• 동아시아식생활학회지
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• 제10권1호
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• pp.89-97
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• 2000

The goal of this study was to fine the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria , and if illustrate the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows ; 32.0 % of the total users use the university cafeteria everyday, also 56.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preffered dish. But they disliked Sunjiguk , Ginger, Jellyfish and Mackerel pike. The preception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.

• 한국축산시설환경학회지
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• 제12권2호
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• pp.75-84
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• 2006

Vermicomposting에 의한 돈 분의 처리를 위하여 음식물 쓰레기와의 혼합비율을 달리 했을 때, 지렁이의 생육, 분립생산량, 분립의 화학적 조성 및 지렁이 체 조직으로 전환율과 전환효율 및 분립의 화학적 조성을 조사하여, 돈 분과 음식물 쓰레기의 정적 혼합비율을 추정 하였다. 돈 분 40% 이하의 혼합비율(음식물쓰레기 60-100%)에서는 지렁이의 생존율이 인정되지 않았지만, 돈 분 60-100% 혼합비율의 생존율은 72.7-100%의 범위를 나타내어 매우 높았다. 분립생산량과 분립비율은 돈 분 100% 수준이 80% 수준보다 유의하게 높았지만, 60% 수준과는 유의한 차이가 인정되지 않았다. 지렁이 분립의 유효인산과 양이온 치환용량과 치환성 칼륨과 마그네슘은 모든 혼합비율에서 높았다. 지렁이에 의한 유기물의 무기화 율은 돈 분 100%와 80%의 수준에서 유의하게 높았고, 전환효율(CE)은 돈 분 60% 혼합비율에서 유의하게 높았다. 이상의 결과로 볼 때, vermicomposting에 의한 돈 분의 처리를 위해서는 음식물쓰레기와의 혼합비율을 40% 이하(돈 분 60% 이상)로 혼합하는 것이 유리하였다.

• 한국염색가공학회지
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• 제32권4호
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• pp.193-198
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• 2020

In this study, the validity of extracts from food waste as biocatalyst for indigo reduction was examined. Dried food wastes such as apple peel and corn waste were water-extracted and freeze-dried. The reducing power of extracts for indigo was evaluated by the oxidation-reduction potential(ORP) measurement of reduction bath and color strength(K/S value) of the fabrics dyed in the indigo reduction bath. Total sugar contents of the apple peel and corn waste extracts were 60.56% and 62.36%, respectively. Antioxidant activity was 64.78% for the extract of apple peel and 7.96% for the extract of corn waste. Indigo reduction took place quickly with both extracts, and maximum color strength was obtained up to 15.91 and 12.11 within 1-3 days, respectively. The oxidation-reduction potential of reduction bath was stabilized in the range of -500 ~ -620 mV according to the kinds of food waste and the extract concentration. At higher concentration of the extracts, reduction power was maintained for longer time and stronger color strength was obtained. Compared to sodium dithionite, the reducing power of the studied extracts was lower, but the reduction stability was superior to it. The studied extracts were effective biocatalyst as biodegradable and safe alternatives to sodium dithionite for indigo reduction.

• 한국미생물·생명공학회지
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• 제34권4호
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• pp.363-367
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• 2006

Food wastes were decomposed into the Mugri (Isung Engineering, Korea), a food waste reduction machine, with adding sawdust of cryptomeria. Degradation effects were better when the machine worked at over 45$^{\circ}C$ than those at the lower temperature. Thermophilic bacteria were isolated from cryptomeria sawdust and the food waste products degraded by the machine. The isolates from cryptomeria sawdust were classified into 3 genera (Acinetobacter baumannii, Enterobacter sp. and Erwinia cypripedii) and almost all the isolates from the degraded products were partially identified as Bacillus sp. by 16S rDNA sequence analysis. The isolated thermophilic bacteria showed degradative enzyme activities. In the case of addition of the 30 thermophilic bacteria into the machine, degradation rate of food wastes was almost twice as high with increasing process temperature up to 6$^{\circ}C$.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.394-401
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• 2002

The purpose of this study was to : (a) examine diabetic patients' sensory evaluation and food preferences, (b) analyze the portion sizes & plate wastes, (c) investigate the factors affecting plate wastes, and (d) determine the nutritional & mometary values of the plate wastes. A questionnaire for determining food preference and sensory evaluation was developed. Thirty-three diabetic patients who were hospitalized in Sanggye Paik hospital in Seoul were studied. Serving sizes and plate wastes were weighed by using an electric scale, and the CAN-Pro program was used to evaluate the nutritional value or the food consumed. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and the Pearson correlation. Using a five-point Likeu-type scale, the temperature s[ore ranged from 3.1 to 3.3 (1 : very poor, 5 : excellent), the preference store was 3.0-3.2 (1 : very dislike, 5:very like), the taste score was 2.9-3.2 (1 : very poor, 5 : excellent), and the amount of food served score was 2.8-3.0 (1 : too little, 5 : too much). Serving sizes were considered insufficient by patients because most of the DM diet was low in calories. Average plate waste for the DM diet was 26.2% of the total served, by weight, and was lower than that for patients consuming a normal diet, which was 30.3%, found in previous research. Those subjects who had been previously hospitalized and who wished to participate in a campaign for food waste reduction produced less plate waste than other groups (p<.05). Plate wastes of the DM diet were negatively correlated with taste, temperature, and preference, and were positively correlated with the amount served: however, these results were not statistically significant. It was found that diabetic patients consumed adequate levels of energy, protein, Ca, Fe, Vitamin B$_1$, Vitamin B$_2$, and niacin, but inadequate levels of Phosphorus, Vitamin A and Vitamin C. The plate wastes were calculated to be 26.2% of the total cost (￦ 3,489), which is ￦9l5. This represents a significant wastage of resources from the hospital. The results of this study could assist foodservice managers in both controlling food wastage, and improving the quality of hospital food services.

• 자원ㆍ환경경제연구
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• 제24권4호
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• pp.747-761
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• 2015

본 연구에서는 2006-2013년 기간의 생활폐기물 관련 자료를 사용하여 종량제봉투 가격이 각 처리유형별 생활폐기물의 수거서비스 수요에 미치는 영향을 조사하였다. 생활폐기물 수거서비스 수요에 영향을 미치는 다른 변수들을 통제하고 관찰되지 않는 지역 및 시간적 특성들의 영향을 통제하기 위해 지역 및 시간 고정효과모형으로 각 처리유형별 수거서비스 수요함수를 추정하였다. 추정결과 종량제봉투 가격의 상승은 비탄력적이지만 종량제봉투에 의한 비음식물류 생활폐기물의 수거서비스 수요를 감소시키는 것으로 나타났다. 또한 종량제봉투 가격의 상승은 음식물쓰레기 배출량을 증가하도록 하고 상대적으로 다른 수거서비스 수요에 비해서 재활용품 배출량의 증가에 강하게 영향을 미치는 것으로 나타났다. 이러한 결과는 종량제봉투 가격의 상승에 따른 비음식물류 생활폐기물에 대한 수거서비스 수요의 감소는 음식물쓰레기와 재활용품의 분리수거의 증가에 기인하는 것임을 시사한다. 그러나 종량제봉투 가격의 상승이 1인당 총생활폐기물 발생량을 증가시키는 것으로 나타나고 있어 음식물쓰레기 및 재활용품의 분리배출 증가와 잠재적인 불법투기 및 소각을 고려한 피드백 효과로 인해 생활폐기물의 발생을 원천적으로 감소하도록 하기보다는 오히려 증가하도록 하는 결과를 낳고 있는 것으로 보인다.

• Environmental Engineering Research
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• 제23권3호
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• pp.258-264
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• 2018

The objectives of this research were to 1) isolate and identify thermophilic bacteria for food waste treatment; 2) investigate the capability of food waste treatment using Bacillus species; and 3) develop air-dried Bacillus starters for food waste treatment. Five Bacillus species were isolated from food wastes and identified as Bacillus licheniformis (B. licheniformis) G1, Bacillus circulans C2, Bacillus subtilis (B. subtilis) E1, Bacillus vanillea F1, and Bacillus atrophaeus G2 based on 16S rDNA sequencing. Each identified Bacillus and the mixture of Bacillus species were cultivated in the standard food waste at $45^{\circ}C$ for 8 d. Changes in cell count, solid contents, and pH of the food waste were monitored during cultivation. Air-dried Bacillus cell powders were prepared using wheat flour and lactomil as excipients, and the cell count and survival rate were determined. The cell count of B. licheniformis G1 exhibited the highest number among the tested Bacillus (${\sim}10^8CFU/mL$). The greatest reduction in solid contents of food waste was achieved by B. subtilis E1 (22.6%). The mixture of B. licheniformis G1 and B. subtilis E1 exhibited a synergistic effect on the reduction of solid contents. Lactomil was determined as better excipient than wheat flour based on the greatest survival rate of 95%.

• 대한안전경영과학회지
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• 제15권4호
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• pp.245-251
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• 2013

In this paper, the expert system to reduce the amount of food waste is proposed. The method of material flow analysis (MFA) is applied. Proper handling of waste beyond the terms of the need for proactive research been mentioned before, but actually cause the waste generator research focuses on consumer behavior and the business community to analyze the flow of materials within the study are insufficient. In this paper, the type of food consumption and food waste, look at the relationship between the occurrence of secondary schools in the diet is provided for students to examine the preferences of the target model diet expert system was reconfigured. Preference for leaving the food in the diet leads to the important information that is Each diet recipes that make up the target material flow analysis (MFA) was constructed to perform all the database. This database is currently being generated from the rain while cooking diet edible plants and materials to reflect the self-esteem following the recommended diet is used to create. Reducing food waste is actually being used currently in research knowledge to the knowledge base was constructed. Future Home Smart System was developed in conjunction with the system to the user, by providing guidelines for the utilization can be expected.

• 한국조리학회지
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• 제11권3호
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• pp.121-137
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• 2005

Today's rapid industrialization and population concentration in cities lead to a vast economic growth, and consequently, people's increased desire of spending demands abundant and diverse food. As a result in Korea, annual food waste is 4.1 million tons (24.6% of household waste) and daily food waste amount to 11,397 tons which is equivalent to 1,400 loads of 8-ton truck. It is best to recycle toed waste as manure, forage, and fuel than reclamation but separate collection of food waste is very difficult by reason of water content. So only a little portion of food waste from large-scaled restaurants and cafeterias that handle food waste relatively well. requirement for recycling food wastes into forage and manure needless to say, reduction activity is best way. Therefore, large-scaled restaurants and cafeterias need to seek plans to minimize food resource waste thus reducing the cost and waste processing cost by implementing appropriate reduction program.

• 한국환경농학회지
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• 제20권3호
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• pp.135-142
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• 2001

가정에서 발생되는 퇴비화 가능한 폐기물 중 종이류 및 골판지 등을 제외한 것을 퇴비화 용기에 투입하기 전에 주방용 야채 분쇄기로 잘게 분쇄한 것(Case III)과 가정에서 비용을 들이지 않고 간단하게 실행할 수 있는 방법인 손으로 대충 찢는 것(Case II)으로 퇴비화하면서 분해율과 생산된 퇴비의 이${\cdot}$화학성을 조사하였다. 퇴비화과정 중 퇴비화용기의 습윤 및 건조 상태 잔류 퇴비화물질의 양에 대한 회귀직선식들은 각각 $R^2$ 값이 0.95 및 0.90 이상으로 이들 식들을 이용한 잔류 퇴비화물질의 양에 대한 예측이 가능하였다. 하루 전체 퇴비화물질의 무게 감소율은 Case II와 III의 경우 각각 6.82% 및 6.93%이었으나 투입된 퇴비화 가능한 가정 폐기물만에 대한 하루 무게 감소율은 56.43% 및 53.30%로 하루 전체 퇴비화물질의 무게 감소율보다 대단히 높았다. 하루 전체 퇴비화물질의 분해 율은 Case II와 III의 경우 각각 8.81% 및 7.70%이었으나 투입된 퇴비화 가능한 가정 폐기물만에 대한 하루 분해율은 각각 19.26% 및 22.95%로 주방용 야채 분쇄기로 거의 죽 상태로 분쇄하였을 경우(Case III) 분해율이 약간 높았다. 생산된 퇴비 중 이${\cdot}$화학적 특성은 Case II와 III의 경우 예상된 바와 같이 큰 차이는 없었다.