• Tribology and Lubricants
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• 제38권2호
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• pp.41-52
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• 2022

Mineral electrical insulating oil, which is widely used in transformers, exhibits excellent cooling performance and transformer efficiency. However, given that it is composed of petroleum-based components, it is weak in terms of biodegradability. This causes environmental problems in case of leakage and a low flash point, which is a factor that would cause great damage in the event of a fire in a substation. In this context, the use of eco-friendly electric insulating oil composed of bio-based vegetable oil and synthetic ester, which has excellent biodegradability and flame retardancy performance, has recently been expanded to the field of electric power, and various research and development (R&D) studies are in progress. According to different research results, vegetable oil and synthetic ester manufacturing technology, thermal stability, oxidation stability, property change, and quality control, which are characteristics of eco-friendly electrical insulating oils, are major factors affecting the maintenance of insulating oil properties. In addition, power companies have established and operated quality control standards according to the use of eco-friendly electrical insulating oil as they expand the exploitatoin of renewable energy in electricity production. In particular, deterioration and oxidation characteristics were jointly identified in R&D as an important influencing factor according to the content of saturated and unsaturated fatty acids present in vegetable oils and synthetic esters in power transformer applications.

• 한국식생활문화학회지
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• 제32권2호
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• pp.128-134
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• 2017

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

• 한국식품조리과학회지
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• 제17권6호
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• pp.611-616
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• 2001

This study was carried out to investigate the effect of various lipids on the quality of Yackwa. Sesame oil, soybean oil, margarine for cream, margarine for pie and shortening were used as lipid for making dough of Yackwa in this study. The expansion rate of Yackwa ranked in the order of shortening, margarine for pie, soybean oil, margarine for cream and sesame oil. The Yackwa made with shortening showed low hardness, cohesiveness, gumminess and brittleness such as the ones made with sesame oil. The Yackwa made with sesame oil was oily and showed the lowest acceptability, but the Yackwa of shortening gained the highest score of acceptability in sensory evaluation. In conclusion. this experimental result indicated that shortening would be very useful as a substitute for sesame oil in making Yackwa.

• 한국축산식품학회지
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• 제35권2호
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• pp.240-247
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• 2015

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.

• 한국응용과학기술학회지
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• 제28권4호
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• pp.431-437
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• 2011

Transparent liquid crystal gels with high oil content by fatty acid soap were investigated. The solubilization efficiency of the mineral oil was dependent on the process. The process of dropping water part into the solution of oil and surfactant was more efficient than the process of dropping water part into the surfactant solution and after that dropping oil. The fatty acid soap could not solubilize the high oil content, but under the certain range, addition of CDE (Coconut Diethanolamide), Arlacel 165 (Glyceryl Stearate/PEG-100 Stearate) and cetostearyl alcohol helped solubilize the high content oil. Also, the glycerin and water content had influence on the solubilization. Especially, higher oil content gel showed elastic feature.

• 대한환경공학회지
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• 제29권12호
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• pp.1371-1380
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• 2007

폐플라스틱 열분해 재생유의 품질향상을 위하여 불안정화 요인 규명 연구를 수행하였다. 열분해 재생유를 오존화반응시킨 결과 이중결합 불포화탄화수소가 알데히드와 케톤으로 변하면서 폐HDPE 열분해 재생유의 약 45%는 1-알켄구조불포화탄화수소이며, 폐PP 열분해 재생유는 $\sim47%$의 secondary alkene과 $\sim20%$의 primary alkene을 포함한 약 73 wt% 불포화탄화수소를 함유하고 있음을 확인하였다. 오존화 반응 후 기름의 냄새, 짙은 색도가 개선되었는데 이중결합 불포화탄화수소와 관련이 있음을 확인하였다. 저장 용기 별 시험에서는 철제 캔이 갈색유리병보다 좀더 기름의 질 변화를 일으킴을 보여주었다. 기름에 투입된 항산화제는 2-3일 만에 90여 wt%가 소모되면서 항산화제 기능으로 인하여 불포화탄화수소올레핀은 50일이 지나도 안정하였다. 불순물질 제거 흡착여과 시험에서는 실리카, 활성탄, 알루미나 순으로 불순물질 제거효율이 좋으나 수분의 제거효율은 낮았다. 무수탄산나트륨과 무수황산마그네슘이 수분 및 침전물 제거효율이 모두 높으나 실제 열분해재생유 생산 공정에 원가상승을 거의 하지 않은 무수탄산나트륨을 투여 혼합 여과하여 기름의 품질 향상을 달성하였다.

• 동아시아식생활학회지
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• 제21권5호
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• 한국응용과학기술학회지
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• 제4권2호
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• pp.63-69
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• 1987

This study is carried out to compare the quality of sesamin oil using to 52 restaurants in city with that of pure sesamin oil. The pure sesamin, corn soybean and perilla oils used reference oil commodities of famous corporations. The fatty acid, sesamin and sterols of reference and restaurant oils are analyzed by gas chromatography. The results are as follows; 1. A pure sesamin oil can be identified with the component and content of fatty acid, sterol and sesamin. 2. In 52 restaurant oils, 12 oils (23％) are estimated as pure sesamin oil and the remainders (77％) are mixed with corn oil, soybean oil an perilla oil. 3. The sesamin oil that is mixed with corn oil is 35％, soybean oil is 17％ and perilla oil is 15％.

• 한국수소및신에너지학회논문집
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• 제26권5호
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• pp.484-492
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• 2015

As our government is actively introducing the RPS (Renewable Portfolio Standards) as a national renewable energy obligation policy, power producers are using the various renewable energy to meet the RPS supply quota since 2012. Recently, it is appling to use power bio-fuel oil in bio-fuel oil demonstration project with power companies. In general, power bio-fuel oils are composed of mixture products of vegetable oil, animal fat, fatty acid ester and waste oil. It is already developing for a power plant as a renewable energy abroad. In Korea, it is studying a 100% combustion and blended combustion of heavy fuel oil and bio-fuel oil. In this study, we investigated fuel characteristics of mixed power bio-fuel oil and its emission performance. Especially, it was reduced emissions of bio-oil in industrial boilers due to bio-fuel properties as compare with fuel oil.

• Journal of Advanced Marine Engineering and Technology
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• 제40권4호
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• pp.362-368
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• 2016

최근 국제해사기구(International Maritime Organization, 이하 IMO) 해사안전위원회(Maritime Safety Committee, 이하 MSC) 제 93차 회의에서 ICS(International Chamber of Shipping) 및 IPTA(International Parcel Tankers Association)는 저유황유 수요 증가에 따른 연료유내 희석제의 사용량 증가 문제, 저인화점 연료유 사용 시 기관실내 연료유 기화에 의한 점화 문제, 선박 엔진 손상을 일으키는 연료유 등에 대해 보고하였다. 연료유 품질 문제와 관련하여 IMO 사무국에서는 전 세계에 공급되는 선박용 연료유 품질 모니터링 기관을 지정하였고 공급된 연료유가 MARPOL Annex VI regulation 14.8 (황분함유량이 0.5 % 이하)에 만족하는지 결정하기 위한 통신작업반 (Correspondence group)을 구성하여 연료유 품질 문제에 대응하고 있다. 본 연구에서는 이와 같은 선박용 연료유의 품질 문제 제기 및 이에 대한 대응을 위해 국내외에서 이루어지는 연구에 도움을 줄 수 있는 기초연구를 수행하였다. 기초연구를 위해 싱가포르 항구에서 수급되는 실제 선박용 연료유(잔사유)의 기본품질 데이터를 수집하였으며, 기본품질 데이터를 통해 연료유의 품질기준 (ISO 8217:2012) 미달 비율, 밀도분포 경향, 총발열량 및 연료유 내 성분 간 상관관계 등을 포함한 분석들을 수행하였다.