• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.288-292
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• 1998

Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in $150^{\circ}C$ oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of ${\gamma}-,\;{\beta}-\;and\;{\alpha}-tocopherol$. However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.

• Journal of the Korean Society for Marine Environment & Energy
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• v.19 no.4
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• pp.322-331
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• 2016

Oil budget calculator identifies the removal pathways of spilled oil by both natural and response methods, and estimates the remaining oil required response activities. A oil budget calculator was newly developed as a response tool for Deepwater Horizon oil spill incident in Gulf of Mexico in 2010 to inform clean up decisions for Incident Comment System, which was also successfully utilized to media and general public promotion of oil spill response activities. This study analyzed the theoretical background of the oil budget calculator and explored its future application to Korea. The oil budge calculation of four catastrophic marine pollution incidents indicates that 3~8% of spilled oil was removed mechanically by skimmers, 1~5% by in-situ burning, 4.8~16% by chemical dispersion due to dispersant operation, and 37~56% by weathering processes such as evaporation, dissolution, and natural dispersion. The results show that in-situ burning and chemical dispersion effectively remove spilled oil more than the mechanical removal by skimming, and natural weathering processes are also very effective to remove spilled oil. To apply the oil budget calculator in Korea, its parameters need to be optimized in response to the seasonal characteristics of marine environment, the characteristics of spilled oil and response technologies. A new algorithm also needs to be developed to estimate the oil budget due to shoreline cleanup activities. An oil budget calculator optimized in Korea can play a critical role in informing decisions for oil spill response activities and communicating spill prevention and response activities with the media and general public.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.99-110
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• 2018

In this study, oil of Platycodon grandiflorum seeds was prepared using supercritical carbon dioxide extraction (SCE) and its physicochemical indices as a new edible oil were investigated. Compared to Soxhlet solvent extraction, SCE under the condition of 6,000 psi at $40^{\circ}C$ produced more oil, especially from the roasted seeds to 32.7%. TLC analysis showed triacylglycerols accounted for most of the oil obtained from roasted Platycodon grandiflorum seeds by SCE similarly to commercial soybean oil or perilla seeds oil. The oil had highly unsaturated lipid with considerable amount of linoleic acid(73.27%) much more than two commercial oils followed by oleic acid(13.16%). Physicochemical properties of the oil were as follows; specific gravity, 0.92; dynamic viscosity, 45.37 cP; refractive index, 1.48; color, L=47.30, a=-3.69, b=25.72; iodine value, 141.57 g $I_2/100g$ oil; saponification value, 191.21 mg of KOH/g of oil; acid value, 2.60 mg of KOH/g of oil. Among those, refractive index, viscosity and iodine value, which were related to unsaturation degree of lipid, were ranged between those of two commercial oils. The oxidation stability of oil(2.03 hr) was also ranged between less stable perilla seeds oil(1.79 hr) and more stable soybean oil(2.94 hr) based on the induction time measured by Rancimat assay. In addition to extraction yield increase, seeds roasting provided further benefits such as reductions of cholesterol ester content and acid value without change in fatty acid composition. In conclusion, oil was extracted from the roasted Platycodon grandiflorum seeds at high yield by supercritical carbon dioxide and it seemed to have proper characteristics as a edible oil.

• Korea lubricating oil industries association bulletin
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• s.117
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• pp.2-6
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• 2005

• Korea lubricating oil industries association bulletin
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• s.117
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• pp.45-45
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• 2005

• Korea lubricating oil industries association bulletin
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• s.117
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• pp.46-47
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• 2005

• Korea lubricating oil industries association bulletin
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• no.7
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• pp.4-7
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• 1984

• Korea lubricating oil industries association bulletin
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• s.119
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• pp.20-26
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• 2006

• Korea lubricating oil industries association bulletin
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• s.119
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• pp.36-39
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• 2006

• Korea lubricating oil industries association bulletin
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• s.128
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• pp.34-36
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• 2008