• Food Science of Animal Resources
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• v.29 no.4
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• pp.466-474
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• 2009

This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE $L^{\ast}$-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.248-250
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• 1991

This study was carried out to find out the color, rooking quality and storability of the oil-added milled rice. Soybean oil was added at the level of $0.07{\sim}0.15%$ in the last cycle of milling process. Fat content of the oil unadded milled rice was 0.65% and that of the oil-added one were 0.70% to 0.73%. Water uptake ratio, expanded volume, total soluble solids and iodine blue value of milled rice during cooking were lower in the oil-unadded one. The oil-addition to milled rice lowered the value of Hunter L, a, b and whiteness. Changes in fat acidity of the oil-added milled rice was similar to that of the untreated rice.

• The Plant Pathology Journal
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• v.25 no.3
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• pp.280-285
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• 2009

Powdery and downy mildews caused by Sphaerotheca fusca and Pseudoperonospora cubensis are the most common and serious diseases of cucumber worldwide. In spite of the introduction of highly effective systemic fungicides, control of these diseases remains elusive. Hence, this study aimed to develop an alternative method to chemicals in controlling the diseases by using different types of cooking oil. Egg yolk, which contains a natural emulsifier, lecithin, was selected as a surfactant to emulsify the oils. Among the different cooking oils used, soybean, canola (rape seed), safflower, sunflower, olive, and corn oils showed over 95% control values against powdery mildew of cucumber in a greenhouse test. In particular, 0.3% canola oil emulsified with 0.08% yolk (1 yolk and 60 ml canola in 20 l spray) was found to be the most effective. The treatment resulted in 98.9% and 96.3% control efficacies on powdery and downy mildews, respectively, of cucumber in the field. Canola oil exhibited direct and systemic effect, wherein powdery mildew of cucumber was suppressed only on treated leaves but not on non-treated leaves in a plant, while mycelia and conidia of the pathogen were severely distorted or destroyed by the treatment. The prospect of using the canola oil and yolk mixture as a natural fungicide is highly promising because of its effectiveness, availability, low cost, simple preparation, and safety to humans and the environment. The use of the canola oil and yolk mixture is expected to be an effective fungicide for use in organic farming and home gardening.

• Particle and aerosol research
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• v.16 no.1
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• pp.9-17
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• 2020

The characteristics of particulate matter made from daily cooking at a Korean residential apartment house with three dwellers had been investigated for about 3 months. All data were recorded by an optical particle counter every minute at the kitchen. Types of cooking such as boiling, frying, and grilling that performed in the house were listed. Boiling only was used in 32% cases among total 234 meals. Frying and grilling were 14% and 11%, respectively. From an initial indoor particulate matter smaller than 10 ㎛ in diameter, the increases due to cooking are reported by size. In case of boiling, PM at 1-10 ㎛ size and under 1 ㎛ size little increased. Normally, particles from oil or combustion in a process of frying or grilling increased indoor PM. In a case of grilling, particle mass concentration in a region of 1-10 ㎛ in diameter increased as much as 295 ㎍/㎥. Mass concentration of particles smaller than 1 ㎛ increased as much as 33 ㎍/㎥.

• Korean journal of applied entomology
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• v.47 no.3
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• pp.249-254
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• 2008

This study was conducted to develop an organic control method of two spotted spider mite(Tetranychus urticae) by using cooking oil and yolk mixture(COY) through evaluating its acaricidal activity in laboratory and green house. In laboratory, there is no significant difference in acaricidal activity against T. urticae within the COY including soybean, canola(rape seed), sunflower and olive oil. The acaricidal activity against T. urticae. increased from 17.6% to 94.1% as the COY became concentrated between 0.1% to 1%. The COY acricidal activity was effected by the quantity of treatment according to application methods. The COY dealt with T. urticae eggs presented 95% of the ovicidal activity. In rose greenhouse damaged by T. urticae, the COY(0.3%) was sprayed three times and resulted in the high control value of mites between 69.0% to 89.6%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.739-743
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• 2017

Product distribution and consumption in the military is difficult due to unique contracts and supply systems. It is difficult to change suppliers immediately when quality problem is encountered. Due to these special circumstances, the quality of products must be thoroughly controlled. Sesame oil is used to increase the taste and nutrition of food, but it is more expensive than other cooking oils. Oil producers may blend other cooking oils with sesame oil to make higher profits, so it has become important to identify good and bad products. In this study, pure sesame oil and blend oils were compared by analyzing their smell, taste, chemical components, and near infra-red spectra to determine quality differences between them.

• Clean Technology
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• v.29 no.1
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• pp.22-30
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• 2023

Mongolia is experiencing some of the world's most serious air pollution problems. The air pollution is especially severe during the winter when raw coal and low-grade fuels are used to heat homes in Ger villages. The impact of this pollution has created significant health and socioeconomic challenges for the country. In order to mitigate this air pollution, this study analyzed the fuel quality of the low-grade fuels and Mongolian waste cooking oils used in Ulaanbaatar, Mongolia. Then the environmental characteristics of traditional stove combustion and a prototype combustion heating device were compared and analyzed. In addition, the effect of replacing the heating devices was evaluated by analyzing their risks to humans. Analysis of the fuel characteristics showed that briquettes had relatively low environmental properties as a result of their high ash, N and S content. Also, after analyzing the combustion characteristics, it was found that the air quality improvement effect was higher when waste cooking oil was burned compared to the three types of coal that were analyzed. Finally, this study evaluated the impact of replacing the Mongolia traditional stove with a prototype stove that uses waste cooking oil. The results of this study are expected to help to mitigate the air quality problems currently observed in Ulaanbaatar, Mongolia.

• Journal of Power System Engineering
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• v.19 no.2
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• pp.90-95
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• 2015

Recently worldwide concern and research is being actively conducted on green energy which can reduce environmental pollution. A plant such as the natural rapeseed oil, soybean oil, palm, etc. is used as a bio source in home and industry. Biofuels is a sustainable fuel having economically benefits and decreasing environmental pollution problems caused due to fossil fuel, and it can be applied to the conventional diesel engine without changing the existing institutional structure. Waste vegetable oil contains a high cetane number and viscosity component, the low carbon and oxygen content. A lot of research is progressing about the conversion of waste vegetable oil as renewable clean energy. In this study, waste oil was prepared to waste cooking oil generated from the living environment, and applied to diesel engine to confirm the possibility and cost-effectiveness of biodiesel blend waste oil. As a result, brake specific fuel consumption and NOx was increased, carbon monoxide and soot was decreased.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.9-15
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• 2016

The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water = 100: 130) using an electric cooker and a saucepan. The coconut oil and soybean oil (3%, based on rice, w/w) were added into cooking water before heating. The RS contents of freeze-dried cooked rice powders (newly-cooked rice, stored for 12 h in the refrigerator, microwave heating after storage for 12 h in the refrigerator) were measured by the AOAC method. The RS contents of cooked rice using a saucepan were higher than those using an electric cooker. The indica type cooked rice had a higher RS content than the japonica type cooked rice, regardless of storage conditions. However, addition of oil before cooking rice resulted in increased RS content on storage in the refrigerator. The highest RS content of the cooked indica type rice with soybean oil ($5.89{\pm}0.22%$) that was stored for 12 h in the refrigerator was analyzed. The results suggested that the cooked rice formed retrograded (RS3) and amylose-lipid complex (RS5) type RS; furthermore, the RS content is affected by storage conditions, rice, cooker and oil types.

• Food Science and Industry
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• v.50 no.3
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• pp.70-92
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• 2017

Crude palm oil (CPO) is obtained from the fruit of oil palm tree, and is rich in palmitic acid, ${\beta}$-carotene and vitamin E. CPO containing a balanced range of saturated and unsaturated fatty acids is fractionated mainly into liquid palm olein and solid palm. Palm oil is highly stable during frying due to its fatty acid composition, and the synergistic antioxidant activity of ${\beta}$-carotene and tocotrienol. Blending and interesterification of palm oil and other oils are the main processes used to offer functional, nutritional, and technical advantages to produce oils suitable for margarine, shortening, vanaspati, and frying oils etc. The advantages of using palm oil products include cheap raw materials, good availability, and low cost of processing, since hydrogenation is not necessary. Future research should lead to the production of oils with a higher oleic acid content and a higher content of vitamins E, carotenoids, and tocotrienols.