• 대한전기학회:학술대회논문집
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• 대한전기학회 2009년도 춘계학술대회 논문집 전기설비전문위원
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• pp.169-171
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• 2009

In recent years, environmental concerns have been raised on the use of poorly biodegradable fluids in electrical apparatus in regions where spills from leaks and equipment failure could contaminate the surroundings. For development of the environmental-friendly pole transformer using vegetable oil, we discussed the insulation construction of the transformer and the dielectric characteristics of the Nomex insulation paper in vegetable oil. Based on the experimental data, the insulation of the transformer is designed.

• 한국식품영양학회지
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• 제34권2호
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• pp.217-223
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• 2021

Vegetable oils are a rich source of bioactive substances. Phytosterols in those have been known for many years for their properties for reducing blood cholesterol levels, as well as their other beneficial health effects. Phytosterols are triterpenes that are important structural components of plant cell membranes just as cholesterol does in animal cell membranes. The aim of this study was to provide consumers with information about phytosterol contents in vegetable oils in Korea market. The contents of major phytosterols (campesterol, stigmasterol, β-sitosterol) in 50 vegetable oils of 10 kinds (perilla oil, peanut oil, avocado oil, olive oil, pine nut oil, sesame oil, canola oil, coconut oil, grape seed oil, and sunflower oil) were analyzed by gas chromatography with flame ionization detector. The average contents of vegetable oils containing 5 or more samples were in the order of sesame oil (334.43 mg/100 g), perilla oil (262.16 mg/100 g), grape seed oil (183.71 mg/100 g), and olive oil (68.68 mg/100 g). Phytosterol content of sesame oil and perilla oil was high among vegetable oils.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• 한국산학기술학회논문지
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• 제20권4호
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• pp.76-85
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• 2019

Vegetable oil은 자연 유래 물질로 낮은 가격 및 친환경적이라는 장점으로 최근 다양한 연구가 진행되고 있다. 하지만 vegetable oil 내의 이중결합의 낮은 반응성으로 인해 고분자 합성의 기반 물질로 사용하기 위해서는 반응성이 높은 관능기로 치환하여 사용하는 경우가 많다. Tung oil은 ${\alpha}$-eleostearic acid를 주성분으로 하는데, 이 구조는 3개의 이중결합이 공명구조 형태로 되어있기 때문에 다른 vegetable oil과는 달리 높은 반응성을 보인다. 본 연구에서는 이러한 tung oil을 styrene 및 divinylbenzene 등의 monomer와 양이온 중합을 통해 tung oil의 관능기 치환 과정이 없는 열경화성 수지를 합성하였으며, 각 monomer의 조성이 합성된 열경화성 수지에 미치는 영향을 확인하기 위해 열적 기계적 물성을 측정하였다. 그 결과, tung oil-styrene-divinybenzene copolymer는 단일 Tg를 갖는 homogeneous한 열경화성 고분자를 형성하는 것을 확인하였으며, 기계적 물성의 변화를 통해 tung oil 및 styrene은 soft segment로써 합성된 copolymer에 elastic한 성질을 부여하고, divinylbenzene은 hard segment로 작용하여 합성된 copolymer에 brittle한 성질을 부여하는 것을 확인하였다.

• Fisheries and Aquatic Sciences
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• 제17권1호
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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.

• 한국응용과학기술학회지
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• 제19권4호
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• pp.327-334
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• 2002

Transesterfication of vegetable oils and methanol with alkaline catalyst was carried out to produce biodiesel fuel by continuous process. The process consists of two static mixers, one tubular reactor and two coolers and gave $96{\sim}99$% of methyl ester yield from soybean oil and rapeseed oil. Experimental variables were the molar ratios of methanol to vegetable oil, alkaline catalyst contents, flow rates, mixer element number. The optimum ranges of operating variables were as follows; reaction temperature of $70^{\circ}C$, l:6 of molar ratio of methanol to oil, O.4%(w/w) sodium hydroxide based on oil, static mixer elements number of 24 and 4 min. residence time.

• Journal of Ginseng Research
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• 제40권3호
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• pp.292-299
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• 2016

Background: We previously reported that two-phase partition chromatography between ginseng water extract and soybean oil efficiently eliminated pesticide residues. However, an undesirable odor and an unpalatable taste unique to soybean oil were two major disadvantages of the method. This study was carried out to find an alternative vegetable oil that is cost effective, labor effective, and efficient without leaving an undesirable taste and smell. Methods: We employed six vegetable oils that were available at a grocery store. A 1-mL sample of the corresponding oil containing a total of 32 pesticides, representing four categories, was mixed with 10% aqueous ginseng extract (20 mL) and equivalent vegetable oil (7 mL) in Falcon tubes. The final concentration of the pesticides in the mixture (28 mL) was adjusted to approximately 2 ppm. In addition, pesticides for spiking were clustered depending on the analytical equipment (GC/HPLC), detection mode (electron capture detector/nitrogen-phosphorus detector), or retention time used. Samples were harvested and subjected to quantitative analysis of the pesticides. Results: Soybean oil demonstrated the highest efficiency in partitioning pesticide residues in the ginseng extract to the oil phase. However, canola oil gave the best result in an organoleptic test due to the lack of undesirable odor and unpalatable taste. Furthermore, the qualitative and quantitative changes of ginsenosides evaluated by TLC and HPLC, respectively, revealed no notable change before or after canola oil treatment. Conclusion: We suggest that canola oil is an excellent vehicle with respect to its organoleptic property, cost-effectiveness and efficiency of eliminating pesticide residues in ginseng extract.

• 대한기계학회논문집B
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• 제36권1호
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• pp.97-102
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• 2012

변압기 외부에 방열핀을 설치한 밀폐형 오일변압기는 절연유의 온도상승으로 인해 부피가 팽창할 경우 방열핀의 내부 부피가 확장되어 압력상승을 방지한다. 본 연구에서는 생분해도가 높아 환경친화적 이고, 인화점 및 발화점이 높아 화재의 위험도가 낮은 식물성 절연유를 이용하여 당사 풍력발전기에 적용할 밀폐형 오일변압기를 개발하였다. 열 유동 전산수치해석 기법을 이용하여 식물성 절연유 냉각성능을 광유 및 실리콘유와 비교 분석 하였으며, 밀폐형 오일변압기의 개발을 위하여 변압기 중신부의 열적 안전성을 확보하고 절연유의 온도변화에 따른 내부 압력변화에 대응이 가능한 팽창형 방열핀을 개발하였다. 추가로 온도상승시험을 통하여 수치해석 결과와 시험 결과를 비교 분석 하였으며, 식물성 절연유를 사용한 밀폐형 오일 변압기의 설계 고려사항을 도출하였다.

• 한국식품조리과학회지
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• 제14권4호
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• pp.339-347
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• 1998

Korean vegetable dishes-Na mul are indigenous and popular foods for a long time, and have been eaten by not only the common people but also the royale people in the ordinary meal and customary affairs. Grains are principal item of diet for Koreans and additions of Na mul in diet provide the nutritional minerals and vitamins. Especially vegetable oils in seasoning played the important role in nutrition balance. This manuscript historically investigate the Korean vegetable dishes-especially Na mul, Seng chae, Ssam, and the vegetables, additional ingredients and seasonings. 1. Foreign vegetable were introduced very actively. As the result of it, the more variety of vegetables are available. 2. Vegetable oils such as sesame oil, perilla oil, roasted sesame seed and pine nuts, etc were widely used for seasonings. 3. Seng chae dishes had been prepared with more than two different kinds of vegetables. Seasonings are used from the various sources, and combination of ingredients and development of condiments are expected to research further. 4. Ssam foods basically used uncooked vegetables, but steaming and boiling are also common methods.

• 한국도로학회논문집
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• 제9권2호
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• pp.13-25
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• 2007

아스팔트의 점성, 부착성, 점착성 등은 도로포장 재료로서 아스팔트 혼합물이 제 기능을 수행하도록 하는 중요한 특성이다. 그러나 이러한 특성은 아스팔트 혼합물의 생산, 이동, 포설, 다짐 등의 과정에서 아스팔트가 시공장비에 달라붙는 현상을 유발시켜 이로 인하여 부정확한 아스팔트 혼합물량 유발, 아스팔트 함량 저하, 작업성 저하 등과 같은 문제를 야기한다. 아스팔트 포장 시공중에 발생하는 이러한 문제를 해결하기 위해 아스팔트 릴리스 에이전트(Asphalt Release Agent)가 주로 이용된다. 국내에서는 아스팔트 릴리스 에이전트로서 경험적으로 경유와 식물성 오일인 콩기름이 주로 이용되고 있다. 그러나 경유와 콩기름은 아스팔트를 녹이고 여러 가지 환경적인 문제를 야기한다고 알려져 있다. 따라서 본 연구에서는 경유와 콩기름 외에 이멀젼 타입의 아스팔트 릴리스 에이전트 2종에 대한 추가 실내실험을 통해 이들의 아스팔트 릴리스 에이전트로서의 적정성 여부를 파악해보고자 하였다. 연구결과, 경유는 혼합물 운반초기 (10분 이내)에 심각한 수준으로 아스팔트를 녹이며, 콩기름의 경우 혼합물과 접촉 약 1시간 후부터 심각한 아스팔트 박리를 발생시킴을 알 수 있었다. 또한 적용 주기를 파악하기 위한 시험결과, 경유와 콩기름은 1번의 도포로 금속판에 부착된 아스팔트를 연속해서 2회 이상 벗겨내는데 실패하였다. 이는 현장에서 아스팔트가 묻어나지 않도록 하기 위해서는 시공장비 사용시 매번 이들을 도포해야 한다는 것을 의미한다. 그러나 경유와 콩기름은 트럭 바닥판과 혼합물 사이의 윤활제로서의 기능은 충분히 수행하는 것으로 나타났다.