온도변화에 따른 음식쓰레기의 반응특성에 관한 연구

• 영문명: A Study on the Reaction Characteristics of Food Garbage by the Variations of Temperature
• 발행기관: 한국환경보건학회
• 저자명: 허관 신대윤
• 간행물 정보: 『한국환경보건학회지』제24권 제1호, 104~111쪽, 전체 8쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 1998.03.30

영문 초록

The utilization of food garbage as composting was investigated by using the batch reactor and by varying the initial temperature of the fermentation reactors. As the straw controlled under 50 to 55% of moisture content and mixed 5% of EM(Effective Micro-organisms) microbial agent. An agitator continuously operated 1 rpm, supplying the amount of air(2l/kg.min). Reactor temperature changed three type of 40$\circ$C, 50$\circ$C, 60$\circ$C. In the case of 50$\circ$C operated 72 hr after organic contents showed lowest 48%, and weight reduction rate of showed 77%. The reaction gas was showed 30 min after 19. 9% of the lowest level at 20.9% concentration of oxygen and CO$_2$ gas was produced 0.9% due to organic disintegration on initial react time. NH$_4$, H$_2$ and CH$_4$ gas concentration showed 589 ppm lhr after, 83 ppm and 0.3%, but 8hr after gas product was complete. As using the straw of bulking agent, the Reduction by disintegration should be more effectively than composting.

키워드

Food garbage Compostiong Fermentation reactors EM microbial agent