음식물 쓰레기 소멸화에 관한 연구

• 영문명: A Study on Reduction of Food Waste
• 발행기관: 한국환경보건학회
• 저자명: 서명교 이상봉 이국의 이상훈
• 간행물 정보: 『한국환경보건학회지』제27권 제1호, 14~19쪽, 전체 6쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2001.03.30

영문 초록

The physical and chemical transformation and reduction degree of food waste were investigated in a food waste reduction machine using thermophilic bacteria. The first operation of the reduction machine for grain, vegetables, fishes and flesh wastes proceeded during three weeks. The first and second reduction percentages of the wastes were 98.3% and 93.2%, respectively. The residue of food waste was composed of fruits, fish, and vegetables. The temperature distribution of the reduction machine ranged between 30 and 60℃ appropriate for growth of thermophilic bacteria. At initial stage the pH in the reduction machine decreased with organic acids produced, but increased as the organic acids decomposed by different thermophilic bacteria. In the reduction machine, the moisture content of the food waste was reduced from 80-90% to 10-20% after 24 hours, and the salinity of residue was 0.29% after the second operation. The degree of odor was most high between 2 and 4 hours.

키워드

Food waste Reduction Thermophilic bacteria Physical and chemical transformation