• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.467-478
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• 2006

Maintenance of an optimal air quality in the enclosed pig building is potentially important in terms of pig performance and farmer health. The objective of this on-site experiment is to evaluate and compare efficiencies of currently utilized biological additives to reduce odor emissions from the enclosed pig building. As a result, generally all the additives except for salt water, artificial spice and essential oil were proved ineffective in reducing odor generation. The beneficial effects of salt water, artificial spice and essential oil on odor reduction were highlighted on ammonia, odor intensity and offensiveness, and sulfuric odorous compounds, respectively. To efficiently utilize odor masking agent such as the artificial spice, ventilation rate should keep slightly lower than the optimal level. Essential oil functioned well as not only masking agent but also antimicrobial agent for reducing odor. To precisely quantify odor concentration, it should be measured by not the odor sensor but the olfactometry technique.

• The monthly packaging world
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• s.179
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• pp.117-129
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• 2008

환경부는 2005년 2월 10일 악취방지법 시행 이후 악취배출시설 관리업무 등 현행 제도의 운용상에 나타난 일부 미비점을 합리적으로 개선, 보완하고 악취관리지역 지정 및 지정해제, 미신고대상 악취배출시설 관리강화 등 효율적인 악취관리방안을 마련하여 쾌적한 생활환경을 조성하기 위해 악취방지법 일부개정법률안을 재입법 예고한다. 현행 악취방지법에서 시.도지사의 소관업무로 정하고 잇는 악취사무를 인구 50만 이상 대도시에서 수행할 수 있도록 책임과 권한을 부여함으로써 지역실정에 맞는 악취저감대책을 자체적으로 추진할 수 있도록 하고 있다. 본 고에서는 주요내용과 함께 달라진 법률안을 살펴보도록 한다.

• 월간낙농육우
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• v.26 no.7 s.291
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• pp.166-173
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• 2006

• Environmental engineer
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• v.19 s.204
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• pp.22-26
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• 2003

• Feed Journal
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• v.3 no.3 s.19
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• pp.62-69
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• 2005

• The Korea Swine Journal
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• v.27 no.9 s.313
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• pp.148-151
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• 2005

• Journal of Animal Environmental Science
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• v.13 no.2
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• pp.129-138
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• 2007

A natural deodorizing agent (NDA) was made using pine cone byproduct, and its effects on malodor emission and composting were analyzed in this study. NDA was manufactured by mixing pine cone byproduct with three species of microorganisms and water containing mineral nutrients and molasses, and then by incubating for 48 hours at $30^{\circ}C$. Lab scale experiments were done with three treatment groups, T1 (control, sawdust treatment), T2 (microorganisms and sawdust treatment group), and T3 (NDA and sawdust treatment group). During composting, temperatures reached over $55^{\circ}C$, a minimum temperature for the inactivation of pathogenic microorganisms. No differences were found in physicochemical composition of compost among treatments. However, it was observed that over usage of NDA could obstruct temperature increase, since the biodegradation rate of organic matter of NDA was relatively low, Nitrogen loss due to ammonia gas emission, which normally happens during composting, was reduced by using NDA, and hence the nitrogen level of final compost was higher in T3 than in others. During experiment, it was found that ammonia gas emission was entirely lasted through compositing duration, but the $CH_3SH$ and $H_2S$ gases were produced only at early stage of composting. The ammonia concentration trapped in $H_2SO_4$ solution during 31 days of composting in T1, T2 and T3 was 12,660mg/L, 11,598mg/L and 7,367mg/L, respectively, showing distinguishable reduction of ammonia gas emission in T3. The emissions of $CH_3SH$ and $H_2S$ gases were also remarkably reduced in T3. Based on these obtained results, usage of the deodorizing agent made with pine cone byproduct could reduce the emission of malodor during composting, without any deterioration of compost quality.

• 프린팅코리아
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• v.12 no.4
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• pp.96-101
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• 2013

악취는 사람의 후각을 자극해 심리적, 정신적 피해와 건강상의 피해를 주는 감각오염의 한 형태로 생활환경과 사람의 심리상태에 따라 악취에 대한 인식이 달라지는 특성이 있다. 최근 악취민원 경향을 살펴보면 과거 주요한 악취발생원이었던 산업시설과 축산시설보다 음식점, 세탁시설, 인쇄사 등 주거지역 주변에 위치한 시설에서 발생되는 악취로 인한 민원 건수가 점점 증가하고 있는 추세다. 이는 국민의 소득증가와 더불어 쾌적한 생활환경의 요구로 인해 지금까지 신경쓰지 않았던 생활환경 주변의 냄새를 악취로 느끼는 경향이 강해졌기 때문이다.

• Clean Technology
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• v.23 no.4
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• pp.345-356
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• 2017

The composting is a biological process that converts organic matter into useful resources such as fertilizers. It is a continuous transition of microbial communities to adapt changes in organic matter and environmental conditions (carbonation rate, temperature, humidity, oxygen supply, pH, etc.). Most of the composting plants are located in the proximity of the residential areas. It is a general scenario where government authorities receive complaints from the local residents due to release of odor from the composting, and has become a social problem in Korea. Identification of dominant microorganisms, understanding change in microbial communities and augmentation of specific microorganism for composting is vital to enhance the efficiency of composting, quality of the compost produced, and reduction of odor. In this paper, we suggest the optimum operation conditions and methods for compost depot to reduce odor generation. The selection of the appropriate microorganisms and their rapid increase in population are effective to promote composting. The optimal growth conditions of bacteria such as aeration (oxygen), temperature, and humidity were standardized to maximize composting through microbial degradation. The use of porous minerals and moisture control has significantly improved odor removal. Recent technologies to reduce odor from the composting environment and improved composting processes are also presented.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.4
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• pp.162-168
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• 2016

The aim was to investigate the effect of reducing the odorous and complex odor released during the decomposition of food wastes using effective microorganism (EM) as a function of time at $20^{\circ}C$ and $35^{\circ}C$. The variation of total microbial counts and dominant species counts in EM and leachate produced during food wastes decomposition was also observed. In general, the cumulative concentration of sulfur compounds ($H_2S$, $CH_3SH$) and complex odor released during food wastes decomposition increased with increasing elapsed time. The nitrogen compounds ($NH_3$, trimethyl amine), however, was not observed in all samples. The addition of EM in food wastes resulted in the reduction of concentration of sulfur compounds and complex odor, in spite of the increase of $CH_3CHO$ concentration. The dominant microbial species detected in EM were Lactobacillus species(Lactobacillus rhamnosus and Lactobacillus casei). In the leachate produced during food wastes decomposition, however, the various microbial community alternative to that detected in EM was observed. The EM could be potentially useful as a tools for reducing odor induced from the food waste decomposition process.