• 식품과학과 산업
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• 제50권4호
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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.

• 한국분무공학회지
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• 제14권2호
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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.

• 센서학회지
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• 제22권4호
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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.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.260-264
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• 2009

A high-performance liquid chromatography method was applied to determine the contents of tocopherols in edible oils using a LiChrosorb DIOL HPLC column and hexane fortified with 0.1% acetic acid in an isocratic mode. The validation of the method included tests for linearity, sensitivity, accuracy, precision, and recovery. All calibration curves showed good linear regression ($r^2$>0.9995) within the tested ranges. The established method offered good precision and accuracy with overall intra-day and inter-day variations of 0.94$\sim$4.27 and 1.77$\sim$ 4.88%, respectively. The tocopherol recoveries ranged from 91.44$\sim$108.90%. Subsequently, the method was successfully applied to qualitatively and quantitatively determine the total contents of $\alpha$, $\gamma$, and $\delta$-tocopherols in 12 selected refined edible oils, showing a range of 0.92 to 188.71 mg/100 g.

• Applied Biological Chemistry
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• 제27권
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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.

• 한국식생활문화학회지
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• 제18권2호
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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.

• 한국식품과학회지
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• 제49권1호
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• pp.50-55
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• 2017

본 연구는 축산물에 사용되는 식용유지의 기준설정을 위하여 모니터링을 실시하였다. 축산물에 사용되는 유지(대두유, 카놀라유, 팜유, 돈지)를 선정하여 식품공전에 고시되고 있는 규격과 비교하여보았다. 상관관계를 구축하여 축산물에 사용되는 식용유지와 일반식품에 사용되는 식용유지의 신선도여부를 파악하였으며, 축산식품과 일반식품의 사용유지 실험값 비교분석을 통한 식품공전에 따른 유지기준(산가 2.5 mg KOH/g 이하, 과산화물가 50 meq/kg 이하)을 축산물에도 적용 가능한 지의 여부를 검토하였다. 또한 튀김유지 뿐만 아니라, 유지별 튀김횟수에 따른 튀김식품에 대한 산가, 과산화물가 값을 측정하여 축산물(돈까스)이 일반식품(냉동감자)보다 적은 튀김횟수에서 일반식품의 산가 기준치(5.0 mg KOH/g), 과산화물가 기준치(60 meq/kg)에 도달하는 것을 알 수 있었다. 따라서 본 연구를 통하여 축산물에 사용되는 유지의 기준 규격마련을 위한 기초자료로 사용될 수 있다.

• 한국식품영양과학회지
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• 제31권1호
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• pp.17-20
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• 2002

경남 도내에서 유통 중인 국내산 참기름과 중국산 참기름 각각 30건과 콩기름 및 옥수수기름 등의 식용유지를 첨가하여 변조한 참기를 12건에 대한 지방산 함량을 GC에 의한 정량법으로 분석하여 다음과 같은 결과를 얻었다. 국내산 참기름의 주요 지방산 평균 함량은 palmitic acid 8.26$\pm$0.04%, stearic acid 4.57$\pm$0.05%, oleic acid 39.25$\pm$0.05%, linoleic acid 46.82$\pm$0.07, linolenic acid 0.52$\pm$0.02%, arachidic acid 0.58$\pm$0.03% 등으로 나타났으며, 중국산 참기름은 palmitic acid 9.24$\pm$0.03%, stearic acid 5.11$\pm$0.04%, oleic acid 38.65$\pm$0.04%, linoleic acid 46.02$\pm$0.06%, linolenic acid 0.42$\pm$0.04%, arachidic acid 0.56%$\pm$0.04% 등으로 각각 나타났다. 국내산 참기름은 포화 지방산인 palmitic acid와 stearic acid가 중국산 참기름보다 적게 함유되어 있었고 불포화 지방산인 linolenic acid는 반대로 많이 함유되어 있었다. 국내산 참기름에 콩기름을 0%, 3%, 9%씩 첨가했을 때 불포화지방산인 linolenic acid가 각각 0.52$\pm$0.02%, 0.73$\pm$0.05%, 1.25$\pm$0.04%로 현저히 증가되었으며, 옥수수기름을 0%, 5%, 9%씩 첨가했을 때는 불포화지방산인 linoleic acid의 함량이 각각 46.82$\pm$0.07%, 50.22$\pm$0.06%, 51.14$\pm$0.05%로 증가됨이 확인되었다. 참기름의 산지별 확인과 식용유지를 첨가한 변조참기름에 대해서는 각각의 지방산 함량에서 특이성을 보이고 있으나 일부지역에서 구입한 국내산과 중국산 참기름에서 유사한 결과치를 보여 앞으로 국내에서 유통되는 참깨나 참기름에 대하여 더 많은 연구가 필요할 것으로 사료된다.

• 한국식품과학회지
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• 제39권2호
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• pp.133-137
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• 2007

유지의 산화안정도 측정을 위해 개발된 DPPH법의 최적화를 위해 시료의 양에 따른 유지의 산화변화를 분석하였고, 결정도니 조건을 사용하여 시중에서 튀김유로 사용되는 4종류 식용유지의 열산화안정성을 측정하였다. CDA와 p-AV는 산화반응이 진행될수록 증가하였으며 시료간의 상대적인 산화안정성 차이를 확인할 수 있었다. 반면에 DPPH법은 유지의 산화라디칼과의 반응성을 이용하며 흡광도의 증가와 감소를 반복하는 경향을 나타냈고 이로부터 유지산화라디칼의 변화를 측정 할 수 있었다. 또한 유지의 초기 전자 혹은 수소공여능을 확인할 수 있었고, DPPH 흡광도 증가를 통해 산화방지물질의 소진속도 및 산화라디칼의 생성속도를 계산할 수 있었으며, 산화방지물질의 소진시점을 결정할 수 있었다. 따라서 DPPH법을 기존의 산화도 측정방법과 병용한다면 유지의 산화도는 물론 산화반응 단계를 측정 할 수 있고, 산화안정성을 예측하는데 도움이 될 것으로 기대된다.

• Journal of Nutrition and Health
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• 제10권3호
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• pp.1-6
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• 1977

Flow properties of heated edible oils, such as soybean, rapeseed, rice bran, corn and perilla oils, were measured with Maron-Belner type capillary viscometer. These oils were heated at $180{\pm}5^{\circ}C$ (general cooking temperature) for $5{\sim}20$ hours except soybean oils ($5{\sim}40$ hours). Fluidities of these heated oils except rice bran oil were decreased according to heating time and decreasing ratio of fluidity was outstanding after 15 hour heating in corn oil and 20 hours heating in soybean and perilla oils. All the oils examined in this experiments except rice bran oil showed non-Newtonian motion after 15 hour hinting at high shear stress and Newtonian motion at less than 10 hour heating. In the soybean oil non-Newtonian flow property was outstanding after 30 hour heating at $180{\pm}5^{\circ}C$. Rice bran oil exhibit characteristic flow property, that is, non heated rice bran oil has lowest fluidity but heated one has highest fluidity compared to other oils examined in this experiment. Change of fluidity with extension of heating time was not detected and non heated rice bran oil showed non-Newtonian motion.