• Journal of Hydrogen and New Energy
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• v.31 no.2
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• pp.223-233
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• 2020

Fast pyrolysis is one of the most promising technologies for converting biomass to liquid fuels. Pyrolysis bio-oil can replace petroleum-based fuels used in various thermal conversion devices. However, pyrolysis bio-oil is completely different from petroleum fuels. Therefore, in order to successfully use pyrolysis bio-oil, it is necessary to understand the fuel characteristics of pyrolysis bio-oil. This paper focuses on fuel characteristics and upgrading methods of pyrolysis bio-oil and discusses how these fuel characteristics can be applied to the use of pyrolysis bio-oils. In addition, the fuel quality standards of fast pyrolysis bio-oil were examined.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• Journal of Biosystems Engineering
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• v.10 no.2
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• pp.47-54
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• 1985

Performance of a screw press was investigated experimentally with soybeans of various temperatures in order to find out a proper temperature of soybean to extract the oil by the mechanical method. Crude oil extracted by the screw press was chemically analyzed to determine a level of processing the oil for the oil to be used as a fuel for a compression ignition engine. The crude oil was degummed and dried by a plant type laboratory experimental setup to decide whether the processes are effective to improve quality of the oil as a fuel. The degummed oil and the degummed and dried oil were also chemically analyzed and were compared with the crude oil and the commercially degummed and dried soybean oil. The results are as follows: 1. In extraction of soybean oil by a screw press, heating soybeans is effective to increase oil production and to decrease energy consumption of the press. A proper temperature of soybean to extract the oil by the press was determined as about $50^{\circ}C$. 2. Soybean oil production and electric energy consumption of the press are about 83 ml and 58 Wh per 1 kg of soybeans heated to about $50^{\circ}C$, respectively. 3. The quality of crude oil produced by the press is similar to that of the commercially degummed and dried oil. The crude oil does not need to be degummed or dried for use as an engine fuel.

• Tribology and Lubricants
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• v.33 no.2
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• pp.45-51
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• 2017

Engine oil is a substance used for the lubrication of internal combustion systems. However, in some case, defects in engine systems may contaminate engine oil with fuel. Contaminated engine oil can cause problems in the normal functioning of a vehicle. In this study, we investigate the functional properties of engine oil contaminated with diesel fuel. The test results indicate that the engine oil contaminated with diesel fuel has low flash point, pour point, density, kinematic viscosity and cold cranking simulator value. The contaminated engine oil which has low plash point can cause fire and explosion accident. Furthermore, a four ball test indicates that the contaminated engine oil increases wear scar to poor lubricity. Moreover, we investigate the GC pattern using SIMDIST (simulated distillation) for determination of diesel in engine oil. The SIMDIST analytic result, diesel was detected at earlier retention time than engine oil in chromatogram. Thus the SIMDIST method can define whether engine oil is contaminated by diesel fuel or not. We can use the SIMDIST method for the diagnosis of oil condition instead of analyzing other physical properties that require many analytic instruments, large volume of oil sample and long analysis time.

• Journal of Dairy Science and Biotechnology
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• v.40 no.3
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• pp.110-121
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• 2022

The root of ginger (Zingiber officinale) contains gingerol, which is known to be responsible for its pharmacological activity. The essential oil extracted from ginger has been found to have various pharmacological effects. Thus, interest in the development of various beverages using ginger oil has recently increased. Therefore, in this study, the organoleptic quality assessment of cow milk, yogurt, kefir, soy milk, oat milk, and almond milk was conducted by supplementing them with oil extracted from ginger at various concentrations (supplemented with 0.5% increments from 0% up to 2%). A poor grade was obtained in the organoleptic quality evaluation, owing to the strong odor of ginger oil. However, when compared to that of the control, the samples supplemented with 0.5% ginger oil showed a good grade of organoleptic quality assessment. Therefore, this study is considered valuable as it is the first study to review the organoleptic quality assessment by supplementing milk, yogurt, kefir, soy milk, oat milk, and almond milk with ginger oil. Additionally, in order to improve organoleptic quality assessment, it is critical to estimate how much ginger oil supplementation concentration could be reduced and whether ginger oil exhibits various bio-activities at this concentration.

• Animal Bioscience
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• v.36 no.9
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• pp.1414-1425
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• 2023

Objective: Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods: This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups. Results: All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish, and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment. Conclusion: Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya, and palm oil.

• Tribology and Lubricants
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• v.27 no.3
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• pp.125-133
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• 2011

The purpose of this study is to develop an engine oil quality monitoring system to warn the abnormal condition of engine oil. To do this, first of all, it is needed a personal controller development to measure the capacitance of a pre-developed engine oil deterioration detection sensor integrated with an oil filter. To measure the capacitance of engine oil in the sensor, it is used the way measuring the electric charging time in a capacitor by impressing DC volt. This method has merits on cost and signal stability. The measured capacitance is compensated by comparing with the one measured by an impedance analyzer. Also, using the dielectric constant gained by an impedance analyzer, the calculating equation of the dielectric constant of engine oil related with the currently developed sensor is decided. Then, the deterioration degree of engine oil is estimated according to the change rate of dielectric constant between green oil and used oil. Finally, using this dielectric constant information together with engine oil temperature and pressure, the currently developed engine oil quality monitoring system is to tell the abnormal state of engine oil.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.525-532
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• 2013

This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

• Journal of Power System Engineering
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• v.18 no.6
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• pp.113-119
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• 2014

Due to the development of the petroleum refining technology and continuously increased demand from markets, a quantity of gasoline and diesel oil produced from a restricted quantity of crude oil has been increasing, and residual fuel to be used at marine diesel engines has been gradually becoming low quality. As a result, it was recently reported that trouble oils which cause abnormal combustion such as knocking with extreme noise and misfire from internal combustion engines were increasing throughout the world. In this study, an author investigated ignitability and combustion quality by using combustion analyzer with constant volume(FCA, Fuel Combustion Analyzer) and middle speed diesel engine about MDO(Marine Diesel Oil), HFO(Heavy Fuel Oil), LCO(Light Cycle Oil) and Blend-HFO which was blended LCO of 1000 liters with HFO of 600 liters. Moreover, for betterment of ignitability and combustion quality of injected fuels, multi-injection experiment was carried out in the diesel engine using Blend-HFO. According to the results of FCA analysis, ignitability and combustion quality was bad in the order of MDO