• Applied Chemistry for Engineering
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• v.20 no.4
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• pp.411-415
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• 2009

To replace waste oil with the lowest grade which has high viscosity into heating fuel, light oil and buncker C oil in waste oil was used and the fuel characteristic was analyzed by its concentration after mixing oil. The mixture conditions were controlled by the reaction time (30 s~30 min) and kept by the reaction temperature ($75{\pm}5^{\circ}C$) when mixing speed was stirred at 3400~3600 rpm. We used the buncker C oil and light oil to decrease viscosity of waste oil and the dynamic viscosity was decreased by 81~96%. Optimum mixing ratio (waste oil : buncker C oil : light oil) as heating fuel was 1 : 1 : 1. Flash point, dynamic viscosity and heating value of this case were identified $78^{\circ}C$, $20.02mm^{2}/s$, 9158 kcal/L respectively.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.26-32
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• 2008

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at $235-240^{\circ}C$ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.

• Journal of Biosystems Engineering
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• v.37 no.6
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.234-241
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• 1995

Effect of microwave heating on the oxidative stability of the soybean oil, sesame oil, butter and margarine were investigated by mearsuring fatty acids amout and tocopherol losses. The index for chemical properteis, free fatty acid, peroxide value, anisidine value, carbonyl value, conjugated diene and triene levels were also mearsured in the oil samples for 5, 10, 15 and 20 min of heating in a microwave oven. No significant difference was observed on the fatty acids composition in the fats and oils before and after microwave heating. During microwave treatment, the oxidative degradation of the tocopherols in the samples became greater with increasing heating time. The amount of tocopherols in the soild fats, butter and margarine, dropped drastically after 5 min of heating and reduced to 95% of their original levels after 20min heating ${\gamma}$-tocopherol in butter showed the most unstable states and completely destroyed during microwave treatment for 20min. On the other hand, 80% of tocopherols in the liquid oils were still remained after 5min of heating except $\delta$-tocopherol in sesame oil.

• Journal of the Korean Wood Science and Technology
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• v.40 no.5
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• pp.343-351
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• 2012

A large diameter roundwood is an important element of Korean traditional buildings, Hanok, and is hard to be dried without surface cracks. Four different pretreatments, such as pre-cracking, oil heating, kerfing-oil heating and PEG impregnation, were investigated for reducing the surface cracks of large-diameter roundwood specimens during heat treatment. The roundwood specimens of pre-cracking, oil heating and kerfing-oil heating showed surface cracks during pretreatment, but that of PEG impregnation did not. It was confirmed that kerfing reduced the total crack width. Among the four pretreatments and control only the PEG impregnation roundwood specimen had no crack on both outer and inner surfaces after heat treatment. The PEG impregnation specimen shrank only 1.6% in the tangential direction while the pre-cracking did 8.0%.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.5
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• pp.452-458
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• 2004

The major cause of compressor failure is the decrease of oil viscosity due to floodback. In most previous researches on the compressor reliability, the relationship between oil circulation rate and performance or oil viscosity has been studied. Another research topic is flow visualization by using a sight glass on the bottom of a compressor sump area and accumulator. Both oil film thickness and oil level through the sight glass should be assessed for compressor reliability if the oil content of the mixture is small and low viscosity raise poor lubrication of pump bearing. In this study, the compressor reliability was assessed by measuring the viscosity of the mixture and calculating oil film thickness. The analysis of the relationship between bottom shell super heat and oil film thickness at heating operation was peformed. It is concluded that bottom shell superheat does not perfectly stand for the mixture's behavior for a low ambient heating operation and oil film thickness can give more detailed and direct criteria for compressor reliability.

• Journal of the Korean Home Economics Association
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• v.17 no.3
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• pp.45-52
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• 1979

The study was an attempt to compare the Korean home-made sesame oil (sample A) with the market goods in Korean (sample B) and in Japan (sample C) for their flavor and cooking after an hour heating. And there were 5 spices used green onion , garlic, ginger, black pepper and red pepper in heating process of the sesame oil. The results obtained were as follows : 1) On the chemical changes of AV, IV, SV, TBAV, and the appearence of color and viscosity , it was supposed that the changes were showed merely more by the heating than the heating of the spices addition. Among the spices garlic was noticed to change greatly in comparison with the other spices. And A was showed to change a little respectively at color , SV, which B, C changed more. 2) Through the sensory examination there was not of significant effect in the strength and acceptability after an hours heating between sample A, B and C. 3) Basic aroma component of the fresh sesame oil and the heating in the carbonyl fraction were analyzed and indentified by G L C. N-hexanal, n -heptanal , n-octanal etc were increased by means of the heating , sample b remarkably more than A.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.8 no.1
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• pp.37-42
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• 2009

This paper describes the fuel oil characteristics of mulching waste vinyl by indirect heating emulsion system. For the emulsion experiment of waste vinyl, the system is composed of melting furnace, the 1th pyrolysis furnace, and the 2nd pyrolysis furnace. The mulching waste vinyl is used for the fuel oil characteristics analysis of mulching waste vinyl. The refined oil, gasoline, and diesel oil are extracted and quantified to analysis the fuel oil characteristics. From the results of experiments, it has been shown that the production of fuel oil from mulching waste vinyl is possible using the emulsion system.

• Journal of Biosystems Engineering
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• v.24 no.4
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• pp.351-358
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• 1999

In these days, we are faced to a couple of difficult problems, the one is the unstable price of the energy due to the shortage of fossil fuel resources and the other is the serious environmental pollution from the excessive consumption of fossil fuel. In order to save the thermal energy for the house heating, in this study the heat pump using the natural thermal energy resources was provided for Ondol heating and the thermal energy consumption of the heat was compared to that of oil boiler. The results could be summarized as follows: 1. In the Ondol room the temperature difference between the Ondol surface and room air was about 5∼$10^{\circ}C$ in accordance with the ambient temperature. 2. The Ondol room heating efficiency of the heat pump with compressor of 2PS was the highest at the water flow rate of 200 l/h. 3. The energy saving rate of the heat pump to the oil boiler for heating the Ondol system was 19.3%. 4. The Ondol heating cost of the heat pump was less 20.6% than that of oil boiler when oil price was 478 won/l.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.611-620
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• 2008

The principal objective of this study was to assess the effects of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) extracted from egg yolk on the oxidation of tocopherol-stripped canola oil and its browning, as well as their content changes during 12 hr of heating at $180^{\circ}C$. PC and/ or PE contents in the oil were measured at 200, 500, 1,000, or 2,000 ppm. PL contents in the oil and oil browning were determined by high performance liquid chromatography (HPLC) and spectrophotometry, respectively. The oil oxidation was evaluated by the combination of fatty acid composition, conjugated dienoic acid content, and p-anisidine value. PC was degraded at a slower rate than PE during heating and the co-presence of PE reduced its rate of degradation. PE increased oil browning more profoundly than PC did. PC significantly reduced oil oxidation during heating; however, we noted a possible antagonism between PE and PC in reducing the oil oxidation. Egg yolk PC was a better antioxidant in oil oxidation during heating.