• Proceedings of the Korean Society of Marine Engineers Conference
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• 2005.11a
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• pp.33-34
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• 2005

The internal state of an automotive engine is very severe. A piston exposes burnt gas of over $2000^{\circ}$ nd is shocked by high pressure at the time of explosion. Furthermore strong friction is caused by high speed motion. A study on the cooling of the piston requires because the cooling and lubrication of the piston has an effect on the life and efficiency of engine directly. The previous system of oil jet cooled only the bottom of the piston. In order to improve the cooling efficiency, the oil gallery is made inside the piston, and oil flows into the oil gallery. The flow rate of oil at the entrance of oil gallery is important because of the cooling efficiency. The purpose of this study is the investigation of fluid flow characteristics of oil jet and flow rate into the oil gallery.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.20 no.2
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• pp.127-132
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• 1984

Performance tests of small diesel engine were carried out, using the blend fuel oil as the substitute fuel oil and the following results were obtained. (1) The character at the blend oil as substitute fuel for small diesel engine was examined. (2) In the case of operating small diesel engine with blend oil, the exhaust gas volume increases at 8% in comparison with diesel oil. (3) In the case of operating small diesel engine with blend oil, the fuel consumption Increases at 3% in comparison with diesel oil. (4) In the brake thermal efficiency, blend oil is similar to diesel oil.

• Journal of Advanced Marine Engineering and Technology
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• v.22 no.6
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• pp.816-826
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• 1998

The effects of rice bran oil on the characteristics of performance and exhaust emissions have been experimentally examined by a single cylinder four cycle direct injection water-cooled and agricultural diesel engine operating at several loads and speeds. The experiments are conducted with light oil blends of rice bran with light oil and rice bran oil as a fuel. The fuel injection timing if fixed to $22^{\circ}$ BTDC regardless of fuel type engine loads and speeds. Any oxygen is not included in light oil while the oxygen contents of 10.7% are included in rice bran oil. The lower calorific value of rice bran oil is less than light oil and the viscosity is very high compared with light oil. In pre-sent study it is found that these major differences of chemical and physical properties control the combustion parameters that affect the performance and exhaust emissions of diesel engines using a rice bran oil as fuels.

• Tribology and Lubricants
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• v.25 no.3
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• pp.157-162
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• 2009

In this paper, the hydrodynamic pressure and minimum oil film thickness of a pin bush bearing for a connecting rod have been analyzed as functions of the number of oil grooves and an arc length of oil grooves. The lubrication characteristic of a pin bush is governed by oil groove design factors, which are considered in this study. The most influential design parameter is a number of oil grooves, which is three oil grooves with an arc length of oil groove, 1/6($60^{\circ}$). This means that oil groove with a long arc length of a pin bush does not contribute to the hydrodynamic pressure development. Thus the optimal design of a pin bush is necessary with an increased number of oil grooves and a reduced arc length.

• 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.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.271-276
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• 2008

The oil trap in oil separator is one of the most important characteristics for normal operation of compressor. In this study, oil separation characteristics has been investigated for $CO_2$/PAG mixture using a gravity type of oil separator. The experimental study has been carried out in the range of oil concentration 0 to 5 weight-percent and the mixture temperature range of $0^{\circ}C$ to $15^{\circ}C$. The results obtained indicate that oil separation ratio in oil separator is increased with an increase in the oil concentration and mixture temperature.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.609-614
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• 2009

Sesame oil was sometimes replaced by mixed oil due to high price in Korean market. To find out authentic sesame oil, electronic nose (E-nose) based on mass spectrometer system was used. Sesame oil was blended with perilla oil at the ratio of 97:3, 94:6, 91:9, 88:12 and 85:15, respectively. Intensities of each fragment from sesame oil by E-nose based on MS were completely different from those of perilla oil. The obtained data was used for discriminant function analysis. For quantitative analysis, the partial least square algorithm was used. The added concentration of perilla oil to sesame oil was correlated with discriminant function first score (DF1) and second score (DF2). From this relationship it could be found out how much perilla oil added. DFA plot indicated a significant separation of pure sesame oil and pure perilla oil. The different geographical origin of sesame oil was used for blending with perilla oil were closed to that of sesame oil. Korean sesame oil mixture and Indian sesame oil one were well separated. And the correlation between mixing ratios and DF1 values was found at the ratio of 97:3, 91:9, and 85:15 (SE vs PE oil), respectively. But the added concentration of perilla oil to sesame oil was correlated with discriminant function first score (DF1). E-nose based on MS system could be used as an efficient method for purity of oil quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1537-1543
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• 2004

The purpose of this study was to determine the effect of dietary linseed oil and canola oil on the deposition n-3 polyunsaturated fatty acid in pork. Twelve pigs weighing 50 kg were offered one of four diets based on corn and soybean meal and containing tallow, linseed oil, canola oil or mixed oil (linseed oil plus canola oil). The pigs were slaughtered at approximately 110 kg of their market live weight. Linseed oil, canola oil or mixed oil did not affect any of the three indicators of growth performance-body weight gain, feed intake and feed efficiency. Saturated fatty acid content of plasma was the highest in tallow oil group, while the plasma proportion of saturated fatty acid was lowered in linseed oil, canola oil and mixed oil group from 11.84% to 16.54% than tallow group (p<0.05). The plasma n-3 polyunsaturated fatty acid was not detected at all in the tallow-fed pigs, while the plasma proportion of n-3 polyunsaturated fatty acid were higher in linseed oil, canola oil and mixed oil from 4.68% to 12.83% than tallow group (p<0.05). All three lipid supplements containing n-3 poly-unsaturated fatty acid increased the content of pork belly $\alpha$-linolenic acid (18:3n-3) by 9.43% relative to the tallow values (p<0.05). Feeding linseed oil or canola oil increased the n-3 : n-6 ratio in pork belly to 0.68, and increased the polyunsaturated fatty acid : saturated fatty acid ratio to 0.70 (p<0.05). This result showed that feeding linseed oil and canola oil can produce novel functional pork enriched in n-3 polyunsaturated fatty acid.

• Journal of the Korean Home Economics Association
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• v.11 no.4
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• pp.374-387
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• 1973

This work was carried out to investigate the changes of chemical and physical properties of frying oil, when it was used many times continuously without adding new oil. Four kinds of frying oil (soybean oil, rapeseed oil, shortening and crude lard) and slices of potato and Aji (kind of fish) were used in the experiment under the condition of home cooking. Obtained results were as in the followings. 1. Acid values and peroxide values of each frying oil were under the safety level (A. V = 1.5, Po. V = 50) except crude lard, when frying works were continuously repeated five times for 50 days. 2. Changes of saponification values of each frying oil showed a decreasing tendency except the crude lard. But in cases, stickiness or clothing of oil were not seen in frying even at the five times frying. 3. Changes of optical density of each frying oil showed a decreasing tendency in all cases, according to the times of frying, especially at the first time frying. 4. Maximum heights of the shamp of each frying oil and their shampholding activites when heated, were slowly increased according to the times of frying. 5. Without concerning the cooking condition (kinds of oil, cooking material and repeating times of frying) decrement of oil in once frying was almost exactly 20g per 150g. 6. Decrements of cooking material in all cases of frying showed almost constant values, potato to be 40% and Aji 20%. 7. Differences of smoke point between new and old oil (frying repeated 5 times) showed also almost constant values. Liquid oil (soybean oil and rapeseed oil) showed number (6-$10^{\circ}C$), on the contrally solid oil (shortening and crude lard) a high number (10-$25^{\circ}C$). 8. Results of public tastic for the frying products were almost good even in that of a low five times frying, but the products, of third time frying with crude lard were expressed as disagreeable.

• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.51-56
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• 2010

The aim of this study is to examine the radical scavenging activity of perilla and sesame oil that Koreans traditionally consume. For DPPH radical scavenging activity, oil and its hexane/70% methanol extracts (ME) are used and for superoxide and hydroxyl radical scavenging activities, ME are used. Unrefined perilla oil, sesame oil, and refined sunflower oil are used. The yields for ME of perilla, sesame and sunflower oil are 0.57, 0.61, and 0.30%, respectively, and the amounts of phenolic compounds in ME of corresponding oil are 18.77, 88.64 and $0.05\;{\mu}g$ tannic acid/mg, respectively. $IC_{50}$ for DPPH scavenging activity of perilla, sesame and sunflower oil are 2.12, 1.91, and 3.35 mg/mL, respectively and those for ME of corresponding oils are 0.42, 0.07, and 43.11 mg/mL, respectively. In DPPH assay, the solvent used for oil sample is iso-octane and that for ME is methanol. Superoxide anion scavenging activity of ME of perilla, sesame and sunflower oil tested at 1 mg/mL concentration are 21.10, 13.25, and 3.14%, respectively. Hydroxyl radical scavenging activities of those samples tested at 1 mg/mL concentration are 86.08, 93.30, and 93.17%, respectively. In summary, the refining process seems to remove the phenolic compound during oil processing. Antiradical substances in perilla and sesame oils responsible for scavenging DPPH radicals are present in the methanol fraction, while the antiradical substances in the sunflower oil are in the lipid fraction. DPPH scavenging activity of ME of sesame oil is significantly higher than that of perilla oil (p<0.05). However, superoxide anion scavenging capacity of ME of perilla oils was found to be greater than that of both sesame and sunflower oils (p<0.05).