• Clean Technology
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• v.26 no.3
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• pp.177-185
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• 2020

All coal ash, generated from coal-fired power plants, is entirely dumped onto a landfill site. As coal ash contains 80% fly ash, a clean floating process was developed in this study to recover useful components from coal ash and to use them as high value-added industrial materials. When the unburned carbon (UC) was recovered from the fly ash, soybean oil, an eco-friendly vegetable oil, was used as collector instead of a non-ionic kerosene collector to prevent the occurrence of odor from the kerosene. After the UC was separated by flotation, particulate ceramic microsphere (CM) was recovered, without generating acidic wastewater, through hydro-cyclone instead of sulfuric acid solution in order to separate ceramic microsphere (CM) and cleaned ash (CA) from the residue. By utilizing soybean oil as a collector, the recovery rate of UC turned high at 85.8% due to the increased adsorption of UC, the high viscosity of soybean oil, and the increase in floating properties caused by the linoleic acid contained in soybean oil. All of the combustible components contained in the recovered UC were carbon components, with the carbon content registering high when soybean oil was used. The recovered UC had many pores with a rough surface; thus, it could be easily ground and then used as an industrial material for its fine particles. The CM and CA recovered by the clean separation process using hydro-cyclone had a spherical shape, and the particles were clearly separated without clumping together. The average diameter (D₅₀) of the particles was 5 ㎛, so it was possible to realize the atomization of CM through a process change.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.33-36
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• 1993

This study was carried out to investigate the thermal stability of gingerol from Ginger and effect of its concentration on the oxidation of soybean oil. After Heating gingerol, the contents of remained gingerol was measured by HPLC. After heat treatment at $105^{\circ}C$ for 3 hours, 94.5% of gingerol was remained, whereas at $165^{\circ}C$ for 30 min., only 10% of gingerol was remained. Crude gingerol was also added to soybean oil at the concentration of 0.02%, 0.1% and 0.2% by weight of oil, respectively. The oils with crude gingerol were heat-treated at $105^{\circ}C$ for 5 hours and $165^{\circ}C$ for 30 minutes, respectively, and then the heat-treated oils were incubated at $45^{\circ}C$ for 25 days. The peroxide value of the oils was measured in order to estimate the antioxidant activity of crude gingerol compared with BHT. In the soybean oil heated at $105^{\circ}C$ for 5 hours, crude gingerol showed antioxidant activity at all concentration and the activity was more effective than 0.02% BHT. And during the storage of the heat-treated oils at $45^{\circ}C$, the antioxidant activity of crude gingerol increased in direct proportion to its concentration. In the soybean oil heated at $165^{\circ}C$ for 30 minutes and then stored at $45^{\circ}C$, the antioxidant activity of crude gingerol increased in direct proportion to its concentration.

• Food Science and Preservation
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• v.15 no.3
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• pp.437-444
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• 2008

Structured lipids(SLs) were synthesized by enzymatic interesterification with DHA-enriched fish oil(containing 27% docosahexaenoic acid) and soybean oil in the hatch-type reactor. The interesterification was performed for 24 hr at $55^{\circ}C$ and TLIM(immobilized lipase from Thermonyces lanuginosa, 10% by weight of total substrates) was mixed with 180 rpm of shaking. The fish oil and soybean oil were interesterifed with several weight ratio(fish oil : soybean oil, 2:8, 3:7, 4:6, 5:5, w:w), Reverse-phase high performance liquid chromatography with an evaporative light-scattering detector separated the triglyceride species of SLs. The products contained the newly synthesized peaks. Especially, one of peaks was distinctively increased with the increasing weight ratio from 2:8 to 5:5 while the peak of trilinolein (LLL) decreased vice versa. The effect of antioxidants such as catechin, BHT(Butylated hydroxytoluene), and their combinations on the oxidative stability in SL were investigated. Oxidative stability was carried out under oven test at $60^{\circ}C$ over 72 hr thereafter SLs were analyzed for total fatty acid content, rancimat, peroxide value, electronic nose and TBARS value. Among all combinations of antioxidant, the highest stability was obtained from 200 ppm of catechin. Besides, total tocopherol ($\alpha$, $\gamma$, and $\delta$-tocopherol), iodine and saponification value were analyzed in which iodine and saponification value of SLs were 151.19 and 182.35.

• Food Engineering Progress
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• v.13 no.4
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• pp.275-281
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• 2009

Sesame oils are partially mixed with other vegetable oils due to high price in a Korean market. To find out authentic sesame oil, a mass spectrometer-based electronic nose (MS-based E-nose) was used. Sesame oil (Se) was blended with soybean oil (So) or corn oil (Co) at the ratio (Se:So, Se:Co) of 97:3, 94:6, 91:9, 88:12 and 85:15, respectively. Intensities of each fragment from sesame oil by MS-based E-nose were completely different from those of soybean oil or corn oil. The obtained results were used for discriminant function analysis (DFA). Volatile organic components (VOC) of soybean oil or corn oil were similar to those of fresh air and DFA plot indicated a significant separation of pure sesame oil and pure other oil. The group of the mixed oil was seperated with that of sesame oil in DFA plot and the added amount of soybean oil to sesame oil was correlated with discriminant function first score (DF1). MS based E-nose system could be used as an efficient method to investigate the purity of sesame oil.

• Food Science and Preservation
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• v.25 no.1
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• pp.36-43
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• 2018

In this study, we investigated the inhibition effect of various herbs on the rancidity of soybean oil. The antioxidant activity of herb-infused oils was evaluated by examining their total phenolic contents and DPPH radical scavenging abilities. The total phenolic contents were found to increase with addition of herbs to the soybean oil. Rosemary-infused oil (RO) exhibited the highest total phenolic contents ($77.28{\mu}g\;GE/mL$), followed by the lemon-balm-infused oil (LO), green-tea-infused oil (GO), and soybean oil (SO) alone (36.82, 36.66, and $21.24{\mu}g\;GE/mL$, respectively). Similary, the DPPH radical scavenging activity of the herb infused oil also increased. Moreover, measurements on the total polar compound (TPC) contents, acid value, and p-anisidine value were carried out in order to confirm the changes in the rancidity of the oils during frying. The time for the TPC content to reach 25% was confirmed to be delayed from 62 h for SO to 68 h, 74 h, and 80 h for GO, RO, LO, respectively. Even though there were some differences between the p-anisidine and acid values, it was confirmed that the addition of herbs inhibited the rancidity of soybean oil. Therefore, the results in this study show that adding herbs to soybean oil could positively contribute to the inhibition of oxidation and rancidity.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.261-267
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• 2017

The interest in biodiesel is increasing rapidly. As a result, the price of vegetable oil that is used as a raw material for biodiesel is skyrocketing. Studies of biodiesel using animal waste as a means of solving these problems are underway. Biodiesel produced from animal fat contains considerably more saturated fatty acids than that produced from vegetable oil. In addition, it has a high cetane number and a high heating value. On the other hand, the fluidity decreases at lower temperatures because of the large amount of saturated fatty acids. For the biodiesel production, waste chicken oil and soybean oil were first purified. The raw materials were mixed at various ratios from 1:9 to 9:1. The methanol / oil molar ratio was also changed from 7 mol to 15 mol. The entire reaction time was one hour. The results showed that the optimal mixing ratio of soybean oil to waste chicken oil was 3:7, and the optimal methanol / oil molar ratio was 13. Moreover, the BD yield was 90.2%, the FAME content was 96.6%, and the LAME content was 4.1%. This result satisfied the Korea Industrial Standard (KSM2413).

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Applied Biological Chemistry
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• v.29 no.1
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• pp.83-89
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• 1986

To investigate effectors on the colloidal stability of whey and soybean proteins, characteristics of tofu-gel formation, effects of heat treatment and salt composition on the colloidal stability, and effects of heat treatment on storage stability were analyzed. When experimental tofus were made from the mixture of whey and soybean, the calcium in the whey precipitated the soy proteins, and disrupted the gel formation, which resulted in the curd of poor texture. In the heat treatment at $60{\sim}100^{\circ}C$, whey and the whey proteins dialyzed against distilled water were readily preciptated at over $70^{\circ}C$, but the mixture of whey and soy extract as well as soy extract were stable at the range of temperature. The proteins of soy extract, whey dialyzed against sodium phosphate buffer, and the mixture were stable at the same heat treatment, and this suggested that phosphates in the soy extract stabilize specialty the whey proteins. Soy proteins were easily destabilized by adding $CaCl_2(0.05{\sim}0.07M)$ at $80{\circ}C$ and $70{\sim}85%$ of the proteins in soy extract and the mixture were preciptated, while only $30{\sim}55%$ of the proteins in whey dialyzed against distilled water were destabilized at the same conditions. Storage stability at $4^{\circ}C$ of the mixture was increased when the mixture was treated at $63^{\circ}C$ and lower temperature.

• Applied Biological Chemistry
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• v.30 no.4
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• pp.328-334
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• 1987

The stability of lipids(Soybean oil & Ramyon lipid) by adding soybean products' extracts and Soybean, Soybean products was investigated, respectively. 1. Ethanolic extracts of defatted Soybean was very antioxidative in soybean oil. Soybean hot water extracts, defatted soybean water extracts and Soyprotein isolate water extracts possess antioxidative activities. But, Fresh Soybean cold extracts don't possess antioxidative activity. 2. The Oxidation of Ramyon Lipids (beef tallow) during storage at $45^{\circ}C$ incubator was effectively surpressed by addition of defatted Soybean hydrolyzate, tempeh (Defatted), Soy protein isolate hydrolyzate. The power of antioxidative activity is this order: Soy protein isolate hydrolyfate> Defatted Soybean hydrolyzate> BHA (200ppm)> Tempeh> Tempeh extracts> Defatted soybean.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.451-458
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• 2005

For the storaging and frying stability in soybean oil, the kind of treating antioxidants were mixed tocopherol and phosphatidyl choline(PC), phosphatidyl ethanolamine(PE), phosphatidyl inpsitol(PI), phosphatidyl serine(PS), phosphatidic acid(PA), phosphatidyl glycerol(PG), treating amounts were 0.03%, 0.05%(w/w), respectively. Acid value(AV), peroxide value(POV) and oxidative stability index(OSI) were determined during storage period at $50^{\circ}C$ in soybean oil. Antioxidation effect at frying condition was determined through changes of smoke point. The antioxidation effect according to AV change was $PA>PC>PI{\geq}PG>PS{\geq}PE$, preventing effect about POV change was PA>PG>PC>PS>PE>PI and preventing effect about OSI decreasing was PI>PC>PA>PG>PS>PE. At the result, antioxidation effect of individual phospholipid components in soybean oil was appeared different result according to determination code. Determination result of preventing effect of SP decreasing according to frying at $180^{\circ}C$ during 20 hours was PA>PC>PG>PE>PI>PS. But treating effect of mixed tocopherol in preventing effect about AV, POV was not. In the case of storage at $50^{\circ}C$ in soybean oil, mixed tocopherol was affected as a kind of pro-oxidant. In OSI had some antioxidation effect, preventing effect of SP decreasing had not. Treatment of mixed tocopherol in soybean oil was undesirable as frying oil.