• 한국식품조리과학회지
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• 제29권3호
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• pp.283-289
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• 2013

We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.

• Food Science and Biotechnology
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• 제17권2호
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• pp.396-401
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• 2008

Effects of replacing pork backfat with a combination (ICM) of isolated soy protein (ISP), carrageenan, and maltodextrin, or with ICM +olive oil, on the quality characteristics of sausages were investigated. Both treatments had lower fat content (p<0.05), but higher protein and moisture contents than the control (p<0.05). The fat content of low-fat sausage containing the ICM was increased on day 30 compared to day 1 and 15 (p<0.05), and that of ICM+olive oil was increased after day 15. The water holding capacity of ICM was lower than the control through day 30 (p<0.05). The ICM+olive oil had a lower cooking loss than ICM on day 1 and 15 (p<0.05). On day 1, the ICM had lower lightness and higher redness values than the control (p<0.05), and the ICM+olive oil had a higher yellowness value than the control and ICM (p<0.05). Both treatments presented higher hardness, cohesiveness, gumminess, and chewiness values than the control (p<0.05). The lipid oxidation values of both treatments were lower than the control on day 15 and 30 (p<0.05), and those were affected by the addition of olive oil. The ICM was rated higher for sensory color and overall acceptability than the ICM+olive oil (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제24권8호
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• pp.1112-1119
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• 2011

The study aimed to evaluate the best level of licury oil in the diet of 3/4 Boer goats, as determined by profile analysis of commercial cuts on aspects of chemical composition, sensorial quality and fatty acid content. Nineteen male goats were used, with an initial weight of 10.8 kg/live weigh. The animals were fed with hay and a concentrated mix containing different levels of licury oil, which constituted the treatments. The experiment lasted for 60 days, at which point the animals were submitted to feed fasting and slaughtered. The carcass weight, commercial yield and cuts were measured. The ham was collected for sensorial and chemical evaluation and the longissimus dorsi was collected for fatty acid profile analysis. The addition of licury oil to the diet did not promote changes in the proportions and weights of the commercial cuts, nor to the meat's sensorial attributes. The sum of medium-chain fatty acids and the atherogenicity index was increased with the addition of oil. Licury oil can be added to the diet of goats (up to 4.5%) without resulting in changes in to the proportions of the commercial cuts, or to the chemical composition or sensorial characteristics of the meat. Based on the chain length of fatty acids, the addition of 4.5% licury oil can improve the quality of meat, but no effect was noted in relation to the atherogenicity index.

• Journal of Dairy Science and Biotechnology
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• 제40권2호
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• pp.66-75
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• 2022

Aloe vera has several beneficial health effects as it interacts with probiotics and is also a source of prebiotics, antioxidants, and other bioactive materials. Thus, there has been increasing interest in the development of beverages containing Aloe vera. In this investigation, sensory qualities were estimated by fortifying oil isolated from Aloe vera in non-dairy and dairy products at different concentrations (fortified with 1% increments from 0% to 5%). Because of the strong aroma and strong yellow color of aloe oil, the sensory quality values estimated in this study were generally low. However, the samples fortified with 1% aloe oil exhibited the best sensory quality values compared with the control. Consequently, the results of this study are valuable as preliminary findings to determine the various sensory qualities of kefir fortified with aloe oil. To improve sensory qualities in the future, it is necessary to estimate the optimal lowering of the concentration of fortified aloe oil, and assess whether aloe oil exhibits various biofunctional activities at different concentrations.

• 한국식품조리과학회지
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• 제21권1호
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• pp.18-23
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• 2005

The effects of soybean oil and cyclodextrin were studied on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate. The viscosity and overrun of frozen soy yogurt were improved by the addition of soybean oil and cyclodextrin. Upon the addition of cyclodextrin, there was a decrease in the peroxide value of yogurt with subsequent increase by the addition of soybean oil during frozen storage. During the process of storage, there was an increase in the acetone and diacetyl contents, but methanol, ethanol and butanol contents decreased. However, the value of hexanal content was not consistent in the obtained results. Sensory characteristics of frozen soy yogurt such as mouth feel, and overall quality were improved by the addition of cyclodextrin and remained the same frozen storage at $-20^{\circ}C$ for 30 days.

• 공업화학
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• 제20권2호
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• pp.208-212
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• 2009

동식물의 유지로부터 합성된 바이오디젤은 기존 석유디젤을 대체할 수 있는 친환경적인 연료로 알려져 있다. 하지만 바이오디젤은 석유디젤에 비해 낮은 온도에서 연료특성이 열악한 것으로 알려져 있기 때문에 다양한 원료별 바이오디젤의 저온특성 분석이 필요하다. 본 연구에서는 12종류의 다양한 식물성오일로부터 트란스에스테르화를 시킨 결과, 86~96%의 높은 수율로 바이오디젤을 얻을 수 있었다. 이렇게 합성된 바이오디젤을 운점, 유동점, 저온필터막힘점을 측정한 결과, 올레핀 함량이 높은 들기름으로부터 합성된 바이오디젤의 저온특성이 가장 우수하였다.

• Food Quality and Culture
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• 제3권1호
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• pp.15-19
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• 2009

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and $20^{\circ}C$ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing C.indicum essential oil, at 4 and $20^{\circ}C$. Samples stored at $4^{\circ}C$ were quality more then those stored at $20^{\circ}C$. Sensory evaluation was highest for Gochujang with C.indicum essential oil stored at $4^{\circ}C$. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.

• 한국태양에너지학회 논문집
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• 제29권4호
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• pp.41-47
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• 2009

Wind/diesel hybrid operation can be one of the most effective option for electrical power production at a remote area such as Antarctica. The king Sejong station at Antarctica relies its power production on diesel engines and diesel oil is supplied every other year by ships. However, the oil transportation processes are liable to potential oil spillage caused by the floating ice around the King George island. The long-term storage of the oil at the station can also contaminate the surrounding soils. A l0kW wind turbine has been installed to save oil consumption and operated in connection with the diesel generators since 2006. The diesel engine that operated poorly during the first year of installation was replaced in 2008 to enhance power production an recent measurements indicate that both diesel power quality and the wind turbine availability have been dramatically improved by the replacement. This report discusses electrical power qualities of wind/diesel hybrid system operating at an isolated micro gird located in the king Sejong station. Our experience reveals that the similar technologies can be applied to domestic islands, for example, in the south sea.

• 에너지공학
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• 제25권3호
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• pp.18-26
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• 2016

대부분의 변압기에 사용되고 있는 절연유는 석유계 원료를 이용한 광유계 절연유였으나 유출시 환경오염, 낮은 인화점으로 인한 화재 위험성을 가지고 있어 보다 친환경 식물성 원료를 활용한 절연유 도입이 최근 검토되고 있다. 그러나 식물성 절연유의 높은 생분해성과 인화점으로 절연유로서의 높은 적용가능성에도 불구하고 장기운전에 의한 열화가 미치는 영향에서는 아직 많은 연구가 필요한 실정이다. 따라서 본 연구에서는 변압기의 구성요소를 감안하고 실제 운전조건보다 높은 $150^{\circ}C$에서 2주간의 가속열화 시험을 통해 전산가, 수분, 절연파괴전압 등의 주요물성 변화를 통해 식물성 절연유 산화특성과 이 과정에서 생성되는 용존 가스 분석을 실시였다. 이를 통해 식물성 절연유가 기존 광유계 절연유 대비 친수성에 의한 전산가 상승에도 불구하고 절연성능을 유지하는 특징을 가지고 있으며 가스 성분 비교를 통해 주어진 온도 조건에서 우수한 열안정성을 나타내고 있음을 확인하였다.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 1999년도 제29회 춘계학술대회
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• pp.359-365
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• 1999

We have evaluated the performance and some physical properties of 25 automotive engine oils (21 domestic and 5 imported products) which are purchased on the market to verify the API(American Petroleum Institute) or ILSAC(International Lubricant Standardization and Approval Committee) certification marks attached on the products and to determine the necessity of the quality control of the engine oils on the market. 12 test items are chosen according to API engine oil specification, which are flash point, pour point, cold cranking simulator apparent viscosity, pumping viscosity, gelation index, HTHS(High Temperature High Shear viscosity), foam, high temperature foam, filterability, volatility, high temperature deposit(TEOST), phosphorus content. We have found one product which did not meet the API specification on gelation index, one on HTHS, four on foam, and one on volatility, which implies that the quality control system is in need to check the fidelity of the certification marks attached on the engine oils being marketed. In addition, this works raises the necessity of the upgrade of the present Korean engine oil specification.