• Journal of the Korea Organic Resources Recycling Association
• /
• v.27 no.2
• /
• pp.57-66
• /
• 2019

This study carried out on-site investigation and precision monitoring to prepare proper design and operation technical guidelines for the use of bio gas in organic waste resources (fertilizing urine, food waste, food waste, food waste, etc.). According to the government's mid- and long-term policy on bio gasification, the expansion of waste resources is actively being pushed forward. However, facilities that use the biogas produced for urban gas and transportation are still under-efficient. Precision monitoring was carried out for biogasification facilities of organic waste resources in seven locations nationwide. When the results of precision monitoring were summarized with the four-season average, the efficiency analysis of each organic waste resource showed that the organic breakdown rate was 66.3% on average on VS basis. Analysis of biogas characteristics before and after pretreatment revealed that the $H_2S$ average of the entire facility was measured at 949.7 ppm using iron salts and desulfurization (dry, wet) and that the quality refining facility shearing and rear end was 29.0 ppm and 0.3 ppm. The methane content was found to be reduced by 65.6% at the rear of the fire tank, 63.5% at the back and 97.5% at the rear.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.2
• /
• pp.378-384
• /
• 2019

In the food wastewater treatment facilities, the water quality improvement effect and the greenhouse gas emission amount followed by the change in electricity usage through a change of the aeration tank ventilation system were evaluated. also, the amount of greenhouse gas emission followed by the change in electricity usage through the change of the sludge dewatering, storage, transporting method was also evaluated. The total GHG emission from food wastewater treatment facility improvement were divided into direct emissions from the treatment processes and indirect ones from electricity usage. The water quality improvement effect of wastewater treatment plant was found to be 63.3% for BOD removal rate, 42.0% for COD removal rate, 71.0% for SS removal rate and 39.6% for T-N removal rate. and according to the results of calculating output by applying both direct emissions of greenhouse gas (Scope 1) and the indirect emission (Scope 2) of greenhouse gas followed by changes in power consumption. It was estimated that there was a total of 276.0tCO2eq./yr(7.5%) greenhouse gas reduction effect from 3,668.8tCO2eq./yr before improvement to 3,392.8tCO2eq./yr after improvement. In this result is not due to the effects of water quality improvement of emission source, but because the reduction in electricity use has reduced the amount of greenhouse gas emissions.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.9 no.3
• /
• pp.111-118
• /
• 2001

This study was performed to analyze collection parameters for food wastes, which were used to estimate man power and vehicles required to collect those. For this purpose, collection activities were separated into unit operations, such as a pickup, a haul and at-site, and design data that can be used generally were developed by survey and interpretation. In case of a detached dwelling area, the pickup time to collect 1ton of food wastes(Phcs) was $3.3man{\cdot}hour$ and haul time was 22.4km/hour. At-site time of a collection vehicle to load 2.5ton of food wastes was 5minutes and that time was varied according to the loading quantity of vehicles. The estimation of collection time(Thcs), required to move 2.5ton of food wastes from a pickup location to a treatment facility in the same condition for vehicles and man power, showed that Thcs for an apartment area was 3.03hours and for a detached dwelling area was three times as much as that of for the apartment area. More data should be required to evaluate both typical variables associated with collection activities and the variables related to particular district types.

• Journal of the Korean Society of Food Culture
• /
• v.32 no.6
• /
• pp.513-526
• /
• 2017

The purpose of this study is to identify the guideline's contents for dietitians' knowledge, attitudes, and practices (KAP) for the sustainability management at school foodservice. The contents for the guideline were determined by the Delphi technique of two rounds. The Delphi panels of experts were consisted of sixteen school dietitians and fourteen professors of food and nutrition with more than 10 years of experiences by convenience sampling method. Based on the literature, knowledge, attitudes, and practices required for dieticians were classified into menu management, procurement, food production, facility and energy management, waste management, personnel management, and nutrition education. Data were analyzed using SPSS for Windows version 24 and EXCEL to calculate descriptive statistics, content validity ratio, degree of agreement, and degree of convergence. As a result of the second round, the validity scores of 'knows eco-friendly certification standards and labeling systems (4.53 point)' in the knowledge category, and 'tries to purchase local agricultural products (4.87 point)' in the attitude category were the highest. From that round in the practice category, the validity scores of 'plan menus for students' health', 'purchases eco-friendly food', and 'conserves energy in pre-processing and cooking process' were the highest with 4.73 point. Applying the criteria for securing the validity of the contents, the contents of 25 knowledge items, 20 attitude items and 30 practice items were confirmed. The findings of the study can be used to develop the guideline for dietitians required for the sustainability management.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.26 no.2
• /
• pp.95-103
• /
• 2018

As a guideline for desulfurization and dehumidification pretreatment facility for optimizing utilization of biogas, the $H_2S$ concentration is set at 150 % which can be treated with iron salts, dehumidification is the optimum value for generator operation, and the relative humidity applied at the utilization of biogas in EU is set at 60 %. We have set up the generator facility guidelines to optimize utilization of biogas. The appropriate amount of biogas should be at least 90 % of the total gas generation, and the capacity of generator facility should be set at 20~30 %. In order to equalize the pressure of the incoming gas the generator, a gas equalization tank should be installed and the generator room average temperature should be kept at $45^{\circ}C$ or less. Since the gas is not produced at a certain methane concentration in the digester, the efficiency is lowered. Therefore, it is required to install an air fuel ratio control system according to the change in methane concentration. Therefore, it is necessary to compensate for the disadvantages of biogasification facilities of organic waste resources and optimize utilization of biogas and improve operation of facilities. This study was conducted to optimize biogas utilization of type of organic waste(containing sewage sludge and food waste, animal manure), investigate the facilities problem and propose design, operation guidelines such as pre-treatment facilities and generators.

• Membrane Journal
• /
• v.24 no.1
• /
• pp.63-68
• /
• 2014

Manufacturing facility for non-alcoholic drink, the parts of the food industry, disposes wastewater which includes high organic concentration and low nitrogen, phosphorus concentration. For this kind of wastewater, the treatment plant consists mainly of aerobic reactor and chemical coagulation process. And sand-filter or activated carbon process is normally installed further. However, aerobic reactor must have long HRT to treat high concentration of organic contaminant included in this wastewater, so the large site area is required. And settling tank which is normally applied for wastewater treatment facility has some problems such as water quality degradation caused by the sludge spill. To solve these problems, we applied MBR system for the wastewater. And the MBR pilot plant was installed nearby the wastewater treatment facility of W food factory and operated during long term to evaluate treatment efficiency. This plant was operated about 3 months and than the result was 97% of organic removal rate on conditions of flow rate $20m^3/day$, HRT 29 hr, recycle 4Q. However, contaminant removal ratio of bio-reactor decreased and TMP of membrane increased rapidly on more conditions.

• Journal of the Korean Institute of Rural Architecture
• /
• v.24 no.4
• /
• pp.41-48
• /
• 2022

The purpose of this study is to present the implications of the rural living area setting and rural spatial structure analysis of the rural spatial strategy plan through case analysis. Following the decentralization of autonomy and the promotion of the transfer of state affairs to local areas, some of the general agricultural and fishing village development projects of the Ministry of Agriculture, Food and Rural Affairs were transferred to local areas. In addition, in 2020, the Ministry of Agriculture, Food and Rural Affairs introduced a rural agreement system for 113 cities and counties. However, since the understanding of the field is still low, this study attempted to present implications through a case analysis of the structure of rural space and the establishment of rural living areas in three local governments in Chungcheong. As a result of the study, in the stage of establishing the living zone, it is necessary to comprehensively review the contents reviewed in the analysis of the current status and conditions. However, the two local governments had insufficient interpretation of the axis by function and the establishment of the base area, or were using the upper plan as it was. Second, the source of the data used in the survey on the distribution status of living SOC facilities is unclear. Since the distribution status of living SOC facilities overlaps with accessibility analysis, OD data analysis, and resident survey results and is used as the basis for setting living areas, the data source should be clearly marked, and verification should be possible. Third, amenity (facility) resources were classified and analyzed according to the conditions and characteristics of local governments. The local government that applied the guidelines as they were was A local government, and the remaining local governments conducted surveys and analysis according to the current status. Forth, since the establishment of the rural living area is the minimum unit supported by government policies through future rural agreements, it is necessary to distinguish them based on quantitative standards in the process of establishing them. Only one case area presented clear grounds and standards, and the rest of the case areas presented standards but are based on non-quantitative standards. In order for rural agreements to be sustainable in the future and benefit local residents, it is necessary to use or establish a government-level institution that can collect and produce objective data. In addition, it is necessary to find ways to specify and standardize the standards for setting the living area and specify them in the guidelines.

• Journal of Food Hygiene and Safety
• /
• v.27 no.4
• /
• pp.427-431
• /
• 2012

This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates, working area and workers' hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers' hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.5
• /
• pp.582-594
• /
• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

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