한국환경보건학회지 (Journal of Environmental Health Sciences)
- 제27권1호
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- Pages.14-19
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- 2001
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- 1738-4087(pISSN)
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- 2233-8616(eISSN)
음식물 쓰레기 소멸화에 관한 연구
A Study on Reduction of Food Waste
초록
The physical and chemical transformation and reduction degree of food waste were investigated in a food waste reduction machine using thermophilic bacteria. The first operation of the reduction machine for grain, vegetables, fishes and flesh wastes proceeded during three weeks. The first and second reduction percentages of the wastes were 98.3% and 93.2%, respectively. The residue of food waste was composed of fruits, fish, and vegetables. The temperature distribution of the reduction machine ranged between 30 and 6