• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.206-211
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• 2004

It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.12
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• pp.1371-1380
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• 2007

Study on the instability of waste plastic's thermal pyrolysis oil was carried out for the purpose of improving its quality. The reaction of pyrolysis oil with ozone changed double bonds into aldehydes and ketone, estimated that HDPE pyrolysis oil contained $\sim45$ wt% 1-alkene type olefins, and PP pyrolysis oil did $\sim73$ wt% olefins, which consisted of $\sim47$ wt% secondary and $\sim20$ wt% primary alkenes. The dark brown color and odor of pyrolysis oil were improved by eliminating double bonds, indicated that they were directly related to unsaturated hydrocarbons. Container test showed that metal can affected oil quality worse than the brown glass bottle. Antioxidant added into pyrolysis oil was consumed up to 90% within $2\sim3$ days and the wt. composition of unsaturated hydrocarbons in pyrolysis oil was not changed within 50 days, inferring that instability of pyrolysis oil due to unsaturated bonds can be stabilized by antioxidants. Adsorption test on silica gel, activated carbon and alumina to remove precipitates in oil produced a good result, but not enough to remove moisture. However, cheap anhydrous sodium carbonate showed the best removal efficiency of moisture as well as precipitates in oil. Therefore the pyrolysis oil quality improvement was accomplished by applying anhydrous $Na_2CO_3$ into the production plant.

• Food Engineering Progress
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• v.15 no.3
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• pp.262-268
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• 2011

The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and $30^{\circ}C$ for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr). As the drying time increased from 6 to 10.5 hr at $50^{\circ}C$, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at $25^{\circ}C$ for 5 days after 6 hr drying, while the lowest value (16.3%) was found at $25^{\circ}C$ for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it can be concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuum-puffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.

• The Korea Journal of Herbology
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• v.37 no.3
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• pp.1-8
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• 2022

Objectives : The purpose of this study was to investigate the efficacy of Abelmoschus manihot (A-M) on the facial skin by observing the changes in the skin caused by continuous use of the essence containing A-M. Methods : Fifty-one participants were enrolled, 38 were classified as experimental group and 13 were classified as control group. Before the beginning of the test, the skin condition of the participants was investigated with the facial analyzer. An essence containing A-M was provided to the experimental group, and an essence base not containing Abelmoschus manihot was provided to the control group. Participants were asked to use the product in the morning and evening after washing their face. We checked the skin change status every 2 weeks and performed the test 3 times for 6 weeks. Results : In the case of t-zone oil and pores, there was a significant decrease in the experimental group. In the case of moisture, a significant increase was observed in the control group, but the significance was significantly increased when the essence containing A-M was used. In the case of elasticity, it was found that the experimental group continued to increase with the period of use. Conclusion : It is thought that the essence containing A-M will be effective in preventing skin aging through the reduction of t-zone oil, the size of the pores, and the increase in moisture and elasticity.

• The Korea Journal of Herbology
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• v.35 no.1
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• pp.27-33
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• 2020

Objectives : In previous studies, I presented various effects of Seosiokyongsan (SSOOS) cp soap on facial skin. However, in the case of skin clinical trials, various factors such as lifestyle, alcohol, tobacco, and stress could not be excluded. The purpose of this study was to investigate the effect of face wash using SSOOS cp soap on the skin without environmental factors. Methods : The same water and towel were used at the same place in order to examine the skin change state immediately before and after washing face with SSOOS cp soap. The skin test was performed before washing the face and after 10 minutes washing the face to compare the changes. As a control group, the case of washing with water without using cleanser and the case of washing with S-K cleanser, which is a popular commercial product, were set. Three cases were compared and analyzed. Results : In the case of water washing, the decrease in moisture was similar to that of the S-K cleanser and the amount of oil and pores decreased, but it was weaker than that of the S-K cleanser. The SSOOS cp soap showed a decrease in oil, pores, and pigments, but it was not significant, the moisture showed a significant decrease, but it was mild compared to S-K cleanser and water wash. Conclusion : In the case of SSOOS cp soap, the stimulation caused by facial cleansing was the least, showing a gentle change.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.320-326
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• 2022

This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.37-46
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• 2014

Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to ${\gamma}$-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at $4^{\circ}C$ for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged ${\geq}30$ years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content ($0.84{\pm}0.23$ to $2.13{\pm}0.61$; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at $4^{\circ}C$ based on the VBN content (BSMO 1: $27.92{\pm}0.96$ mg/100 g, BSMO 2: $24.84{\pm}1.95$ mg/100 g) and total cell count (BSMO 1: $4.60{\pm}0.80$ log CFU/mL, BSMO 2: $3.65{\pm}0.20$ log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

• Journal of the Korea Convergence Society
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• v.10 no.3
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• pp.237-242
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• 2019

This study examined the effect of paraffin wax mask pack on skin improvement. The subjects were 13 males and females in 20s. Subjects applied the paraffin wax mask pack eight times for four weeks. To determine the effects of paraffin wax mask pack on the skin, we measured oil, moisture, skin surface temperature, softness of skin and satisfaction in subjective skin condition. After using the paraffin wax mask pack, the moisture, oil content of the facial skin, skin surface temperature and softness of skin increased. In addition, the subjects were highly satisfied with the improvement in subjective skin conditons such as dryness, oil and skin tone. Therefore, these results suggest that paraffin wax mask pack has beneficial effects on skin improvement and it will have high utility and value as development of skin care devices for skin care.