• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.723-730
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• 2011

Soybean oil used to fry French fries, chicken nuggets, and donuts was exposed to high temperature at $180^{\circ}C$ for 72 h. The effects of frying foods on the thermooxidative stability of soybean oil were evaluated by determining the contents of free fatty acids, peroxides, total polar compounds, and conjugated dienoic acids, and by analyzing dielectric constant, refractive index, iodine value, smoke point, and fatty acid composition. The contents of free fatty acids, total polar compounds, conjugated dienoic acids, dielectric constant, and refractive index increased, whereas iodine value, smoke point, and U/S ratio of fatty acids composition decreased with frying time. All samples of frying oils after 72 h presented free fatty acid contents of below 2.0% and total polar compounds of below 25%, which were within the legal limits. However, peroxide values of frying oils were not directly correlated with frying time. The type of fried food affected the thermooxidative stability of the frying oils, with chicken nuggets being more stable in thermooxidation than French fries and donust. Among physiochemical indicators of frying oil quality, a rapid method including dielectric constant and refractive index can be used in quantity food production.

• Proceedings of the Korean Fiber Society Conference
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• 2001.10a
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• pp.355-358
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• 2001

Copolyetheresters are us,ed as an engineering thermoplastic elastomer due to their excellent mechanical properties, thermooxidative stability up to high temperatures and a good resistance against many chemicals. However, fibers made from the copolyetheresters exhibited elastic recovery of about 80-85％ after being stretched 200％, while spandex fibers usually showed 90-95％ recovery. (omitted)

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.288-292
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• 1998

Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in $150^{\circ}C$ oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of ${\gamma}-,\;{\beta}-\;and\;{\alpha}-tocopherol$. However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.781-786
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• 1998

To assess effect of surface area on the oxidative stability in thermooxidative system, soybean oil and lard with different surface area $(0.04{\;}cm^2/g,{\;}0.08{\;}cm^2/g,{\;}0.12{\;}cm^2/g{\;}and{\;}0.16{\;}cm^2/g)$ were heated 8 hrs/day at $185^{\circ}C$. The iodine values of soybean oil heated for 64 hrs with surface area of $0.12{\;}cm^2/g$ and $0.16{\;}cm^2/g$ were 113.1 and 116.9, while those of the oil heated for the same length time with surface area of $0.04{\;}cm^2/g$ and $0.08{\;}cm^2/g$ were 126.4 and 125.9, respectively. The same trend was observed in lard, but less markedly than in soybean oil. The polar lipid content, dielectric constant and refractive index of soybean oil and lard heated with surface area above $0.12{\;}cm^2/g$ significantly increased as the heating time increased, while those of the oil heated with surface area below $0.08{\;}cm^2/g$ slowly increased as the heating time increased. On the other hand, the conjugated diene content of soybean oil heated with surface area above $0.12{\;}cm^2/g$ oil increased as the heating time increased while ratio of linoleic acid to palmitic acid decreased as the heating time increased. However, the conjugated diene content and ratio of linoleic acid to palmitic acid of lard were not significantly different depending on the surface area. The results obtained from this investigation indicated that the thermooxidative stability of oil heated with surface area below $0.08\;}cm^2/g$ was better than that of oil heated with surface area above $0.12{\;}cm^2/g$ (P<0.05).

• Bulletin of the Korean Chemical Society
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• v.31 no.4
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• pp.976-980
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• 2010

A series of arylacetylene resins with siloxane units were synthesized by the condensation reactions of m-diethynylbenzene magnesium reagents with various $\alpha,\omega$-bis(chloro)dimethylsiloxanes. These resins are liquids and are miscible with common organic solvents at room temperature. The structures of the resins were characterized by FT-IR, $^1H$ NMR, $^{13}C$ NMR, $^{29}Si$ NMR, and gel permeation chromatography (GPC). The thermal behaviors of the resins were examined with differential scanning calorimetry (DSC). These resins have good processability. They can be thermally cross-linked through the ethynyl groups to produce cured resins. The thermal and thermooxidative stabilities of the cured resins were studied by thermogravimetric analysis (TGA). The cured resins possess high thermal and thermooxidative stability. Their decomposition occurs at above $500^{\circ}C$ in both $N_2$ and air. With increasing the length of siloxane units in the resins, the thermal stability of the cured resins decreases in $N_2$. When the cured resins were sintered above $1450^{\circ}C$ under argon, hard and glassy SiOC ceramics were obtained. These SiOC ceramics have the decomposition temperatures at 5% weight loss above $800^{\circ}C$ in air.