• 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 the Korean Home Economics Association
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• v.19 no.2
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• pp.213-221
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• 1981

This theiss deals with the effects of addition of silicone oil to the polymerization and oxidation of frying oil in the practical deep fat frying process. The measurement of frying oil stability was carried out under various silicone oil content and compared with controlled frying process. In controlled frying process A.V., C.O.V., TBA, and contents of petroleumether insoluble fatty acids were increased as time was increased. It means thermal oxidized polymerization and hydrolysis of frying oil was occurred. When silicone oil was added to frying oil, it's thermal stability was better than that of the controlled oil and the degree of thermal stability was changed according to the contents of silicone oil. We obtained the highest degree of thermal stability when silicone oil was added 1ppm.

• Journal of the Korean Applied Science and Technology
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• v.10 no.2
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• pp.7-10
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• 1993

This study was carried out to investigate the effect of silicone oil on preventing deterioration of oil in frying potatoes. The results obtained are summarized as follows: 1. Frying potatoes in oil, the oil added silicone oil slowly increased acid value, dielectric constant and decreased smoke point as compared with the oil without silicone oil. In the early stage of frying, there was on difference in deterioration degree of the frying oil between 1ppm and 10ppm addition of silicone all. But as frying time prolonged, the higher silicone oil was added. the more stable in deterioration of frying oil. 2. When silicone oil was added at the level of $1{\sim}10ppm$ into the oil for frying potatoes. it was possible to prevent deterioration of the frying oil.

• Proceedings of the KAIS Fall Conference
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• 2008.05a
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• pp.309-312
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• 2008

We have prepared the silicone sealant using non silicone oil without silicone oil for solvent and using adhesion promotor against various substrate. We are replaced the silicone oil by the mineral oil and the normal adhesion promotor by mixed adhesion promotor at the multi purpose silicone sealant.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.635-640
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• 1997

The oxidative stability of the potato chip prepared with canola oil fortified with antioxidnats was studied to explore the possibility of substituting it for imported frying fats and oils. BHT, BHA, TBHQ and silicone were added to the oil at a level of 0.02% and 10 ppm, respectively. Potato chip samples were prepared in a commercial scale and stored at $25.0{\pm}0.5^{\circ}C$ for 5 months. The oxidative stability of the extracted oils from potato chips during storage was estimated on the basis of some their physico-chemical changes, such as acid values, peroxide values, iodine values, ansidine values, fatty acid composition of the oils. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samlpes was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of canola oil+TBHQ (0.02%)+silicone (10 ppm) > canola oil+TBHQ (0.02%) > canola oil+BHA (0.02%)+silicone (10 ppm) > canola oil+BHT (0.02%)+silicone (10 ppm) > canola oil+BHA (0.02%) > canola oil+BHT (0.02%) > canola oil. The antioxidant effect of canola oil+TBHQ (0.02%)+silicone (10 ppm) was more salient than any other antioxidant used in the potato chip.

• Proceedings of the KIEE Conference
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• 2007.07a
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• pp.623-624
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• 2007

This work examines the effects of swelling MI type HVDC cable oil on the semiconductive silicone rubber and silicone rubber as used in accessories for application on outdoor termination (EBA) slip on sleeve. The behavior of volume resistivity is monitored as a function of the amount of cable oil diffused into the material. Resistivities of semiconductive silicone samples up to the typical insulator range (${\sim}10^{10}{\Omega}-cm$) are observed as a consequence of swelling due to the presence of the diffused oil. The measured volume resistivities of the oil-impregnated semiconductive silicone rubber are compared to desired value as function of stress relief cone.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.16 no.11
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• pp.1001-1007
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• 2003

The silicone fluids have been generally used as processing agent in silicone rubber(SIR) compounding. The addition of hydroxy silicone (HS) fluids to SIR for insulator housing material is required to meet the good electrical performance and the good processability. In this study, SIR with HS fluids was evaluated to investigate how the kinds of them affect insulation properties. The contact angle of the virgin sample of 40-HS SIR was low and its recovery rate was also slow. The recovery rate of 50-HS SIR was the highest being decreased with the viscosity increase of HS fluids. The tracking resistances and the corona aging resistance of 70-HS SIR and 1,040-HS SIR were excellent Tracking resistance depended largely on heat resistance of silicone fluids. But arc resistance didn't depend merely on the kind of silicone fluids.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1999.05a
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• pp.540-543
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• 1999

In order to determine what indluences the interfacial breakdown in EPDM/XLPE laminates. We studied the interfacial breakdown phenomena at several interfacial conditions. Breakdown strength in laminates pasted with silicone oil was higher than that with silicone grease. As a function of heat treatment time in a vacuum, interfacial breakdown strength increased much in XLPE/EPDM laminates pasted with silicone grease but increased a little in that with silcone oil. FT-IR spectrum of silicone oil was similar to that is silicone grease. FT-lR spectrum of silicone oil was not changed by the heat treatment in a vacuum, but in silicone grease another peak appeared.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.19 no.1
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• pp.46-51
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• 2006

This paper reports on the effects of silicone oils, used as processing agents, on the recovery of hydrophobicity of silicone rubber. The recovery of hydrophobicity was evaluated by the measuring the contact angle, the surface electrical resistance and SEM. Here, we formed artificial contamination on the surface of samples, which scratched by sand papers and alumina powders. There was small recovery of hydrophobicity on the surface of SIR-A that silicone oil was not added. In both oil-added samples, SIR-B and SIR-C, recovery of hydrophobicity was achieved greatly. The surface of SIR-C showed that a lot of silicone oil was observed due to migration of oil, relatively in comparison with SIR-B. The tendency of recovery of hydrophobicity expressed by contact angle was in a good agreement with electrical property as determined by surface resistivity.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.1216-1217
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• 2008

A description is given of impregnated silicone rubber used in accessories for application on outdoor termination (EB-A). We examines the effects of swelling and mechanical/electrical characteristics for impregnated silicone rubber to develop slip on type sleeve of silicone material. There are semi-conductive silicone rubber and insulation silicone rubber. This examination is monitored as a function of the viscosity and temperature of oil during 30hr. We measure elongation at breakdown and AC breakdown strength and volume resistivities of the oil-impregnated silicone rubbers. The measured values are compared to initial value as function of stress relief cone.