor under different reaction temperatures, with and without catalysts, to investigate the effects of pyrolysis temperature and catalysts on product yield and bio-oil quality. The system used silica sand, ferric oxides (Fe₂O₃ and Fe₃O₄), and H-ZSM-5 as the fluidized-bed material and nitrogen as the fluidizing medium. The liquid yield reached the highest value of 49.96 wt% at 450 ℃, using Fe₂O₃ catalyst, compared to 48.45 wt% for H-ZSM-5, 47.57 wt% for Fe₃O₄ and 49.03 wt% with sand. Catalysts rejected oxygen mostly as water and produced a lower amount of CO and CO₂, but a higher amount of H₂ and hydrocarbon gases. The catalytic fast pyrolysis showed a high ratio of H₂/CO than sand as a bed material.

• 한국조리학회지
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• 제12권4호
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• pp.131-139
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• 2006

겨자 분말의 가공조건을 표준화하여 겨자 분말의 품질을 향상시키고 부산물로 얻어지는 겨자유를 재활용하고자 본 연구를 시도하였다. 겨자 분말과 겨자유의 매운맛 정도는 이에 함유되어 있는 매운맛 성분인 AITC 함량을 측정하여 비교하였다. 원두로부터 기름의 채유는 가능한 한 낮은 온도에서 행하는 것이 좋았으며, 원두에 전혀 열처리를 행하지 않은 $30^{\circ}C$에서 채유 할 때 겨자 분말에 잔류한 AITC 함량은 0.54%인데 비하여 $230^{\circ}$로 열처리 후 채유한 겨자 분말에서는 0.42%가 잔류하여 품질적인 차이를 나타내었다. 그러나 겨자유에 잔류한 AITC 함량은 동일한 처리온도 조건에서 각각 92 ppm, 139 ppm으로 반대의 경향을 나타내었다. 겨자 분말의 수분 함량은 4.5%일 때 가장 높은 0.54%의 AITC 함량을 나타내었고, 이러한 현상은 겨자 분말과 겨자유에 함유되어 있는 휘발성 기름 함량에서도 유사한 경향을 나타내었다. 따라서, 겨자원두에서 기름 성분의 채유는 낮은 온도에서 행하는 것이 겨자 분말 및 재활용을 위한 겨자의 품질을 동시에 고려할 때 가장 바람직한 것으로 나타났다.

• 한국식품조리과학회지
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• 제5권1호
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• pp.15-21
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• 1989

밀 단백 분말을 주재료로 한 인조육을 제조할때 첨가재료의 첨가량이 품질 특성에 영향을 주는 요인을 분석한 결과는 다음과 같다. 1. 반죽하는 물의 양이 증가할 수록 L값과 b값이 증가하여 글루텐 인조육의 색이 밝고 노란색이 짙어지는 경향을 보였다. 또한 전단력, 경도, 저작성은 감소하였으며 보수성은 증가하였는데, 첨가하는 물의 양을 100%로 하였을때 L값, 경도 및 저작성이 가장 쇠고기의 측정치에 가까왔다. 2. 호두와 옥수수기름의 혼합비율은 텍스쳐보다 색에 더 크게 영향을 주는 요인이었고, 특히 호두가 인조육의 색을 쇠고기와 비슷하게 하는데 크게 기여하는 요인이었으며, 가장 적당한 비율은 호두 30%와 옥수수기름 10%이었다. 3. 옥수기름과 물의 상호 효과에서 식용유 첨가량보다 물의 첨가량이 더욱 영향을 주었으며, 옥수수기름 10%, 물 100%의 혼합비율로 조제한 글루텐 인조육이 가장 쇠고기의 측정치에 가까왔다.

• Journal of Biosystems Engineering
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• 제41권3호
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• pp.177-183
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• 2016

Purpose: Mee (Madhuca longifolia) is an economically important tree growing throughout Sri Lanka. Its importance is mainly attributed to its oil with high nutritional and medicinal values. However, an inefficient extraction method limits its use. This study revealed the possibility of extracting oil from mee seeds by using a screw-type oil expeller. Methods: A popular screw-type oil expeller was used in the experiment. Extract bar clearance and speeds of the main spiral shaft were altered to increase the oil expelling efficiency of the machine. The quality of refined oil at the optimum oil yield was determined by measuring the refractive index, saponification value, iodine value, unsaponifiable matter, free fatty acid, and specific gravity. Results: An optimum yield of 35% oil was obtained when the machine capacity was 30 kg/h and energy consumption was 0.13 kWh/kg. This optimum machine condition was observed at an extract bar clearance of 0.5 mm and a main spiral shaft speed of 90 rpm. The refractive index, saponification value, iodine value, unsaponifiable matter, free fatty acid, and specific gravity of the oil were 1.4, 203, 59, 3.5%, 0.2%, and 0.907 g/cm3 respectively. Color of the mee oil was closer to yellow, which is revealed by the lightness value (L) of 24.93 and positive value (b) of 11.81. Conclusion: The screw-type oil expeller can be used for economically extracting mee oil on a commercial scale.

• 동력기계공학회지
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• 제22권6호
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• pp.51-57
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• 2018

In Korea, the Air Quality Conservation Act and the Petroleum and Petroleum Substitute Fuel Business Act stipulate certain quality standards for fuels distributed in Korea, thereby striving to reduce vehicle performance and emissions. Domestic petroleum products import and produce all the crude oil from each oil refiner so that the quality of the petroleum product is different according to the characteristics of the crude oil. As a result, vehicles have been improved by using the physical properties calculated through the physical property measurement that has tried to improve the accuracy of the measurement of the energy consumption efficiency of the automobile by using standard fuel from abroad. In this study, the same test procedure and method as the test method of domestic gasoline vehicle emission are applied using four samples of gasoline and the latest gasoline vehicle which are actually distributed, and the performance evaluation is performed. The purpose of this study is to contribute to improvement of vehicle technology and fuel quality by collecting necessary basic data and obtaining data on the effect of differences in gasoline property on vehicle emissions. The results of the test showed that the emission of gases (NMOG, CO) from gasoline vehicles was the most influenced by the sulfur content, unlike the previous studies that the vehicles emission had the greatest influence on the distillation characteristics and the specific gravity of aromatic compounds. The catalytic reaction such as the poisoning action of the three-way catalyst which is the abatement device was interfered and the emission was increased. The distillation characteristics and specific gravity of aromatic compounds were found to affect the emission of vehicles. According to the physical properties of the fuel, the emission difference was 28.0% in the urban mode and 17.6 % in the highway mode.

• 한국작물학회지
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• 제33권s01호
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• pp.86-97
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• 1988

Sesame(Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. The seed of sesame is used in a variety of ways as food. The whole seed may be eaten raw, either roasted or parched, or fed to birds and stock. Sesame oil is used as a salad or cooking oil, in shortening, margarine and in the manufacture of soap. Minor uses are as a fixative in the perfume industry and formerly as a carrier for fatsoluble substances in pharmaceuticals such as penicillin. One of the minor constituents of sesame oil, sesamin, is used for its synergistic effect in pyrethrin insecticides, in addition of a small quantity of this substance markedly increases the effectiveness of fly sprays. The meal remaining after oil extraction can be used as and animal feed-stuff or as manure. In general sesame meal is considered to be equal to cottonseed or soybean meal as a protein supplement for livestock and poultry. It is especially high in certain amino-acids such as methionine, which is low in soybean meal, and thus can be combined with it or similar meal to form a more balanced ration. An attempt to summarize the literature review on quality improvement of sesame was made to discuss the accomplishments of the past and perspectives in the future. The reviews on quality improvement of sesame were mainly discussed in connection with the cultural practices and genetic informations in current status. The emphasis focussed on environmental variation of quality in cultural practices, such as harvest time, variety by location, climatic condition, fertilizer application, and growth regulator treatment. On the genetic variation of quality, it was discussed on variety background, mutation breeding, correlations, and inheritance of quality related characteristics. It also was discussed on relationship between quality and plant traits, storage condition or period, and seed coat color. Moreover, current research status were reviewed on some minor elements such as sesamin, oxalic acid, and trypsin inhibitor. As a results of the review, the lack of an effort to quality improvement in each utilization area was indicated as a problem area. More active efforts for the improvement of quality were also insufficient to incorporate the available genes for quality in breeding method or collection and analysis of breeding materials. Therefore, researches in the future would be recommended to emphasize on these problem areas.

• 한국식품조리과학회지
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• 제6권2호
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• pp.67-76
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• 1990

To observe the propability as the frying oil and oxidative stability of red pepper seed oil, some physico-chemical tests of the oil were examined during 21 days storage period at 5$^{\circ}C$, 15$^{\circ}C$ and 30$^{\circ}C$, and AOM value determined and after heating the oil at 180${\pm}$5$^{\circ}C$ for 40 hours with or without antioxidants. The analysis storage stability of red pepper seed oil showed that the quality of storage group at 5$^{\circ}C$ was almost as good as fresh oil, and the storage group at 30$^{\circ}C$ showed certain degree of rancidity. Change of physico-chemical characteristic during storage were so small so that storage stability of red pepper seed oil was found to be good. AOM stability of red pepper seed oil was 7 hours which is lower than other vegetable oil, but the degree of stability grew greatly after adding phenolic antioxidants, such on TBHQ or PG. As for the chemical change after heating continuously for 40 hours, acid value, peroxide value and refractive index increased, but iodine value decreased as the heating processed. The fatty acid composition also showed the remarkable reduction of linoleic acid. The addition of antioxidants resulted in the delay of oxidation, the degree of which was greater in TBHQ than in PG.

• 한국축산식품학회지
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• 제44권1호
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• pp.189-203
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• 2024

This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.