• Transactions of the Korean Society of Automotive Engineers
• /
• v.22 no.2
• /
• pp.67-75
• /
• 2014

Biodiesel as alternative fuels has been widely studied due to biodiesel merits such as lower sulfur, lower aromatic hydrocarbon and higher oxygen content. But biodiesels could be easily oxidized by several conditions. In this study, various antioxidants such as propyl gallate, TBHA, TBHQ, DTBHQ, butyl-amin, aniline and pyrogallol were added in the biodiesel produced by the used cooking oil, then the material property test and the vehicle emissions test were conducted in accordance with test method. From the results of material property test, all antioxidants were suitable for the quality standard of density and kinematic viscosity, but Propyl gallate and Pyrogallol, as a type of Gallate additives, showed that the result of TAN increased rapidly according to the increase of the amount of additives. In the oxidation stability test, TBHQ, Butyl-amine and Aniline showed the excellent oxidation stability. Also, when considering the material property test, TBHQ was verified to the most excellent additives. In case of the vehicle emissions test, the testing was conducted by using the biodiesel added by TBHQ and was conducted by using two light duty diesel vehicles suitable for the EURO 4 and EURO 5 emission regulation. The result of testing showed that when the TBHQ was added, the amounts of CO, NOx and NMHC+NOx were decreased but the amount of $CO_2$ was increased.

• Journal of the Korean Home Economics Association
• /
• v.19 no.2
• /
• pp.189-198
• /
• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Korean Journal of Organic Agriculture
• /
• v.25 no.1
• /
• pp.149-159
• /
• 2017

This study was conducted to develop an organic control method of tobacco whitefly (Bemisia tabaci) by using cooking oil and yolk mixture (COY). Mortality rate against B. tabaci nymph on paprika leaf was 94.5% by COY treatment and it was not significantly different from that by pyridaben treatment. Mortality rate against B. tabaci nymph on tomato leaf was 41.4% by COY treatment and it is lower than that by neem extract. But mortality rates of B. tabaci adult by COY and neem extract were no significant differences. Oviposition of B. tabaci were decrease respectively 75.8% and 52.7% by COY on paprika and tomato leaves. In paprika and tomato greenhouses, damaged by B. tabaci, COY was sprayed twice and resulted in respectively 100% and 38% control values.

• Fire Science and Engineering
• /
• v.24 no.1
• /
• pp.134-139
• /
• 2010

According to the "Yearbook of disaster response, fire safety and fire statistics (NEMA: National Emergency Management Agency)", approximately 34% of all fire is interior fire such as hotel, restaurant and residence and more than 53% of which is occurring in the kitchen. The evaluation of fire extinguishing system in the kitchen is performed in accordance with the "Korea Fire Equipment Inspection Standard (KOFEIS 0101-1)" which is using one environmental condition. However, only using one environmental condition is not enough to evaluate the performance of the automatic fire extinguisher in kitchen fire. So the study of fire detecting characteristic about various environmental condition needs. In this study, the numerical analysis is carried out about detecting time characteristic for various range's surrounding environment. As a result, it showed up to 100 s difference in the detection time depending on the position of the range. And detecting time also showed difference for on-off hood operation. From this results, it can be verify and improve the evaluation standard for the fire extinguishing system in kitchen fire.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.4
• /
• pp.301-310
• /
• 1995

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.

• Animal Bioscience
• /
• v.35 no.6
• /
• pp.927-937
• /
• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• Korean Journal of Food Science and Technology
• /
• v.25 no.6
• /
• pp.703-709
• /
• 1993

The changes in molecular size distribution of rice starch during extrusion cooking and simple heating of rice flour were compared and the effect of subsequent enzyme treatment on the molecular size was examined. A single-screw extruder was used with varing feed moisture contents ($17{\sim}29%$) and barrel temperatures ($100{\sim}150^{\circ}C$). An aluminium capsule immersed in oil bath ($100{\sim}200^{\circ}C$) was used for the simple heat treatment of rice flour. In case of extrusion cooking the mechanical energy input varied sharply at around 23% moisture content of the feed. At the feed moisture content of $17{\sim}23%$, a significant molecular size reduction of rice starch was observed by the gel permeation chromatography using Sephacryl S-1000 gel. The intact starch molecules of above $4{\times}10^{7}$ dalton were largely disintergrated by extrusion cooking of rice flour containing the moisture content less than 23%. It was mostly degraded further into the molecules having below $5{\times}10^{6}$ dalton by ${\alpha}-amylase$ treatment. But at the feed moisture content above 26% the starch did not show molecular size reduction either by extrusion cooking or by subsequent enzyme treatment. On the contrary little changes in molecular size of starch was occured by simple heating of rice flour containing the moisture less than 20%. but slight size reduction was observed at the moisture content above 23%, where the effect of ${\alpha}-amylase$ was also observed.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.1
• /
• pp.78-88
• /
• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• Journal of the Korean Wood Science and Technology
• /
• v.38 no.4
• /
• pp.316-322
• /
• 2010

The research attempted to develop a wood adhesive based on waste cooking oil, using ozonification technology for the chemical structure modification. The waste cooking oil (WCO) was reacted with $O_3$ for different times; 1 h, 2 h, and 3 h. The chemical structure modifications of the ozonized WCOs were examined by Fourier transform Infrared (FT-IR) spectrum. The FT-IR spectrum of WCO had an absorbance peak at 3,010 $cm^{-1}$ that was the characteristic peak of the unsaturated double bonds. As ozone treatment time increased, the peak of the double bond was disappeared and carboxyl peak appeared at 1,700 $cm^{-1}$. Especially, the double bond of 3 hrs-ozonized WCO was vanished almost. In results of the dry bonding strengths of the 3 hrs-ozonized WCO mixed with polymeric methylene diphenyl diisocyanate (pMDI) were the strengths of weight ratio of 3hrs-ozonized WCO : pMDI, 1 : 0.5, 8.08 kgf/$cm^2$, 1 : 0.75, 9.53 kgf/$cm^2$ 1 : 1, 44.16 kgf/$cm^2$, 1 : 2, 58.08 kgf/$cm^2$, 1 : 3, 61.41 kgf/$cm^2$, and 1 : 4, 46.95 kgf/$cm^2$. Therefore, it was found that the optimum equivalent ratio was formed at the ratio of 1 : 2 or 1 : 3. Under wetting the bonding strength of 1 : 3 ratio was appeared higher than that of 1 : 2 ratio, while the results obtained from hot-water and cyclic boiling shear test were similar.

• Food Science of Animal Resources
• /
• v.40 no.3
• /
• pp.426-443
• /
• 2020

In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0^th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.