음식물류폐기물 발생특성에 따른 삼성분 분석에 관한 연구

• 영문명: A Study about Three Components Analysis according to Generation and Character of Food Waste
• 발행기관: 대전대학교 환경문제연구소
• 저자명: 조수준(Soo-Joon Cho)
• 간행물 정보: 『環境問題硏究所 論文集』第16號, 85~94쪽, 전체 10쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2012.02.28

영문 초록

From results of three components analysis about food waste, moisture content appeared high in order of school(89.1%), townhouse(64.9%), apartment(63.2%) and home(63.2%). And content of ash also appeared high in order of school(8.8%), townhouse(6.3%), apartment(5.4%) and home(4.2%). This is judged as cause of difference of moisture content according to emission-source, diversity of kind of cooked food and volume-rate disposal system which is not performed. Meanwhile, combustible content is 10.9~32.6% and it is the most highest in order of home, apartment, townhouse and school. And big difference of standard deviation of apartment and townhouse is judged as difference of homogeneity due to co-emission of food waste. In addition, Low heating value appeared high in order of home(1086.07 kcal/kg), apartment(1033.69 kcal/kg), townhouse (678.07 kcal/kg) and school(9.18 kcal/kg). And the reason that heating value of school is very low is error about simple formula which is applied when moisture content is more than 50%. And it can be confirmed that this is difficult in analysis of Low heating value of food waste.

목차

Abstract

1. 서론

2. 실험 방법

3. 결과 및 고찰

4. 결론

참고문헌

키워드

Food waste Emission-source(school apartment townhouse and home) Three components analysis and Low heating value