• Journal of Biosystems Engineering
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• v.9 no.2
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• pp.58-64
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• 1984

디이젤엔진의 대체연료(代替燃料)로서 대두유(大豆油)는 대두유(大豆油)의 높은 점성(粘性)에 기인(起因)하는 문제점이 지적되고 있다. 이외 해결방법으로 대두유(大豆油)와 디이젤유(油)의 혼합(混合), 대두유(大豆油)의 에스테르화(化) 그리고 디이젤유(油) 첨가제(添加劑)의 첨가(添加) 등이 제시되고 있다. 본(本) 연구(硏究)는, 대두유(大豆油), 그의 에틸 에스테르 그리고 이러한 대체연료(代替燃料)의 디이젤유(油)와 혼합물(混合物) 또는 그 혼합물(混合物)의 첨가제(添加劑)와의 혼합물(混合物)의 점성학적 성질(性質)과 그 크기를 실험적 방법(方法)으로 구하였다. 그 결과 상기의 액체는 모두 뉴톤니안 액체이고, 첨가제(添加劑)는 상기 혼합물(混合物)의 점성(粘性)을 낮추는데 별로 효과가 없는 것으로 판단되었다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.83-83
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• 2003

대두유, 올리브유 및 채종유에 대한 정향추출물(clove extract)의 항산화 효과를 알아보고자 대두유, 올리브유 및 채종유에 정향추출물을 0.02%의 농도로 첨가한 후 180$\pm$2$^{\circ}C$에서 48시간동안 가열산화 시키면서 산가(acid value) 및 공액이중산가(conjugated diene value)를 측정하였다. 대두유, 올리브유, 채종유의 초기 산가는 0.13, 0.75, 0.11이었으며, 가열산화 후 0.52, 1.31, 0.51로 증가하였다. 또한 대두유, 을리브유, 채종유의 초기 공액이증산가는 0.57, 0.43, 0.35에서 가열산화 후 1.93, 1.04, 1.08으로 대두유보다 채종유나 올리브유의 산화안정성이 높았다. (중략)

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.298-302
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• 1995

This study was performed to know the availability of low erucic acid rapeseed oil (LEAR oil) for vegetable oil in commercial mayonnaise preparation. Mixed oils (blended soybean oil with LEAR oil) were prepared and mayonnaises were prepared with these oils and then compared the quality characteristics of these samples. The oxidative stability of vegetable oil with Rancimat test showed that LEAR oil was higher stability than soybean oil, and became higher with increase of LEAR oil ratio. Quality characteristics of mayonnaises with these oils showed that mayonnaise with mixed oils was preferred to that with LEAR oil itself. Furthermore, the quality characteristics of mayonnaises with mixed oils of soybean oil $(20{\sim}60%)$ plus LEAR oil $(80{\sim}40%)$ were better than those of mayonnaise with soybean oil solely.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.984-991
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• 2002

Oxidative stability and flavor of sesame oil blended with canola oil (Ca), corn oil (Co), and soybean oil (Sb) at ratios of 90 : 10, 70 : 30, and 50 : 50 (w/w), respectively, were evaluated. Oxidative stability of sesame oil increased with the addition of vegetable oils (10, 30, and 50% of Ca and Co, and 10% of Sb). Pyrazines, pyrroles, pyridines, and thiazoles, good contributors to the characteristic flavor of sesame oil, were also found in sesame oil blended with vegetable oil. The sensory evaluation showed that no difference was observed between sesame oil and sesame oil blended with 10% of Ca, Co or Sb, which showed higher oxidative stability.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.261-265
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• 1997

To know the availability of double fractionated palm olein (DFPL) for vegetable oil in commercial mayonnaise preparation, oxidative stability and stability to cold test of DFPL, soybean oil and blended oils (blended soybean oil with DFPL) were tested. Mayonnaises with these oils were prepared and then emulsion stability at low temperature $(-5^{\circ}C)$ were compared. The oxidative stability of vegetable oil by Rancimat test showed that induction time of DFPL (26.9 hr) was longer when compared with soybean oil (13.4 hr), and became longer with increase of DFPL ratio in the blended oil. Emulsion stability of mayonnaises at low temperature $(-5^{\circ}C)$ was decreased with the increase of DFPL ratio in the blended oil. But, mayonnaise with blended oil of below 20% DFPL was comparable to that with soybean oil only. Among quality characteristics of mayonnaises with soybean oil and blended oil (soybean oil 85% plus DFPL 15%) the latter showed stronger oxidative stability and less flavor reversion during high temperature treatment. This result suggested that the possibility of DFPL to substitute for vegetable oil in the preparation of commercial mayonnaise.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.465-470
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• 1991

In order to investigate the thermal and oxidative stability of different frying oils including soybean oil, palm oil, two blended oils of soybean-palm (5 : 5 and 7 : 3) and shortening, physico-chemical properties such as acid value, peroxide value, TBA value, degree of coloring, refractive index and specific gravity of the frying oils were measured during the preparation of French fried potatoes by repeated frying. The instability of soybean oil against thermal and oxidative degradation could be lessened by using blended oils in which the ratio of palm oil to soybean oil is more than 50%.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.568-571
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• 1991

This study was designed to select the most stable oil among vegetable oils for mayonnaise preparation on lipid oxidation when blended with perilla oil. Oxidative stabilities of perilla oil, soybean oil, rapeseed oil, corn oil, sunflower oil and perilla blended oils (blended perilla oil with other vegetable oil in a equal weight rate) were tested. Among the perilla blended oils, perilla blended soybean oil was the most effective on oxidative stability. This may be concerned with the fact that the content of natural antioxidant, tocopherol, is higher than that of other oils. Mayonnaise was prepared by using both perilla oil and perilla blended soybean oil. Variations of POV and tocopherol content of mayonnaise during storage at $37^{\circ}C$ were compared. The changes in POV and tocopherol content in the mayonnaise of perilla blended soybean oil were less than those of perilla oil. This result suggested that the usage of perilla blended soybean oil instead of perilla oil itself is possible in the manufacturing of mayonnaise.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.380-383
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• 2004

실험결과를 요약하면 다음과 같다. 1. TBA를 비교해본 결과 대두유에 비해 올리브유와 고추씨 기름의 값이 낮았다. 2. 대두유의 CL값은 올리브유나 고추씨기름의 산패도는 대두유에 비해 낮은 값이었다. 3. 이러한 방법을 김에 대해 적용시킨 결과 올리브유와 고추씨 기름이 대두유에 비해 산패를 낮추는 결과를 얻었다. 특히 고추씨 기름은 올리브유보다 산패 억제 작용이 더 크다는 것을 알 수 있었다. 따라서 이러한 결과는 유지와 깊은 관련이 있는 축산식품의 산패방지에 응용할 가치가 있는 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.143-152
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• 1989

Some sugars and proteins were mixed with yellow corvenia lipids, soybean lipids or see yolk lipids to study the influence of the sugars or proteins on lipid oxidation and browning in dry and wet system during kept at $40^{\circ}C$. In the yellow corvenia lipids mixed with various food components, peroxide value(POV), carbonyl value(COV) and brown pigments were much higher than the case that soybean lipids or egg folk lipids were mixed. In terms of the food components, they appealed high in glucose, sucrose and starch but low in albumin and casein. When the soybean lipids were mixed, POV appeared low in all these maxture. COV and brown pigments appeared high in glucose, sucrose and starch but low in albumin and casein. In the case of egg york lipids, POV appeared lower than that of soybean lipids but COV and brown pigments were similar. In the starch mixture of three lipids in wet system, POV and COV in yellow corvenia lipids appealed lower, but appeared higher in soybean lipids and egg yolk lipids than those in dry system. Brown pigments appeared similarly with the case in dry system. And the all mixtures of casein in wet system, POV and COV appealed lower thanthose of the dry system, but brown pigments appeared high.

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.726-730
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• 1999

To investigate the deinkability according to the ink composition, deinking chemicals and aging time, newspaper was printed with different solvent types: 30% soy-based oil ink(A), 50% soy-based oil ink(B), 45% mineral oil ink(C) and 42% linseed oil ink(D). The newspapers were aged naturally for 15, 30, 90, 180 days, and were deinked with various deinking chemicals. The brightness of the deinked pulp of newspaper was affected by the ink composition, aging time and deinking chemicals, i.e., it was decreased with increasing aging time in the order of C, A, B and D. And the brightness also decreased in the order of lipase, cellulase and conventional chemical. The deinking yield showed the same tendency as the brightness variation at a given brightness. The strength of the deinked pulps increased until 30 days, but decreased or maintained after that time. And the strength decreased in the order of C, D, B and A, and also decreased in the order of lipase, conventional chemicals and cellulase.