• Title, Summary, Keyword: silicone oil

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Effect of Silicone Oil on Properties of Cooking Oils for Pork Cutlet Frying (돼지고기 튀김조리시(調理時) Silicone oil 첨가(添加)가 튀김기름의 성질(性質)에 미치는 영향(影響))

  • Yun, Sook-Ja;Yum, Cho-Ae
    • 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.

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The Effects of Silicone oil in Deep Fat Frying Process (튀김과정에서의 Silicone oil의 효과에 관한 연구)

  • 원미량
    • 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.

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The Effect of Silicone Oil on Preventing Deterioration of Oil for Frying Potatoes (감자튀김시 Silicone Oil의 튀김유 산화방지효과에 관한 연구)

  • Kim, Ki-Hong;Chung, Byoung-Sang;Sim, Joong-Hwan;Bae, Jae-Oh
    • 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.

The Preparation of Non-Silicone Oil Based Adhesion Promoted Silicone Sealant (비실리콘 오일을 BASE로 한 접착력 강화 실리콘 실란트의 제조 개발)

  • Han, Gil-Soo;Jeong, Kyoung-Han;Chun, Yong-Jin
    • Proceedings of the KAIS Fall Conference
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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.

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Storage Effectiveness of Deep-Fried Potato Chip Prepared with Canola Oil Fortified with TBHQ and Silicone (Potato Chip 제조시 TBHQ 와 Silicone 첨가유에 의한 저장 연장 효과)

  • Jung, Byoung-Doo;Rhee, Soon-Jae
    • 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.

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Preparation and Characterization of Silicone and Fluorine-Oil-Based Ferrofluids

  • Kim, Jong-Hee;Park, Keun-Bae;Kim, Ki-Soo
    • Composites Research
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    • v.30 no.1
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    • pp.41-45
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    • 2017
  • Magnetite nanoparticles were synthesized by adding an ammonium hydroxide to a mixed solution of iron (II) and (III) chlorides. A silicon surfactant of ${\alpha},{\omega}$-(3-aminopropyl)polydimethylsiloxane was adsorbed on the particles as dispersant and a polydimethylsiloxane polymer was used to prepare ferrofluids of silicone oil base. Fluorinated surfactants of anionic ammoniated perfluoroalkyl sulfonamide and nonionic fluoroaliphatic polymeric esters were applied to the particles and a perfluoropolyether was used to prepare ferrofluids of fluorine oil base. The experimental conditions were used for preparing the ferrofluids with concentrations of 200, 300 and 400 mg/mL, and density, magnetization and viscosity of the products were characterized. The density values increased in proportion to the concentration, indicating 1.11-1.27 g/mL for silicone-oil-based fluids and 1.95-2.10 g/mL for fluorine-oil-based fluids in the range of 200-400 mg/mL. The saturation magnetization of the silicone-oil-based and fluorine-oil-based fluids indicated 14.7, 24.4, and 30.7 mT and 15.8, 23.3, and 33.7 mT for 200, 300, and 400 mg/mL, respectively, depending on the content of magnetic particles in the fluid. The viscosity of the silicone-oil-based ferrofluids was highly stable compared to that of the fluorine-oil-based with increasing temperatures. The ferrofluids are usually applied to seals and speakers with the silicone base and to seals with the fluorine base.

The Analysis of HVDC Cable Oil Swelling Characteristics on the Silicone Rubber (HVDC 절연유 중에서 Silicone Rubber의 팽윤특성 분석)

  • Lee, T.H.;Kim, N.Y.;Kim, J.N.;Jeon, S.I.
    • Proceedings of the KIEE Conference
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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.

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Interfacial Breakdown Phenomena in XLPE/EPDM Laminates (XLPE/EPDM laminate의 계면절연파괴괴현상)

  • 남진호;서광석
    • Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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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.

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The Analysis of Characteristics of Silicone Rubber in Insulating Oil (절연유에 의한 Silicone Rubber의 특성 변화 분석)

  • Kim, H.J.;Kim, H.J.;Lee, C.M.;Han, J.H.
    • Proceedings of the KIEE Conference
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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.

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Effects of Silicone Mixed Fluorochemical Finishes on Fabric Performance Characteristics of a Microfiber Polyester/Cotton Blend Fabric

  • Ahn, Young-Moo;Li, Bin;Kim, Charles J.
    • Fashion & Textile Research Journal
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    • v.3 no.5
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    • pp.486-491
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    • 2001
  • The purpose of this study was to examine the effects of chemical finishes on performance characteristics of microfiber blend fabrics. A 60% polyester microfiber/40% cotton blend woven fabric was finished by ten chemicals: three silicone softeners, one fluorochemical, and their mixtures. Performance characteristics examined were abrasion resistance, and oil/water repellency. Chemical finishes containing dimethylpolysiloxane silicone performed better in fabric abrasion resistance than other chemicals. The correlation between abrasion wear and instrumental measures of fabric hand indicated that the breaking strength loss by abrasion related negatively to the coefficient of friction. This implied that the finished fabrics with lower surface frictional coefficient (slipperier) had higher breaking strength loss by abrasion. The microfiber structure of polyester did not appear to help in oil/water repellency due to the larger surface areas of the microfibers. The fluorochemical finished fabric had the most significant improvement on oil/water repellency. The silicone-only finishes, however, did not improve oil/water repellency. When mixed with the fluorochemical, silicone finishes showed improved oil/water repellency.

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