DOI QR코드

DOI QR Code

Characteristics of food waste: water and salinity contents

  • Lee, Jae-Han (Department of Bio-Environmental Chemistry, College of Agriculture and Life Science, Chungnam National University) ;
  • Kang, Yoon-Gu (Department of Bio-Environmental Chemistry, College of Agriculture and Life Science, Chungnam National University) ;
  • Luyima, Deogratius (Department of Bio-Environmental Chemistry, College of Agriculture and Life Science, Chungnam National University) ;
  • Park, Seong-Jin (Division of soil and fertilizer, National Institute of Agricultural Science, RDA) ;
  • Oh, Taek-Keun (Department of Bio-Environmental Chemistry, College of Agriculture and Life Science, Chungnam National University) ;
  • Lee, Chang Hoon (Department of Fruit Science, Korea National College of Agriculture and Fisheries)
  • 투고 : 2020.04.17
  • 심사 : 2020.05.28
  • 발행 : 2020.06.01

초록

The high intrinsic water content and salinity of food waste prevent a smooth composting process and consequently cause social, economic and environmental problems. In this study, we investigated the distribution of the water content and salinity in food wastes to obtain useful primary data to ensure adequate and quality recycling. A total of 300 food waste (FW) samples were collected from residential apartments (home generated FW), a wide range of restaurants, i.e., restaurant generated FW that included Korean, Chinese, Japanese and western FWs, and several places that included food waste processing facilities (dehydrated FW cakes). The collected food wastes were oven dried for 48 hours at 80℃ after which the water and salinity contents were analyzed. The results show that the average water content of the FWs was 72.45 ± 10.51%, and the average salinity content was 2.03 ± 0.57%. Furthermore, the salinity of the collected FWs was characterized by where the FW was generated. By location, the salinity concentration of home generated FW was 2.30% while western food had the lowest salinity concentration of 1.18%. However, dehydrated cakes had the highest salinity concentration of 2.84%. Especially, the distribution of the salinity content in food wastes can form the basis for improving the compost quality in food waste recycling.

키워드

참고문헌

  1. Adhikari BK, Barrington S, Martinez J, Kinga S. 2008. Characterization of food waste and bulking agents for composting. Waste Management 28:795-804. https://doi.org/10.1016/j.wasman.2007.08.018
  2. Cerda A, Artola A, Font X, Barrena R, Gea T, Sanchez A. 2018. Composting of food wastes: Status and challenges. Bioresource technology 248:57-67. https://doi.org/10.1016/j.biortech.2017.06.133
  3. Goos RD. 1987. Fungi with a twist: the helicosporous hyphomycetes. Mycologia 79:1-22. https://doi.org/10.2307/3807740
  4. Lee CH, Park SJ, Kim MS, Yun SG, Ko BG, Lee DB, Kim SC, Oh TK. 2015. Characteristics of compost produced in food waste processing facility. Korean Journal of Agricultural Science 42:177-181. [in Korean] https://doi.org/10.7744/cnujas.2015.42.3.177
  5. Li Z, Lu H, Ren L, He L. 2013. Experimental and modeling approaches for food waste composting: A review. Chemosphere 93:1247-1257. https://doi.org/10.1016/j.chemosphere.2013.06.064
  6. ME (Ministry of Environment). 2017a. 2016 National waste generation and disposal status. ME, Sejong, Korea. [in Korean]
  7. ME (Ministry of Environment). 2017b. Reduction of food waste and recycling, its performance and future. ME, Sejong, Korea. [in Korean]
  8. Troeth FR, Thompson LM. 1993. Soils and soil fertility. pp. 3-13. Oxford University Press, New York, USA.

피인용 문헌

  1. From freshwater anammox bacteria (FAB) to marine anammox bacteria (MAB): A stepwise salinity acclimation process vol.796, 2020, https://doi.org/10.1016/j.scitotenv.2021.148753