• Korean Journal of Agricultural Science
• /
• v.47 no.1
• /
• pp.29-41
• /
• 2020

Biodiesel is a clean energy resource that can replace diesel as fuel, which can be used without any structural changes to the engine. Vegetable oil accounts for 95 percent of the raw materials used to produce biodiesel. Thus, many problems can arise, such as rising prices of food resources and an imbalance between supply and demand. Most of the previous studies using waste cooking oil used waste cooking oil from a single material. However, the waste cooking oil that is actually collected is a mixture of various types of waste cooking oil. Therefore, in this study, biodiesel produced with mixed waste cooking oil was supplied to an agricultural single-cylinder diesel engine to assess its potential as an alternative fuel. Based on the results, the brake specific fuel consumption (BSFC) increased compared to diesel, and the axis power decreased to between 70 and 99% compared to the diesel. For emissions, NO_x and CO₂ were increased, but CO and HC were decreased by up to 1 to 7% and 16 to 48%, respectively, compared to diesel. The emission characteristics of the mixed waste cooking oil biodiesel used in this study were shown to be similar to those of conventional vegetable biodiesel, confirming its potential as a fuel for mixed waste cooking oil biodiesel.

• Environmental and Resource Economics Review
• /
• v.29 no.4
• /
• pp.469-497
• /
• 2020

More than one-third of the world's population still has no access to clean cooking facilities despite global interest and efforts to expand the accessibility of clean cooking fuels. They use traditional biomass, i.e., crops, animal dung and firewood, as their cooking fuel, and the health and economic damage from it is severe. As many studies have been conducted to understand the choice and transition of cooking fuel in developing countries, characteristics of household head have been addressed as one of the main fuel determinants. However, decision-making in households is not only made by household head and can vary depending on the relative characteristics of household members. Thus, this study analyses the determinants of cooking fuel choice through the samples of Cambodian couples(household head and his/her spouse) considering both characteristics of husbands and wives. As a result, it is confirmed that the effects of characteristics, such as employment, education levels, and frequency of media use, between husbands and wives on cooking fuel choice were different. This study is expected to contribute to the development of more sophisticated policies to increase clean fuel in Cambodia, given that it takes into account the characteristics of spouses who have not previously been dealt with in analyzing the determinants of cooking fuel choice and that it is difficult to find research on Cambodia.

• 한국연소학회:학술대회논문집
• /
• 2012.11a
• /
• pp.313-316
• /
• 2012

In this study, the combustion and emission characteristics of waste cooking oil biodiesel was investigated. The fuel was injected from 5 CAD (Crank angle degree) ATDC (After top dead center) to -60 CAD ATDC by 5 CAD with 800 bar and 1600 bar injection pressure. Generally, the hydrocarbon, carbon monoxide and smoke emissions from biodiesel fuel were lower than the emission levels of diesel fuel. However, the emission characteristic of biodiesel got worse than diesel when the fuel was injected earlier than -30 CAD ATDC. $NO_x$ emission from biodeisel was higher than diesel fuel in all experimental conditions.

• Journal of Advanced Marine Engineering and Technology
• /
• v.39 no.4
• /
• pp.381-386
• /
• 2015

Environmental pollution and alternative energy has attracted increasing interest. The use of diesel engines is expected to increase in the world owing to their fuel economy. The problem of air pollution emissions from marine engines is causing a major concern in many areas. An alternative fuel was introduced as an environmentally friendly fuel to reduce the toxic emissions from conventional fossil fuels. Biodiesel fuel, which is a renewable energy is highlighted as environmentally friendly energy. This energy can be operated in regular diesel engines when it is blended with invariable ratios without making changes. In this study, a bio-diesel fuel was produced from waste cooking oil and applied to a marine diesel engine to examine the effects on the characteristics of combustion. Waste cooking oil contains a high cetane number and viscosity component, a low carbon and oxygen content. As a result, the brake specific fuel consumption was increased, and the cylinder pressure, rate pressure rise and rate of heat release were decreased.

• Journal of ILASS-Korea
• /
• v.18 no.4
• /
• pp.182-187
• /
• 2013

This study was performed to investigate the effect of biodiesel derived from waste cooking oil on the spray behavior and macroscopic spray characteristics. To analyze quantitative characteristics of test fuels, injection quantity was measured at various injection pressures and the spray images of injected fuels in the pressurized chamber were obtained by using a high speed camera and image analysis system. Based on the measured spray images, the spray tip penetration and spray cone angle were investigated at various energizing timings and injection pressures. In this work, the experimental results showed that the injection quantity of waste cooking biodiesel indicated the higher quantities than diesel at high injection pressure. As the injection pressure was increased, the spray tip penetrations of biodiesel were higher value than diesel. The difference of penetration between biodiesel and conventional diesel fuel was reduced in accordance with the increase of injection pressure. Also, the spray angles of diesel were larger than that of biodiesel because diesel fuel has lower viscosity than biodiesel. In addition, the spray evolution processes of biodiesel fuel at various injection pressures and the elapsed time after the injection were compared to the conventional diesel fuel.

• Journal of Biosystems Engineering
• /
• v.37 no.6
• /
• pp.429-433
• /
• 2012

Purpose: While rapeseed oil, soy bean oil, palm oil and waste cooking oil are being used for biodiesel, the viscosity of them should be lowered for fuel. The most widely used method of decreasing the viscosity of vegetable oil is to convert the vegetable oil into fatty acid methyl ester but is too expensive. This experiment uses ultrasonic energy, instead of converting the vegetable oil into fatty acid methyl ester, to lower the viscosity of the waste cooking oil. Methods: For irradiation treatment, the sample in a beaker was irradiated with ultrasonic energy and the viscosity and temperature were measured with a viscometer. For heating treatment, the sample in a beaker was heated and the viscosity and temperature were measured with a viscometer. Kinematic viscosity was calculated by dividing absolute viscosity with density. Results: The kinematic viscosity of waste cooking oil and cooking oil are up to ten times as high as that of light oil at room temperature. However, the difference of two types of oil decreased by four times as the temperature increased over $83^{\circ}C$. When the viscosity by the treatment of ultrasonic energy irradiation was compared to one by the heating treatment to the waste cooking oil, the viscosity by the treatment of ultrasonic energy irradiation was lower by maximum of 22% and minimum of 12%, than one by the heating treatment. Conclusions: Ultrasonic energy irradiation lowered the viscosity more than the heating treatment did, and ultrasonic energy irradiation has an enormous effect on fuel reforming.

• Journal of the Korean Society of Food Culture
• /
• v.2 no.2
• /
• pp.169-179
• /
• 1987

In the life style of the neolithic age, cooking and sleeping space was in one room dugout without differentiation of spaces, so to say one room system. Ro(a kind of primitive fire place) was used for both cooking and heating. However, in the early part of the Iron Age, the uses of Ro were separated into two major uses of cooking and heating. Especially, L-shaped Kudle(an unique under floor heating structure of Korea) was invented for the new system of heating, extending to Koguryo Period. The life style of Koguryo Dynasty could be seen through the mural paintings of tombs. For these mural paintings contain of cooking space(Kitchen), meat storage, and mill house drawing, we can recognize that houses were specialized many quaters according to their function. Also a kitchen fuel hole for preparing food was built without relation to L-shaped Kudle. But during Koryo Period, Kudle could be set up all over the room, the so-called Ondol(the unique Korean panel heating system) settled down. From this development of heating system, room could be adjacent to kitchen, and kitchen fuel hole and heating fuel hole be onething. This system was developed with variety, extending to Chosun Dynasty. In the period of Chosun Dynasty, a kitchen was made close to an Anbang(Woman's living room), and Anbangs Ondol was heated by the warmth of a cooking fireplace. Therefore Handae Puok, outer kitchen was used in summer. As for its storage space, it was seen that there were a pantry near the kitchen and a store house constructed as an independant building. In the latter, it was devided into a firewood storage, a Kimchi storage, and a rice storage, etc. Especially it is a unique feature that 'Handae-Duyju', an outer rice chest which keeps rice, was constructed as an isolated small building.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.3 no.5
• /
• pp.404-414
• /
• 1991

The purpose of this study is to compare the amount of heating, domestic hot water, and cooking fuel consumption with that of heating fuel consumption by the existing calculation method and to provide rational heating system design and energy conservation through presenting the simplified equation which can anticipate the amount of heating, domestic hot water, and cooking and the load mechanical equipments. The affecting factors to the amount of energy consumption are the case of Heating, Domestic Hot Water and Cooking in addition to the energy conservation intention.

• Journal of Korean Society for Atmospheric Environment
• /
• v.33 no.4
• /
• pp.361-369
• /
• 2017

In this study, the characteristics of the dust emission according to the presence or absence of operation of the gas stove were analyzed by particle size analysis and density estimation while the mackerel was cooked while the fan was placed on the gas stove used in the home. The experiment was carried out using 20 mackerel of normal size at home. Commercially available canola oil was used as edible oil. In order to understand the characteristics such as particle size distribution of fine dust, light scattering measurement method which can be measured at intervals of several seconds was used. Particles generated by combustion of gas stove, particles formed by heating cooking oil, and particles generated by heating mackerel fish meat are judged to be nano size particles smaller than $1{\mu}m$. Therefore, it is necessary to use precise measurement method rather than the measurement method using the filter which is currently being measured in the measurement of the particles discharged from the fuel combustion or food cooking in the future. Analyzing the particle size and density of the dust emitted from the cooking stove is expected to contribute technically to the reduction of dust emissions from the cooking process of gas and fuel facilities at home and commercial facilities.

• Journal of the Korean housing association
• /
• v.13 no.2
• /
• pp.65-71
• /
• 2002

Recently, the space organization of Korean-Chinese houses is different from that of other territories. The characteristics of eating and dinning space for Korean-Chinese Multi-family Housing are as follows ; ⅰ) The most obvious change in Korean-Chinese urban housing style was seen in kitchen space, which can be classify three types such as traditional type, improved type, and LDK type on the bases of heating and cooking method. ⅱ) Special feature of Korean-Chinese housing in Yanji city was that kitchen fulfilled important functions such as heating, cooking, dinning, sleeping, bathing and washing. Since then, each function was separated and functions of kitchen were cut down after all. iii) The arrangement of kitchen space have changeed according to the change of heating fuel, heating system, equipment, relatcd policy, etx. Multi-function kitchen discovered only in Yanji had lasted until 1980's by equipping heating floor system, which is suitable for sit-down living style. In 1990's, this kitchen style was prohibited legally, and the balcony area of kitchen widened due to the abolition of outdoor storehouse for foodstuff.