In this study, degree of rancidity and trans fatty acid formation were examined in fat and oils, including soybean oil (SB), canola oil (CA), corn germ oil (CO), olive oil (OL), palm oil (PO), and beef tallow (BT), during heating for 10-130 minutes at 160-200℃. In order to determine the rancidity of the fat and oils, acid values (AV), iodine values (IV), viscosity, and color were measured. Changes in the amounts of fatty acids and the formation of trans fatty acids were measured using GC and HPLC. For all groups, AV increased, IV decreased, and coefficients of viscosity and color increased as the heating temperature and heating time increased, indicating there were positive correlations between the heating temperature and time and AV. In addition, all groups had similar amounts of trans fatty acids, with the exception of the beef tallow; however, its level only slightly increased with heating. The olive oil had the lowest trans fatty acid content and the lowest amount created by heating. The order of trans fatty acid amounts generated while heating was BT〉PO〉CO〉CA〉SB〉OL. According to the study results, the deep frying temperature during cooking should be 160-180℃ in order to reduce AV and the amount of trans fatty acids that are formed. In addition, it is better to remove beef tallow during cooking and avoid heating at high temperatures since it results in high levels of trans fatty acids. The correlation between the amount of trans fatty acids and AV was positive, while the correlation between the amount of trans fatty acids and IV was negative, indicating that AV and trans fatty acid levels increase while IV decreases as the deep frying temperature and time increase. From the results, it was found that reducing the deep frying temperature and time can lessen increases in AV and trans fatty acids, and decrease IV. Accordingly, to reduce AV and trans fatty acid formation, the ideal deep frying conditions would be to use olive oil or soybean oil rather than beef tallow or palm oil at a temperature of 160-180℃.

본 연구는 CT를 이용한 지방측정(Fat measurement)에 반복 재구성법(IR)이 어떠한 영향을 미치는지 알아보기 위하여 기존의 필터보정 역투영법(FBP)과 비교하여 고급 모델링 반복 재구성법(ADMIRE)은 어떠한 차이가 있는지 알아보고자 한다. CT Fat measurement에 ADMIRE가 미치는 영향에 대해 알아본 결과 기존의 Filtered back projection과 비교하여 Visceral fat area, Subcutaneous fat area, V/S Ratio, Visceral fat area의 HU 그리고 Subcutaneous fat area의 HU는 통계적으로 유의한 차이가 없었다. 하지만 ADMIRE Strength가 커질수록 Visceral fat area의 Noise는 최대 12%, Subcutaneous fat area의 Noise는 최대 19% 감소하였다. 그리고 CT를 이용한 Fat measurement에서 내장지방과 피하지방 측정에 ADMIRE 알고리즘은 아무런 영향을 주지 않았다.