• 유기물자원화
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• 제22권2호
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• pp.57-66
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• 2014

침출수 순환형 음식물류 폐기물 혐기성 소화 공법은 기존의 일상 혐기성 소화 공법에 비해 투입되는 유기물 부하량 대비 발생하는 메탄가스 수율이 높다는 장점이 있다. 본 연구는 분리 수거된 교내 기숙사 식당 음식물류 폐기물과 하수처리장 혐기성 소화조의 혐기성 미생물을 이용하여 신재생 에너지인 메탄가스를 더욱 효율적으로 얻기 위해 음식물류 폐기물/혐기성 슬러지 비를 달리하여 실험을 실시하였다. 음식물류 폐기물/혐기성 슬러지 비가 2:8이고 유기물 부하율이 9 gVS/L인 침출수 순환형 음식물류 혐기성 소화 반응조의 바이오 가스 발생이 가장 높았다. 또한 이 혐기성 반응조에서 발생하는 바이오가스 내부의 $H_2S$와 $NH_3$가 지속적으로 감소하였고 바이오 가스의 수율은 평균 $1.395m^3$ Biogas/kg VS added로 나타났다. 이에 비해 나머지 음식물류 폐기물/혐기성 슬러지 비가 3:7, 8:2인 실험의 반응조에서는 바이오 가스 발생이 멈추었다.

• 멤브레인
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• 제20권2호
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• pp.127-134
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• 2010

연구는 음식물 쓰레기를 음식물 소멸기에서 미생물에 의해 발효하여 유기물을 감량화하고, 음식물 발효시 발생되는 가스를 냉각기에서 기체와 수분으로 분리하여 기체는 반응기로 다시 보내고 수분은 응축하여 침지식 MF 중공사 분리막이 장착된 MBR 시스템에 적용하여 처리하는 시스템에 관한 연구이다. (주)바이오하이테크에서 제작한 음식물 소멸기와 수처리 장치에 침지식 MF 중공사 모듈을 설치하여 90일간 H연구소 직원식당에서 발생되는 음식물 쓰레기를 연속 투입하여 처리하였다. 음식물 소멸기 초기 Seeding를 위하여 수분조절제로 미강, 왕겨, 톱밥을 305 kg 투입하였고 음식물은 운전기간동안 1,648 kg투입하였고 응축폐수는 1,600 L 발생되었다. 음식물 소멸기 운전 종료 후 배출된 발효 부산물은 386 kg으로 감량율은 약 80%로 조사되었다. 침지식 MF 중공사 분리막 모듈을 응축폐수의 MBR 시스템에 적용하여 유기물 처리한 결과 제거율은 각각 BOD 99.9%, COD 97.5%, SS 98.6%, T-N 54.6%, T-P 34.7%였으며, 총대장균은 100%가 제거되었다.

• 한국융합학회논문지
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• 제9권10호
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• pp.29-35
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• 2018

식당이나 가정에서 보편적으로 사용되는 음식물 처리기는 분쇄기가 부착된 형태의 장치이다. 분쇄 방식의 음식물 처리기는 배관이나 분해 필터 등이 막히면 교반기가 파손될 수 있는 문제가 발생된다. 아울러 사용자가 음식물 처리기 내의 수위를 확인하려면 직접 뚜껑을 열어 확인해야 하는 불편함이 생긴다. 이런 문제점을 해결하기 위해 이 논문에서는 분쇄방식의 음식물 처리기에 기본적인 IoT 기술을 접목한 장치를 제안한다. 제안 장치는 기존의 음식물 처리기에 실시간 모니터 처리기와 자동 제어 처리기를 추가로 설계 및 구현한다. 제안한 음식물 처리장치는 사용자가 스마트폰을 활용해서 장치의 내부를 모니터링 할 수 있게 한다. 또한 음식물 처리기 내부의 일정한 위치까지 음식물이 채워지면 자동으로 작동이 멈추고 알람을 준다. 제안 시스템을 활용하면 사용자가 음식물 처리기 내부를 편리하게 확인할 수 있으므로 고장을 미리 방지하여 오작동 확률을 낮출 수 있는 장점을 가진다.

• 한국환경과학회지
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• 제32권1호
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• pp.47-55
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• 2023

This study evaluated the biochemical methane potential (BMP) of primary sludge, secondary sludge, and food waste in batch anaerobic mono-digestion tests, and investigated the effects of mixture ratio of those organic wastes on methane yield and production rate in batch anaerobic co-digestion tests, that were designed based on a simplex mixture design method. The BMP of primary sludge, secondary sludge and food waste were determined as 234.2, 172.7, and 379.1 mL CH₄/g COD, respectively. The relationships between the mixing ratio of those organic wastes with methane yield and methane production rate were successfully expressed in special cubic models. Both methane yield and methane production rate were estimated as higher when the mixture ratio of food waste was higher. At a mixing ratio of 0.5 and 0.5 for primary sludge and food waste, the methane yield of 297.9 mL CH₄/g COD was expected; this was 19.4% higher than that obtained at a mixing ratio of 0.3333, 0.3333 and 0.3333 for primary sludge, secondary sludge, and food waste (249.5 mL CH₄/g COD). These findings could be useful when designing field-scale anaerobic digersters for mono- and co-digestion of sewage sludges and food waste.

• 한국환경보건학회지
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• 제30권4호
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• pp.329-343
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• 2004

We conducted to investigate citizen's attitude to the treatment of food waste in Yongin city. The respondent of $41.81\%$ throws the food waste eliminate from home and store less than 1l in Yongin. When they dump the food waste, they speak out the inconvenience of damaged envelope by animals in case of home and store. This caused troubles for reason of sanitary. So a local autonomous entity must carefully consider of expand use specially designed container as like apartment house. They give an answer that the collecting time of food waste is suitable form dawn till morning. This answer shows the satisfaction of the period time to collect the food waste. They prefer to be appointed the exclusive place to collect food waste. The service interval of collect is suitable 1 time a day. They want to increase the number of washing of the collecting container. This is good method for sanitary condition, but the care of the period time to collect the food waste is more efficient than the care of the number of washing the collecting container. The care of the period time minimizes to incur the enmity of the people and to pollute in environment. The major of respondent handled the food waste after keeping the basket or a kit. This fact shows to us almost citizen doesn't feel the seriousness to remove the moisture of the food waste. Recently, many solutions which can be disposal efficiently are getting magnified and improved owing to increase utilities channel to loss in quantities and dry the food waste. We expect the reduction of food waste is solved getting easily step by step. The results of the awareness about the facility of food waste show citizen prefer recycling facility to the other facilities. If recycle facility and incineration facility are constructed, they were worried about bed smell. When some facility of the food waste is constructed, they have to maintain and to handle not to incur the enmity of the people. The spread rate of specially designed container already increased, the citizen set a high value on the use of specially designed container more than amount-rate vinyl envelope that people have used for several years. In the cost treatment about food waste, the major respondent answered the use cost of specially designed container is suitable price. So we can know the use charge is proper level. The majority of citizen more prefer autonomous plan which voluntary atmosphere creation and public information by mass media than levy system and rising treatment cost which forced plan. The citizens have pretty positive thinking of incineration, so the government needs more efforts for a public notice, which includes the incineration is no more than abandoned thing. Each of local self government has to sort the food waste and make kind of resource system related to collecting and carrying, constructing a suitable facility, proper disposal of the food waste and producing harmless in our surrounding in order to solve the invisible problems. To do above mentioned things, we have to analyze referred several problems till now. Also, to minimize the side effect, the government will have to improve through enforce the system.

• 유기물자원화
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• 제12권2호
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• pp.91-100
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• 2004

음식물쓰레기를 사료화하여 산란계(Gallus gallus) 또는 청둥오리(Anas platyrhynchos)에게 급이하고 그 음식물을 먹은 닭 또는 오리의 배설물을 줄지렁이(Eisenia fetida)에게 급이하여 퇴비화하는 recycling system 구축 가능성을 검토하기 위하여 음식물 쓰레기에 대한 닭과 오리의 섭식률, 배설률 및 계분, 오리분에 대한 지렁이의 섭식효율을 조사하였다. 음식물쓰레기를 닭 또는 오리에게 급이하였을 때 음식물쓰레기 처리량과 배설율은 닭의 경우 0.40kg/일, 71.0%, 오리의 경우 0.79kg/일, 53.7%로 나타났다. 계분과 오리분을 처리하기 위해 건조된 제지슬러지나 인분케익과 혼합하여 부숙후 지렁이에게 급이한 결과, 지렁이 생장에 제지슬러지를 혼합한 시료가 인분케?보다 효율적인 것으로 나타났다. 또한 계분 또는 오리분에 건조된 제지슬러지를 혼합하여 21일 이상 부숙시킨 시료에 대한 지렁이의 섭식효율이 21일 미만 부숙시킨 것보다 효율적이었다.

• 한국식품조리과학회지
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• 제12권3호
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• pp.339-345
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• 1996

Food waste is an inverse measure of consumer acceptability of the food as served and hence a potential determinant of food qualify. The plate waste of patients was examined by a visual method at one hospital. Patients were asked to record after each item on their menu the amount consumed in quantitative terms: None, 1/4, l/2, 3/4, all. The survey showed that 65% of all patients surveyed left some of their food during hospitalization. Mean wastes for soups and meat side dishes were found to be larger than those for cooked meals and vegatable side dishes. At the same time, a questionnaire survey was used to determine the view of patients of key aspects of the hospital foodservice system. The majority of patients surveyed left their cooked meal because of low appetite, whereas patients indicated that Food is not tasty was the primary reason for leaving soups and other side dishes.'Satisfaction' scores were significantly correlated with the patients' age and appetite at the time.

• 한국산학기술학회논문지
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• 제3권2호
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• pp.131-135
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• 2002

지하수의 오염을 막기 위하여 음식물의 매립은 법적 제재를 받는다. 따라서 음식물을 퇴비나 사료로 사용할 수 있는 시스템을 갖추는 것이 바람직하다. 이러한 필요에 따라 음식물 쓰레기 처리용 원적외선 가열기를 법랑 및 전열선을 사용하여 설계하였고, 가열의 효과를 돕기 위한 원적외선 발열 교반기도 설계하였다. 또한 물을 많이 포함하고 있는 음식물 쓰레기의 발효에 알맞은 발열체의 온도가 190℃ 부근임과 원적외선 발열체의 인적외선 방사효율을 조사한 결과 흑색의 법랑이 적절함을 확인하였다.

• Journal of Biosystems Engineering
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• 제34권4호
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• pp.243-253
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• 2009

This research expands investigations into the biomass resource potential associated with California's food processing industry by surveying industries within a two county region in the San Joaquin Valley, California, USA. A previous survey conducted in 2005 for the Sacramento Municipal Utility District (SMUD) quantified residue and waste generation from food processors and food preparation businesses in the Sacramento region. The present survey investigates residue and waste streams from food processors located in Merced and Stanislaus Counties. Sixty food processors were identified to participate in the survey, of which 49 responded (82%) and data were acquired for 38 (63%) (6 facilities closed or moved, 8 decided not to participate). Within the two counties, total annual waste among survey respondents amounted to 24,044 dry tons of high moisture (${\geq}$60%) food residuals, 5,358 dry tons of low moisture (<60%) food residuals; and 23.7 million $m^3$ of wastewater containing 38,814 tons of biochemical oxygen demand ($BOD_5$). The total potential electric power generation from these food residues was estimated at approximately $7\;MW_e$. Total solid waste resource included in the survey response was estimated at about 10% of statewide residue generation for processors falling within the Standard Industrial Classification (SIC) System Major Group 20 (Food and Kindred Products) categories.

• 환경위생공학
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• 제10권3호
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• pp.29-34
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• 1995

This study was on the characteristics and heating values analysis of municipal solid wastes according to the volume- rate garbage collection system in Busan. Each waste sample was analyzed to obtain physical composition, proximate analysis, heating value, chemical composition. And the heating value were compared with those of the past waste collection system. The average physical composition of A.P.T. area was food waste 54.0~65.7% , while that of common residence was food waste 57.9~61.2% . The density of solid waste were largely different for site and the highest densities of waste was $399.6kg/m^{3}$ from Market. The low heating value of waste from residence site was 996.9kca1/kg~1, 238.1 kcal/kg which was lower than 1, 000kcal/kg~1, 800kca1/kg of the past wastes. These difference was mainly due to the difference of moisture content and the amount of vegetables.