신재생에너지 (New & Renewable Energy)

  • 제16권2호
  • /
  • Pages.47-53
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  • 2020
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  • 1738-3935(pISSN)
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  • 2713-9999(eISSN)
한국신·재생에너지학회 (Korean Society for New and Renewable Energy)
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소형 연소장치를 이용한 음식폐기물 연소 특성 연구

A Study on the Combustion Characteristics of Food Waste Using the Experimental Apparatus for Combustibility

  • Chae, JongSeong (Department of Civil & Environmental Engineering, Hanbat National University) ;
  • Yang, SeungJae (Department of Civil & Environmental Engineering, Hanbat National University) ;
  • Kim, SeokWan (Department of fire & environmental safety, Daegu Haany University) ;
  • Lee, JaeHee (R&D Center, GAIA Corporation) ;
  • Ohm, TaeIn (Department of Civil & Environmental Engineering, Hanbat National University)
  • 투고 : 2019.12.17
  • 심사 : 2020.05.03
  • 발행 : 2020.06.25
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초록

The amount of food waste and its water content depends on both the season and region. In particular, the water content typically varies between 73.8 wt.% and 83.3 wt.%, depending on the proportion of vegetables. Current food waste drying technologies are capable of reducing the water content to less than 10 wt.%, while increasing the heating value. Ongoing studies aim to utilize dried food waste as fuel. Food waste can be used to produce solid refuse fuel (SRF) by mixing it with various solid fuels or other types of waste. The analysis of specimens is very important when considering the direct combustion of food waste or its co-firing with solid fuels. In this study, the weight reduction of specimens after burning them in a small combustor, and compared with the results of thermogravimetric analysis (TGA). The concentration of various chemicals was also measured to define the characteristics of waste generation. Performed proximate analysis, elemental analysis, TGA, combustion experiment, the heating value, and derivative thermogravimetry (DTG).

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참고문헌

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