한국유체기계학회 논문집 (The KSFM Journal of Fluid Machinery)

한국유체기계학회 (Korean Society for Fluid machinery)
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쓰레기자동집하시설의 악취저감대책에 대한 고찰

A Study of Odor Reduction Method for Automatic Waste Collection Facilities

  • 투고 : 2013.12.05
  • 심사 : 2014.02.21
  • 발행 : 2014.04.01
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초록

The method of residential waste and food waste collecting is changed into automatic waste collection(AWC) system from direct collection by human resource. To solve the problem caused by odour from AWC facilities, the structure of input facilities, conveying pipes and collecting facilities have been changed into closed and sealed construction to enclosed the facilities and collect odour efficiently. Based on cases and experiences, to treat variable odour matters which are caused by food waste, chemical cleaning method is preferable method to cope with odour caused by food waste.

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참고문헌

  1. 악취방지법 (2012, 환경부)
  2. 악취관리 업무편람 (2007, 환경부)
  3. Gil-Hwan Hong, Yeong-Hwan Go, Etc., 2006, "Evaluation of offensive odor in food waste drying plant", Korea Society of Odor Research and Engineering Spring Conference, pp. 156-160.
  4. 山村勝美 著, 이정한, 전용철, 김이태, 정원식 공역, 2006, "쓰레기운반용 이송관로시설 지침서.동해설"
  5. Jin-Seok Han, Sang-Jin Park, 2012, "A review to improve the regulation concentration standards for the designated foul odor substances on site boundary in operation review", Korea Society of Odor Research and Engineering Fall Conference, pp. 185-191.
  6. Eun-Suk Kim, Jun-Yeon Lee, Etc., 2013, "The Emission Characteristics of Odor Compounds from the Waste Transfer Station in Seoul", Korea Society of Odor Research and Engineering Spring Conference, pp. 72-73.

피인용 문헌

  1. Management of Automated Vacuum Waste Collection Systems in Suburban Apartment Complexes vol.38, pp.2, 2016, https://doi.org/10.4491/KSEE.2016.38.2.56
  2. Resident's Assessment of Automated Vacuum Waste Collection System in New Public Housing Estates vol.38, pp.4, 2016, https://doi.org/10.4491/KSEE.2016.38.4.155
  3. Removals of odorous compounds from food waste using non-thermal plasma and catalytic oxidation vol.19, pp.2, 2014, https://doi.org/10.15250/joie.2020.19.2.212