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음식물류폐기물 처리시설에서의 악취발생 특성 및 관리방안

The Characteristic and Management of Odor Emitted from Foodwaste Treatment Facility

  • Yoo, Seung-Sung (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Young-Doo (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Jun-Yeon (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Cha, Young-Seop (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Eun-Sook (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jeon, Jae-Sik (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Sunwoo, Young (Department of Advanced Technology Fusion, Konkuk University) ;
  • Eom, Seok-Won (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Chae, Young-Zoo (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 투고 : 2012.02.23
  • 심사 : 2012.04.06
  • 발행 : 2012.06.30

초록

This study is understanding characteristics and analyzing contributions of the odor causing compounds of complex-odor & major specified odor materials, and contribution analysis, caused pre-treatment facilities(input and storage) and post-treatment facilities(heating and drying). The target of this study is feeds-production-facilities, located in Seoul. The averaged complex-odor compounds on the boundary line is 21 times higher, and it is 15 times higher than emission standards. In cracking&collection(pre-treatment facilities), the concentration of compounds is 4,881 times, 2,080 times in drying, and 1,442 times in putting&storing facilities. Ammonia occupies the largest portion of the results of monitoring specified odor compounds in input&storage facilities, followed Acetaldehyde > Hydrogen sulfide > Methyl mercaptan. In cracking&collection, Ammonia also occupies most of odor compounds, followed Methyl mercaptan > Acetaldehyde > Dimethyl disulfide > Dimethyl sulfide > Hydrogen sulfide. Acetaldehyde > Methyl mercaptan in drying facilities. On the boundary line, however, the concentration of specified odor compounds stays below emission standards. The result of contribution analysis is that methyl mercaptan has the highest contribution in input & storage, as well as cracking&collection facilities, followed Acetaldehyde > Hydrogen sulfide > Dimethyl sulfide > Dimethyl disulfide. In the drying facilities, the contribution shows Methyl mercaptan > Acetaldehyde > i-Valeraldehyde and Butyraldehyde. Therefore, to decrease odor in foodwaste treatment facilities, proper prevention facilities need to be installed and operated, according to characteristics of individual odor compounds, based on monitored data.

키워드

참고문헌

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피인용 문헌

  1. Contribution Analysis by Malodor Substances from Complex Odor Emission Sources in Urban Industrial Area vol.36, pp.3, 2020, https://doi.org/10.5572/kosae.2020.36.3.360