• 대한가정학회지
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• 제28권2호
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• pp.31-36
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• 1990

This studies were conducted to find out the possibility of utilizing red pepper seed as resources of food fats, the research method was designed to make a comparison between crude and refined oil, and the results of the studies are as follows : The red pepper seed contained 28% of crude fat and 21% of crude protein. The main fatty acids of red pepper seed oil were linoleic acid(72.10~72.31%), palmitic acid(12.81~13.28%) and oleic acid(9.47~10.48%). The linolenic acid content was so small that is will not influence the autoxidation of the red pepper seed oil. The major triglyceride type of crude and refined oil of red pepper seeds were C52 and C54. The other types were found in a small quantity. The sterol composition of crude oil was $\beta$-sitosterol, campasterol, stigmasteral and brassicasterol,in the quantity order. after refining, brassicasterol was not detected, and the content was decreased by one six and one eight. The toropherol composition of crude and refined oil, tocopherol analog was composed of three kinds $\alpha$-, ${\gamma}$-, $\delta$-, but no $\beta$-form. the quantity of ${\gamma}$-, $\alpha$- and $\delta$-tocopherol were 162.91, 83.72, 43.98mg% respectively. The Quantity of and capsaicin in crude oil was 1,296 ppm, and it was reduced consicerably by refining and removed completely after the process of redeodorization.

• Journal of Advanced Marine Engineering and Technology
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• 제7권2호
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• pp.15-21
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• 1983

Preparing for treatment and management of the emulsified fuel oil which will be generalized henceforth, this paper is an attempt to examine the viscosity-temperature characteristics of emulsified heavy fuel oil which is mixed with water and emulsifier in various mixture ratio by mechanical mixer. The experimental results are summarized as follows: 1. The viscosity-temperature characteristics of the emulsified C & B grade heavy fuel oil mixed with water of same or less weight, is changed according to log.log(v+0.6)=b-3.8log T. 2. The emulsifier has to be added to the emulsified A grade heavy fuel oil mixed with water of same or less weight, because it is instable. Especially if the emulsifier is sodium stearate, it is added more than 0.3% of the weight of oil and water. 3. In the emulsified A grade heavy fuel oil mixed with water and emulsifier, the higher the ratio of water addition becomes, the higher the viscosity is and the more the viscosity-temperature slope decreases. But the higher the ratio of emulsifier addition is, the more the viscosity-temperature slope increases. In this case, the linearity of viscosity-temperature characteristic curve is poorer than that of B and C grade heavy fuel oil. 4. In the emulsified A grade heavy fuel oil mixed with emulsifier of 0.3% or less, the emulsion type is O/W type when water addition ratio is 40%, but it is W/O type when it is 10%, 20%, 30% and 50%.

• Food Science and Biotechnology
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• 제15권6호
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• pp.884-888
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• 2006

In this study, we have attempted to characterize the effects of encapsulated mustard oil with regard to the extension of the shelf life of kimchi. The quantity of mustard oil or encapsulated mustard oil added to the brined cabbage in this study was 0.05%(w/w). Overall, the fermentation processes in the encapsulated mustard oil-added kimchi (EMO) and mustard oil-added kimchi (MO) occurred at a slower rate than in the controls. The periods during which the MO and EMO kimchi samples were edible were prolonged for more than two weeks, according to measurements of pH, total acidity, and microbial changes. The overall acceptability of EMO was superior to MO throughout the entirety of the fermentation period. Sensory evaluation verified that EMO yielded a more favorable product than the MO and control varieties. Encapsulated mustard oil can be employed as a natural food additive to prolong the shelf life of kimchi, via an induced delay of the fermentation process.

• 약학회지
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• 제51권5호
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• pp.355-360
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• 2007

The essential oil fraction from the aerial parts of A. annua was analyzed by GC-MS. As the results, caryophyllene oxide (11.7%), caryophyllene (7.54%), camphor (7.32%), 1,8-cineol (4.98%), and borneol (3.99%) were confirmed as the main components of the oil fraction. The effects of this oil and its main components on antibiotic-susceptible and -resistant strains of Salmonella enteritidis and S. typhimurium were assessed. A. annua oil fraction significantly inhibited all strains of the two Salmonella species examined, with minimum inhibiting concentrations (MICs) ranging from 2.0 mg/ml to 8.0 mg/ml. Among the main components of the oil, borneol and camphor showed relatively strong inhibiting activity with MICs between 1.0 mg/ml and 4.0 mg/ml. The MICs of caryophyllene and caryophyllene oxide were higher than 16 mg/ml. The combination effects of the oils with kanamycin were evaluated using a checkerboard microtiter assay. Against S. typhimurium KCCM11862 and CCARM8009 strains, the oil fraction of A. annua, camphor, and 1,8-cineol exhibited significant synergistic with kanamycin with fractional inhibitory concentration (FIC) indices in the range of 0.085 to 0.375. In conclusion, a combination of kanamycin and A. annua oil or its main component, camphor, and cineol, may be useful for reducing the minimum effective dose of antibiotic required for the treatment of resistant S. typhimurium infections.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.821-826
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• 2009

Due to environmental concerns $CO_2$ has been reintroduced as a potential candidate to replace HFCs in refrigeration systems. Oils are always required in a vapor-compression cycle, and thus actual working fluid in the system is $CO_2$-oil mixtures even though the oil concentrations are low at the heat exchangers and the expansion device. The cooling heat transfer coefficients for $CO_2$-oil mixtures under supercritical condition are required to designing of the gas cooler in the $CO_2$ refrigeration system properly. In the present study, the gas cooling heat transfer coefficients for $CO_2$-PEC9 was estimated by using the Gnileinski correlation, and the Kim and Ghajar model through the previous prediction models for the thermo-physical properties of $CO_2$-oil mixture. The Gnileinski correlation was used when the oil wt.% in the mixture is less than 1.0, and for the higher oil concentration the Kim and Ghajar model was applied. The estimated results agree with the experimental results conducted by the Dang et al.

• 수산해양기술연구
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• 제26권3호
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• pp.288-294
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• 1990

혼합연료의 혼합성에서 보았을 때, #6 오일은 메타놀, 에타놀, 프로파놀등 어느 알콜과도 혼합하지 않고 급격한 분리 현상을 일으켰으며, #1 오일과 메타놀의 혼합에서도 알콜 함량이 매우 낮을 때를 제외하고는 거의 혼합되지 않았다. 에타놀과 프로파놀만이 #1 오일과 균일한 상태(homogeneous condition)로 혼합되었다. 인화점은 알콜 함량의 증가에 의해 급격히 하락하다가 알콜 함량 20% 이상에서 순수한 알콜과 차이를 보이지 않았으며, 점성은 에타놀 혼합의 경우는 혼합비의 증가에 따라 완만히 감소하였으나, 프로파놀의 경우는 증가하였다. 화염의 용적은 알콜 증가에 따라 감소하고 길이도 짧아졌으나 에타놀 혼합체의 경우에만 예외를 나타내었으며, 휘도도 알콜 증가에 따라 눈에 띄게 감소하였다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1996년도 하계학술대회 논문집 C
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• pp.1765-1768
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• 1996

It is well known that the degradation transformer oil is mainly effected to the failure of transformer. In this paper it is discussed the characteristics of the degradation sensor checking transformer oil condition in live line. The degadation sensor composed with base ring, electrodes and porous ceramic passed through the transformer oil and checked the transformer oil condition with sensor's leakage current. It is important to minimize the leakage current of base ring and connection parts. To investigate the leakage current of base ring and connection parts it is examined the characteristics of V-T-I and DC 2 KV and other examinations. It is verified that ionized transformer caused by the expansion of oil temperature increase in the leakage current of porous ceramic sensor. It is certificated that the leakage current of other parts of porous ceramic is very small (about 2 %) than the porous ceramic and it is confirmed that the leakage current in porous ceramic is changed sensitively according to the new oil(NO) and and the degradation oil(DO).

• Journal of Electrical Engineering and Technology
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• 제11권3호
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• pp.690-698
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• 2016

In this paper, a study is carried out to investigate the dielectric, physical and chemical properties of Palm Oil (PO) and Coconut Oil (CO) under open thermal ageing condition. The type of PO used in this study is Refined Bleached and Deodorized Palm Oil (RBDPO) Olein. The ageing experiment was carried out at 85 ℃ and 115 ℃ for 1, 3, 5, 7 and 14 days. Several parameters were measured such as AC breakdown voltage, dielectric dissipation factor, relative permittivity, resistivity, viscosity, moisture and acidity throughout the ageing duration. Based on the study, it is found that there are no significant changes on the AC breakdown voltages and relative permittivities for both RBDPO and CO. At ageing temperature of 115℃, there are clear reduction trends of dielectric dissipation factor for CO and resistivities for most of RBDPO. On the other hand, no clear trends are observed for viscosities, moisture and acidities of RBDPO and CO throughout the ageing duration.

• Industrial Engineering and Management Systems
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• 제12권3호
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• pp.281-287
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• 2013

In this paper, we introduce a roots method that uses the roots inside the unit circle of the associated characteristics equation to evaluate the steady-state system-length distribution at three epochs (pre-arrival, arbitrary, and post-departure) and sojourn-time distribution in GI/PH/1 queueing model. It is very important for an air base to inspect airplane oil because low-quality oil leads to drop or breakdown of an airplane. Since airplane oil inspection is composed of several inspection steps, it sometimes causes train congestion and delay of inventory replenishments. We analyzed interarrival time and inspection (service) time of oil supply from the actual data which is given from one of the ROKAF's (Republic of Korea Air Force) bases. We found that interarrival time of oil follows a normal distribution with a small deviation, and the service time follows phase-type distribution, which was first introduced by Neuts to deal with the shortfalls of exponential distributions. Finally, we applied the GI/PH/1 queueing model to the oil train congestion problem and analyzed the distributions of the number of customers (oil trains) in the queue and their mean sojourn-time using the roots method suggested by Chaudhry for the model GI/C-MSP/1.

• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.292-298
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• 2008

The volatile composition of Kiyomi peel oil cultivated in Korea was studied by using gas chromatography and gas chromatography-mass spectrometry. The peel oil from the Kiyomi fruit was prepared by using a cold-pressing extraction method. Among the 65 components quantified in Kiyomi oil, 25 terpene hydrocarbons and 40 oxygenated compounds were identified, with peak weight percentages measuring 94.5% and 4.9%, respectively. Limonene was the predominant compound (87.5%), followed by myrcene (2.4%), sabinene (0.9%), $\alpha$-pinene (0.8%), $\beta$-sinensal (0.8%), (Z)-$\beta$-farnesene (0.7%), neryl acetate (0.6%), valencene (0.5%), $\alpha$-farnesene (0.5%), and $\alpha$-sinensal (0.5%). A unique characteristic of the volatile profile of the Kiyomi oil was the proportion of aldehydes (2.7%), which resulted from the relative abundance of $\alpha$- and $\beta$-sinensal. Another unique characteristic of the Korean Kiyomi oil was its relative abundance of $\beta$-sinensal, (Z)-$\beta$-farnesene, neryl acetate, valencene, $\alpha$-sinensal and nootkatone. Valencene and $\alpha$- and $\beta$-sinensal were regarded as the influential components of Korean Kiyomi peel oil.