• 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.

• 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.

• 한국식품조리과학회지
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• 제12권1호
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• pp.99-107
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• 1996

The cooking characteristics of Hicook with lecithin and GMS as emulsifier were examined for effect on the reduction of oil levels in fried foods. Hicook and soybean oil were used in stir-frying and pan-frying, and in case of Hicook the weight of oil absorbed and spattered during cooking were significantly lower than in case of soybean oil. Next this study attempt to standardize the recipe for preparation of selected Korean foods, especially in regards of the amount of oil used during cooking. The foods studied were all used frequently in Korea, they inculded stir-fried vegetables, stir-fried rice, and pan-fried fish and soybean curd. The results showed that Hicook, even in a half amount, made it possible cooking food with good properties, and calorie content of cooked foods could be lowered considerably. The trained panelists evaluated sensory characteristics of foods, flavor, appearance, and overall acceptability. Sensory qualities of food prepared with Hicook were highly acceptable, and rated better than controls in flavor and overall acceptability. But because stir-fried food was accepted greasy and oily in customarily, the appearance was rated lower than comtrol. In summary, application of hicook offers means of lowering fat levels while keeping sensory quality good. The emulsifier in Hicook is responsible for reduction of oil content and improvement of quality of fried foods.

• 한국식품위생안전성학회지
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• 제9권4호
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• pp.213-220
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• 1994

Customary usage of oil at homes and rancidity of edible soybean oil by cooking frequency at homes and mass meal services were investigated. 80% of house wives bought the cooking oil by 1.8ι unit container and 70% of them read either the manufactured date or explanatory note for use. 85% of house wives kept oil in the storage case under sink or in the pantry chest, and 80% of oils were used once or twice and 20% used three times for cooking. Acid value(AV), iodine value(IV), peroxide value(POV), carbonyl value(CoV) and thiobarbituric acid value(TBAV) of fresh soybean oil were lower than standard level. In the rancidity by cooking frequency, the acid value, peroxide value, carbonyl value and thiobarbituric acid value increased significantly when oil was used once and iodine value decreased significantly when used once and twice at both mass meal services and homes. The level of the acid value, iodine value, carbonyl value and thiobarbituric acid value of oil used at mass meal services did not show significant difference from those of oil used at homes. But, the peroxide value of oil used thrice at mass meal services was significantly higher than those of homes.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 추계 학술논문 발표대회
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• pp.133-134
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• 2014

As a previous research, improved durability of concrete by filling capillary pores with waste cooking oil was suggested as a method of controlling carbonation of the concrete replaced high volume of SCMs. on the other hand, the emulsified refined waste cooking oil for better mixing performance had a drawback of reducing air content related with decreasing freeze-thawing resistance. As a solution of this problem, surface applying method was suggested instead of adding in mixing process, and in this research, the performance regarding concrete durability are evaluated comparing emulsified refined cooking oil with water-repelling agent.

• 대한가정학회지
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• 제11권4호
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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.

• 한국환경보건학회지
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• 제10권2호
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• pp.99-111
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• 1984

The survey was made on the use and care of cooking oil during a period from March 1st to April 30th in 1984to attribute for the later studies on the betterment of dietary conditions. 849 housewives in Seoul were selected randomly for the survey. The results obtained are as followes : Among 849 respondents, age of thirties consisted of 52.5% and 32.6% of for the fourties. For the levels of education, 26.1% of housewives was the graduates of university and 35.1% was of highschool. 38.2% of the respondents earned more than 600, 000won monthly, but 46.8% were on less than 600, 000won. 1. 67.8% of 370 housewives purchased soybean oil once a month, and 17.0% did once every three month. 2. In the method of placing the oil, 41.0% of housewives kept it at a cool place where no direct sunlight reaches, and the rest 51.8% kept the oil under the sink. 3. For the kind of container to keep the oil, 30.3% of them used glass and 24.3% used the plastic. 4. For the period of keeping the cooking oil for the reuse, 58.5% of the housewives kept the used oil for one month whereas 13.2% kept for two months. 5. 39.9% of housewives reused the same cooking oil twice before discarding it but 27.9% reused three times. 6. 27.0% of them dump rancid oil in drains, and 37.0% dump in dustbins.

• 한국산학기술학회논문지
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• 제19권8호
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• pp.552-561
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• 2018

화석연료의 고갈과 환경문제를 대응하기 위한 대체에너지 중 재생가능하고 탄소중립(Carbon-neutral)자원인 바이오매스 (Biomass)를 연료로 이용하는 연구가 진행되고 있다. 바이오매스를 사용하는 대부분의 에너지 생산 시스템은 열화학전환방법이 대표적이다. 이 가운데 가스화 기술을 이용해 합성가스 (syngas)를 생산해 보일러나 엔진 등에 적용하여 열과 전기를 생산한다. 하지만 합성가스 (syngas)를 생산하는 과정에서 타르 (tar)가 발생되며 낮은 온도에서 응축되기 때문에 배관 및 엔진 등에 막힘 현상을 일으켜 공정 효율을 감소시키는 문제를 야기한다. 타르를 제거하기 위해 대부분의 가스화 공정에서 물을 이용한 wet scrubber를 사용하고 있는데 효율이 낮은 문제점이 있다. 이에 본 연구에서는 물과 oily material (soybean oil, waste cooking oil, mineral oil)을 이용하여 제거효율이 높은 순으로 나타내자면 Soybean oil>Waste Cooking Oil>Mineral oil>Water 순서로 나타났고 제거효율은 각각 약 97%, 약 70%, 약 63%, 약 30%의 효율을 보여주었으며 식물성 오일 종류인 soybean oil을 사용하였을 때 타르 제거 효율이 가장 높았다.

• Asian Pacific Journal of Cancer Prevention
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• 제16권15호
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• pp.6225-6229
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• 2015

Faecal pH and cholate are two important factors that can affect colon tumorigenesis, and can be modified by diet. In this study, the effects of two Chinese traditional cooking oils (pork oil and canola/rapeseed oil) on the pH and the cholic acid content in feces, in addition to colon tumorigenesis, were studied in mice. Kunming mice were randomized into various groups; negative control group (NCG), azoxymethane control group (ACG), pork oil group (POG), and canola oil Ggroup (COG). Mice in the ACG were fed a basic rodent chow; mice in POG and COG were given 10% cooking oil rodent chow with the respective oil type. All mice were given four weekly AOM (azoxymethane) i.p. injections (10mg/kg). The pH and cholic acid of the feces were examined every two weeks. Colon tumors, aberrant crypt foci and organ weights were examined 32 weeks following the final AOM injection. The results showed that canola oil significantly decreased faecal pH in female mice (P<0.05), but had no influence on feces pH in male mice (P>0.05). Pork oil significantly increased the feces pH in both male and female mice (P<0.05). No significant change was found in feces cholic acid content when mice were fed 10% pork oil or canola oil compared with the ACG. Although Kunming mice were not susceptible to AOM-induced tumorigenesis in terms of colon tumor incidence, pork oil significantly increased the ACF number in male mice. Canola oil showed no influence on ACF in either male or female mice. Our results indicate that cooking oil effects faecal pH, but does not affect the faecal cholic acid content and thus AOM-induced colon neoplastic ACF is modified by dietary fat.

• 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.