• Journal of Fisheries and Marine Sciences Education
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• v.27 no.2
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• pp.516-525
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• 2015

In this study, Life Cycle Assessment(LCA) was applied to the production processes of waste cooking oil recycling products. Recycling products as defined in the Law of Saving of Resources and Recycling Promotion are biodiesel and soap. Weighting result of biodiesel production process showed that the most significant impact potential was abiotic resource depletion(84.17%) followed by global warming(13.93%). In the case of the soap, the most significant impact potential was also abiotic resource depletion(58.59%) followed by global warming(33.71%). In terms of the whole system of the biodiesel production process, methanol showed the largest environmental impact potential(87.35%). While in the case of the soap, sodium chloride showed the largest environmental impact potential(99.99%). This study suggests that there should be improvement of the methanol recovery system in the biodiesel production process and also appropriate use of the major environmental impact materials in both processes.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.146-147
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• 2014

In this study, as the resistance of the carbonation for high volume admixture incorporating concrete, coating effect of using refined cooking oil in the surface of high volume admixture incorporating concrete has been tested. The following results could be made as the conclusion. For the fresh concrete, the slump and air content has been identified as satisfying the target range. For the hardened concrete, comparing with specimen of Plain, specimen with coating showed better long age compressive strength. For the carbonation speed, the specimen of FA30 showed highest speed and the specimen of BS60 showed higher speed than specimen of Plain. For all the specimens coated with RCO, as the decrease of capillary pores inside the concrete, the carbonation speed has been obviously decreased and with even better effect than using PEP coating. It could be identified that specimens with coating by RCO showed good effect on refrain the speed of carbonation.

• Transactions of the Korean Society of Automotive Engineers
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• v.22 no.3
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• pp.105-113
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• 2014

Spray and combustion process with waste cooking oil (WCO) biodiesel and commercial diesel were analyzed in an optically-accessible single-cylinder compression ignition diesel engine equipped with a high pressure common-rail injection system. Direct imaging method was applied to investigate spray and combustion characteristics. From the mie-scattering results, it was verified that WCO biodiesel had a longer injection delay compared to diesel. Spray tip penetration length of WCO biodiesel was longer and spray angle was narrower than those of diesel due to poor atomization characteristics. In terms of combustion, WCO biodiesel showed later start of combustion, while flame was vanished more rapidly. Analysis of flame luminosity showed that WCO biodiesel combustion had lower intensity and lasted for shorter duration.

• Journal of The Korean Society of Agricultural Engineers
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• v.49 no.6
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• pp.55-62
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• 2007

Actual states of energy utilizations were investigated and analyzed on three representative rural villages in Chungcheongnam-Do. Rural residents were almost using the ondol boiler as a heating facility and oil(diesel, kerosene) and electricity(night thermal-storage power service) as a heating energy. There were a few households using briquette or firewood in a fuel hole with Korean hypocaust. Most of their cooking facilities were gas ranges using LPG. The most popular hot-water supply system was an oil boiler and the next was an electricity boiler. The amount of energy use in a rural household generally showed 20,000 to 40,000 won/month of the electric power rate, 400 to 800 liter/year of the oil and 60 to 120 kg/year of the LPG. Prompt measures should be taken to promote the spread of new and renewable energy such as solar heat, biomass and wind power, etc.

• The Korean Journal of Food And Nutrition
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• v.3 no.2
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• pp.169-176
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• 1990

Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC) This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in Ha5 evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat at could be concluded that a proper evolution of H2S and protection against lipid oxidation during cooking were important to produce an excellent chicken and pork mixture meat flavor.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.05a
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• pp.44-45
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• 2015

Although the carbonation problem of high-volume slag concrete has been solved by the mixed use of emulsified refine cooling oil as the pilot study, there was an instance of securing air quantity and frost resistance followed by the use of Expancel due to the problem of having vulnerability in frost resistance in result as the air quantity has not been secured. But due to the problem of Expancel not being economical, air quantity and frost resistance of high-volume slag concrete mixed with ERCO are attempted to be secured using micro bubble that can remain in the water for a long time as a relatively economical and very microscopic bubble.

• Advances in Energy Research
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• v.8 no.4
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• pp.233-241
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• 2022

Biodiesel is a non-polluting and non-toxic energy source that can replace conventional diesel. However, the higher production cost and raw material scarcity became challenges that obstruct the commercialization of biodiesel production. In the current investigation, fried cooking oil is used for biodiesel production in a hydrodynamic cavitation reactor, thus enhancing raw material availability and helping better waste oil disposal. However, due to the cavitation effect inside the reactor, the hydrodynamic cavitation reactor can give biodiesel yield above 98%. Thus, the use of orifice plates (having a different number of holes for cavitation) in the reactor shows more than 90% biodiesel yield within 10 mins of a time interval. The effects of rising temperature at different molar ratios are also investigated. The five-hole plate achieves the highest yield for a 4.5:1 molar ratio at 65℃. And the similar result is predicted by the response surface methodology model; however, the optimized yield is obtained at 60℃. The investigation will help understand the effect of hydrodynamic cavitation on biodiesel yield at different molar ratios and elevated temperatures.

• Applied Chemistry for Engineering
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• v.28 no.5
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• pp.559-564
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• 2017

In this study, the optimization process was carried out by using the central composite model of the response surface methodology in waste cooking oil based biodiesel production process. The acid value, reaction time, reaction temperature, methanol/oil molar ratio, and catalyst amount were selected process variables. The response was evaluated by measuring the FAME content (more than 96.5%) and kinematic viscosity (1.9~5.5 cSt). Through basic experiments, the range of optimum operation variables for the central composite model, such as reaction time, reaction temperature and methanol/oil molar ratio, were set as between 45 and 60 min, between 50 and $60^{\circ}C$, and between 8 and 12, respectively. The optimum operation variables, such as biodiesel production reaction time, temperature, and methanol/oil molar ratio deduced from the central composite model were 55.2 min, $57.5^{\circ}C$, and 10, respectively. With those conditions the results deduced from modeling were as followings: the predicted FAME content of the biodiesel and the kinematic viscosity of 97.5% and 2.40 cSt, respectively. We obtained experimental results with deduced operating variables mentioned above as followings: the FAME content and kinematic viscosity of 97.7% and 2.41 cSt, respectively. Error rates for the FAME content and kinematic viscosity were 0.23 and 0.29%, respectively. Therefore, the low error rate could be obtained when the central composite model among surface reaction methods was applied to the optimized production process of waste cooking oil raw material biodiesel.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.27-33
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• 2012

In this study, we evaluated environmental-friendly disease control methods using essential oils, antagonistic bacteria, or cooking oil and egg yolk mixture (COY). Among the five tested plant essential oils, Eucalyptus approximans oil shown the highest effect to control of the downy mildew disease (60% disease control value). Interestingly enough, well known antagonistic bacteria against various fungal pathogens were appeared lower control efficiency than plant essential oils. In field conditions, the cooking oil and yolk mixture (COY) treatments shown significantly decreased the downy mildew incidence with 0.3% (disease conttrol value 84%) and 0.5% concentration (disease control value 91%). Our findings suggest that the COY has a great potential as the eco-friendly downy mildew disease control formulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.214-218
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• 1995

Elimination of residual captan during the storage and cooking process was investigated. The concentration of residual captan after sticking and drying fo captan on spinach was 2.938ppm. During storage of 5, 10, 15 and 20 days at 15$^{\circ}C$, the amount of residual captan decreased to 73.18, 80.80, 89.99 and 98.40% of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the concentration of residual captan decreased to 58.20, 61.37, 72.84 and 76.31% and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 7.18, 22.67, 34.58 and 40.91% of the initial amout, respectively according to the storage period. In the case of the residual captan of seasoned spinach, the storage of 2, 24 and 48 hours at 15$^{\circ}C$, the amout of residual captan decreased to 0.772(39.69%), 0.661(77.50%) and 0.063ppm(97.86%) of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the amount of residual captan decreased to 2.344 (20.22%), 1.021(65.25%) and 0.329ppm(88.80%) and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 2.428(17.36%), 1.520(48.26%) and 0.726ppm(75.29%) of the initial amount, respectively according to the storage period. In the case of the residual captan of spinach cooked with edible oil for 2, 4 and 6 minutes and then cooking oil was discarded, each decreasing rate of the captan sticked to thespinach was 96.29, 97.86 and 99.18%, respectively. The rate of removed the captan sticked to the spinach with oil was 73.32, 86.32 and 87.13%, respectively. From these results, the storage in room temperature and the addition of seasoning to the spinach could lead to decrease in the concentration of the residual captan, furthemore the cooking could inhance decreasing of residual captan.