• Journal of Korean Society of Water and Wastewater
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• v.10 no.3
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• pp.115-132
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• 1996

The present problems concerning the control of generation, storage, collection, transfer and transport, processing and disposal of the municipal waste are serious. And the transportation of the municipal waste is recently a important part of solid waste treatment and disposal. The waste pneumatic transportation system is expected to be an effective method for use in solving that problems. In this study, pneumatic transportation system was applied to 2,000-5,000 households of public/group housing for economic and technical analysis on the basis of data for working and operation. The proper equipment must be selected through economic and technical analysis for generation and properties of waste because the equipment in facilities of system is various. And the efficient operation method should be studied on the basis of information on the record of oeration. As the wet food waste clogs the pipeline, it is necessary to examine under the actual condition. The maximum unit waste generation rate based on the assumption that each household is comprised of 3.20 people is determined $2,340g/household{\cdot}day$, and it is included the 50% increase of seasonal and daily change.

• Journal of Life Science
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• v.12 no.3
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• pp.369-373
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• 2002

The waste-water from the industry for production of a soybean curd (the soybean curd waste-water) was investigated to use for the substrate to produce the endotoxin of Bacillus thuringiensis subsp. kurstaki HD-1 used as one of well known microbial pesticides. The pH of the soybean curd waste-water was 9.8 and its chemical oxygen demand (COD), total nitrogen (TN) and phosphate (TP) were 276.0, 71.1 and 5.5mg/$\ell$, respectively. The higher was the concentration of the soybean curd waste-water in the medium, the more endotoxin was produced. Maximal sporulation occurred at which concentration of $K_2$HPO$_4$in the medium supplied with the soybean curd waste-water was 1% (w/v). Production of the endotoxin with the optimized medium supplied with the soybean curd waste-water was 1.5 times higher than that without the soybean curd waste-water. The soybean curd waste-water was found to be suitable substrate for production of the endotoxin of Bacillus thuringiensis subsp. kurstaki HD-1.

• Textile Coloration and Finishing
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• v.32 no.4
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• pp.193-198
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• 2020

In this study, the validity of extracts from food waste as biocatalyst for indigo reduction was examined. Dried food wastes such as apple peel and corn waste were water-extracted and freeze-dried. The reducing power of extracts for indigo was evaluated by the oxidation-reduction potential(ORP) measurement of reduction bath and color strength(K/S value) of the fabrics dyed in the indigo reduction bath. Total sugar contents of the apple peel and corn waste extracts were 60.56% and 62.36%, respectively. Antioxidant activity was 64.78% for the extract of apple peel and 7.96% for the extract of corn waste. Indigo reduction took place quickly with both extracts, and maximum color strength was obtained up to 15.91 and 12.11 within 1-3 days, respectively. The oxidation-reduction potential of reduction bath was stabilized in the range of -500 ~ -620 mV according to the kinds of food waste and the extract concentration. At higher concentration of the extracts, reduction power was maintained for longer time and stronger color strength was obtained. Compared to sodium dithionite, the reducing power of the studied extracts was lower, but the reduction stability was superior to it. The studied extracts were effective biocatalyst as biodegradable and safe alternatives to sodium dithionite for indigo reduction.

• Journal of Korean Society of Water and Wastewater
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• v.28 no.5
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• pp.573-579
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• 2014

VFAs like acetate are the major soluble metabolites of food waste leachates after digested. Therefore this study investigates the effect of acetate on growth rate and nutrient removal efficiency of Chlorella vulgaris to treat digested food waste leachates. The initial acetate concentration varied from 0 to 20 mM. As a result, Chlorella vulgaris growth rate was increased as high as the concentrations ranged from 0 to 20 mM. The same trend was observed with $NH_4$-N and $PO_4$-P consumption. The highest growth rate and the highest $NH_4$-N, $PO_4$-P removal rate were observed at acetate concentration of 20 mM. The microalgae growth rate and $NH_4$-N, $PO_4$-P removal rates were 1.5, 1.8, 2.3 times higher than the condition without acetate.

• Journal of Korean Society of Water and Wastewater
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• v.29 no.2
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• pp.183-192
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• 2015

Response surface methodology (RSM) based on a Box-Behnken Design (BBD) was applied to optimize the thermal-alkaline pre-treatment operating conditions for anaerobic digestion of flotation scum in food waste leachate. Three independent variables such as thermal temperature, NaOH concentration and reaction time were evaluated. The maximum methane production of 369.2 mL $CH_4/g$ VS was estimated under the optimum conditions at $62.0^{\circ}C$, 10.1% NaOH and 35.4 min reaction time. A confirmation test of the predicted optimum conditions verified the validity of the BBD with RSM. The analysis of variance indicated that methane production was more sensitive to both NaOH concentration and thermal temperature than reaction time. Thermal-alkaline pretreatment enhanced the improvement of 40% in methane production compared to the control experiment due to the effective hydrolysis and/or solubilization of organic matters. The fractions with molecular weight cut-off of scum in food waste leachate were conducted before and after pre-treatment to estimate the behaviors of organic matters. The experiment results found that thermal-alkaline pre-treatment could reduce the organic matters more than 10kD with increase the organic matters less than 1kD.

• Environmental Analysis Health and Toxicology
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• v.16 no.2
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• pp.75-84
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• 2001

Differences in risk perception on major environmental issues between general public and environmental experts were investigated in this study. Questionnaire surveys were conducted to samples from general public and environmental experts during March and April, 2000. Total number of responses was 1,126 including 773 persons from general public and 353 experts. Risk perceptions on 26 environmental issues were related with the need to regulate each issue, controllability, experience, political views, interest in environmental problem, satisfaction of environment, severity of environmental pollution. There was statistically significant difference in risk perceptions between general public and experts. Overall, general public was likely to perceive risks associated with environmental problem, as well as social need to regulate these problems more than experts. The issues with high risk perception and need to regulate were 'automobile exhaust', 'industrial air pollution', ocean pollution by industrial waste and oil exhaust', 'air pollution by chemicals', 'surface water pollution by waste from household', 'industrial and hospital waste', 'surface water pollution by pesticide'and'sewage and food waste'. Consequently, it seems necessary to manage these issues, prior to others.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.444-448
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• 2002

The waste brine gained from successively reused brine during kimchi manufacturing can cause serious water pollution. We investigated the filtration effects on the physicochemical characteristics and microbial counts of the waste brine. Chinese cabbage was salted for five times successively, and the waste brines were filtered through sand and active carbon column. While original values of salinity and soluble solid contents of waste brine were 15.4% and $18.0^{\circ}$Brix$, respectively, we observed decrease of them to 0.1% and $0.0^{\circ}$Brix$, respectively, after filtration of the waste brine through sand followed by active carbon column. The filtration also recover pH value of the waste brine to its original value, which was decreased by successive salting from 8.3 to 6.0. We also observed that COD of waste brine increased to 63.2 ppm after five times of salting but decreased to 5.1 ppm after active carbon filtration. Total viable count was also increased with successive 5 steps of salting and was not detected after active carbon-filtration.

• Nutrition Research and Practice
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• v.17 no.5
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• pp.1019-1027
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• 2023

BACKGROUND/OBJECTIVES: Sustainability has become one of the top priorities in the foodservice industry. With an increase in consumer interest in sustainability and educational opportunities in higher education, it is important to know what sustainable practices are implemented in campus dining and how sustainable practices affect consumers' responses. This study aims to identify the key sustainable practices in the campus dining context, and investigate the relationship by applying the stimulus-organism-response framework to determine whether the key sustainable practices influence consumers' perception and behavioral intentions. SUBJECTS/METHODS: The self-administered online survey was distributed to college students in 8 dining halls at a large southeastern university in the United States from September 20-October 10, 2019. A total of 382 valid questionnaires were collected, and factor analysis and multiple regressions were utilized to test the research model. RESULTS: This study identified 4 dimensions of campus sustainability with a total of sustainable practices: sustainable food, waste management, energy/water conservation, and recycling/reuse. Three dimensions of sustainable campus practices (i.e., sustainable food, waste management, recycling/reuse) played a significant role in consumers forming a perceived value while energy/water conservation did not significantly influence the consumers' perceived value toward the campus dining. Waste management was identified as the most important practice to enhance consumers' perceived value (β = 0.330). Using sustainable food and recycling/reuse were ranked second and third, respectively (β = 0.262, β = 0.154). The findings confirmed the significant positive relationship between perceived value and revisit intentions. CONCLUSIONS: The findings support the inclusion of dining sustainability as a critical component in explaining college students' perceived value and revisit intention toward campus dining. Furthermore, this study provides practical implications for university administrators and foodservice operators to consider the key sustainable practices to meet the consumers' value and revisit intentions.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.1
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• pp.71-78
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• 2005

This study was performed to obtain the basic data on current situations and challengeable aspects of vermicomposting industries in Korea and to develope foodwaste treatment technology using earthworm. Pre-treatment process of food waste consists of cleaning, grinding, mixing and others, and salinity of food waste was 0.7% on average, thus not suitable for feed of worms. When applying wash water and going through the cleaning process, however, salinity was dropped to 0.38%, indicating that cleaning process applying wash water is necessary to control the proper salinity for growth of worms. In the food waste processing experiment applying worms, it has been presented that smaller particles induce higher processing efficiency. As a result, food waste processing by worms is possible through maintaining the suitable environment for survival of worms from input process to generation of cast. Cast generated after processing food waste was proved to be most suitable for product standard of compost thus cast is presented to be recycled after processing the food waste applying the worms.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.3
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• pp.82-88
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• 2005

This study was carried out to investigate on the change of NaCl content during the food waste composting and on the safety of food waste compost(FWC) manufactured by the non-stirrer sealed fermenter. Plant culture test with pepper crop was also performed to see the effect of FWC, which was produced by the G co. ltd., on the growth of peper and migration of NaCl in soil. The culture test was performed at the farmland in Chungnam National University. The results were as follows; the NaCl content was gradually accumulated during food waste composting process, probably through water evaporation. Sodium concentration was, however, remarkably decreased at the final stage due to the desalting effect by water which was concentrated on the ceil of the fermentor. The analysis of chemical properties and humidity parameters on the food waste compost revealed that the product is quite a good qualified one. More than 0.5 tons of FWC application on red pepper cultivation caused diminished effect on the yield and the accumulation of salts on soil.