• KSBB Journal
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• 제26권5호
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• pp.417-421
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• 2011

Because beverage waste contains a lot of sugar, it can be used as a valuable resource for energy. But beverage waste is discharged through the water treatment. To prevent the waste of the energy resource, we produced bioethanol by using beverage waste in this study. In order to produce bioethanol, we added distillers stillage and NaOH for fermentation condition (nutrients and pH adjustment). As a results, ethanol concentration was 5.92 vol%. In contrast, ethanol concentration of blank (not added nutrients) was low and fermentation rate was very slow. Because components of the distillers stillage help the yeast growth, fermentation yield and rate was improved. Finally, we operated distillation and dehydration process by using fermented mash and produced fuel bioethanol (more than 99.5 wt%). We think that this results may provide useful information with application of commercial ethanol production using beverage waste.

• 청정기술
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• 제3권1호
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• pp.88-95
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• 1997

Energy required, air emission, and solid waste generation are calculated with available foreign data ad domestic status using Life Cycle Analysis in order to compare the environmental impact of beverage containers such as PET bottle, aluminum can, glass bottle, and paper pack. Glass bottles are found to be the worst acceptability when considering only recycling rate of glass cullet, however it becomme the best when the refill(reuse) rate of glass bottles is accounted into. To assess tile current and future environmental impact of beverage containers, energy required, air emission, solid waste generation of current data and recycling goals are compared. As a result of the study, recycling of each containers and the reuse of glass bottles must be increased by governmental enforcement to reduce the environmental impacts by beverage containers. Further study on this subject using detailed LCA(life cycle assessment) data should be implemented for the exact environmental and economic assessment.

• 한국관광식음료학회지:관광식음료경영연구
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• 제9권
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• pp.243-271
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• 1998

The changes of life-style by improving the standard of living produce the development of food service industry. But, the consequence is that food waste also increase. I think that the problems about the food waste become more critical. There are some reports about counting the amount of remaining foods until now. But, I can not find reports about the calory analysis of the remaining foods. So, I analysis the amounts and calories of the food and remaining food served at the restaurants for the purpose of groping how to reduce the remaining food and conclude as follows. First, the average amount of the food giving to one person is 1007gm(from 300gm to 1367gm), and the average amount of the remaining food is 126gm(from 29gm to 172gm). Second, the average calory of the food giving to one person is 795.5kcal(from 464kcal to 1225kcal), and the average calory of the remaining food is 140.8kcal(from 29kcal to 289kcal). So, we gain 130kcal more than recommending calory to woman. Therefore, we need to studies of developing menu, controlling the amount of supplied food, and improving how to supply. Also we need to study about the using of food bank and publish and use about recycling of food waste.

• 한국식품영양과학회지
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• 제7권2호
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• pp.13-19
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• 1978

한국고유(韓國固有)의 음청류(飮淸類)를 개발(開發)하여 외국(外國)에서 수입(輸入)되는 차(茶)의 재료(材料)를 줄이고 한의학적(漢醫學的)인 효능(效能)도 겸(兼)하는 이들 음청류(飮淸類)를 집중(集中) 개발(開發)할 가치성(價値性)이 있다. 이들 중(中) 여지장은 coffee보다 맛이 좋다는 평(評)이 있으므로 이러한 것을 개발(開發) 한다면 한국(韓國)의 차(茶)도 수출국(輸出國)으로서의 등장(登場)도 가능(可能)하다는 것을 본(本) 논문(論文)을 통(通)하여 알 수 있다.

• 한국재료학회지
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• 제29권10호
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• pp.603-608
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• 2019

Plastic waste is becoming a problem in various countries because of the difficulty of natural decomposition. One type is PET plastic(Polyethylene Terephthalate), which is often used as a bottle for soft drink packaging, and LDPE(Low Density Polyethylene), which is also widely used as a food or beverage packaging material. The use of these two types of plastic continuously, without good recycling, will have a negative impact on the environment. Building material waste is also becoming a serious environmental problem. This study aims to provide a solution to the problem of the above plastic waste and building material waste by making them into a mixture to be used as bricks. Research is carried out by mixing both materials, namely plastic heated at a temperature of $180-220^{\circ}C$ and building material waste that had been crushed and sized to 30-40 mesh with homogeneous stirring. The ratios of PET and LDPE plastic to building material waste are 9 : 1, 8 : 2, 7 : 3, 6 : 4 and 5 : 5. After heating and printing, density, water absorption and compressive strength tests are carried out. Addition of PET and LDPE plastic can increase compressive strength, and reduce water absorption, porosity and density. A maximum compressive strength of 10.5 MPa is obtained at the ratio of 6 : 4.

• 한국방사선학회논문지
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• 제15권6호
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• pp.855-860
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• 2021

커피는 국내뿐만 아니라 전 세계인들에게 인기 있는 음료로서 그 소비는 점점 늘어나는 추세에 있다. 커피 소비 증가는 커피를 추출하고 발생되는 커피 찌꺼기 또한 증가하고 있으며, 다양한 분야로 재활용을 시도하고 있다. 그러나 이러한 재활용 방법들은 재활용 과정들이 복잡하고 전문적인 기술을 필요로 한다. 하지만 본 연구에서는 커피 찌꺼기, 한천분말, 가루풀을 적정 비율로 배합하여 시멘트 건축마감 재료로 활용하였다. 본 재활용 방법은 제조 방법이 간단하고 시멘트벽에서 방출되는 라돈을 1회 바름으로 2.5시간, 2회 바름으로 3.9시간을 지연시켜 실내 공기질을 향상시킬 수 있는 것으로 나타났다. 또한 커피 찌꺼기 혼합물을 바른 후 건조과정에서 발생하는 균열을 매우기 위하여 2회 바름으로서 미관적인 완성도와 벽면에서 커피 찌꺼기가 탈락되는 것을 방지할 수 있는 것으로 나타났다.

• 한국포장학회지
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• 제30권1호
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• pp.31-42
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• 2024

This review paper provides a detailed analysis of PET (polyethylene terephthalate) bottle recycling in Japan. Japan is a global leader in PET bottle recycling due to its advanced regulatory framework and proactive industry initiatives. Japan's success attributes to the widespread adoption of bottle-to-bottle recycling, driven by the beverage industry's commitment to sustainability. By utilizing post-consumer PET bottle recovery and food-grade mechanical recycling technologies, Japan has achieved significant milestones in PET bottle recycling. This paper examines regulatory frameworks, collection systems, reprocessing facilities, and food safety assessments to highlight Japan's innovative approaches to PET bottle recycling and their impact on global sustainability efforts. Drawing parallels with Korea's early stages of PET recycling, it suggests involving major beverage companies and re-evaluating regulations to promote bottle-to-bottle recycling. The focus is on the implications for Korea to promote circular economy principles in plastic recycling.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.

• 한국산학기술학회논문지
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• 제9권5호
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• pp.1359-1367
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• 2008

산업단지의 제지산업 및 음식료업에서 발생하는 유기성슬러지에 대하여 삼성분, 원소조성, 발열량, 열중량 분석 및 연소시험을 실시하였다. 삼성분 분석 결과 제지업의 평균값은 수분함량이 66.07%, 가연분이 14.67%, 회분이 19.29%로 나타났으며, 음식료업의 경우 평균값은 수분함량이 54.98%, 가연분이 26.77%, 회분이 18.23%로 나타났다. 원소분석 결과 평균값은 제지산업의 경우 C 21.75%, H 3.42%, O 32.70%, N 0.63%, S 0.30%로 나타났으며, 음식료업의 경우 C 39.88%, H 4.28%, O 23.20%, N 2.65%, S 0.35%로 나타났다. Dulong식을 이용하여 계산한 저위발열량이 2,000 kcal/kg을 넘는 T사의 경우 직접 연소 처리하여 에너지화 하는 것이 가능할 것으로 판단되지만 전처리가 필요하며, A와 C업체의 경우 연소처리를 통한 에너지화에는 어려움이 있을 것으로 판단된다. TGA 분석 결과, A사에서 배출되는 슬러지는 $700^{\circ}C$ 이상에서 연소를 해야 할 것으로 판단되며, C, I, T 3개 회사에서 배출되는 슬러지는 최소 $800^{\circ}C$ 이상 연소온도를 올려야 할 것으로 판단된다

• 설비공학논문집
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• 제26권1호
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• pp.21-25
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• 2014

A drying machine for discarded Citrus scrap was developed in this study. The Citrus produced in Jeju Province was treated as wastes (a) after making a beverage, such as drinking juice, and (b) if the size of the product did not fit with its agricultural product criteria. Various types of drying machine were developed in this study, and different kinds of technologies were combined improve the performance. To enhance the performance, the system was maintained in a vacuum state, and a high frequency micro wave was activated to the waste Citrus scrap, to heat up the moisture inside the Citrus kernels. The frequency of the micro-wave was 2.6 GHz, which is the resonant frequency of the molecules. Experiments were conducted with a vacuum of 50, 100, 150, 300, 500, and 700 mbar. The waste Citrus scrap has two types of status : (a) original scrap, and (b) mixed with blender. As results, specimen (a) shows a 0.13 g/sec evaporation rate, while specimen (b) shows a 0.19 g/sec rate, at 50 mbar of environment vacuum condition. For the drying efficiency, specimens (a) and (b) show 0.15 g/W and 0.24 g/W, respectively.