• Proceedings of the Korean Radioactive Waste Society Conference
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• 2005.11b
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• pp.86-91
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• 2005

A metal product obtained from an electrolytic reduction process, possesses less volume and radioactivity than those of the unprocessed spent oxide fuels. The chemical composition of the metal product varies according to the process condition. In this work, a basic study was performed to evaluate the chemical forms of the spent oxide fuel components in an electrolytic reduction process with the operation conditions. One of the most important operation conditions is the cell potential applied for the reduction cell. It is expected that $PU_{2}O_3$ is difficult to reduce even though the cell potential is negative enough to reduce the lithium oxide when the activity of $Li_{2}O$ exceeds 0.003. The reduction of actinide oxides via the reduction of $Li_{2}O$ is assumed to have a greater reduction yield than a direct reduction of the actinide oxides.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.815-825
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• 2007

The study was designed to investigate food waste management practices and to identify factors affecting food waste generation at school food services. A total of 202 dietitians employed at elementary schools participated in the survey. The mean food waste weight per school was 77.54 kg, forty percent of the schools generated food waste of $50{\sim}100kg$ every day and 53% generated plate waste less than 50 kg. Three quarters of the dietitians perceived plate waste as a major component of the food waste and vegetable dishes were a major source of the plate waste. Half of the dietitians used a food waste pick-up service for waste disposal, which was the most preferred waste disposal method. Approximately 90% of the dietitians conducted education on plate waste reduction for students but their perceptions on the effectiveness of the education was inconsistent. The contents were environmental issues (70.3%) and unbalanced food choice (56.7%). According to factor analysis based on performance score, solid waste management practices were grouped into 'information collecting and education', 'supervision of production process', 'cooperation with related groups', and 'control over production planning'. Practices appertaining to 'cooperation with related groups', 'information collecting and education' factor need to be improved. Dietitians should pay attention to 'recycle and reuse of left over' practice. Waste generation differed significantly by dietitians' ages and working experience. In order to reduce plate waste, more effective education materials and methods need to be developed and support from principals, teachers, and parents is necessary.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.20 no.2
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• pp.243-253
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• 2022

Spent filters with a high radiation dose rate of 2 mSv·hr^-1 or more are not easily managed. So far, the Korean policy for spent filter disposal is to store them temporarily at nuclear power plants until the waste filters can be easily managed. Nuclear power plant decommissioning in Korea is starting with Kori unit 1. Volume reduction of waste generated during decommissioning can reduce the cost and optimize the space usage at disposal site. Therefore, efficient volume reduction is a very important factor during the decommissioning process. A conceptual method, based on the experiences of developing 200 and 800 ton compactors at Orion EnC, has been developed considering worker exposure with the followings a crusher (upgrade of compaction efficiency), an automatic dose measuring system with a NaI(Tl) detector, a shield box, an inner drum to prepare for easy handling of drums and packaging, a 30 ton compactor, and an automatic robot system. This system achieves a volume reduction ratio of up to 85.7%; hence, the system can reduce the disposal cost and waste volume. It can be applied to other types of wastes that are not easily managed due to high dose rates and remote control operation necessity.

• Journal of Environmental Health Sciences
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• v.28 no.5
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• pp.86-92
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• 2002

This study was performed to assets the operating characteristics of food waste composting and co-composting (food waste + sewage sludge) at a compelling facility. The facility was being operated successfully without being affected by kind of composting feed materials. Partial anaerobic condition was detected during food waste composting and co-com-posting, but these two composting systems were proven to be operated successfully under aerobic condition from the monitoring results of $O_2$, volatile solids reduction rate, temperature, and other parameters. The conductivity and chloride concentrations of compost were gradually increased during two composting periods, but the conductivity and chloride concentrations of co-compelling indicated lower values than those of food waste composting at final point(40 m). As a result, co-composting was turned out to be more desirable than food waste composting, considering salt problem. High correlations ($R^2$= 0.9265 for food waste composting and $R^2$= 0.9685 for co-composting) between CEC and volatile organic matter were found. Quality of composts produced from two composting process satisfied Korean heavy metal standard.

• Environmental Engineering Research
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• v.23 no.3
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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%.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2018.11a
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• pp.97-98
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• 2018

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2018.05a
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• pp.265-266
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• 2018

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2018.05a
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• pp.301-302
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• 2018

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2017.05a
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• pp.344-345
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• 2017

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.64-73
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• 1999

The purpose of this study was to estimate the effect of serving sizes on dish wastes, nutrient intake, and diet satisfaction for reduction of dish waste products. The dish waste, energy and protein intake, and satisfaction scores before and after dining were compared in 44 subjects fed various serving sizes(100%, 90%, 80% of standard size) of 10 frequently consumed Korean dishes. The result are as follows: 1. Average age, height, and weight of 44 subjects were 30.5, 174.0cm, and 68.1kg in men and 26.2, 164.2cm, and 53.5kg in women, respectively. 2. There was a significant difference in the dish waste rate of 10 Korean dishes to serving sizes. The range of dish waste rates of 10 Korean dishes was 13.14-33.04%. 3. The average energy intake from 10 Korean dishes in which 100% of the standard serving size was served was lower than Korean RDA. Protein intakes from Sulungtang, Yukgaejang, Deunjang-ggigae, and Bibimpab with 100% servins size, Soondubi-ggigae 90% servins size, and Galbitang, Bulgogi-bakpan, Sangsungui-bakpan, Bakpan 80% of standard serving size were higher than Korean RDA. 4. The satisfaction score before dining on Sulungtang, Bulgogi-bakpan, Sangsungui-bakpan decreased with decreasing serving size. However, there was no significant difference in satisfaction score after dining to serving size. These findings indicate that dish waste rate and diet satisfaction of 10 these Korean dishes are fixed and energy intake is insufficient. Therefore, for reduction of food waste and reasonable serving size of dishes evaluated in this study, there should be more studies about Korean menu development with decreasing serving size and increasing energy density.