• 한국식생활문화학회지
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• 제21권6호
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• pp.679-684
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• 2006

In this experiment, I used three samples of oils. The oils that I used were hydrated soybean oil, pure soybean oil and regular soybean oil. The group of rice was fried in the each sample of oil that had not been used for a few seconds. Rice was used after frying at 230-235$^{\circ}C$ every four hours terms and total frying hours was 12 hours. The hydrated soybean oils was least affected in rancidity. The other two oils were more affected in rancidity than the hydrated soybean oil. However, the trans fatty acid in hydrated soybean oil was 36.5%. The diameter of the poped rice that was fried in pure soybean oil and regular soybean oil that had been used 12 for hours was reduced while the diameter of the popped rice fried in the hydrated soybean oil was not reduced. Also, the groups of rice fried in the pure and the regular soybean oil that had been used for 12 hours reduced the hardness in rice while the group that fried in the hydrated soybean oil at the 12th hour kept the hardness well. In sensory evaluation, rancidity order was found apparently in the pure soybean oil that had been used for 12 hour and in the regular soybean oil that have been used for eight hours and 12 hours. Only the hydrated soybean oil did not have distinctive rancidity order at all. The degree of the crispiness was reduced in the pure soybean oil and in the regular soybean oil at 12th hour frying. However, the hydrated soybean oil preserved the crispiness well until the end of 12 hours of frying. In overall preference test, the pure and regular soybean oil that had been used for 12 hour were not preferable. In conclusion, I found that the group fried in the hydrated soybean oil was better in every evaluation than the groups fried in the pure soybean oil and in regular soybean oil. The hydrated Soybean oil may be better to be used in food manufacturing if the trans fatty acid in the hydrated soybean oil can be reduced.

• 한국식생활문화학회지
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• 제23권1호
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• pp.26-32
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• 2008

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at $235-240^{\circ}C$ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.

• 한국식품과학회지
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• 제27권6호
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• pp.839-844
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• 1995

맛, 조직감, 안정성 등에 영향을 미치지 않는 지방대체물질을 이용한 저열량, 저지방 마요네즈를 제조하기 위하여 4종류의 지방대체물질에 대한 점도를 측정하고, 지방대체물질의 식용유에 대한 유지대체비율을 달리하여 제조한 저지방 마요네즈에 대해 물성검사와 관능 검사를 시행하였다. 지방대체물질 paste는 모두 의가소성유체의 특성을 보였고, 의가소성과 항응복력은 Neutral DR(DR), N-Lite L(NL), Sta Slim 150(SS), Stellar 100X(SX)순으로 증가하였다. 지방대체물질이 첨가된 마요네즈의 경도와 부착성도 위와 같은 순으로 증가하였고, 지방대체물질의 첨가비율이 높은 마요네즈일수록 경도와 부착성이 낮았다. DR이 첨가된 마요네즈의 spreadability는 DR paste의 점조도지수를 잘 반영해준다. 지방대체물질의 이용은 마요네즈의 oily odor와 greasy aftertaste를 감소시켰다.

• 공업화학
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• 제30권6호
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• pp.712-718
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• 2019

가스화(gasification)는 바이오매스로부터 에너지를 얻을 수 있는 방법 중 하나로 열화학적 변환을 통해 수소, 일산화탄소, 메탄 등으로 조성된 가연성 가스인 'producer gas'를 생산할 수 있다. 하지만 producer gas와 함께 타르(tar)를 비롯한 ash 등의 입자상 물질이 함께 생성돼, 발전 터빈이나 연소 엔진 등에 유입되어 고장을 일으키거나 배관 등에 축적되어 막힘 현상 등을 야기하므로 제거가 필요하다. 본 연구에서는 producer gas 중 타르 및 입자 제거를 위해 오일 스크러버(oil scrubber)와 집진장치를 도입하였다. 흡수용매로써 타르를 효과적으로 제거가 가능한 대두유를 사용하였고, 스크러버의 용매 온도에 따라 제거효율이 어떻게 변화하는지 실험을 통해 관찰하였다. 집진장치에는 타르로 인한 필터 눈 막힘 현상 등의 문제를 방지하기 위해 pre-coating 기술을 도입하였다. Pre-coating에 사용할 물질로써 분말 소석회와 목탄계 활성탄(wood char)을 사용하였으며, 타르(tar)를 비롯한 입자 평균 제거 효율은 소석회를 pre-coating 물질로 사용 시 86%, 활성탄의 경우 80%로 나타났다. 스크러버와 집진장치를 동시에 사용한 경우에는 평균 제거효율이 소석회는 88%, 활성탄의 경우 83%로 나타났다.