• 유기물자원화
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• 제4권1호
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• pp.23-31
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• 1996

가정에서 분리수거한 쓰레기와 혼합쓰레기 및 퇴비화 과정중에 있는 쓰레기의 중금속 농도를 측정하였다. 카드뮴의 농도는 봄철에 8 mg/kg 쓰레기, 겨울철에 13 mg/kg 쓰레기였다. 중금속의 농도는 월별로 큰 차이를 보였으며 1월과 2월, 4월, 5월에는 카드뮴의 함량이 부산물 퇴비의 기준인 5 mg/kg 쓰레기의 농도를 초과하였다. 가정쓰레기가 혼합되기 전 분리수거된 음식쓰레기의 퇴비화 과정중에 카드뮴의 함량을 측정한 바, 봄철과 겨울철에 부산물 퇴비화의 기준치를 초과하였다. 분리수거된 가정쓰레기에 수분조절제로 첨가된 석탄회는 퇴비중의 중금속 함량을 낮추는 효과가 있었다. 소형 퇴비화 용기에서 1개월 퇴비화한 음식쓰레기를 야외에서 야적하여 숙성시켰는데, 이 기간동안에 중금속의 축적은 일어나지 않았다.

• 벤처창업연구
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• 제10권5호
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• pp.209-217
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• 2015

산업사회의 발달과 더불어 지속적으로 증가되고 있는 음식물류 폐기물은 현재 여러 가지 방법으로 재활용되고 있다. 본 연구는 국내 음식물류 폐기물의 처리현황을 조사하고, 음식물류 폐기물 감량의무사업장으로 분류되어 있는 전국공영농산물도매시장을 대상으로 음식물류 폐기물의 합리적인 사업화를 위한 재활용 개선방안을 제시하고자 한다. 국내 음식물류 폐기물 처리업체 분포는 경기지역이 39.5%로 가장 많았으며 그 외 지역은 10% 이내로 나타났다. 이중 공공처리시설이 38.0% 이었고 민간처리시설이 62.0%이었다. 그리고 재활용 방법은 사료화가 47.5%, 퇴비화는 36.4%, 기타 12.6% 등의 순으로 나타났다. 특히 2011년 이후로는 혐기성소화의 비율이 5.4%로 뚜렷한 성장세를 나타내고 있다. 따라서 향후 음식물류 폐기물의 재활용 방향이 정부 정책과 부합되는 혐기성 소화방법으로 전환되고 있음을 나타내고 있다. 전국 33개 공영 농산물 도매시장의 전체 거래량 중 서울가락시장, 서울강서시장, 대구시장, 부산엄궁시장, 구리시장이 각각 34.67, 7.47, 6.98, 5.41, 5.30% 차지하는 것으로 나타났다. 그리고 농산물 거래량 대비 평균 음식물류 폐기물 처리량은 2.65% 이었다. 특히, 2006년 농림수산식품부의 무 및 배추의 포장화 정책으로 서울가락시장의 음식물류 폐기물 처리량은 1/3으로 감소하였다. 전국 공영 농산물 도매시장의 음식물류 폐기물 처리방법은 2010년 탈수가 56.3%, 원상반출이 33.7%, 탈수 후 건조가 10.0%로 탈수처리가 가장 높게 나타났다. 그러나 2013년 원상반출이 56.30%, 탈수 37.5%, 탈수 후 건조가 6.3%로 원상반출이 급증하였는데 이는 전체 거량이 가장 많은 서울 가락동시장이 원상반출 처리량이 증가하였기 때문이다. 농산물 도매시장의 음식물류 폐기물은 수분함량(평균 88%)이 높고 염분함량(평균 0.02%)이 낮은 특성을 가지고 있다. 따라서 농산물 도매시장의 음식물류 폐기물은 원상반출 및 탈수 보다는 탈수 후 건조가 처리능력을 향상 시킬 수 있는 것으로 판단된다. 그리고 탈수 후 건조된 음식물류 폐기물은 양질의 퇴비화 원료를 활용할 수 있기 때문에 농산물 도매시장의 음식물류 폐기물은 탈수 후 건조하여 퇴비화 방법으로 재활용사업화를 추진하는 것이 바람직할 것으로 판단된다.

• 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.

• 한국응용과학기술학회지
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• 제27권4호
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• pp.437-444
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• 2010

Dry Process(natural drying, hot-air drying, oil fry drying), optimized mixture ratio and the condition of carbonization was carried out in order to improve the product durability develop eco-friendly solid fuel mixing food waste and paper sludge. As a result of the experiment, oil fry drying process was the fastest method for drying food waste and paper sludge mixture that contains 80% water inside, and the optimized mixture ratio to minimize the generating concentration of chlorine gas against caloric value of mixture ratio was 7:3. Additionally proper temperature of product carbonization was about $200^{\circ}C$ and shown increasing product durability through the carbonization. Therefore, the pelletized solid fuel be shaped diameter around 0.5cm, length 2cm under which was pulverized and molded using 7:3 mixture of food waste, and paper sludge was the eco-friendly solid fuel possible to be industrialized which is consist of chlorine concentration of below 2.0wt% and the lowest caloric value of over 5,000kcal/kg. In conclusion, this developing manufacturing process of the solid fuel can be interpreted to contribute alternative energy development in accordance with low carbon and green growth era.

• 동아시아식생활학회지
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• 제9권1호
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• 한국축산시설환경학회지
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• 제11권2호
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• pp.125-134
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• 2005

본 연구는 남은 음식물에 수분흡수제 또는 영양 보충제로 유기성 부산물인 제과부산물, 밀기울, 맥강, 육계분 등을 혼합한 후 rotary drum 방식의 반건식 살균처리 및 호기적 숙성 과정 별 혼합사료 내의 미생물 분포 및 사료단백질 pepsin 소화율과 in vitro 영양소 소화율을 측정하여 실제 동물 급여 시의 효능을 사전 예측하고자 실시하였다. 살균 처리 공정($80^{\circ}C$에서 30분간)은 전반적으로 균수를 감소시키는 경향과 곰팡이를 사멸시키는 효과가 있었으며(P<0.05), 연이은 숙성 과정은 살균과정에서 감소된 lactic acid bacteria를 증식시키는 효과가 있었다(P<0.05). 열처리 살균 공정은 혼합사료 단백질의 pepsin 소화율을 감소시켰다(P<0.05). 사료원료 건물 및 유기물의 in vitro 소화율은 제과부산물>밀기울>남은 음식물=맥강 순으로 높았다. 상기한 연구 결과는 반건식 남은 음식물 혼합사료의 동물 급여시 중요한 기초 자료로 활용될 것이다.

• Journal of Biosystems Engineering
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• 제40권3호
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• pp.261-270
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• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

• 대한영양사협회학술지
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• 제7권4호
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• pp.410-425
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• 2001

This study was designed to assess the waste management practices, source-reduction programs and related tasks in elementary school foodservice in Seoul. and Kyonggi Province Areas. A questionnaire mailed to 910 school foodservice managers in Seoul and Kyonggi province: a 202% (N=184) response rate was obtained. About 83.7% of school foodservice managers were responsible for managing solid waste. Most foodservice operations take the responsibility of food waste but not packaging wastes. The average disposal cost per month per person was about 19 won and income was about 35 won. Leftovers were mainly disposed with platewaste. Platewaste was reused for the livestook feed(68.0%), and some platewaste was composted(11.6%). Source reduction programs implemented in half of school foodservice operations were adjustment of portion size', checking the plate waste', 'working with classroom teachers on waste reduction campaign', 'providing information leaflet on food waste minimization', posting education materials, 'classroom instruction about food waste minimization', and 'improving cooking method. According to factor analysis based on importance rating. slid waste management activities of elementary school foodservice operations were divided to 7 dimensions such as communication and cooperation with others', 'employee training', 'product quality control, 'yield control', plate waste control', 'purchasing', and 'public relations'. As a result of Important-Performance Analysis(IPA), sine dimensions such as 'communication and cooperation with others' and 'plate waste control were identified in Focus Here' quardrant area which need more enhanced performance.

• Ecology and Resilient Infrastructure
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• 제7권4호
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• pp.248-255
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• 2020

본 연구에서는 국내 음식물쓰레기 (food waste, FW) 분야에 대한 재활용 현황을 분석하고 green house gases (GHG) 배출 관리방안에 대해 고찰하였다. 연구 결과, FW의 자원 활용성을 향상시키고 GHG 배출을 부가적으로 저감시키기 위해서는 적절한 선순환체계가 필요하다는 결론을 얻었다. 효과적인 퇴비화를 위해서 우선 GW의 활용이 고려되었다. 특히 3세대 바이오매스로써의 GW (phytoplankton, periphyton, macrophyte etc.)는 퇴비화 공정에서 FW의 단점을 보완하고 질적 능력을 향상시킬 수 있는 좋은 기능성 첨가제로 판단된다. 또 하나의 접근법은 최종산물 (예: 토양개량제)을 오염물질 완충이 가능한 bio-filter로 가공하여 그린인프라에 적용하는 방안이다. 이러한 생태공학적 접근과 시도는 안정화된 재활용 산물의 기존 활용 이외에도 FW 자원화에 대한 새로운 적용처를 제시할 수 있으므로 향후 효과적인 탄소 넷제로 (Net-Zero) 시스템 구축에 기여할 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.