• 한국식품조리과학회지
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• 제20권1호
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• pp.57-62
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• 2004

The purpose of this study was to investigate the possibility of Meles moles application as an edible functional food resource. This study was conducted to estimate the general nutrition composition, amino acid and minerals contents, fatty acid composition of Meles meles oil and the added fermented medicinal herbs liquid, and examine the cell toxicity effects in normal liver and kidney cells. The approximate composition of Meles moles oil was crude fat, 97.64％, crude ash, 1.99％ and crude protein, 0.37％. In the fermented liquid, the approximate composition was moisture, 96.08％, Carbohydrate, 1.53％, crude ash, 0.92％, dietary fiber, 0.65％, crude protein, 0.54％ and crude fat, 0.28％. The amino acid contents were 2.67 and 80.9mg％ in the oil and liquid, respectively. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 32.28 and 54.98％ in oil and liquid, respectively. Negative effects were not found form the results of the cell toxicity respection. These results imply that Meles effects oil and the added fermented medicinal herbs liquid can be used as possible food resources and functional food materials.

• 한국안전학회지
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• 제38권6호
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• pp.1-8
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• 2023

The health state of the oil transformer is evaluated by the age of use and the state of internal defects. Mineral Oil, used as an insulator for oil transformers, creates specific gases and compounds through chemical reactions caused by heat, moisture, and partial discharge inside the transformer. It is possible to determine the aging and defect of the transformer through these gases and compounds. So, it is an important indicator to evaluate the health of a transformer. In this study, factors for assessing the health of transformers were hierarchically categorized, and key factors for each hierarchy were selected for design weighting. These weights were determined through surveys conducted with experts in the fields of transformer design, operation, and quality. For the health of a transformer, defect-related factors are approximately three times more important than factors related to aging. Additionally, defect-related factors showed a higher weighting for gases generated at high temperatures. Furthermore, Furan was determined to have a high weight, directly associated with insulating paper aging. Based on these findings, a health index was proposed, and a comparative analysis was conducted by categorizing 40 operational transformers into normal and comparison groups to evaluate and validate it.

• 동아시아식생활학회지
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• 제23권4호
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2003년도 하계학술대회 논문집 Vol.4 No.1
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• pp.100-103
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• 2003

The primary insulation system used in an oil-filled transformer is kraft paper, wood, porcelain and oil. Modern transformers use paper that is chemically treated to improve its tensile strength properties and resistance to aging caused by immersion in oil. But these insulation papers are mainly aged to thermal stress. Over the course of the insulation paper and oil's life 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 using the layer insulation. We made two aging cell in which thermal aging tests of insulation papers and mineral oil are conducted. It is measured dielectric strength, number of acid, moisture, etc. of insulation paper and oil aged in the aging cells.

• Food Science and Biotechnology
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• 제18권1호
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• pp.185-189
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• 2009

Microencapsulation of flavor was carried out by molecular inclusion process using $\beta$-cyclodextrin (${\beta}CD$). ${\beta}CD$-flavor complex was prepared at various flavor-to-${\beta}CD$ ratios (1:6-1:12) to determine the effect of ${\beta}CD$ concentration on the inclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to ${\beta}CD$ ratio of 1:10. The physical properties and controlled release pattern of flavors from ${\beta}CD$-flavor complex were measured and compared with spray-dried microcapsules prepared using carbohydrate wall system. ${\beta}CD$-flavor complex showed higher total oil retention and surface oil contents, smaller mean particle size, lower moisture uptake, and higher oxidation stability than spray-dried microcapsule. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. The controlled release mechanism was highly affected by temperature and characteristics of wall materials.

• Journal of Biosystems Engineering
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• 제43권1호
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• pp.14-20
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• 2018

Purpose: The purpose of this study was to investigate the performance of a vacuum pyrolysis system, to analyze bio-oil characteristics, and to examine the applicability for farm-scale capacity. Methods: The biomass was pyrolyzed at 450, 480, and $490^{\circ}C$ on an electric heat plate in a vacuum reactor. The waste heat from the heat exchanger of the reactor was recycled to evaporate water from the bio-oil. The chemical composition of the bio-oil was analyzed by gas chromatography-mass spectrometry (GC-MS). Results: According to the analysis, the moisture content (MC) in the bio-oil was approximately 9%, the high heating value (HHV) was approximately 26 MJ/kg, and 29 compounds were identified. These 29 compounds consisted of six series of carbohydrates, 17 series of lignins, and six series of resins. Conclusions: Owing to low water content and the oxygen content, the HHV of the bio-oil produced from the vacuum reactor was higher by about 6 MJ/kg than that of the bio-oil produced from a fluidized bed reactor.

• 생명과학회지
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• 제29권12호
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• pp.1351-1357
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• 2019

본 연구는 동물성 지방 대체제로서 식물성유 유화물인 올리브유(OPP), 대두유(SPP) 및 카놀라유(CPP) 유화물을 첨가한 돈육 패티의 품질 특성을 조사하였다. OPP, SPP 및 CPP의 수분 함량이 CON보다 높고, 지방 함량은 낮았다. OPP, SPP 및 CPP는 CON보다 보수력, 수율, 수분 보유율, 지방 보유율이 높았으며, 직경 감소율과 수축율은 낮았다. 가열 전후의 돈육 패티의 백색도와 적색도는 CON이 OPP, SPP 및 CPP보다 높고, 가열 전 돈육 패티의 황색도는 OPP가 가장 높았다. 돈육 패티의 포화지방산은 palmitic acid가 가장 많이 함유되어 있었다. 불포화지방산은 CON (42.84%), OPP (65.41%), CPP (48.63%)의 경우 oleic acid가 가장 많았으며, SPP는 linoleic acid (41.17%)가 가장 많이 함유되어 있었다. 돈육 패티의 불포화지방산 함량은 식물성유 유화물의 대체로 증가하였다. 경도, 응집성 및 저작성은 시료들 사이에 차이가 없었으며, 탄력성은 CON보다 OPP, SPP 및 CPP가 높았다. 맛, 풍미, 전체적인 기호도는 OPP 및 CPP가 CON 및 SPP보다 높게 나타났다. 따라서 식물성유를 겔화시켜 동물성 지방을 대체하면 이화학적·관능적 특성이 향상되고 지방산 조성이 개선되어 소비자들이 요구하는 건강에 유익한 저지방 육제품의 제조가 가능하다.

• 대한본초학회지
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• 제34권6호
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• pp.125-130
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• 2019

Objective : We have reported the effects of Seosiokyongsan (SSOOS) cp soap on increasing skin moisture, decreasing pore size, and reducing acne symptoms on previous studies. But in the case of SSOOS soap, many soap bases were used in the making process. So we could not determine whether the above test results were the effect of soap bases or SSOOS herb medicine. Therefore, We conducted this clinical test to find out the effect of SSOOS itself. Methods : We made two kinds of soap. One type was made of cp soap using only soap bases and gave them to 10 subjects. The other type was cp soap made by adding SSOOS to the soap base and gave them to 25 subjects. The other 10 subjects did not limit the soap. Subjects were asked to wash their face with soap in the morning and evening for six weeks. The test was conducted three times and the results were compared and analyzed. Results : In the test group using the SSOOS soap, the oil in the U zone was significantly decreased and the moisture was significantly increased compared to other two control groups. Pores size and pigmentation were decreased but not significant. There was a significant increase in moisture in the soap base group, but that was a slight increase compared to SSOOS soap. There was no significant results in the without soap control group. Conclusion : SSOOS soap was found to have a significant effect on facial skin as cleansing products.

• 생명과학회지
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• 제23권7호
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• pp.879-885
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• 2013

유아용 파우더는 유아의 기저귀 발진을 방지하거나 기타 다른 화장용 파우더의 원료로 사용되고 있고 그 주성분은 일반적으로 광물질인 탈크 분말이 주로 이용되고 있다. 탈크 분말은 사용에 있어 호흡기로 흡입하게 되면 심각한 폐 손상 등을 야기하여 위험하다고 알려져 있다. 쌀 분말을 이용한 유아용 파우더를 개발하기 위하여 3종류의 쌀 품종이 사용되었고, 곱게 분쇄하였다. 최적의 유아용 파우더를 얻기 위해 몇 단계의 분쇄과정을 거쳤고, 파우더에 대한 오일과 실리콘 코팅 처리 전후의 파우더 입자크기, 생리활성, 색차, 수분 흡수율 등의 파우더 특성을 검정하였다. 분말의 색택과 입자 크기 등의 특성에서 고아미 품종의 파우더가 우수한 특성을 보였고, 전자현미경 관찰결과 오일과 실리콘 오일 코팅한 쌀 파우더가 탈크에 비해 둥글고 부드러운 모양을 나타내었다. 또한 오일과 실리콘 코팅에 의해 평균 입자크기가 줄어드는 현상을 나타내었으며 쌀 분말의 단점인 수분흡수를 차단하여 파우더로서 우수한 특성을 유지함을 보였다.

• 한국응용과학기술학회지
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• 제34권4호
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• pp.787-798
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• 2017

본 연구는 시중에 판매되고 있는 시트 타입 마스크 팩의 재질에 따른 특성에 관한 연구이다. 정제수와 1.3-propanediol, 1.3-butylene glycol, Glycerine, Hyaruronic acid와 같은 수용성 성분과 Cyclomethicone, Dimethicone, Phytosqualane, Caprylic Capryl Triglyceride, Grape seed oil, Macadamia Nut oil 오일을 비롯한 다양한 오일의 흡유력을 살펴 본 결과 정제수를 제외한 모든 수용성 성분들은 점도가 커질수록 흡습능력이 커졌고 오일의 경우엔 모든 오일의 점도에 비례하여 흡유 능력이 커짐을 확인할 수 있었다. 이때 마스크 시트의 종류는 초산 발효 바이오셀룰로오스가 수용성 습윤제나 모든 오일에 있어서 500~1,000 배 이상의 함습, 함유 능력을 보여주었는데 이는 표면 구조에서 살펴본 바와 같이 5,000배 이상 확대한 사진에서 보이는 미세한 망상 구조를 이루고 있기 때문이다. 망상 구조는 단면에서도 잘 확인할 수 있었고 이러한 구조적 특징이 함습, 함유 능력을 우수하게 하며 다량 함유된 수용성 성분과 오일은 시간 경과에 따라 배출 또한 용이하게 하는 것으로 사료되는 바이다. 또한 각 마스크 시트는 소재에 따라 그 특성을 보여주고 있기에 피부에 좋은 역할을 할 수 있는 마스크 팩의 제조에 기초 연구로 삼고자 한다.