• 한국식품조리과학회지
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• 제5권2호
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• pp.51-62
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• 1989

In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were perpared by mixing sesame oil with various vegetalbe oils (soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7 (w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at $45^{\circ}C$ for 25 days in a dark place, and at $35^{\circ}C$ for 12 days under the irradiation of incandescent electric lamp (40 W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

• 수산해양기술연구
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• 제28권1호
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• pp.45-52
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• 1992

In this paper, combustion characteristics and engine performance varying with blending rate of fish oil using five test fuels, e.g.pure diesel oil and four types of sardine-oil-blended diesel oils, their blending rates by weight being 20%, 40%, 60% and 80% respectively, and operating condition of engine, were investigated experimentally both in the constant volume combustion bomb and in the engine. The results are summarized as follows: 1) In the bomb, the influence of temperature on ignition delay of sardine-oil-blended diesel oils was larger than that of pure diesel oil, and it tended to increase as the blending rate of fish oil increase sardine-oil-blended diesel oils. As far as the influence of pressure on ignition delay concerns, there was no significant difference with all the test fuels. 2) In the engine, the ignition delay of fish-oil- blended diesel oils was longer than that of pure diesel oil, and it tended to increase as the blending rate increases. In the bomb, the ignition delay in high temperature showed no significant difference between with pure diesel oil and with fish-oil-blended diesel oils, and it was especially short with 60% fish-oil-blended diesel oil. In low temperature, however, the delay became longer as the blending rate increase. 3) The combustion duration was shorter with fish-oil-blended diesel oils than with pure diesel oil and it became a little shorter as the blending rate increases. 4) The rate of fuel consumption showed no significant difference between with fish-oil-blended diesel oils and with prue diesel oil, although calorific value of fish oil was lower than that of diesel oil. 5) Smoke density in exhaust gas was lower with fish-oil-blended diesel oils than with pure diesel oil and the higher the blending rate was, the lower the smoke density became.

• 한국식품과학회지
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• 제23권5호
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• pp.568-571
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• 1991

마요네즈 제조시 일반적으로 사용되는 식용유 중에서 들기름과 혼용시 산화안정성에서 가장 효과적인 식물유를 선발하고자 하였다. 들기름과 대두유, 채종유, 옥배유 해바라기유 및 들기름과 이들 식물유를 동일 중량비로 섞은 들기름 혼합유에 대한 산화안정성을 비교하였다. 비교한 들기름 혼합유 중 대두유 혼합 들기름이 가장 효과적이었으며, 이것은 대두유의 천연 토코페롤 함량이 가장 많은 것과 관계가 있는 것으로 추정되었다. 들기름에 대두유를 같은 비율로 섞은 혼합유와 들기름만을 사용한 마요네즈를 제조해 이들의 $37^{\circ}C$ 보존 중 과산화물가와 토코페롤 함량의 변화를 측정하여 비교하였다. 들기름과 대두유의 혼합유를 사용한 마요네즈가 들기름만을 단독으로 사용한 마요네즈 보다 과산화물가 및 토코페롤 함량의 변화도 적은 것으로 나타나 마요네즈 제조시에 들기름 혼합유 사용 가능성을 제시해 주었다.

• 한국자동차공학회논문집
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• 제1권1호
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• pp.50-58
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• 1993

The ignition delay of diesel oil and fish oil blended with diesel oils was investigated at various pressure and temperature conditions in a constant volume combustion bomb. The evaporation and combustion duration of diesel oil and fish oil blended with diesel oils were respectively different in high and low temperature. The dependence of ignition delay on the temperature was different in high and low temperature ranges which were divided at the 773K. The dependence of ignition delay on the pressure was almost linear, regardless of the test fuels at the constant temperature(863K). The ignition delay became longer as the blending rate of fish oil increased at the constant temperature and pressure, but it was especially short with 20% fish oil blended with diesel oils.

• 한국응용과학기술학회지
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• 제4권2호
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• pp.7-13
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• 1987

A preliminary investigation was performed to evaluate the possibility of partially replacing palm oil and beef tallow by rapeseed oil for frying oils of instant Ramyon manufacturing. The AOM stability of rapeseed oil was inferior than of palm oil, but was comparable to that of beef tallow. When rapeseed oil was blended with palm oil or beef tallow, the AOM stability of the blended oil was improved. As far as AOM stability is concerned, best results were obtained with a blending ratio of 3 part of rapeseed oil to 7 part of palm oil and a ratio of 4 part of rapeseed oil to 6 part of beef tallow. These blended rapesee oils was retarded the formation of conjugated dienes and polymers during heating. The antioxidative effects on the stabilities of AOM and thermal in blended rapeseed oils showed that TBHQ was superior to tocopherols and a mixture of BHA and BHT was inferior.

• 수산해양기술연구
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• 제35권1호
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• pp.77-82
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• 1999

This study was conducted on the properties of exhaust emissions of diesel oil and fish oil blended with diesel oils using a direct injection diesel engine at different loads, and on the conditions of carbon deposits of diesel oil and 40% blend oil in the combustion chamber after 20 hours operation at $\frac{1]{2}$ load. The properties of exhaust emissions by fish oil blended with diesel oils showed no significant difference with diesel oil. However, soot emissions decreased, increasing the ratio of fish oil. Carbon deposits by fish oil blended with diesel oils were high level compared with diesel oil, which might be overcome by preheating of fuel oil and operating conditions.

• 수산해양기술연구
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• 제32권2호
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• pp.148-156
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• 1996

The combustion characteristics of diesel oil and fish oil blended with diesel oils were investigated at various blending rate of fish oil in diesel engine and constant volume combustion bomb. The evaporation and combustion duration of diesel oil and fish oil blended with diesel oils were respectively different high and low temperature. The dependence of ignition delay on the temperature was different in high and low temperature ranges which were divided at the 773K. The ignition delay become longer than that of diesel oil as the blending rate of fish oil increases, and its difference were larger at different loads. The densityof smoke was lower as the blending rate of fish oil increases, and the rate offuel consumption showed no significant difference between diesel oil and fish oil blended with diesel oils.

• 한국식품과학회지
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• 제37권5호
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• pp.856-860
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• 2005

Electronic-nose system was used to discriminate commercial sesame oils (A-F) extracted from imported seeds. Response (delta $R_{gas}/R_{air}$) of sensors gained from electronic nose was analyzed by principal component analysis (PCA). Flavor pattern of sesame oil A was similar to those of sesame oils B, C, and D. Sesame oils blended with corn oil at the ratio of 95:5, 90:10 and 80:20% (sesame oil/corn oil, w/w) could be discriminated from ouch genuine sesame oil.

• Journal of Animal Science and Technology
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• 제52권2호
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• pp.125-130
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• 2010

본 시험은 Blended Essential Oil 급여가 비육돈의 육질특성에 미치는 영향을 알아보고자 실시하였다. 시험 개시시 평균체중이 66.24 kg인 3원 교잡종(Landrace ${\times}$ Yorkshire ${\times}$ Duroc) 비육돈 80두를 공시하였으며, 10주간 사양시험을 실시하였다. 시험설계는 1) CON (basal diet) 2) NBE (basal diet + 75 ppm of blended essential oil), 3) NBA (basal diet + 0.3% Benzoic acid)] 및 4) BEB [basal diet + 75 ppm of blended essential oil (with 0.3% Benzoic acid)]로 4개 처리를 하여 처리당 5반복, 반복당 4두씩 완전임의 배치하였다. 등심은 일반도축장에서 110~120 kg 도축 후 수집하였다. 육질평가 결과, 근내 지방도는 NBE 처리구가 CON 처리구와 비교하여 유의적으로 높았다(P<0.05). 또한, 경도는 NBA 처리구가 CON 처리구와 비교하여 유의적으로 높았다(P<0.05). Total UFA/SFA는 NBA 처리구가 BEB 처리구와 비교하여 유의적으로 높았다(P<0.05). 이에 본 시험결과, 비육돈에 blended essential oil의 첨가는 육 및 지방 내 지방산 조성을 개선시킴으로써 브랜드 돈육 개발이 가능할 것으로 사료된다.

• 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.