• 농업과학연구
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• 제47권1호
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• pp.29-41
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• 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.

• 자원ㆍ환경경제연구
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• 제29권4호
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• pp.469-497
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• 2020

취사용 청정연료의 접근성 및 사용을 확대하고자 하는 세계적인 관심과 노력에도 불구하고, 여전히 전세계 인구의 약 1/3 이상이 청정 취사시설을 이용하지 못하고 있다. 그들은 전통적인 방식의 바이오매스, 즉 농작물, 가축분뇨, 목재 등을 취사용 연료로 사용하고 있으며 이로 인한 건강 및 경제적 피해는 심각한 수준이다. 개발도상국의 취사용 연료 선택 및 전환을 이해하고자 하는 다수의 연구는 가구주의 특성을 주요 결정요인 중 하나로 다뤄왔다. 그러나 가구 내 의사결정은 가구주에 의해 독단적으로 수행되지 않으며 가구원 간의 상대적인 특성 등에 따라 다양하게 나타난다. 본 연구는 가구주를 포함한 캄보디아 부부를 대상으로 남녀 배우자 각각의 특성을 모두 고려하여 취사용 연료 결정요인을 분석하고자 하였다. 그 결과, 근로활동, 교육 수준, 미디어 이용 빈도 등 남녀 배우자 간의 특성이 연료 결정에 미치는 영향이 서로 다르게 나타났다. 본 연구는 취사용 연료 결정요인을 분석하는 데 이전에 다뤄지지 않은 배우자의 특성을 고려한다는 점과 캄보디아를 대상으로 한 연구를 찾아보기 어렵다는 점에서 캄보디아의 청정연료 확대를 위한 보다 정교한 정책 개발에 기여할 것이라 기대한다.

• 한국연소학회:학술대회논문집
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• 한국연소학회 2012년도 제45회 KOSCO SYMPOSIUM 초록집
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• pp.313-316
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• 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
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• 제39권4호
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• pp.381-386
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• 2015

최근에 환경오염 문제와 대체에너지 문제에 많은 관심을 가지고 있다. 디젤기관은 세계적으로 연료의 경제성 때문에 사용이 증가할 것이다. 그러므로 선박용기관의 대기오염 문제도 여러 분야에서 큰 관심사가 되고 있다. 화석연료로 부터 배출되는 유해 배기가스를 줄이기 위하여 대체연료기술이 개발되고 있다. 이러한 신재생에너지의 바이오디젤연료는 기존 디젤연료를 대체할 친환경 에너지로 각광을 받고 있으며, 일정한 비율로 디젤연료와 혼합하면 기존 디젤기관에 개조 없이 사용가능하다. 본 연구에서 바이오디젤연료가 선박디젤기관의 연소특성에 미치는 영향을 분석하기 위하여 폐식용유로부터 제조된 바이오디젤유를 엔진에 적용하여 실험을 수행하였다. 폐식용 성분에는 세탄가와 점도가 높은 성분이 있고, 탄소함유량이 적으면서 산소함유량이 잔존하고 있다. 연구 결과 연료소비율은 증가하고, 압력, 압력상승율 및 열발생율은 감소하였다.

• 한국분무공학회지
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• 제18권4호
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• pp.182-187
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• 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
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• 제37권6호
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• pp.429-433
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• 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.

• 한국식생활문화학회지
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• 제2권2호
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• pp.169-179
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• 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.

• 설비공학논문집
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• 제3권5호
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• pp.404-414
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• 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.

• 한국대기환경학회지
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• 제33권4호
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• pp.361-369
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• 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.

• 한국주거학회논문집
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• 제13권2호
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• pp.65-71
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• 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.