• Journal of Environmental Health Sciences
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• v.29 no.1
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• pp.43-50
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• 2003

This study was performed to compare the effects of rice straw and towage sludge cake as bulking materials on temperature, pH, weight and volume reduction, porosity, C/N ratio, salinity, and conductivity in aerobic composting of food wastes. Volume ratios of food wastes to rice straw in reactor control, RS-1, RS-2, RS-3 and RS-4 were 4:0, 4:1, 4:2, 4:3 and 4:4, respectively. Weight ratios of food wastes to sewage sludge rake in reactor control, SL-1, SL-2, SL-3 and SL-4 were 4:0, 4:1, 4:2, 4:3 and 4:4, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The values of pH of food waters, rice straw and sewage sludge cake were 4.39, 7.40 and 5.79, respectively. The lowering of the volume ratio of food wastes to rice straw resulted in the high reaction temperature and the fast weight and volume reduction rates. The lowering of the weight ratio of food wastes to sewage sludge cake resulted in the slow weight and volume reduction rates. C/N ratio in control was larger than that in rice straw containing reactors, and that in rice straw containing reactors was larger than that in sewage sludge cake containing reactors. Salinity and conductivity in reactors were condensed and increased by reaction days.

• Journal of Environmental Health Sciences
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• v.28 no.2
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• pp.141-148
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• 2002

This study was performed to examine the effects of rice straw as bulking materials on temperature, pH, weight and volume reduction, porosity, C/N ratio, salinity, and conductivity in aerobic composting of food wastes. Volume ratios of food wastes to rice straw in reactor control, RS-1, RS-2, RS-2 and RS-4 were 4:0, 4:1. 4:2. 4:3 and 4:4, respectively. Reactors were operated for 24days with 1 hour stirring by lrpm and 2hours aeration per day. The values of pH of food wastes and rice straw were 4.39 and 7.4, respectively. The lowering of the volume ratio of food wastes to rice straw resulted in the high reaction temperature and the fast weight and volume reduction rates. C/N ratio in control was larger than that in rice straw containing reactors. Salinity and conductivity in reactors were condensed and increased by reaction days.

• Journal of Environmental Health Sciences
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• v.27 no.1
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• pp.14-19
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• 2001

The physical and chemical transformation and reduction degree of food waste were investigated in a food waste reduction machine using thermophilic bacteria. The first operation of the reduction machine for grain, vegetables, fishes and flesh wastes proceeded during three weeks. The first and second reduction percentages of the wastes were 98.3% and 93.2%, respectively. The residue of food waste was composed of fruits, fish, and vegetables. The temperature distribution of the reduction machine ranged between 30 and 6$0^{\circ}C$ appropriate for growth of thermophilic bacteria. At initial stage the pH in the reduction machine decreased with organic acids produced, but increased as the organic acids decomposed by different thermophilic bacteria. In the reduction machine, the moisture content of the food waste was reduced from 80-90% to 10-20% after 24 hours, and the salinity of residue was 0.29% after the second operation. The degree of odor was most high between 2 and 4 hours.

• Journal of environmental and Sanitary engineering
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• v.13 no.3
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• pp.133-140
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• 1998

The food wastes from a refectory and an eating house were heated in domestic microwave oven(700W) equipped with a fan and the drying rates and destruction of microorganisms were investigated. The drying rate was decreased with the size of food waste and the food wastes in polypropylene basket were dried faster than that on glass dish. The rate was increased with lower initial moisture content. Death rate of microorganisms was also decreased with the size of food waste. Ninety eight percent of reduction in viable cell numbers for the 400g of food waste could be achieved in 240sec of microwave irradiation. The growth of microorganisms in food wastes after microwave irradiated was observed at $32^{\circ}C$ and 95% relative humidity after 7days and the cell numbers in microwave irradiated food wastes were found to be 1/2 ~ 1/20 of the numbers in untreated wastes in accordance with the mass and the length of exposed time to microwave. To minimize the moisture and microorganisms in food wastes, the use of microwave oven are recommended.

• Journal of environmental and Sanitary engineering
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• v.16 no.1
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• pp.108-116
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• 2001

It is difficult to task to achieve high biological nutrient removal from municipal wastewater because of low organic content. Volatile fatty acids(VFAs) produced from acid fermentation of food wastes can be utilized as external carbon sources for the biological nutrient process. Significant reduction and stabilization of the food wastes can also be obtained from the acid fermentation. The objective of this study is to evaluate characteristics of acid fermentation of the food wastes. Results obtained from the batch experiment of various organic wastes showed that the food wastes had high potential to be used as an external carbon source because of the largest production of the VFAs with low nitrogen and phosphorus content. The fish waste was found to be the next possible organic waste, while the others such as radish cabbage and molasses waste showed high VFAs consumption potential as a results of high nitrogen and phosphorus content. alkaline hydrolysis of the food waste was carried out using NaOH prior to the acid fermentation. As the alkali addition increased, solubilization of the organics as well as TSS reduction increased. However, fraction of soluble COD to total COD became stable after a sharp increase. Alkali addition greater than 0.5g NaOH per g TS resulted in significant increase in pH.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.159-167
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• 1998

The purpose of this study was to investigate the cooking behavior of housewives in Seoul to reduce the food wastes. The obtained datas from the questionnaires were analyzed by SPSS program. Among the respondents 60.8% were 40 to 49 years old, and 50.l% had high school education background. Sixtyfive % had 3∼4 family members and 83.9% lived with their husbands and children. The income of 25.0% of the respondents was 1.5 to 2 million wens monthly Their housing environment showed that 37.7% of housing were private houses and 92.0% of kitchen were a stand-up type. Most respondents shopped at a supermarket (64.5%), and they expressed greate, concerns on the date of food production (58.4%) than its wastes (6.0%). Sixtyfour point nine% of the respondents prepared a kuk and chigae every meal and 46.2% of them prepared two meals at a time. Twentytwo point two% of the respondents ate all the kuk or chigae. The residual foods were kuk or chigae (47.6%), side dishes (42.3%), and main dishes (4.9%). Fortyfive point six% of the respondents believed that the improvement of eating habits needed for the reduction of food wastes.

• Journal of Soil and Groundwater Environment
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• v.10 no.3
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• pp.52-63
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• 2005

Korea has recently implemented two m메or policies on organic wastes, including food wastes. One is the Volume-Based waste Fee System (VBWFS). which went effect nationwide in January 1995, and the other is a ban on the landfill of organic wastes, such as food wastes. organic sludge, and animal manure, in accordance with the Waste Management Act. These two policies have brought about remarkable positive effects, including the reduction of organic wastes at source, and the development of technology for recycling food wastes into feed and compost. However, they have caused obstacles to carry out the policy on food wastes, in areas of legal and technological infrastructures for recycling. Therefore, this study intends to find problems of policies for recycling food wastes, and to suggest ways to resolve them.

• Hwankyungkyoyuk
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• v.14 no.1
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• pp.32-42
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• 2001

This study examined the effects of prompts, environmental alteration, and feedback on reduction of food wastes. The study was conducted at a student restaurant at a university. Subjects in this study were college students, faculty members and administrative staffs at the university. An A-BC-BCD-BC within subject design was employed. After baseline phase(A), prompts and environmental alteration were manipulated in the second phase(BC). In the next phase(BCD), feedback was added in addition to the prompts and environmental alteration. In the last phase(B), all the treatments except environmental alteration were withdrawn. The dependent variables n cluded (1) total weight of food waste per day, (2), the weight of food waster per person, (3) the ratio of food waste to total food served per day, (4) total amount of monetary value for food waste to total food served per day. The results indicated that prompts and environmental alteration were affective in reducing food wastes. Thus, measures of all the dependent variables decreased when environmental alteration and prompts were manupulated. However, when feedbacks were added to prompts and environmental alteration, the additional effect of feedback was not observed. The implications and limitations of these findings were discussed and the directions of future studies were also proposed.

• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.837-847
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• 2001

The main purposes of this study were to survey and assess the current situation surrounding solid waste generation in school foodservices, to identify and evaluate the measures(reduction and recycling programs) taken by the foodservices for waste disposal, and to suggest appropriate reform measures to improve the current status, especially in terms of environmental preservation. Questionnaires on solid waste management practices were mailed to 206 school foodservice dietitians in the Kyungbuk region : a 64.0%(N = 130) response rate was obtained. While there are food waste and packaging waste generated from the foodservice operations, about a third(34.1%) of the foodservice operations were responsible for the disposal of both the food wastes and packaging wastes. About 90% of school foodservice managers were responsible for managing solid wastes. The primary recycling methods of leftovers generated from the school food service operations were livestock feed(76.0%). About 60.0% of school foodservice managers conducted the food waste reduction program. The performance by the foodservice managers in reducing the food waste was not satisfactory in several fields, such as developing environmentally friendly menus or abiding by the standard recipe, etc. In addition, the government assistance system was not properly working in the food service management. In conclusion, we should focus on increasing the performance in reducing the food waste by the foodservice managers, strengthening and facilitating the government assistance system for the food waste management and to develop education methods and education materials for food waste management.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.256-264
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• 2021

The purpose of this study is to observe the influence education experience (home, school, and mass media) on reducing practice behavior(purchasing, using, disposing and leading) of food-related wastes. The study also sought to promote strategy and suggest effective activation plans for the vitalization of behavior of reducing food-related wastes. The study subjects were 412 adult consumers who answered a structured questionnaire. The main findings are as follows: First, the scores of home education experience were 3.61±0.71, which was the highest, and 3.45±0.74 for school education experience, which was the lowest. Second, according to factor analysis, the reducing practice behavior of food-related wastes was converged purchasing, using, disposing and leading behavior. The scores of disposing behavior were 3.79±0.67, which was the highest, and 2.87±0.82 for leading behavior, which was the lowest. Third, the common variables influencing the reducing practice behavior(purchasing, using, disposing and leading) of food-related wastes were home education and mass media and the powerful variable influencing was home education. The results of this study can be used as basic data for the development of educational programs for effective food-related waste reduction.