• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.5
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• pp.15-22
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• 2015

The crop production technologies keep in improving and the cultivation becomes more standardization owing to the significant developments of various agricultural materials. The artificial soil and base system for root could be one of the major technologies for the modern cultivation especially for controlled horticulture. Although the perlite, cocopeat, and peat moss are the major components of the artificial soil and are broadly used for various application, there is a great need for the new alternative materials for overcoming the low nutrition and the possible shortage of raw materials. In this study, the application of oil palm EFB fiber as an alternative materials for artificial soil especially for the seeding pad components was evaluated. The changes in the structural properties and the functional properties such as moisture holding properties were compared by laboratory produced seeding pads with different mixture of oil palm EFB fiber. The addition of fibrillated EFB fiber resulted in the significant increase in durability of the seeding pad, which showed the possible application of EFB fiber to the seeding pad instead of the wood fiber (UBKP). The moisture holding properties and the germination condition characteristics of the EFB fiber showed the slight less than those of the cocopeat, which require more sophisticated study for improving the functional properties of seeding pad made of the EFB fiber.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.16 no.12
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• pp.1136-1141
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• 2003

The primary insulation materials used in an oil filled transformer are kraft paper, wood, porcelain and oil. Modern transformers use chemically treated paper to improve its tensile strength and resistance to aging caused by immersion in oil. But these insulation papers are mainly aged by thermal stress. Over the life time of the insulation paper and oil, it is exposed to high temperatures, oxygen and water. Its interaction with the steel of the tank and core plus the copper and aluminium of the windings will eventually cause the chemical properties of the oil to decay. High temperature have an effect on mechanical strength of cellulous paper used in the layer insulation. We made two aging cells in which insulation papers and mineral oil are conducted to test thermal properties. It is measured dielectric strength, number of acid, moisture, etc. of insulation paper and oil aged in the aging cells.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 1989.10a
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• pp.65-70
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• 1989

This paper presents resarch results on the use of a corona detector and a pulse counter in order to diagnose for oil transformers. Using these experimental apparatus, tests were carried out on a typical transformer oil containing different carbonized paper and various moisture contents to measure the picocoulomb val-ues and pulse count. Through the result of this study it was found that the picocoulomb values and pulse count of corona were depended on the getting stained in transformer oil. The amplitude of the partial discharge amount and the number of pulse were decreased up to 70 [。c] and then was increased as the oil temperature goes up. It was concluded that the determinati-on level for diagnosis of oil transform-er was taken into account the temperatu-er of transformer oil, The use of pulse counter method, which have been taken the same property of voltage and temperature variation for the corona measurement mothod, considera-bly increase insulator avilability.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.217-221
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• 2005

This study was carried out to investigate the quality characteristics of white pan breads made with shortening and with olive oil by measuring moisture content, baking loss, specific loaf volume and rheological properties. Moisture contents of the white pan breads made with 4% and 6% olive oil were about 39.8% while those made with 4% shortening were $38.68{\pm}0.41%$. There were no signigicant differences in baking loss between the white pan bread made with 4% shortening, and those made with 4% and 6% olive oil. The specific loaf volume of the white pan bread made with 4% olive oil was 4.08 ml/g and the result showed lower value than that of the white pan bread made with 4% shortening. In terms of hardness and springness, there were no significant differences according to the sort and the amount of lipids, however white pan bread made without oil was the greatest in hardness.

• Food Engineering Progress
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• v.21 no.4
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• pp.375-382
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• 2017

The purpose of this study was to examine the effect of different types of frying oil on the quality of yakgwa such as expansion rate, color, moisture content and rheological properties. Yakgwa fried with corn oil showed the highest expansion in width and length, and rice bran oil in height. With regard to the overall expansion rate, yakgwa fried with rice bran had the highest value. As for lightness and yellowness, yakgwa fried with soybean oil had the highest lightness (34.74), while yakgwa fried with grape seed oil had the lowest lightness (29.82). As for redness, however, no significant difference was found. Regarding fat content, yakgwa fried with rice bran oil showed the highest value with 18.91%, while yakgwa fried with corn oil and canola oil showed the lowest value. No difference was found in moisture content according to the type of frying oil. In relation to the acid value, yagkwa with soybean oil showed the lowest value of $0.24{\pm}0.66$; as for peroxide value, yagkwa fried with rice bran oil showed the lowest value of $3.59{\pm}1.74meq/kg$. No difference was found in hardness, cohesiveness and resilience according to the type of frying oil. Yagkwa fried with corn oil and canola oil showed the lowest value in terms of adhesiveness and chewiness, respectively. The results of the sensory evaluation showed not significance difference in overall preference, but yakgwa fried with rice bran oil had the highest value of $5.93{\pm}1.87$.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.320-326
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• 2022

This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.511-519
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• 2018

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2001.09a
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• pp.111-114
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• 2001

Thermal desorption process is valuable for the remediation of oil contaminated site. The system is physical separation process by volatizing oil contaminants from soil matrixes and is not designed to provide high levels of oil destruction. The process is not incineration, because the decomposition of oil materials is not the desired result, although some decomposition may occur. The physical and chemical properties that influence the design and operation of the system include boiling points, soil sorption characteristics, aqueous phase solubility, thermal stability, contaminating oil concentration, moisture contents, particle size distribution and etc.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.206-211
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• 2004

It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.

• Transactions on Electrical and Electronic Materials
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• v.15 no.3
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• pp.113-116
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• 2014

Power transformer insulation oil is critical to the useful life of the transformer. Although mineral base insulation oil is the most common type of transformer insulation oil in use, environmental and safety concerns has encouraged the development of biodegradable alternatives. Today, $Envirotemp^{(R)}\;FR3^{TM}$ is in commercial use and this study is aimed at ascertaining the possibility of applying the oil in Malaysia power transformers. A sample of $Envirotemp^{(R)}\;FR3^{TM}$ was tested to measure and compare the technical (including electrical, chemical and physical) properties of the oil according to Malaysian standards. The study found that the oil sample had better qualities, such as higher dielectric strength, lower dissipation factor, higher flash and fire points, higher moisture absorption capability, and less dissolved gases composition amongst others. However, it was also ascertained that further development in this area could be hindered due to Malaysia's lack of standards for biodegradable oil.