• 대한기계학회:학술대회논문집
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• 대한기계학회 2000년도 춘계학술대회논문집B
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• pp.90-95
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• 2000

Condensation heat transfer experiments for R-22 and R-407C refrigerants mixed with mineral oil and POE oil respectively were performed in straight and U-bend sections of a microfin tube. Experimental parameters were an oil concentration from 0 to 5%, a mass flux from 100 to $400 kg/m^2s$ and an inlet quality from 0.5 to 0.9. The enhancement factors for R-22 and R-407C refrigerants at the first straight section decreased continuously as the oil concentration increased. They decreased rapidly as the mass flux decreased and inlet quality increased. The heat transfer coefficients in the U-bend were the maximum at the $90^{\circ}$ position. The heat transfer coefficients at the second straight section within the dimensionless length of 48 were larger by a maximum of 33% than the average heat transfer coefficients at the first straight section.

• 설비공학논문집
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• 제22권10호
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• pp.704-709
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• 2010

The effect of oil on flow boiling of R-123 in a plain tube bundles was experimentally investigated for a range of quality and heat flux. It is shown that the heat transfer coefficient decreased as the oil concentration increased. Comparison with the previous pool boiling data reveals that the reduction of heat transfer coefficient by oil is more pronounced in pool boiling, and the difference increased with the increase of oil concentration and heat flux. Within the experimental range, the variation of mass flux or quality has negligible effect on the heat transfer coefficient.

• 한국식생활문화학회지
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• 제23권1호
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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.

• 한국축산식품학회지
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• 제34권4호
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• Korean Chemical Engineering Research
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• 제55권4호
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• pp.510-513
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• 2017

Patchouli oil extraction in general is still using conventional methods that require a long time of extraction. It is therefore necessary to develop extraction methods to obtain patchouli oil with optimum yield and quality. One of the new methods, which has been successfully developed, is microwave hydrodistillation (MHD). In addition to optimizing the extraction process of patchouli oil, this study also used microwave air-hydrodistillation (MAHD). Based on the research results, extraction using MAHD method can produce higher yield of patchouli oil when compared using MHD method. Also, based on the results of the analysis by GC-MS, extraction using MAHD method can produce quality of patchouli oil that is almost the same when compared using MHD method. This is supported by the results of the analysis by GC-MS, which showed that the content of patchouli alcohol is the main component of patchouli oil, and is almost the same for patchouli oil extracted using MHD method (26.32%) and MAHD method (25.23%).

• 한국식품과학회지
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• 제15권1호
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• pp.93-97
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• 1983

• 한국자동차공학회논문집
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• 제22권7호
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• pp.48-56
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• 2014

Engine oil is an oil used for lubrication of various internal combustion engines. The main function is to reduce wear on moving parts; it also cleans, inhibits corrosion, improves sealing, and cools the engine by carrying heat away from moving parts. In engines, there are parts which move against each other. Otherwise, the friction wastes the useful power by converting the kinetic energy to heat. Those parts were worn away, which could lead to lower efficiency and degradation of the engine. It increases fuel consumption, decreases power output, and can induce the engine failure. This study was conducted to evaluate the relation between engine oil property changes and engine performance for the diesel engine. This test was performed by using 12L, 6 cylinder, heavy duty engines. Low SAPS 10W30 engine oil (two type engine oils) was used. Test procedure and method was in accordance with the modified CEC L-57-T97 (OM441LA) method. In this study, TAN, TBN, KV and metal components, engine power, blowby gas, A_F were presented to evaluate the relation with engine oil property changes and engine performance. TAN, TBN, KV and metal We found that the components were generally increased but engine performance did not change. This results mean that property changes did not affect on engine performance because those were not enough to affect engine performance.

• 한국작물학회지
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• 제33권s01호
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• pp.98-114
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• 1988

This study was conducted to investigate the status and prospects of seed quality researches in rapeseed. Rapeseed Quality was mainly related to oil and protein content, fatty acid composition and glucosinolate content. Hence, breeding for improvement of rapeseed Quality has been emphasized as follows: 1) inheritance mode, 2) investigation of germplasm, 3) establishment of analysis technique, 4) establishment of selection method, 5) idealization of cultural technique. The oil quality is determined by its fatty acids. Fatty acids have been determined by gas chromatography. To improve oil quality was emphasized for zero erucic acid, the highest possible linoleic acid and the lowest possible linolenic acid content. Rapeseed meal is not considered as top quality feed ingredient although it has higher protein content and well-balanced amino acid composition. This is mainly because of the presence of considerable amounts of glucosinolates. Thus the reduction of glucosinolate content in rapeseed meal is of great importance. In breeding for meal quality, low glucosinolate lines (plants) were selected and analyzed by gas chromatography and UV-spectrophotometer. Current problems and future researches of rapeseed quality in Korea are 1) improvement of researcher's number and facilities, 2) depression of animal feeding trials, 3) unsatisfied relationship between research and manufacturing and products field, 4) improvement of fertility for yellow and thin seed coat lines crossed between mustard and rapeseed, 5) establishment of new rapid analysing system for rapeseed quality.

• 한국산학기술학회논문지
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• 제22권4호
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• pp.281-286
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• 2021

국제해사기구는 최근의 황함유량 규제강화에 따라 선상의 배출가스 오염문제를 최근 선제적 대응방침을 제시하고 있다. 물론, 연료유 품질향상 및 배출가스 저감에 대한 논의 또한 지속적으로 진행되고 있는 상황이다. 국제적으로 가장 큰 관심사 중 하나인 연료유 품질정보는 황 함유량 기준이 현행 3.5%에서 2020년까지 0.5%로 한층 더 강화된 규정을 적용하게 되면서 그 관심이 증가되고 있다. 선사 및 수급자 측면에서 고려해보면, 연료유의 기본품질은 국내외적인 연료유 정보, 기본성상, 실선 및 함정의 적용을 위한 특성간의 상관성 정보까지 확대된 개념이라고 볼 수 있다. 이와 관련하여, 본 논문에서는 ISO 8217에 의한 기본 연료유 품질분석 결과를 제시하고, 연료의 점화성, 분산성, 기타특성에 대해서 분석하였다. 또한, 선박용 연료유 샘플과 희석율에 따라 점화성, 분산성을 분석하였고, 군용 연료유의 기본품질을 인용자료와 실험실 내 산출값 내에서 확인하고자 하였다. 물론, 현재의 연료유의 기본품질에 대한 규격이 일반적으로 통용되고 있으나, 연료유의 성상과 조성이 매우 복잡한 상황이다. 즉, 그 기본품질에 대한 해석이 매우 어려운 것은 기본규격의 범위를 벗어나는 사례가 다수 존재하고 있기 때문이다. 연료유의 기본품질과 선박에서의 운항최적화, 군용연료에서의 연료효율이라는 측면에서 연료유의 기본품질에 대해서 다양한 인자분석은 매우 핵심이라고 판단하고, 희석에 따른 그 기준의 적용 범위에 대해서 가능성을 제시하고자 하였다.

• 한국축산식품학회지
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• 제38권5호
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• pp.901-911
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• 2018

Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.