Microwave Drying of Food Waste

음식물 쓰레기의 마이크로파 건조

  • 김덕찬 (서울시립대학교 공과대학 화학공학과) ;
  • 현준호 (서울시립대학교 공과대학 화학공학과) ;
  • 변자진 (서울시립대학교 공과대학 화학공학과) ;
  • 이동원 (서울시립대학교 공과대학 화학공학과) ;
  • 문경환 (고려대학교 보건대학 환경위생과)
  • Published : 1998.12.01

Abstract

The food wastes from a refectory and an eating house were heated in domestic microwave oven(700W) equipped with a fan and the drying rates and destruction of microorganisms were investigated. The drying rate was decreased with the size of food waste and the food wastes in polypropylene basket were dried faster than that on glass dish. The rate was increased with lower initial moisture content. Death rate of microorganisms was also decreased with the size of food waste. Ninety eight percent of reduction in viable cell numbers for the 400g of food waste could be achieved in 240sec of microwave irradiation. The growth of microorganisms in food wastes after microwave irradiated was observed at $32^{\circ}C$ and 95% relative humidity after 7days and the cell numbers in microwave irradiated food wastes were found to be 1/2 ~ 1/20 of the numbers in untreated wastes in accordance with the mass and the length of exposed time to microwave. To minimize the moisture and microorganisms in food wastes, the use of microwave oven are recommended.

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