• 한국식생활문화학회지
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• 제15권3호
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• pp.155-162
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• 2000

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

• Journal of Ecology and Environment
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• 제44권1호
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• pp.45-53
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• 2020

Background: The black soldier fly (Hermetia illucens) is gaining attention as an efficient decomposer of food waste. However, recalcitrant compounds such as plastics mixed into food waste may have negative effects on its growth and survival. Moreover, its efficiency of food waste degradation may also be affected by plastics. In addition, salt (NaCl) can also be present in high concentrations, which also reduces the efficiency of H. illucens-mediated food waste treatment. In this study, we assessed the growth of black soldier fly larvae (BSFL) reared on food waste containing polyethylene (PE) and polystyrene (PS) and NaCl. The weight of BSFL was measured every 2-4 days. Survival and substrate reduction rates and pupation ratio were determined at the end of the experiment. Results: The total larval weight of Hermetia illucens reared on food waste containing PS was greater than that of the control on days 20 and 24. However, the survival rate was lower in the group treated with 5% PS, as was substrate reduction in all PS-treated groups. The weight of BSFL reared on food waste containing PE was lower than that of the control on day 6. PE in food waste did not affect the survival rate, but the pupation ratio increased and substrate consumption decreased with increasing PE concentrations. Regardless of the plastic type, the addition of NaCl resulted in decreased larval weight and pupation ratio. Conclusions: Larval growth of black soldier fly was inhibited not by plastics but by substrate salinity. Additional safety assessments of larvae reared on food waste containing impurities are needed to enable wider application of BSFL in vermicomposting.

• 한국컴퓨터정보학회논문지
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• 제22권10호
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• pp.35-40
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• 2017

A weight-rate disposal system for food waste has been implemented in all over the country. The food waste disposal system is a system paying service charge according to the volume of food waste, which means the more we produce waste, the more we have to pay as much.Since this policy was introduced, each of apartment, villa, etc and other buildings must install the food waste disposal system. We can say that there are strong points in this paper for us to install a weight monitor on the channel of the floor each, accumulate the fares automatically and collect the fares at the end of every month.

• Journal of Microbiology and Biotechnology
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• 제31권2호
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• pp.338-347
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• 2021

Polyhydroxyalkanoates (PHA) are a family of microbial polyesters that are used as biodegradable plastics in replacement of conventional plastics for various applications. However, the high production cost is the barrier for PHA market expansion. This study aimed to utilize food waste as low-cost feedstock to produce poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) by Haloferax mediterranei. The effects of acetate (Ac), propionate (Pr), butyrate (Bu), and the short-chain carboxylates derived from food waste were examined on the microbial growth and PHBV production. Results showed that a mixture of carboxylates provided a 55% higher PHBV yield than glucose. The food-waste-derived nutrients achieved the yields of 0.41 to 0.54 g PHBV/g Ac from initial loadings of 450 mg/l to 1,800 mg/l Ac of total carboxylates. And the consumption of individual carboxylate varied between different compositions of the carbon source. The present study demonstrates the potential of using food waste as feedstock to produce PHBV by Haloferax mediterranei, which can provide economic benefits to the current PHA industry. Meanwhile, it will also help promote organic waste reduction in landfills and waste management in general.

• 유기물자원화
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• 제18권1호
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• pp.47-56
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• 2010

현재 전국에는 255개의 음식물류 폐기물 자원화시설이 공공시설(95개소) 및 민간시설(160개소)에 의하여 운영되고 있으며, 이들 시설들은 97년도부터 지속적으로 설치되고 있다. 정부에서는 설치 및 운영에 관한 지침과 설치검사기준 등을 정하여 시행하고 있으나, 시설 설치 절차에 따른 세부적인 검토사항, 설계, 공정기준 등이 명확하지 않아 운영관리 체계 미흡, 처리효율 저하, 시설 하자 등이 문제점이 발생되고 있다. 따라서, 본 연구에서는 이들 문제점을 최소화하기 위한 시설 운영방안을 제시하기 위해 음식물 공공자원화시설 95개소를 대상으로 설문 및 현장방문조사를 실시하였다. 조사결과 전처리시설에서는 2계열 및 호퍼덮개 미설치, 음식물 과적 및 이송 물량 과다, 주처리시설은 운전미숙으로 인한 2차 환경오염발생, 과다 음식물투입으로 시설효율 저하, 시설운영상 부적합한 운전관리 기준 등이 문제점으로 조사되었다. 악취 및 음폐수(음식물류폐기물 처리과정 중 발생 폐수) 처리시설에서는 운영미숙, 주기적인 점검 부족, 처리시설 용량 부적절 등이 문제점으로 조사되었다. 이와 같이 조사되어진 문제점을 근거로 하여 효율적인 운영방안을 제시하였으며, 향후 음식물류 폐기물 자원화시설을 설치 및 운영하는데 있어 처리효율 제고, 시행착오 및 하자를 최소화할 수 있을 것으로 판단된다.

• 대한안전경영과학회지
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• 제14권1호
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• pp.201-208
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• 2012

Recently the market of the food waste disposer has increased. Therefore, many companies in the development of food garbage disposer has been increasing interest. In this study, we used QFD (Quality Function Development) to find out the quality factors for the development of the food waste disposer reflecting the consumer needs. HOQ (House Of Quality) showing the correlation between consumer characteristic and engineering characteristic was written by investigating the consumer needs based on the consumer complaints and survey. In addition, we generated the CTQ (Critical To Quality) reflecting the weighting of the importance of the parts. As the research result, the important quality factors for the food garbage disposer were the grinding capability, drying, and odor emission features. The crushing motor associated with grinding and dehydration appeared as the most important quality factors among the parts. Second thing was the fan motor associated with odor. The findings will be able to contribute to the development of the food waste disposer reflecting the consumer needs.

• 한국식생활문화학회지
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• 제14권2호
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• pp.147-153
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• 1999

This study was conducted to investigate the sanitation status and food waste state from 220 restaurant owners in Taejon area by questionnaires. As a result, the restaurant owners had proper knowledges on the purposes of the good menu system which is to prove public sanitation and to reduce food waste by changing present food service style. According to the restaurant management characteristics study, the subjects recognized highly for the importance of cleanliness(4.6), taste(4.5) where diversity of portion size(3.9), attractiveness(4.0) were low. 86.3% of the subjects mentioned great reductions in food waste after practicing good menu system. Also the subjects recognized the necessity for further researches on this field. After practicing good menu system in restaurant, their food waste was reduced.

• 한국식품조리과학회지
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• 제18권4호
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• pp.426-432
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• 2002

The purpose of the study was to identify the standards of quality management in contract foodservice companies. The subject companies were selected by convenient sampling and surveyed for their standards. The questionnaire consisted of 7 categories: managements of food procurement, menu, production, personnel, equipment, information system, and solid waste. As a result of the study, 60% of the respondents appeared to use standard recipes, 51.5% of them spent 21-30% of the total cost as a labor cost, and 70% were reluctant to answer the food cost. The half of the respondents had job description and specification, 74.76% had training manuals on foodservice and computer software program, and 80.6% had a training program for solid waste management.

• 청정기술
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• 제28권1호
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• pp.32-37
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• 2022

Food waste is produced from food factories, food services, and home kitchens. The generated mass reached 5.4 million tons/year in 2020. The basic management technology for such waste has been biological degradation under an anaerobic environment. However, the whole process is intrinsically slow and considerably affected by the inner physicochemical properties of the waste and other surrounding conditions, which makes optimization of the process difficult. The most promising options to counter this massive generation of waste are eco-friendly treatments or recycling. As a preliminary step for these options, attempts were made to evaluate the feasibility and usability of three simulative models based on reaction kinetics. Model (A) predicted relative changes over reaction time for reactant, intermediate, and product. Overall, an increased reaction rate produced less intermediate and more product, thereby leading to a shorter total reaction time. Particle diminishing model (B) predicted reduction of the total waste mass. The smaller particles diminished faster along with the dominant effect of microbial reaction. In Model (C), long-chain cellulose was predicted to transform into reducing sugar. At a standard condition, 48% of cellulose molecules having 10⁵ repeating units turned into reducing sugar after 100 h. Also it was found that the optimal enzyme concentration where the highest amount of remnant sugar was harvested was 1 mg L^-1.

• 대한환경공학회지
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• 제35권5호
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• pp.321-333
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• 2013

주택 내에서 발생하는 음식물 쓰레기의 실태를 조사하고, 음식물 쓰레기의 자원화와 바이오처리를 이용한 음식물 쓰레기 무배출 시스템에 대한 거주자의 태도를 조사하는 본 연구에서는 전국 소재의 공동주택 단지 총 400세대를 대상으로 설문조사를 실시하였다. 가설검정을 위하여 SPSS window version 18.0 통계분석 프로그램을 사용하여 빈도 및 백분율, t-검정, ANOVA, 요인분석, 로지스틱 회귀분석을 실시하였다. 분석 결과, 주택에서 배출되는 음식물 쓰레기는 국 또는 찌개류, 나물반찬, 과일류 등 수분이 다량 함유되고 쉽게 부패되는 종류였고, 음식준비과정에서 많이 배출되고 있었으며, 쓰레기 배출시 악취와 벌레 등의 불쾌감과 쓰레기 배출시의 불편함이 지적되었다. 이로 인해 음식물 쓰레기의 에너지화와 부엌 싱크대에 음식물 쓰레기 무배출 시스템의 설치에 적극적이었으며, 그 시스템을 주택건설단계부터 구조적으로 설치되길 선호하였다. 회귀분석 결과, 주부 학력, 요리스타일과 식재료 구입계획의 식재료 구매단계 특성이 음식물 쓰레기의 자원화 경향에 통계적으로 유의한 요인들이었다. 즉, 주부 학력이 높을수록, 식재료 구매단계특성 중 식재료 구입계획이 허술할수록 음식물 쓰레기를 자원화하려는 경향이 높았다. 반면, 음식물 쓰레기 무배출 시스템 설치 희망에 미치는 요인은 통계적으로 유의하지 않았으나, 주부연령이 낮고 학력이 높을수록 가족생활주기가 자녀초등 청소년기일수록 음식물 쓰레기 무배출 시스템 설치를 적극적으로 희망하는 편이었다. 따라서, 쾌적한 주거환경 조성과 지속가능한 생활환경 창출을 위해 음식물 쓰레기의 자원화 및 무배출 시스템의 설치는 필요하며, 활발한 보급을 위해서는 사용자 친화적인 설계와 제도적 지원이 수반되어야 할 것이다.