• Food Science and Industry
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• v.50 no.4
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• pp.65-81
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• 2017

In Korea, sesame oil has been used as a flavor source mainly by edible oil since ancient times, and it has been used by domestic screw pressing. In the 1960's, the demand for edible oils and fats increased significantly due to the improvement of national income and changes in food consumption patterns. In the early 1970's, a few edible oil manufacturing companies with modern solvent extraction and refining plants were established. In Korea, edible oil manufacturers account for more than 85% of employees with 50 or fewer employees. In Korea, there is a very shortage of raw materials for edible oils and fats, domestic production of edible oil is decreasing year by year and import volume is continuously increasing. While importing the edible oil bearing ingredients including soybean and extracted oil in the past, recently mainly imports crude oil and refines it in Korea. Soybean oil, palm oil and tallow account for 70~90% of total imported edible oils. Due to the recent well-being trend, the demand for olive, canola and grapeseed oils as household edible oil has increased and the production of blended oil has been greatly increased. Since the late 1980's, people have recognized edible oil and fat as a food instead of seasoning ingredient and have increased their edible oil and fat intake in Korea. Since the early 2000's, refined oil and fat products produced in Korea have been exported and is increasing every year.

• Journal of Sensor Science and Technology
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• v.22 no.4
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• pp.239-243
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• 2013

Several methods are available to measure the oxidation of edible oils, such as their acid, peroxide, and anisidine values. However, these methods require large quantities of reagents and are time-consuming tasks. Therefore, a more convenient and time-saving way to measure the oxidation of edible oils is required. In this study, an edible oil-condition sensor was fabricated using single-walled nanotubes (SWNTs) made using the spray deposition method. SWNTs were dispersed in a dimethylformamide solution. The suspension was then sprayed using a spray gun onto a prefabricated Au/Ti electrode. To test the sensor, oxidized edible oils, each with a different acid value, were prepared. The SWNT sensors were immersed into these oxidized oils, and the resistance changes in the sensors were measured. We found that the conductivity of the sensors decreased as the oxidation level of the oil increased. In the case of the virgin oil, the resistance change ratio in the SWNT sensor S(%) = {[(Rf - Ri)]/Ri}(%) was more than 40% after immersion for 1 min. However, in the case of the oxidized oil, the resistance change ratio decreased to less than that of the response of the virgin oil. This result suggests that the change in the oil components induced by the oxidation process in edible oils is related to the conductivity change in the SWNT sensor.

• Journal of the Korean Home Economics Association
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• v.39 no.2
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• pp.85-95
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• 2001

This study was carried out to obtain the information concerning the perception and utilization patter of the housewives about the edible oil and fats. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The eating frequency of food that used oil & fat was affected by age, residing area and educational level. family's preference score of food that used oil & fats was 3.34 point in the 5 point scale. 47% of the subjects answered that the intake rate of oil & fats had more from vegetable oils than animal sauces. Most of the subjects had negative response such as increased cholesterol and body weight for psychological state after the intake of food that used oil & fats. The main reason why some housewives did not use frequently oil & fats was inconvenience of tidying up. The kinds of the oil & fat used frequently were soybean oil, sesame oil, com oil and perilla oil. The nutrition knowledge score rotated to oil & fat was 7.62 point in the 10 point scale. The eating frequency of food that used oil & fats and its preference were positively correlated. These results indicate that the housewives haute a widespread tendency to pursue a health and convenience in the utilization of edible oil & fats.

• Korean Journal of Plant Resources
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• v.2 no.1
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• pp.223-233
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• 1989

Recently, researches on oil crops Ln Korea were breeding on edible oil crops such as rapeseed sesame, peanut , periLla.Numerous varieties were released as a result of ective breedingworks on edible oil crops, that is 7 rape varieties including Yu-dal, Mokpo-11, Yongdang, Nozeogchae, Naehan, Yeongsanyuchae and Ch-eongpungyuchae (hybrid),5 varieties sesame including Suweon-5,9,21,Kwangsan99ae and Dabaekggae, 5 peanut varieties including Seodun-tangkonT,Yeonghotangkong, 01tankong , ShinpungtanTkong and SaedI-tanGkong, 3 periLLa varietLes including Daegu, Suweon8 and 10,res-pectively. This varietLes showed a good oil quality with high o-Leic and LinoLeic acids content, but periLLa oil seemed to be un-suitable for a edible use, since about 53 Percent of Its fatty a-cids was in the from of unsaturated LinoLenic acid.

• Elastomers and Composites
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• v.39 no.1
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• pp.61-70
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• 2004

This work is about the development or asphalt sealant using the waste edible oil. Asphalt sealant has been used for crack filler and bridge deck joint sealer Several plasticizers such as aromatic or paraffin process oils, DOP, Bunker C fuel oil, and waste edible oil were compounded with the basic components such as asphalt(AP-5), a thermoplastic elastomer(SBS triblock copolymer), a tackifying agent(petroleum resin), and stabilizers. Penetration, softening point, ductility, and elongation by tensile adhesion of those asphalt sealant compounds were measured. Their properties were changed largely depending on both the type and content of plasticizers. Waste edible oil and DOP were the best plasticizers for the low temperature tensile adhesion characteristics. Penetration and elongation by tensile adhesion of asphalt sealant compounds increased with the increase of waste edible oil content and decreased with the increase of talc content. The manufacture of asphalt sealant with low penetration and excellent low temperature tensile adhesion was possible by the recipe optimization.

• Applied Biological Chemistry
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• v.27
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• pp.80-87
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• 1984

Although traditional Korean diet consists of Very little fats and oils, the increase of their consumption, especially vegetable oil, has been truly remarkable in recent years and this increase is attributed to the improvement of their dietary habit and the development of Korean food industry. On the other hand, domestic production of the edible vegetable oil did not increase at all. Naturally, foreign exchange (over a several hundred million U.S. dollars) is annually used in importing oil seed and/or oil per se. Under these circumstances, it is of utmost importance to maximize the domestic production of edible vegetable oil, although its complete self-sufficiency cannot be achieved. In this seminar, intake of fats and oils by Korean people, status and outlook of the domestic production and consumption of fats and oils will be discussed, with. emphasis on the utilization of agricultural by products and waste as a source of fats and oil.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.134-138
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• 2003

Quality stability of the herb pill coated with edible oils containing rosemary was investigated. Herb pills were made of herb powders such as Panax ginseng, Cinnamomum cassia, Lycium chinense, Zyzyphus jujuba and Zingiber officinale. Rapeseed oil and lubriol were used as edible coating oil. After herb pills coated with edible oils with or without rosemary were stored at $40^{\circ}C$ for 180 days, the microbial viable cell counts and peroxide values(POV) of the herb pill were investigated. After 180 day storage, POVs of herb pills with only rapeseed oil or lubriol were 0.51 and 0.49 meq/kg, respectively. However, when rosemary was added in herb pills the POVs were decreased to 0.30 and 0.39 meq/kg, respectively. The addition of rosemary to the rapeseed oil and lubriol tended to decrease the microbial viable cell counts of the herb pill. The microbial viable cell counts of rapeseed oil and lubriol were 940 and 820CFU/g, respectively after 180 days of storage. However, these levels were suppressed to 720 and 640CFU/g by the resemary addition. On the other hand, the ginseng saponin content of herb pills was not affected by the rosemary addition during storage.

• Journal of ILASS-Korea
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• v.14 no.2
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• pp.49-58
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• 2009

Non-edible vegetable oils instead of edible vegetable oils as a substitute for diesel fuel are getting a renewed attention because of global reduction of green house gases and concerns for long-term food and energy security. Out of various non-edible vegetable oils, karanja, mahua, linseed, rubber seed and cotton seed oils are selected in this study. A brief review of recent works related to the application of the above five vegetable oils and its derivatives in CI engines is presented. The production technologies of biodiesel based on non-edible vegetable oils are introduced. Problems in vegetable oil or biodiesel fuelled CI engine are included. In addition, future works related to spray characteristics of non-edible vegetable oil or biodiesel from it are discussed. The biodiesel fuel, irrespective of the feedstock used, results in a decrease in the emission of hydrocardon (HC), carbon monoxide (CO), particulate matter (PM) and sulphur dioxide ($SO_2$). It is also said to be carbon neutral as it contributes no net carbon dioxide to the atmosphere. Only oxides of nitrogen (NOx) are reported to increase which is due to oxygen content in the biodiesel fuel. The systematic assessment of spray char-acteristics of neat vegetable oils and its blends, neat biodiesel and its blends f3r use as diesel engine fuels is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.551-556
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• 1992

To develop natural antioxidant from spices and control thermal oxidation of edible soybean oil, the available antioxidative compounds of various spices were extracted with edible soybean oil. The storage stability of the oil mixed with purified sardine oil and soybean oil containing that extracts at $37^{\circ}C$ were investigated. Furthermore the antioxidative activity of petroleum ether soluble fractions(PESF) obtained from rosemary on the thermal oxidation of edible soybean oil during heating at $180^{\circ}C$ were also investigated. By mixing with refined sardine oil and soybean oil extracts of rosemary, sage of herb spices and mace of seed spices, the oxidative stabilities were remarkably increased. The thermal oxidation of edible soybean oil was also supressed by the addition of 1.0%(w/w) of PESF obtained from rosemary. Rosemary extract exhibited higher antioxidative activity on thermal oxidation of edible soybean oil than butylated hydroxytoluene.

• Journal of the Korea Institute of Building Construction
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• v.11 no.6
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• pp.538-546
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• 2011

This paper is to experimentally investigate the strength and autogenous shrinkage of high strength mortar with the 20 % of water?binder ratio(W/B). In this study, the water substituting liquid(WSL) was used including gasoline, light oil, lamp oil, edible oil, HFE, ethanol, methanol and acetone in order to explore changes in strength and autogenous shrinkage depending on WSL type and replacement. For fresh properties, the replacement of WSL did not affect the fluidity of mortar mixtures considerably, except for ethanol and methanol. However, the replacement of WSL resulted in a slight decrease in flexural and compressive strength. For autogenous shrinkage, the replacement of WSL led to reduce autogenous shrinkage, and especially, the replacement of edible oil led to reduce autogenous shrinkage significantly due to saponification between edible oil and cement.