• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.113-114
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• 2002

Radial, tilting 12-pad proceeding bearings are applied as the radial bearings of vertical rotors of water turbines. The mean loads are stable at the peripheral speeds of proceeding reaching 50 m/s. The operation of tilting 12-pads proceeding bearing has been introduced at the assumption of adiabatic oil film. The oil film pressure, temperature and viscosity distributions have been obtained by iterative solution of the Reynolds', energy and viscosity equations. The resulting oil film force, minimum oil film thickness, power loss, oil flow, maximum oil film pressure, maximum temperature have been computed for different load angle of bearing.

• Journal of Energy Engineering
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• v.25 no.1
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• pp.1-8
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• 2016

When the oil is produced in the low temperature environment, wax can be accumulated in petroleum production system(pipeline, riser) and causes problems such as pipeline stucking, disturbance of the oil production. These problems can be lead to time-consuming and economic losses for flow assurance. For prediction and mitigation of wax deposition, it is necessary to measure the Wax Appearance Temperature(WAT) which is a temperature when the wax crystals start to be formed. WAT standard measurement method of transparent oil has to determine the cloud point of sample to the naked eye and cannot be applied to continuous change of the temperature. In this study, wax behavior of transparent oil samples are recorded depending on temperature using Visualized WAT Measurement System. Also, WATs of transparent oil samples are measured by image processing and compared with the result of the standard method.

• Journal of Advanced Marine Engineering and Technology
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• v.33 no.8
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• pp.1116-1122
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• 2009

As a result of this study, we reached the following conclusions. With appropriate setting of oil pressure and flow rate, it operated same rotation speed with existing cooler by electrical transmission. In initial operation, a temperature of a cold storage is lower rapidly. As an internal temperature of a cold storage is lower, a decreasing rate of temperature is lower. As a result of comparing the both type, the cooler of oil pressure type showed the following results. The decreasing rate of temperature was more faster and shorter operating time was more shorter than existing cooler of electric type. The actual case of a cold storage, the cooler of oil pressure type can prevent quality deterioration and decrease power consumption. As an internal temperature of a cold storage is lower, power consumption increased rapidly, the oil pressure type showed lower power consumption. COP of two of these types decreased continuously as the internal temperature of a cold storage being reach setting temperature, and that of oil pressure type showed higher amount about 25%. As a setting temperature is lower, the number of refrigerator's operating times are less and operating time is longer, so power consumption is increased in the maintenance of a cold storage's internal temperature, power consumption of hydraulic type showed lower amount about 21~25% in two of these types.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.05a
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• pp.37-41
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• 2002

Thermal characteristics of hydrostatic guideway is largely depended on the temperature of supplied oil. For improving the positioning accuracy of hydrostatic guideway, relationship between setting temperature of oil cooler and thermal characteristics is analyzed, and influence of thermal characteristics on positioning accuracy is also analyzed experimental1y in this paper. Laser scale which has 0.01 $\mu\textrm{m}$ of resolution is used as feed-back unit. From the experimental results, it is confirmed that positioning error and repeatability is minimize upto 0.21 $\mu\textrm{m}$ and 0.18 $\mu\textrm{m}$ when the temperature of supplied oil is setting equal to temperature of atmosphere, and also confirmed that thermal deformation, which occurs by the temperature deviation between table and rail or scale supporter, works as limit of repeatability in long time operation.

• Journal of the korean Society of Automotive Engineers
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• v.14 no.2
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• pp.110-119
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• 1992

Crank pin temperatures were measured and analyzed to find out practical method which can predict the engine bearing reliability. The measuring points were determined to be near the MOFT region and far from that by theoretical calculation. The effect of engine running condition, oil temperature, the change of oil circuit into bearing and crankshaft endplay on crank pin temperature were experimentally tested. The result obtained was as following. The crank pin temperature was dependent on oil film thickness and directly influenced by the change of test condition. Also, the length of the crankshaft endplay was confirmed to be critical to connecting rod bearing failure. In conclusion, we found that the measurement method of crank pin temperature can be used for predicting the engine bearing reliability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.93-98
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• 2005

Total tocopherol and phenol contents were determined for virgin and pure oilve oil, and their autoxidation and thermal oxidation were compared with those of commercial soybean oil, in the presence or absence of fluorescent light. The total tocopherol contents of virgin, pure olive oil, and soybean oil were 15.7, 11.2, and 80.7 mg/100 g, respectively. Their total phenol contents were 10.4, 1.6 and 0.5 mg/l00 g, respectively. In autoxidation under dark place at 45$^{\circ}C$, the oxidative stability of the substrate oils decreased in order of virgin oilve oil, pure olive oil, and soybean oil. The average temperature coefficients of the virgin, pure olive oil and soybean oil in the range of 45∼$65^{\circ}C$ were 1.73, 1.83 and 1.64, and the activation energies were 26.86, 29.49, and 24.07 KJ/mol, respectively. In temperature range of 45∼$65^{\circ}C$, pure olive oil was the most susceptible to temperature change, whereas soybean oil the least. In autoxidation under fluorescent light at 45$^{\circ}C$, the oxidative stability of substrate oils decreased in the order of soybean oil, pure olive oil, and virgin olive oil. In thermal oxidation at 18$0^{\circ}C$, the oxidative stability of substrate oils decreased in order of pure olive oil, virgin olive oil, and soybean oil.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.28 no.4
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• pp.418-429
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• 1992

Recently, many researchers make a great effort to develop high efficient marine diesel engines using low grade heavy oil, and also study substitution fuel oil for engines and boilers. In case of Fisheries Vessels, we need to know that fish oil can be substituted for fuel oil. Therefore, it is studied that evaporation, ignition and combustion phenomena of the single droplet of fish oils (i.e., Sardine fish oil, File fish oil and Alaska pollac oil) on heated plane surface to evaluate appropriateness as substitution oil. Methanol and light oil are tested simultaneously to help the evaluation on these Fish oils. The results are summarized as follows: 1. The type of evaporation and combustion is spherical evaporation in case of methanol and light oil. And fish oil blended with light oil was finished after spherical evaporation happen when high temperature. 2. Ignition of Pure fish oil was shorter than that of fish oil blended with light oil. 3. Heat transferred to droplet could make qualitative comparison by contact diameter of droplet with hot surface as time changes. Life time of droplet according to the change of heated surface temperature was greatly influenced by droplet contact condition on the heated surface. 4. As far as combustion phenomena was concerned, apparent diameter of the fish oil droplet increased after ignition and decreased suddenly by internal boiling of droplet. 5. Three fish oils had similar phenomena on the evaporation, ignition and combustion. 6. Evaporation and combustion feature of fish oil could not be shown by coefficient of evaporation velocity of droplet and coefficient of combustion velocity of droplet.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.469-478
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• 2008

In this study, degree of rancidity and trans fatty acid formation were examined in fat and oils, including soybean oil (SB), canola oil (CA), corn germ oil (CO), olive oil (OL), palm oil (PO), and beef tallow (BT), during heating for 10-130 minutes at 160-200$^{\circ}C$. In order to determine the rancidity of the fat and oils, acid values (AV), iodine values (IV), viscosity, and color were measured. Changes in the amounts of fatty acids and the formation of trans fatty acids were measured using GC and HPLC. For all groups, AV increased, IV decreased, and coefficients of viscosity and color increased as the heating temperature and heating time increased, indicating there were positive correlations between the heating temperature and time and AV. In addition, all groups had similar amounts of trans fatty acids, with the exception of the beef tallow; however, its level only slightly increased with heating. The olive oil had the lowest trans fatty acid content and the lowest amount created by heating. The order of trans fatty acid amounts generated while heating was BT>PO>CO>CA>SB>OL. According to the study results, the deep frying temperature during cooking should be 160-180$^{\circ}C$ in order to reduce AV and the amount of trans fatty acids that are formed. In addition, it is better to remove beef tallow during cooking and avoid heating at high temperatures since it results in high levels of trans fatty acids. The correlation between the amount of trans fatty acids and AV was positive, while the correlation between the amount of trans fatty acids and IV was negative, indicating that AV and trans fatty acid levels increase while IV decreases as the deep frying temperature and time increase. From the results, it was found that reducing the deep frying temperature and time can lessen increases in AV and trans fatty acids, and decrease IV. Accordingly, to reduce AV and trans fatty acid formation, the ideal deep frying conditions would be to use olive oil or soybean oil rather than beef tallow or palm oil at a temperature of 160-180$^{\circ}C$.

• Journal of IKEEE
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• v.23 no.4
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• pp.1230-1235
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• 2019

In this paper, we have developed sensor composited heater of 2-pin, and unified the fuel filter. In order to evaluate the performance of the 2-pin sensor composited fuel heater, we have make of the low temperature fluidity system. The one measure and analysis the electrical and oil flow quantity characteristics at an input and out port of 2-pin sensor composited fuel heater. Especially, in the characteristics verification elements of the proposed goods, we use the test chamber for the temperature variable and oil flow quantity test, and designed an embedded system for interfacing an engine. By interfacing both user and the system, it support an experimental and date gathering function in 2-pin sensor composited fuel filter. And then test the temperature, oil pressure, electrical characteristics and oil flow quantity in variable status from - 30 ℃ to + 80 ℃. These can help us to determine the quality and performance of elementary goods.

• Transactions of the Korean Society of Automotive Engineers
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• v.22 no.5
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• pp.29-34
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• 2014

Cooling the in-wheel motor in electric vehicles is critical to its performance and durability. In this study, thermal flow analysis was conducted by evaluating the thermal performance of two conventional cooling models for in-wheel motors under the continuous rating base speed condition. For conventional model #1, in which cooling oil was stagnant in the lower end of the motor, the maximum temperature of the coil was $221.7^{\circ}C$; for conventional model #2, in which cooling oil was circulated through the exit and entrance of the housing and jig, the maximum temperature of the coil was $155.4^{\circ}C$. Therefore, both models proved unsuitable for in-wheel motors since the motor control specifications limited the maximum temperature to $150^{\circ}C$.