• 한국응용과학기술학회지
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• 제26권2호
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• pp.213-223
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• 2009

Conventional additives were added to a newly synthesized base oil to create synthetic lubricants. Commercial polyol ester prepared in this laboratory were obtained as esterification of 1,1,1-trimethylol propane and respectively. This newly synthesized base oil had a variable chemical structure that could achieved the following properties; oxidation or thermal stability, low temperature fluidity, and higher flash points. When compared with commercial mineral lubricants, the synthetic lubricants show superior thermal and oxidation stability, and anti-wear properties.

• 한국식품영양과학회지
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• 제25권3호
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• pp.441-452
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• 1996

The effects of chlorophyll, tocopherols($\alpha$-tocopherol, ${\gamma}$-tocopherol and $\delta$-tocopherol), carotenoids ($\beta$-carotene and lutein), light sources, light intensities and strage temperatures on the photooxidative stability of soymilk were studied by measuring TBA value and depleted headspace oxygen(DHO) of soymilk. The samples were stored in the light storage box for 6 days and evaluated for the photooxidative stabilities. As the concentrations of chlorophyll increased, TBA value and DHO of the sample increased significantly(p<0.05), indicating chlorophyll acting as a photosensitizer. However, as the concentrations of tocopherols ($\alpha$-tocopherol, ${\gamma}$-tocopherol and $\delta$-tocopherol) and carotenoids ($\beta$-carotene and lutein) increased, TBA values and DHO of the samples decreased significantly(p<0.05). The light screening effects of carotenoids on DHO in the samples were not significantly different from the control at p>0.05. Therefore, there was no light screening effects of carotenoids on the oxidative stability of soymilk. The results indicate that tocopherols and carotenoids reduce the photooxidative stability of soymilk. $\delta$-Tocopherol was the most effective in photosensitized oxidation followed by ${\gamma}$-and $\alpha$-tocopherols in the order of increasing stability. $\beta$-Carotene was significantly(p<0.05) more effective than lutein in minimizing the chlorophyll-sensitized photooxidation of soymilk. Visible light was more effective than UV light in decreasing the photooxidative stability of soymilk. Therefore, photooxidation of soymilk containing chlorophyll is mainly due to photosensitized oxidation rather than photolysis reaction. As the intensities of fluorescence light increased, TBA values and DHO of the samples increased significantly at P<0.05. However, as the storage temperatures increased, TBA values and DHO of soymilk did not change significantly at p>0.05.

• Food Science and Biotechnology
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• 제16권3호
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• pp.415-420
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• 2007

The aim of this study was to determine the various bioactive components of five olive oil varieties, as well as to assess their contribution to the oxidative stability of the oils. Fatty acids, ${\alpha}$-tocopherol, ${\beta}$-carotene, total flavonoids, total phenols, and certain phenolic compounds of extra virgin olive oils (EVOO; blended, arbequina, hojiblanca, and picual) and pure olive oil (POO) were examined. Oxidation stability was evaluated by the peroxide value (POV). The total content of all the studied antioxidant compounds was significantly higher in the EVOOs than the POO (p<0.05). Among the EVOOs, picual had the highest levels of ${\alpha}$-tocopherol ($10.18{\pm}0.40\;mg/100\;g$), ${\beta}$-carotene ($557{\pm}8\;{\mu}g/100\;g$), and total phenols ($110.7{\pm}1.3\;mg/g$), which correlated strongly with antioxidative capacity. Furthermore, the lowest POV occurred in picual EVOO and correlated with the highest monounsaturated fatty acid (MUFA, C16:1 and C18:1) and lowest polyunsaturated fatty acid (PUFA, C18:2 and C18:3) compositions, suggesting the ratio of MUFA to PUFA is a critical parameter for the oxidative stability of olive oil. Our results indicate that the oxidative stability and antioxidant potential of EVOO depends not only on the antioxidant vitamins, but also on the amount of phenolic compounds and fatty acid profile of the oil.

• 한국작물학회:학술대회논문집
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• 한국작물학회 1994년도 춘계 학술대회지
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• pp.140-141
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• 1994

• 한국작물학회:학술대회논문집
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• 한국작물학회 1994년도 춘계 학술대회지
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• pp.142-143
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• 1994

• 대한전기학회:학술대회논문집
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• 대한전기학회 1985년도 하계학술회의논문집
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• pp.185-186
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• 1985

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2001년도 학술발표회 논문집(Proceedings of the Korean Textile Conference)
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• pp.95.1-98
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• 2001

• Asian-Australasian Journal of Animal Sciences
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• 제32권7호
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• pp.1027-1035
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• 2019

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

• 상하수도학회지
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• 제32권1호
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• pp.27-35
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• 2018

The stability of liquid ferrate(VI) produced by an innovative method was confirmed and the degradation characteristics of cyclic compounds(Benzene, Aniline, Toluene, 1,4-Dioxane) by liquid ferrate(VI) were investigated under the same reaction conditions. When it was compared with the ferrate manufactured by the wet oxidation method, the liquid ferrate was more stable. And the stability of liquid ferrate was tested at the storage temperature. As a result, only 17.7% of liquid ferrate(VI) has decomposed at the storage temperature($4^{\circ}C$) for 28 days. Among the cyclic compounds, the aniline was rapidly degraded compare to other cyclic compounds, which seems to be due to the electron-donating ability of the substituent, $-NH_2$ group. Especially, when 1,4-dioxane was compared with benzene, the decomposition rate of 1,4-dioxane was lower than that of benzene, suggesting that oxygen atoms hinder the electrophilic reaction. Among 4 cyclic compounds, it was observed that aniline has the highest rate constant than those of other cyclic compounds.

• 한국식품과학회지
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• 제28권1호
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• pp.197-202
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• 1996

콜레스테롤을 함유하는 수용성 모형계에서 erythrosine의 첨가농도, 광도, tocopherol과 ${\beta}-carotene$의 첨가에 따른 headspace내의 산소량의 변화와 콜레스테롤 산화물의 생성량의 변화를 연구하였다. Erythrosine의 첨가량이 증가할수록 headspace내 산소량의 감소가 컸고, 각종 COP 생성량은 증가하였다. 형광등의 조도가 증가할수록 headspace내 산소량의 감소가 컸고, 이에 비례하여 콜레스테롤은 감소하였고 총 COP의 생성량은 증가하였다. 일중항 산소 소거제로 tocopherol과 ${\beta}-carotene$을 첨가하였을 때 headspace내의 산소량은 완만하게 감소하였으며, 이에 비례하여 콜레스테롤의 감소가 완만하였고 총 COP의 생성량 또한 감소하였다.