효소 전처리가 음식물 쓰레기의 산발효에 미치는 영향

• 영문명: Effect of Enzymatic Pretreatment on Acid Fermentation of Food Waste
• 발행기관: 한국환경보건학회
• 저자명: 김희준(HJ Kim) 김성홍(SH Kim) 최영균(YG Choi)
• 간행물 정보: 『한국환경보건학회지』제31권 제4호, 294~300쪽, 전체 7쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2005.08.30

영문 초록

Food waste can be a valuable carbon source in biological nutrient removal (BNR) systems because of high C/N and C/P ratios. However, food waste should be pretreated to promote its hydrolysis rate because hydrolysis reaction would be a rate-limiting step. This study investigates the influence of the enzymatic pretreatment on acid fermentation of food waste. Solubilization of particulate matter in food waste by using commercial enzymes was examined. The acidification efficiency and the volatile fatty acids (VFAs) production potential of enzymatically pretreated food waste were also examined. The highest volatile suspended solids (VSS) reduction was obtained with an enzyme mixture ratio of 1?:?2?:?1 of carbohydrase?:?protease?:?lipase. An optimum enzyme dosage for solubilization of food waste was 0.1% (V/V) with the enzyme mixture ratio of 1?:?2?:?1. In the acid fermentation of enzymatically pretreated food waste, 0.1% (V/V) enzyme mixture dosage for pretreatment result in the maximum VFAs production and the best VFAs fraction in soluble COD (SCOD). The VFAs production at this addition level was 3.3 times higher than that of no-enzyme added fermenter. The dominant VFAs present was n-butyrate followed by acetate.

목차

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 토의

Ⅳ. 결론

키워드

acid fermentation enzymatic pretreatment food waste solubilization volatile fatty acids (VFAs)