• 한국컴퓨터정보학회논문지
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• 제21권1호
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• pp.101-105
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• 2016

After a weight-rate disposal system for food waste has been implemented we have to install the food waste system at all apartment. In this paper, we supplied electric energy to the food waste system using solar heat panels. The weight of the food waste is displayed on the LCD panel, and its price is calculated based on its weight. Since there would be some cases that touch-typed card can't be well recognized if it is contaminated by foreign material, we designed a recognition device by no-touch sensitive card reader to embody the food waste system. The food waste system was designed using a GUI(graphical user interface) so that users can easily understand it.

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2009년도 학술논문요약집
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• pp.353-354
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• 2009

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2005년도 추계 학술대회 논문집
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• pp.292-292
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• 2005

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2018년도 추계학술논문요약집
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• pp.545-546
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• 2018

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2018년도 추계학술논문요약집
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• pp.396-397
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• 2018

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2017년도 추계학술논문요약집
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• pp.325-326
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• 2017

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2017년도 추계학술논문요약집
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• pp.87-88
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• 2017

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2017년도 춘계학술논문요약집
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• pp.377-378
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• 2017

• Environmental Engineering Research
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• 제20권2호
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• pp.171-174
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• 2015

This study investigates the possibility of applying food waste leachate to a municipal solid waste incinerator in order to effectively dispose of the material and to reduce the environmental impact. The spray positions and the quantity of the food waste leachate in municipal solid waste incinerator were adjusted to examine the stability of the process and the environmental effect. The rear of the first combustion chamber was found to be the desirable location for an environmental perspective in this study. At a food waste leachate injection rate of $2m^3/h$, the concentration of the emitted NOx decreased from 130 ppm to 40 ppm. The consumption of ammonia water was reduced by about 36% after adding the food waste leachate. The inclusion of the food waste leachate to the municipal incinerator also increased the amount of steam that was produced. The results of this research indicated that a positive outcome can be expected in terms of diversifying the treatment options for food waste leachate. The results also provide guidance for institutional framework to manage the incineration of the food waste leachate.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.830-836
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• 2001

The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the factors affecting plate waste, and (c) determine the nutritional & monetary value of plate waste. A questionnaire for food preference and sensory evaluation was developed and a survey was carried out for the 46 normal diet and 56 soft diet patients in Sanggye Paik hospital in Seoul. Serving size and plate waste were weighed by the electric scale, and CAN-Pro program was used to evaluate the nutrition value. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson correlation. The average plate waste rate for normal diet and soft diet were 30.3% and 49.6%. More plate waste amount occurred on female patients'diet than male patients'diets regardless of the kind of diet. The plate waste percentage of male patients were higher than those of female on normal diet. On soft diet, patients who hospitalized in surgery or pediatrics department were higher than in other wards. Plate waste of normal diet and amount were correlated positively, but wastage and preference were correlated negatively Negative correlation was between taste and plate waste, and between temperature and plate waste, too. On the other hand, plate waste caused the deficiency of some nutrients such as Ca, Fe, Vit. B$_2$and a great monetary loss.