In this study, we investigated the change of physical properties associated with the temperature of vegetable mixed oil and fat in order to produce vegetable oil and fat suitable for plant meat production. The canola oil and coconut oil were mixed at various weight ratios, and the phase change temperatures by the ratio of two oils were measured using the differential scanning calorimetry (DSC). Storage modulus (G'), loss modulus (G") and viscosity were measured using a rheometer at 20-40°C and 0.4 Hz-100 Hz. Storage modulus (G') at constant frequency (10 Hz) was measured in a continuous section of 10-50°C. As the coconut oil content increased, the peak of the melting point moved to the lower side. The viscosity was higher in order of canola oil, mixed oil, and coconut oil, and the viscosity showed a tendency to decrease as the temperature increased. In the liquid state, it showed a tendency to increase after the value of storage modulus (G') and loss modulus (G") decreased from 0.634 Hz-1 Hz. The conversion time point of storage modulus (G') of continuous temperature change is consistent with the melting point temperature of DSC, as the passed start at 10°C, storage modulus (G') increased with an exception of canola oil. Using these results, we will pursue to produce a mixed plant oil applicable to the production of vegetable meat.

The highest latent calorific value and total calorific value of MPCM and aqueous adhesive mixed samples were 44℃, followed by 50℃, 28℃ and 31℃. At 44℃, it is considered to be the most suitable for applying it as a component of the adhesive of the decorative wood floor plate because it is higher than the MPCM combination of other melting points. The remaining samples except for 44℃ showed an increase in latent heat and total calorific value when MPCM was added to the aqueous adhesive. The higher the amount of MPCM, the higher the viscosity effect