This study describes the effects of palm oil biodiesel (PD) blended with diesel on the combustion performance, emission characteristics and soot morphology in a 4-cylinder CRDI diesel engine. 5 kinds of fuels are used with blending as diesel/biodiesel volume ratio 0%, 10%, 20%, 30%, 100%. The engine is operated under idle speed, 750rpm and load conditions of the engine are 0 Nm and 40Nm. The Coefficient of Variation(COV) of Indicated Mean Effective Pressure(IMEP) shows that the engine operates very steadily in the idle state. But fuel consumption is increased. And Emission results show that the oxygen in biodiesel has a great influence on the production of exhaust emissions. The nitrogen oxides(NOx) is decreased because of high viscosity and low heating values of biodiesel at low blend ratio. But NOx and Carbon monoxide(CO) are increased above a certain blend ratio. Particulate matter(PM) and Hydrocarbons(HC) is decreased according to increase of blend ratio. The size of soot is decreased and the morphology of soot is developed to cluster with increasing blend ratio.

식물성 오일을 이용한 바이오 항공유의 제조공정에서 탈산소 반응의 적절한 운전조건 선정을 통한 생성물 물성 최적화는 최대의 바이오항공유 수율을 얻기 위해 필수적인 요소이다. 이에 따라 팜유의 탈산소화 반응이 1 wt.% Pt/Al2O3촉매가 장입된 내경이 1인치인 고정층 반응기에서 수행되었다. 업그레이딩 공정을 통하여 수송 연료로 활용될 수 있는 액체 생성물(organic liquid product)은 가스 크로마토그래피 방법으로 그 조성을 분석하였다. 피드 내의 팜유/수소 비율과 수소 압력은 탈카르복실레이션과 수첨탈산소 반응에 영향을 주어 생성물의 조성 변화를 초래하였다. 반응 온도가 증가함에 따라 탈산소 생성물의 연속적 크래킹 반응이 촉진되어 C5~C14영역의 생성물 조성이 증가하였다. 본 연구의 결과는 팜유의 탈산소화 반응 특성의 이해 뿐 아니라 연속 공정인 수첨 업그레이딩 공정을 통한 바이오 항공유의 제조에 도움을 줄 수 있다.

The shelf-life of Yugwa(Busuge) is very short because of the low oxidative stability of soybean oil which is conventionally used as the frying oil of Yugwa base with high porous structures. To identify the possibility of replacing soybean oil with palm oil whose oxidative stability is high, POV(peroxide value), AV(acid value), colorness (L. a and b), hardness and sensory characteristics during storage of the Yugwa base fried with the soybean oil and palm oil stored in the anaerobic packaging or the aerobic packaging at 10 and 30℃ for 75 days were measured. POV and AV of the Yugwa base fried with palm oil were significantly lower than those of Yugwa fried with the soybean oil. Hardness and colorness were not different each other and, sensory evaluation was slightly higher than that fried with soybean oil. Lipid absorption amount was not significantly different between the Yugwa base fried with palm oil and the one fried with soybean oil.

The natural body foam product which palm oil is added to this product, differs from products for clothes and Kitchen detergent, industrial and domestic detergent, and It has a various characteristics as a soft detergent for bath and hair product. Up to now, vidal sassoon product which imports form overseas and sells in our country, increases every year in consumption quantity. The development of this product tested to consider the quality of product in the effect of import transfer. First of all, the experiment of this product tested the fundamental items of pH, foam formation force, the moisture effect of product, the biodegradation degree of product. In case of palm oil, when it was added to this product in 0.25wt%, we could get experiment results that pH appeared in 6.2, foam formation force in product 1wt% solution appeared in 104ml per 30sec, the skin moisture effect of product appeared in incleasing from 82 a.u to 90 a.u within one hour since we have used the product, the biodegradation degree of surfactant appeared in 96.7%. According to the experiment result of product, we could know the fact that it has a high quality in comparison with other products.

Effectiveness of some natural antioxidants were investigated by measuring the physico-chemical charcteristics and fatty acid composition during thermal oxidation in palm oil. Tocopherol showed most enhanced thermal oxidation stabilities compared to the other natural antioxidants. AR spice was no good AOM stability and changes of acid value but the other parameters were obtained desirable results. The changes of linoleic aicd content was slightly decreased during thermal oxidation. Addition of rosemary and glycyrriza extract increased the stabilities of oil less than tocopherol and AR spice. Order of antioxdative effects was tocopherol, AR spice and others. There was no significiant difference in stability of rosemary and glycyrriza extract.