• 가정과삶의질연구
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• 제16권4호
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• pp.197-220
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• 1998

This study is conducted to examine the ways to reduce the garbage amount by effective recycling food wastes in the cooking. The data is collected from 864 housewives who live in Seoul/Sungnam/Choongju by using questionnaires from 24 November 1997 to 5 January 1998. The results are as follows; The level of their needs of reusing food wastes in the cooking is high but the level of their participation and its satisfaction to reuse housewives is low. Especially they take part in reusing the garbage in pre-treatment less than edibile plate wastes. These factors result from lacking of their consciousness and knowledge of methods to reuse food wastes. Therefore it is said that consumer should make an effort themselves to participate in reusing food waste researcher should search the way to efficiently reuse the food waste and government should found the policy to provide information and education program for reusing food waste. The more seriously they perceive food waste reuse the mo e they want the way to accelerate food waste reuse by consumer researcher and government.

• 한국환경보건학회지
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• 제24권1호
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• pp.104-111
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• 1998

The utilization of food garbage as composting was investigated by using the batch reactor and by varying the initial temperature of the fermentation reactors. As the straw controlled under 50 to 55% of moisture content and mixed 5% of EM(Effective Micro-organisms) microbial agent. An agitator continuously operated 1 rpm, supplying the amount of air(2l/kg.min). Reactor temperature changed three type of 40$\circ$C, 50$\circ$C, 60$\circ$C. In the case of 50$\circ$C operated 72 hr after organic contents showed lowest 48%, and weight reduction rate of showed 77%. The reaction gas was showed 30 min after 19. 9% of the lowest level at 20.9% concentration of oxygen and CO$_2$ gas was produced 0.9% due to organic disintegration on initial react time. NH$_4$, H$_2$ and CH$_4$ gas concentration showed 589 ppm lhr after, 83 ppm and 0.3%, but 8hr after gas product was complete. As using the straw of bulking agent, the Reduction by disintegration should be more effectively than composting.

• 환경정책연구
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• 제8권4호
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• pp.51-73
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• 2009

오늘날 환경교육의 중요성이 대두되고 있음에도 불구하고 환경교육이 에너지 절감 또는 쓰레기 절감에 미치는 정량적 효과에 대한 연구는 거의 전무한 실정이다. 본 연구는 환경교육이 집중적으로 행해지는 집단과 일반적으로 행해지는 집단의 에너지 및 쓰레기 절감 효과를 정량적으로 분석한다. 본 연구의 분석결과, 환경교육의 강화는 에너지 절감 및 쓰레기 절감에 부분적으로 긍정적인 영향을 미치는 것으로 나타났다. 구체적으로 환경교육이 집중적으로 이루어진 학생들 가정에서의 제 요금 및 학교에서 남기는 음식의 양이 일반적인 환경교육이 이루어지는 학생들 가정에서의 제 요금 및 학교에서 남기는 음식의 양보다 유의하게 낮은 것으로 나타난다. 본 연구의 결과는 에너지 절감 및 쓰레기 절감을 위해 환경시범학교 등과 같은 다양한 환경교육 정책의 강화가 필요하다는 것을 보여준다고 할 수 있다.

• 디자인융복합연구
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• 제14권4호
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• pp.53-64
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• 2015

본 연구의 목적은 영화관 내 쾌적한 환경조성을 위한 방안 중 하나로 쓰레기 분리배출 현황을 살펴보고 문제점을 도출하여 이를 보완 및 해결 할 수 있는 방안을 모색하는데 있다. 수도권 중구에 위치한 국내 대표 영화관 3사인 CGV, Lotte Cinema, Megabox를 대상으로 분리배출 현황 및 안내사인 현황을 분석하고 영화관 이용자 남·여 110명을 대상으로 영화관 내 쓰레기 분리배출의 인식조사 및 안내사인 관련 조사를 실시하였다. 현황조사 결과 영화관 내 이용자를 통한 분리배출이 용이하지 않았으며, 안내사인 구축의 미흡과 방법 안내가 부족함이 그 이유로 도출되었다. 또한, 최대 문제점인 쓰레기분류항목으로는 음식물 쓰레기가 꼽혔으며 해결방안모색이 필요한 것으로 나타났다. 또한, 안내사인의 선호형태와 부착위치, 부착 순서를 조사하였다. 최대 문제점으로 대두 되는 음식물 쓰레기의 분리배출 문제 해결에 초점을 두어 안내사인을 통해 해결방안을 모색하고 개선안 디자인을 제시하였다. 제시된 안내사인은 영화관이라는 특정 공간에서 쓰이는 안내사인임을 고려하여 제안되었으며, 조사대상인 대표 영화관 3사 중 Megabox를 중점으로 아이덴티티를 접목하여 디자인 되었다. 이를 통해 이용자들의 신속한 쓰레기 분리배출을 도와 쾌적한 환경제공 및 영화관 내 경제적, 시간적 측면에서의 비효율성을 줄이고자 한다.

• PROCEDDING 심포지엄
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• 제1권
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• pp.21-35
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• 2000

• 대한수의학회지
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• 제45권2호
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• pp.223-231
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• 2005

A quantitative risk assessment tool was used to provide estimates of the probability that foot-and-mouth (FMD) virus-contaminated, smuggled animal products are fed to susceptible swine in Korea. Sensitivity analyses were conducted to attempt to distinguish between parameter uncertainty and variability, using different assumptions on the effect of cooking at home, the effect of the fresh meat, and the effect of heat treatment at garbage processing facility. The median risk estimate was about 20.1% with a mean value of 27.4%. In a scenario regarding all beef and pork were considered as fresh meat the estimated median risk was 3.4%. The risk was greatly dependent on the survival parameters of the FMD virus during the cooking or heat treatment at garbage processing facility. Uncertainty about the proportion of garbage that is likely contaminated with FMD had a major positive influence on the risk, whereas conversion rate representing the size of a load had a major negative effect. This model was very useful in assessing the risk explored. However, the model also requires enhancements, such as the availability of more accurate data to verify the various assumptions considered such as FMD prevalence in a specific country, proportion of garbage which is recycled as feed, proportion of food discarded as garbage. Other factors including the effect of selection of animals for slaughter, ante- and post-mortem inspection, the domestic distribution of the smuggled products, and susceptible animals other than pigs, are need to be taken into account in the future model development.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.427-432
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• 2009

This article deal with an overview of food waste treatment methods in Korea. Garbage trucks are operated manually by garbage workers who pick up the food wastes after food waste is placed in plastic bags by the road sides. However, there are a lot of problems such as, the smell from the split bags and the leachate, the loss of much energy and the complaints regarding the establishment new rubbish tips from the residents in the surrounding area. It also highlights our society's waste of resources. Although the new pneumatic waste transfer system or the dry method seem to have improved some of the environmental conditions, it still bears some problems, for example, the lack of reuse and recycling of resources and the economic problems. We have been analysed the advantages and disadvantages between the existing food waste system and the pneumatic waste transfer system. And the dry method and disposer were discussed. The results will indicate how the disposer can improve more than the existing systems and will provide the evidence to support.

• 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.

• 동력기계공학회지
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• 제11권3호
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• pp.9-15
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• 2007

This paper provides a methodology for the optimization of waste heat usage in Jeju Province. The incineration plant was considered as heat source and the food garbage plant and the youth hostel were selected as heat sink of this study. The distribution of the reusing energy in incineration plant is decide by load analysis and numerical calculation of the operational methodology. The main objective of this study is on the reduction of the fuel costs and reuse of waste heat. As the results, the efficiency of the incineration plant and two heat sink, the food garbage plant and the youth hostel, are improved and economical suggestions are proposed through the optimization analysis.

• 한국환경보건학회지
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• 제24권2호
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• pp.118-125
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• 1998

This study investigates the react characteristics to suggest the condition of the utilization and disintegration of food garbage as composting by varying the supply amount of air of the fermentation reactors. With the initial temperature and agitation velocity maintained 50$\circ$C and 1 rpm, the supply amount of air gives variety to 0.5, 1, 2, 4 l/kg$\cdot$ min. In the case of the amount of air operated at the 0.5 l/kg$\cdot$ min, reaction temperature shows a rising to the maximum 66$\circ$C after the 48hr, and the oxygen used rate of the micro-organisms shows the largest level at 18.4% after the 8hr. In the case of $NH_3, H_2, H_2S$ and SO$_2$ among the react gas, the sanitary utilization shows the possibility of the microorganisms gas disintegration, with most high gas generate rate. In the case of the amount of air operated at the 1, 2 and 4 l/kg$\cdot$ min, initial react was advanced rapidly and the product of the 72 hr after shows big weight reduction. As the experimentation result, when the amount of air operated at the 1 l/kg$\cdot$ min over, the reduction by disintegration would be more effectively, for the reactor maintains the color tone and shape of the straw (bulking agent).