• 환경위생공학
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• 제14권2호
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• pp.96-104
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• 1999

A questionary survey was conducted to investigate citizen's attitude to the treatment of food wastes in Miryang city. In this study, collection effectives was 87.8%, as 281 individuals among 320 individuals. After volume-base charge system, 86.8% of answers perform source separation and 60.9% of respondents separate everything of recycle goods. The majority of respondents discharge food waste using standard envelope. The biggest problems for deposition of the food wastes are offensive odor and worm for reasons of sanitation. Almost citizens think that the period of deposition suit from two days to three days. More than 90.0% of the citizens recognized that compost products made from food wastes and recognition of the people for the composting and composting facilities was affirmative. Majority of the respondents thought that the administration and the provincial government need activity publicity for the source separation fixations of the food wastes.

• 한국환경과학회지
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• 제15권10호
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• pp.975-982
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• 2006

This study has been conducted to optimum operating conditions for effective acid fermentation according to OLR(organic loading rate) in the mesophilic and thermophilic acid fermentation process. The results are summarized as follows. In order to obtain reasonable acid fermentation efficiency in performing acid fermentation of food wastes in thermophilic condition, organic loading rate was required below 20 gVS/L.d. As $SCOD_{Cr}/TKN,\;SCOD_{Cr}/T-P$ of thermophilic acid fermented food wastes In organic loading rate 20 gVS/L.d were 18.9, 73.4 respectively, it was possible to utilize as external carbon source for denitrification in sewage treatment plant after solid-liquid separation as well as co-digestion of fermented food wastes and sewage sludge.

• 한국식품조리과학회지
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• 제19권3호
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• pp.390-395
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• 2003

The purposes of this study were to identify the attributes of food and service quality, to examine the levels of satisfaction and plate wastes leftover in school meals and to determine the relationship between student satisfaction and plate wastes. A questionnaire was administrated to 1000 elementary students. The respondents comprised of 505 boys and 494 girls. The satisfaction score with the food service quality was rated as 'average', with a score of 3.06 out of 5. The quality attributes of the food service were categorized into three aspects, which included food, service and hygiene. The satisfaction scores for the food- and hygiene-related factors were 3.20 and 3.24, respectively. However, the aspect of service was rated at 2.74, indicating a low level of satisfaction. The intake rates of soup, kimchi, fish and vegetables were lower than those of other types of foods. Two groups, a no-leftovers group and a leftovers group, were classified based on whether students ate all or left foods. The satisfaction scores for the school food service attributes between the two groups revealed that the no-leftovers group was more highly satisfied with the food service quality than the leftovers group (p＜0.001).

• 한국환경교육학회지:환경교육
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• 제14권1호
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• pp.32-42
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• 2001

This study examined the effects of prompts, environmental alteration, and feedback on reduction of food wastes. The study was conducted at a student restaurant at a university. Subjects in this study were college students, faculty members and administrative staffs at the university. An A-BC-BCD-BC within subject design was employed. After baseline phase(A), prompts and environmental alteration were manipulated in the second phase(BC). In the next phase(BCD), feedback was added in addition to the prompts and environmental alteration. In the last phase(B), all the treatments except environmental alteration were withdrawn. The dependent variables n cluded (1) total weight of food waste per day, (2), the weight of food waster per person, (3) the ratio of food waste to total food served per day, (4) total amount of monetary value for food waste to total food served per day. The results indicated that prompts and environmental alteration were affective in reducing food wastes. Thus, measures of all the dependent variables decreased when environmental alteration and prompts were manupulated. However, when feedbacks were added to prompts and environmental alteration, the additional effect of feedback was not observed. The implications and limitations of these findings were discussed and the directions of future studies were also proposed.

• 한국물환경학회지
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• 제35권4호
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• pp.332-339
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• 2019

A comparative study on the anaerobic digestion efficiency according to the temperature change was conducted considering the characteristics of domestic food wastes with high water content of about 80 % or more. The substrate was tested for anaerobic digestion efficiency in two substrates, a liquid component separated naturally from food waste and food waste itself. In the anaerobic digestion experiments, the digestion efficiency was the highest at $55^{\circ}C$ (thermophilic temperature). However, the digestion efficiency at $45^{\circ}C$(middle high temperature) was lower than that at $35^{\circ}C$(mesophilic temperature). The comparison of general food wastes anaerobic digestion requiring 30 days of hydraulic retention time to the liquid component indicated a stable digestion efficiency even after 15 days of hydraulic retention time.In the experiments conducted on food waste, the digestion efficiency at $55^{\circ}C$ was higher than that at $35^{\circ}C$. When the food waste, especially the liquid component originating from food waste, is treated by anaerobic digestion method, the mesophilic temperature and thermophilic temperature conditions are more favorable in the digestion efficiency than the middle high temperature ($45^{\circ}C$). However, when applying thermophilic or mesophilic temperature anaerobic digestion process operation in the field, the amount of energy input should be considered.

• Journal of Korean Society for Atmospheric Environment
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• 제22권E2호
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• pp.49-56
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• 2006

This pilot study focuses on emissions characterization of air pollutants produced from incineration of some municipal solid wastes (MSWs). The MSWs incinerated by an electric furnace maintained up to $600^{\circ}C$ included food, paper, and plastic wastes. The pollutants analyzed in this study included concentrations of volatile organic compounds (VOCs), bottom ash contents, and heavy metals extracted from the bottom ash of each waste. The VOCs identified were classified based on their chemical structure. The total emissions of VOCs produced from incineration of the papers were identified as the highest followed by those from the plastics and the food wastes. Aliphatic alkenes were major VOC compounds produced from incineration of plastic or food wastes, while furans were major VOCs produced from incineration of papers. The second major VOCs produced from incineration of food, plastics, and papers were aromatics. In particular, hazardous air pollutants such as benzene were produced with considerable amount of emission concentration. The bottom ash contents of papers were usually much higher than those of food or plastic wastes. The bottom ash contents produced from incineration of food and plastics were much lower than those of other MSWs. In analysis of heavy metals extracted by an ultrasonic method from the bottom ashes of the papers, high concentrations of heavy metals were identified from incineration of newspapers and box (cardboard). In addition, it was identified that the general public might be exposed to considerable amounts of lead concentrations during incineration processes and uses of paper cup and from ashes.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.394-401
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• 2002

The purpose of this study was to : (a) examine diabetic patients' sensory evaluation and food preferences, (b) analyze the portion sizes & plate wastes, (c) investigate the factors affecting plate wastes, and (d) determine the nutritional & mometary values of the plate wastes. A questionnaire for determining food preference and sensory evaluation was developed. Thirty-three diabetic patients who were hospitalized in Sanggye Paik hospital in Seoul were studied. Serving sizes and plate wastes were weighed by using an electric scale, and the CAN-Pro program was used to evaluate the nutritional value or the food consumed. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and the Pearson correlation. Using a five-point Likeu-type scale, the temperature s[ore ranged from 3.1 to 3.3 (1 : very poor, 5 : excellent), the preference store was 3.0-3.2 (1 : very dislike, 5:very like), the taste score was 2.9-3.2 (1 : very poor, 5 : excellent), and the amount of food served score was 2.8-3.0 (1 : too little, 5 : too much). Serving sizes were considered insufficient by patients because most of the DM diet was low in calories. Average plate waste for the DM diet was 26.2% of the total served, by weight, and was lower than that for patients consuming a normal diet, which was 30.3%, found in previous research. Those subjects who had been previously hospitalized and who wished to participate in a campaign for food waste reduction produced less plate waste than other groups (p<.05). Plate wastes of the DM diet were negatively correlated with taste, temperature, and preference, and were positively correlated with the amount served: however, these results were not statistically significant. It was found that diabetic patients consumed adequate levels of energy, protein, Ca, Fe, Vitamin B$_1$, Vitamin B$_2$, and niacin, but inadequate levels of Phosphorus, Vitamin A and Vitamin C. The plate wastes were calculated to be 26.2% of the total cost (￦ 3,489), which is ￦9l5. This represents a significant wastage of resources from the hospital. The results of this study could assist foodservice managers in both controlling food wastage, and improving the quality of hospital food services.

• 한국환경보건학회지
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• 제26권3호
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• pp.38-42
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• 2000

This study was performed to define the effects of the cattle feces on aerobic composting of food wastes in vessel system. Weights of cattle feces added to food wastes of 3kg were 0.25, 0.50, 1.00 and 1.50kg, respectively. Reactors were operated with stirring for 1 hour per day by 1rpm and aeration for 2 hours per day. When the weight of cattle feces was increased, the highest temperature of sample was increased, the duration period of higher temperature was elongated, and the fluctuatio of pH was severs. When the weight of cattle feces was decreased, the final density was increased. The more cattle feces were added, the more porosity was increased, C/N ratio, salinity and conductivity were decreased. There facts denotes that the addition of cattle feces increases the efficiency of composting process and the final product of composting, namely compost.

• 한국환경과학회지
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• 제15권9호
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• pp.897-905
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• 2006

This study has been conducted to investigate biodegradation characteristics and optimum mixing ratio for co-digestion with thermophilic acid-fermented food waste and sewage sludge using batch anaerobic digester. As the basis operating conditions for anaerobic digestion, the reaction temperature was controlled $35{\pm}1^{\circ}C$ and stirrer was set 70rpm. Thermophilic acid-fermented food waste and sewage sludge were mixed at the ratio of 10:0, 7:3, 5:5, 3:7, 0:10 and 5;5(food waste : sewage sludge) as the influent substrates. In results of co-digestion according to mixing ratio of thermophilic fermented food wastes and sewage sludge in batch mesophilic anaerobic digestion reactor, $385mL\;CH_4/g\;VS_{added}$ of methane production rate at 1:1 mixing ratio was more than that of any other mixing ratios. Compared with $293mL\;CH_4/g\;VS_{added}$ of methane production rate at 1:1 mixing ratio of food wastes and sewage sludge, pretreatment of food wastes by thermophilic acid fermentation was more effective in co-digestion with sewage sludge.

• 유기물자원화
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• 제9권3호
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• pp.111-118
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• 2001

본 연구의 목적은 음식폐기물의 수거에 소요되는 인력과 장비를 파악할 수 있도록 수거요소를 분석하는데 두었다. 이를 위해 수거단계를 기능단위로 분류하고, 수거요소들은 현장조사를 통하여 분석하였다. 실측결과로부터 단계별 요소들을 산정한 결과, 단독주택 인력시간소요량의 경우 3.3인${\cdot}$시, 단독주택 운반속도의 경우 22.4km/시, 2.5톤 차량의 하차시간 5분 등의 산정이 가능하였다. 인력과 장비에 관한 여건을 동일하게 설정하고 2.5톤의 음식폐기물을 수거하는데 소요되는 지역유형별 수거시간을 산정한 결과, 아파트지역의 경우 1회의 수거에 3.03시간이 소요되었으며, 단독주택지역은 아파트지역보다 3배의 수거시간이 요구되었다. 본 연구에서는 1개 지역만을 대상으로 극히 작은 수거회수에 대해 조사한 결과이므로, 대표성 있는 수거요소들을 산정하려면 많은 후속 연구가 필요하다고 본다.