• Tribology and Lubricants
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• v.24 no.1
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• pp.7-13
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• 2008

In this work, a simple and low cost sensor technique is proposed to test oil color in real time using in-line sensor. It is presented to use a ratio of intensity in red wavelength range to intensities of green and blue wavelength ranges (defined as a 'chromatic ratio') in order to estimate the oil color change. The proposed sensor technique is realized by irradiating a white LED as light source and a RGB color sensor as photoreceiver, and the chromatic ratio of various types of used oils are measured. The results show that chromatic ratio generally reflects chemical deterioration of oil, including oil oxidation and thermal degradation. It is concluded that the proposed sensor could be used for an effective oil monitoring technology.

• Journal of the Korea Furniture Society
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• v.26 no.2
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• pp.138-144
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• 2015

Among several thermal wood modification methods German oil heating technology was applied for color changing larch and paulowniawood specimens. They were heat treated at $200^{\circ}C$ for 3 hours in an autoclave filled with linseed oil. The CIE $L^*a^*b^*$ color indexes of the shells and cores of the oil heated specimens were measured. The color difference indexes between the oil heated and the control specimens of larch and paulowniawood were in the range of 6 and 12, which implies considerably different. The color difference indexes between the core layers of the larch and paulowniawood specimens were 4.3 and 1.7, respectively. It could be concluded that the specimens of the two species were color changed uniformly by oil heating.

• Transactions of the Korean hydrogen and new energy society
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• v.23 no.4
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• pp.364-372
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• 2012

Transient mixing states of two different fuel oils, dimethylformamide (DMF) oil and JetA1 oil, were investigated by using a color image processing and a neural network. A tank ($D{\times}H$, $310{\times}370mm$) was filled with JetA1 oil. The DMF oil was filled at a top tank, and was mixed with the JetA1 oil in the tank mixing tank via a sudden opening which was performed by nitrogen gas with 1.9 bar. An impeller was rotated with 700 rpm for mixing enhancements of the two fuel oils. To visualize the mixing state of the DMF oil with the JetA1 oil, the DMF oil was coated with Rhodamine B whose color was red. A LCD monitor was used for uniform illumination. The color changes of the DMF oil were captured by a camcoder and the images were transferred to a host computer for quantifying the information of color changes. The color images of two mixed oils were captured with the camcoder. The R, G, B color information of the captured images was used to quantify the concentration of the DMF oil. To quantify the concentration of the DMF oil in the JetA1 oil, a calibration of color-to-concentration was carried out before the main experiment was done. Transient mixing states of DMF oil with the JetA1 oil since after the sudden infiltration were quantified and characterized with the constructed visualization technique.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.556-560
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• 1987

In this study, silicone oil was added into soybean oil in order to investigate its effect on acid value (AV), carbonyl value (COV), TBA value, fatty acid composition and color intensity of soybean oil during frying at $170^{\circ}C$. It was found that the AV, COV and TBA value were significantly decreased as the concentration of silicone oil increased from 0 to 5 ppm in soybean oil after frying for 7 hours. The color intensity was also decreased by 26% of color of 7 hours-heated soybean oil without silicone oil addition. Little changes in fatty arid composition was measured between the samples after 7 hours frying. From the overall result of this study, addition of silicone oil by 1 ppm was recommended for effective reduction of rancidity development of soybean oil ing frying.

• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.107-110
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• 1997

To examine the effects of residual phosphorus content on color reversion and storage stability of corn germ oil, the changes of Lovibond total color and stability of oxidation were determined according to the different storage periods at room and incubating temperature, respectively. The residual phosphorus content and storage temperature had the synergistic effect on color reversion during short time storage. The extent of color change was the greatest when oils were stored for 1.0∼1.5 years at room temperature and thereafter gradually tended to reverse color reversion. It is supposed that the double bonds of carotenoids in oils were oxidized and then turned to the volatiles such as epoxide, ionone, and etc. In contrast, the residual phosphorus content increased oxidation stability of oils. The residual phosphorus content was closely correlated with the color reversion and storage stability, respectively.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.729-736
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• 2003

This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.200-204
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• 1980

A series of tests ware conducted to find out whether continuous heat bleaching of the refined Malaysian plam oil stored in different conditions could reduce color of the finished oil in an actual plant situation. When the refined oil was stored in a stainless steel tank and was not abused by heat during 5 month storage period, heat bleaching followed by clay bleaching and deodorization resulted in a substantial reduction in color of the finished oil in comparison to conventional process (clay bleaching of the refined oil followed by deodorization) (2.6 vs 1.3 red in Lovibond color). However, when the refined oil was stored in a carbon steel tank and was highly abused by heat in the presence of iron picked up from the tank (6.53 ppm) during the same storage period, heat bleaching followed by clay bleaching and deodorization did not help reduce color of the finished oil in comparison to the conventional process (2.7 vs 2.8 red in Lovibond color). It was also shown that oxidation values were not good indices for heat bleachability. Heat bleaching caused slight increase in polymer content of the oil. However, trans isomers were not increased when the oil was heat bleached.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.73-80
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• 1998

This Study was performed to get the suitable oil dispersion agent by assessment of color strength of organic pigment in non-aqueous systems. Organic pigment is used as a color expression material with other body pigments in the make-up products. But occasionally aggregation or agglomeration occurs for the lack of affinity with medium, This function is the cause of disturbing homogeneous dispersion, and then bring about an instability of products. Our study, research of dispersion mechanism between the pigment and oil phase, has been executed to solve this problem, and find a oil dispersion agent having optimum dispersion condition. Generally dispersion is related to between the solid-liquid mutual properties and electrical phenomena associated with solid-liquid interface. This factor is determined to input energy, milling time, optical properties, particle size, rheological properties, etc. Ideal dispersion state is told that coloring primary solid particle is homogeneously dispersed in medium. Good dispersed colorants are strongly and clearly appeared. We are already known that the particle size of organic pigment, chemical properties and viscosity of medium, refractive index. Consequently We determine the affinity of medium and organic pigment by measuring of color strength in the same mechanical condition. UV-VISIBLE RECORDING SPECTRO PHOTOMETER is used for measuring apparatus. We can decided the dispersion level of oil dispersion agent by measuring absorbance of color strength in the visible range that diluted medium for colloid colorant particles.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.1-6
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• 2004

Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1 $\pm$ 1$^{\circ}C$ for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram + ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p < ().01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p > 0.05).

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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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.