• 식품과학과 산업
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• 제40권1호
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• pp.14-18
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• 2007

• 대한가정학회지
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• 제5권1호
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• pp.815-825
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• 1966

Many synthetic antioxidants are now used to prevent the oxidation of oils and fats. Among the synthetic and tioxidants, it was known that those of HQ(Hydroquinone), BHA(Butyl hydroxyanisole), IG(isoamyl gallate), and NDGA(Nordihydro guaiaretic acid) are most efficient as the antioxidizing agent. In this work, Degree of antioxidation was investigated on the some such antioxidans BHA, CI(citric acid), AA(Ascoric acid) for several kinds of oils and fats which are most available in Korea by determining Acid value and Iodine Value. The results of experiments were as follows 1. The decreasing order of antioxidizing action by acid value is BHA, AA, CA. 2. The order of antioxidizing action by Iodine value is almost same as the case of Acid Value. 3. It is effective to add the antioxidants to kep oils and fat. 4. Oxidation is accelerated by standing oils and fats after boiling in the from fry pan. 5. Sesame oil is little oxidized without antioxidant.

• 한국응용과학기술학회지
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• 제2권2호
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• pp.11-14
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• 1985

• 신재생에너지
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• 제8권4호
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• pp.30-37
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• 2012

Biodiesel was produced by "transesterification" of vegetable oils and animal fats as an alternative to petroleum diesel. The research analysed the fuel characteristics of biodiesel, the yield of by-products and biodiesel, using several vegetable oils - rapeseed oil, camellia oil, peanut oil, sesame oil, perilla oil, palm oil, olive oil, soybean oil, sunflower oil and animal fats such as lard, tallow, and chicken fat. The results showed the yields of biodiesel made from the vegetable oils and animal fats were $90.8{\pm}1.4{\sim}96.4{\pm}0.9%$ and $84.9{\pm}1.1{\sim}89.6{\pm}1.5%$ respectively. Production rates and oxidation characteristics were different depending on the fats applied.

• 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.

• 한국미생물·생명공학회지
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• 제19권1호
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• pp.88-93
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• 1991

유지함유폐수를 생물학적으로 처리할 목적으로 폐수 및 토양으로부터 45종의 균을 분리 동정하여, 그 중에서 COD 제거율과 유지제거율이 우수한 LW-27균을 선발 동정하였다. 동정결과 LW-27 균은 Pseudomonas chlororapihis의 유연균으로 동정됐다. LW-27균의 제제화는 $45^{\circ}C$에서 24시간 진공건조하여 82%이상의 균 생존율을 얻어 제제화하였다. 제제된 LW27을 0.1g 매일 확성슬러지장치에 처리하면서 혼합폐수를 연속 처리한 결과 처리수의 COD, BOD 및 n-헥산 추출물질의 농도의 제거율이 평균 92.95, 94.%8 및 98%.0로 나타났다.

• 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.

• 한국미생물·생명공학회지
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• 제20권4호
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• pp.477-482
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• 1992

유지와 탄화수소를 탄소원으로 하여 Acinetobacter calcoaceticus를 배양하여 탄소원의 분해와 균체의 생육정도를 측정하고 활성오니법을 이용한 폐수정화에 이 균주의 이용가능성을 검토하였다. 실험에 사용된 모든 유지와 탄화수소가 분해되었다. 삼각플라스크에 의한 진탕배양의 경우 분해율은 어유가 26로 식물성 유지의 40-54에 비하여 분해율이 낮게 나타났다. 포화지방산은 어유 중에서 약 55, 식물성유지 중에서는 6-12 각각 함유되어 있었다. Hexadecane의 분해율은 약 60로 식물성유지에 비하여 높게 나타났다. 탄소원의 분해에 따라 균체량의 증가가 관찰되었고, jar fermentor 배양에 의하면 모든 탄소원이 80 이상 분해되었고 균체수율도 1.00% 내외로 개선되었다.배양조건에 따라 탄소원의 분해율에 영향을 받는다고 볼 수 있으며, 이는 초기 기질농도가 기질 분해율에 영향을 준 결과에서도 증명되었다. 유지 또는 탄화수소를 3% 함유한 인공폐수를 A. calcoaceticus로 우선 분해시키고, 그 분해산물을 활성오니법에 의하여 정화를 시도한 결과 탄소원의 농도는 0.06%이하로, 부유물질농도는 53mg/ml 이하로 각각 저하되어 이 균주를 폐수정화에 이용할 수 있음을 시사하였다.

• 한국식품영양과학회지
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• 제24권2호
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• pp.234-241
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• 1995

Effect of microwave heating on the oxidative stability of the soybean oil, sesame oil, butter and margarine were investigated by mearsuring fatty acids amout and tocopherol losses. The index for chemical properteis, free fatty acid, peroxide value, anisidine value, carbonyl value, conjugated diene and triene levels were also mearsured in the oil samples for 5, 10, 15 and 20 min of heating in a microwave oven. No significant difference was observed on the fatty acids composition in the fats and oils before and after microwave heating. During microwave treatment, the oxidative degradation of the tocopherols in the samples became greater with increasing heating time. The amount of tocopherols in the soild fats, butter and margarine, dropped drastically after 5 min of heating and reduced to 95% of their original levels after 20min heating ${\gamma}$-tocopherol in butter showed the most unstable states and completely destroyed during microwave treatment for 20min. On the other hand, 80% of tocopherols in the liquid oils were still remained after 5min of heating except $\delta$-tocopherol in sesame oil.

• 한국응용과학기술학회지
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• 제2권2호
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• pp.63-67
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• 1985

AOM and lamp tests were carried out with soybean, corn, palm oil and beef tallow without the addition of antioxidant. The evaluation of rancidity for the stability was determined by changes of peroxide value and acid value, and the correlation between the stability and the composition of fats and oils was examined. The results obtained were as follows. 1. In the AOM test, POV began to rise in the order of corn oil, soybean oil, beef tallow and palm oil. However, the time required to reach POV 100 in beef tallow was faster than other fats and oils. It was found that there was a good correlation between POV and content of tocophrol. 2. In the lamp test by light of main wavelength 253.7nm, beef tallow was stabler than soybean and corn oil. It was because the absorption of light into beef tallow was much smaller than others, since beef tallow was fats. Palm oil was very stable in all the samples during AOM and lamp test.