음식물류폐기물 및 배출폐수의 특성

• 영문명: Characteristics of the Food Waste and Wastewater Discharged from Food Waste Treatment Process
• 발행기관: 한국환경보건학회
• 저자명: 김영권(Young-Kwon Kim) 김세미(Se-Mi Kim) 김민규(Min-Kyu Kim) 최진택(Jin-Taek Choi) 남세용(Se-Yong Nam)
• 간행물 정보: 『한국환경보건학회지』제35권 제6호, 526~531쪽, 전체 6쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2009.12.30

영문 초록

Waste generation was generally expected to steadily rise due to a rapid increase in population and economic growth. However, regulations on disposable goods and a volume-based waste fee system have led to a gradual reduction in the amount of waste. In the case of food waste, separation of food waste from other waste has been put in place since direct landfilling was banned in January 2005. The predicted generation amounts of food waste and wastewater in the model city were 54 ton/d and 127.3 ton/d by year 2020, respectively. However, appropriate treatment technologies for food waste and wastewater discharged from food waste treatment processes are yet to be established. In this study, the food waste and wastewater discharged from food waste treatment process in the model city were characterized by literal and field investigation.

키워드

food waste food wastewater waste recycling facility field investigation