• Journal of the Korea Organic Resources Recycling Association
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• v.16 no.1
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• pp.39-45
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• 2008

As a waste management tool, the prohibition of landfilling of food waste has enforced since 2005. the composition of municipal solid waste (MSW) has changed dramatically. In this study, MSW generated from a small city collected once a year in 2004, 2005 and 2007, to qualify the characteristics of MSW before and after implementation of the tool. The prohibition of landfilling of food waste dramatically reduces food waste in MSW to 5.5 weight %, and on the other hand results to increase papers to 50.6 % and plastics to 22.6 %, The bulk density lowers to 50 %, which newly propose the necessity of volume reduction and incineration of MSW to ensure efficient transport and disposal. As water content of MSW reduces to 15.9 %, lower heat value of MSW after prohibition of landfilling of food waste increase to 3565.6 kcal/kg. Mitigation of bad smell and waste leachate with lower contaminants are recommendable as a kind of positive effects benefited by the tool.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.246-251
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• 1999

The purposed of this study was to investigate the efficient recycling of food waste according to the restaurants type. To the investigated of characteristic of food wastes in different types of restaurants we were collected the sample of 60 as Korean 35 Chinese 10 Japanese 5 Western 5 Flour 5 in Swoon. The average water content of food waste was 79.9% and Korean restaurant was 80.3% which was hig-her than that of any other serving type. On the examination of a organic matter content of food waste according to the season crude fiber was higher in may and July crude protein content was higher in January and march than that other seasons. The average pH of food waste was 4,74 C/N ratio was 15.8 and the average cation content was K 0.57% Ca 0.39% Mg 0.22% NaCl 3.36% respectively The aver-age concentration of Fe, Zn, Pb, Cu, Cr, Cd Ni were 154.37 mg/kg 24.79 mg/kg 0.27 mg/kg 5.63 mg/kg 5.49 mg/kg, 0.31mg/kg 1.07mg/kg respectively.

• Journal of The Korean Digital Architecture Interior Association
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• v.12 no.1
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• pp.53-59
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• 2012

This research studied the characteristics of the customer circulation in four department store food court restaurants located in Seoul. The characteristics of the customer circulation are the following: Before customers leave the dining space where they eat food, they come and go to spaces such as the water purifier space, the napkin storage, and the cup storage. On the other hand, they do not come and go from the dining space to the waste area or the area where used cups are returned. Therefore the spaces, that need to be located very near the dining space, are the water purifier space, the cup storage, and the napkin storage. The waste area does not have to be placed very near the dining area and the area where used cups are returned is not needed. A minority of customers drink water and use napkins after going to the waste area and the area where dirty dishes are kept. To prevent these customers from going against the circulation of the majority of customers, a water purifier space, a cup storage, and a napkin storage should be placed additionally connecting to the waste area and the area where dirty dishes are kept. For effective circulation plan and spatial composition of food court restaurants, these characteristics of customer circulation should be considered. It is not recommended to place the water purifier space, the napkin storage, and the cup storage, the waste area or the area where used cups are returned, and the hand cleansing facility in the same location just for the convenience of workers.

• New & Renewable Energy
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• v.4 no.4
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• pp.37-43
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• 2008

Three properties of food waste are water 80%, ash 3%, volatile matter 17%. When food waste goes through treatment process such as removal of foreign substances, removal of water as well as sodium, dryness, and pulverization, it transforms into 4,000 Kcal/kg purverized fuel if moisture content is below 13%. Fuel ratio (fixed carbon/volatile matter) of purverized fuel is low compared with bituminuous coal. Ignition temperature measured by thermogravimetry analyzer is about $460^{\circ}C$. Combustion test of purverized fuel have been performed using energy recovery facility which include storage tank of dewatered cake, dryer, hammer mill, combuster including burner, boiler, flue gas treatment equipment. When 160-180 kg/hr of fuel is steadily supplied to burner for 3 hours, combustor temperature reaches about $1000^{\circ}C$ and CO is 77-103 ppm at 1.55 excess air ratio and SOx and Cl are under 2 ppm and 1ppm, respectively. This experiment demonstrate that purverized fuel made from food waste could be an alternative clean energy at the age of high oil price.

• 한국신재생에너지학회:학술대회논문집
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• 2008.10a
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• pp.149-152
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• 2008

Three properties of food waste are water 80%, ash 3%, volatile matter 17%. When food waste goes through treatment process such as removal of foreign substances, removal of water as well as sodium, dryness, and pulverization, it transforms into 4,000Kcal/kg purverized fuel if moisture content is below 13%. Fuel ratio(fixed carbon/volatile matter) of purverized fuel is low compared with bituminuous coal. Ignition temperature measured by thermogravimetry analyzer is about $460^{\circ}C$. Combustion test of purverized fuel have been performed using energy recovery facility which include storage tank of dewatered cake, dryer, hammer mill, combuster including burner, boiler, flue gas treatment equipment. When 160-180 kg/hr of fuel is steadily supplied to burner for 3 hours, combueter temperature reaches about $1000^{\circ}C$ and CO is 77-103ppm at 1.55 excess air ratio and SOx and Cl are under 2ppm and 1ppm, respectively. This experiment demonstrate that purverized fuel made from food waste could be an alternative clean energy for high oil price era

• Journal of Korean Society of Water and Wastewater
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• v.31 no.4
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• pp.357-362
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• 2017

Acetate, propionate, butyrate are the major soluble volatile fatty acids metabolites of fermented food waste leachates. This work investigate the effects of volatile fatty acid on the growth rate and $NH_4-N$, $PO_4-P$ removal efficiency of mixotrophic microalgae Chlorella vulgaris to treat digested food waste leachates. The results showed that acetate, propionate and butyrate were efficiently utilized by Chlorella vulgaris and microalgae growth was higher than control condition. Similar trends were observed upon $NH_4-N$ and $PO_4-P$ consumption. Volatile fatty acids promoted Chlorella vulgaris growth, and nutrient removal efficiencies were highest when acetate was used, and butyrate and propionate showed second and third. From this work it could be said that using mixotrophic microalgae, in this work Chlorella vulgaris, fermented food waste leachates can be treated with high efficiencies.

• Membrane Journal
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• v.20 no.2
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• pp.127-134
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• 2010

This study is conducted about the system that reduces organism after fermenting food waste from a food waste disposal equipment, divides gas made when food waste is fermented into gas and water, and then sends gas to a reactor again, condenses water, and apply it to the MBR system with submerged MF hollow fiber membranes. A submerged MF hollow fiber membrane module was installed to a food waste disposal equipment and a water treatment system made by Bio Hitech Co,. Ltd. to process food waste generated from a staff cafeteria in a H institute for 90 days. For initial seeding of a food waste disposal equipment, 305 kg of rice bran, chaff, and sawdust as well as 1,648 kg of food were input during the operation, and 1,600 L of condensed wastewater occurred. Fermented by-product after finishing running a food waste disposal equipment was 386 kg and its reduction was shown to be 80%. The organism was processed by applying submerged MF hollow fiber membrane module to the MBR system of condensed wastewater, and the result shows reduction rates were BOD 99.9%, COD 97.5%, SS 98.6%, T-N 54.6% and T-P 34.7% and the total colon bacillus was perfectly eliminated.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.419-421
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• 1997

Washing water volume of rice for cooking and rice weight for one person per meal in one household were surveyed for confirming pollution by the washing water and total losses by rice washing procedures. The mean size of a family was 4.64 persons and the mean consumption weight of rice per capital per meal was 138.43g. It is used 0.782 L of water for washing the rice per capital share. The washing water of rice was composed of 0.32% of total solid, 0.11% of soluble solid and 1.65% of solid loss to rice, and COD and BOD of it were 2.400 and 3.564 ppm respectively. Based on total population in Korea, 41 miliion, excepting age below 4, total cost for washing water of rice summed up about 1,495 billion won including 8.8 billion won for tap water cost, 11.7 billion won for waste water treatment, and 129 billion for solid loss of rice.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.6
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• pp.682-688
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• 2016

Food waste has recognized one of useful sources for potentially agricultural application to supply organic matter and nutrients in arable soil. However, there was little information on application of food waste compost related to the maturity and NaCl content in arable soil. This study evaluated the effect of food waste compost application on yield and fertility in soil under flooding and upland condition. The yields in rice and pepper cultivation decreased with increasing the rate of food waste compost application in soil (p<0.05). Maximum yields of rice ($49.0g\;plant^{-1}$) and pepper ($204g\;plant^{-1}$) were shown at 10 and $30Mg\;ha^{-1}$ of food waste compost application, respectively. The N, P, and K contents in grain and plant residues increased by the application of food waste compost, there was no difference on Na/K ratio in plant tissue among the treatments. Application of food waste compost resulted in the increase of pH, EC, TC, available P contents in soil after crop harvest, especially, which was shown the increase of the CEC and exchangeable sodium percentage (ESP) contents in irrespective of water condition. In conclusion, application of food waste compost in soil was effective on the supply of the organic matter and nutrient. However, it might need caution to apply food waste compost for sustainable productivity in arable soil because of potential Na accumulation.