• 유기물자원화
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• 제5권1호
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• pp.15-23
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• 1997

본 연구는 음식쓰레기 분해촉진용으로 시판되고 있는 식종물질을 음식쓰레기에 첨가하여 처리했을 때의 음식쓰레기 분해정도를 숙성퇴비를 사용한 경우와 비교한 것이다. 시판 중인 식종물질로는 GM(Green Microorganisms)과 EM (Effective Microorganisms) 두가지를 실험대상으로 하였다. 음식쓰레기 분해효과를 비교하기 위하여 일반적인 퇴비화실험과 식종물질제품의 시방내용을 준수한 간이처리실험을 병행하였다. 음식쓰레기 분해효과는 온도와 VS 감소율, 그리고 FDA (Fluorescein DiAcetate) 가수분해활성의 변화를 통하여 비교하였다. 온도변화 및 도달한 최고온도를 비교할 때 일반퇴비화실험에서는 $55{\sim}57^{\circ}C$까지 상승하였으나 간이처리실험에서는 거의 온도상승이 관찰되지 않았다. 퇴비화실험에서는 숙성퇴비를 첨가한 음식쓰레기의 최고온도가 GM을 첨가한 경우보다 $2^{\circ}C$ 높았다. VS 함량의 변화를 볼 때 일반 퇴비화실험에는 VS가 27~32% 감소하였으나 간이처리실험에서는 불과 6~7%만이 감소하였다. 퇴비화실험에서 숙성퇴비를 첨가한 음식쓰레기의 VS 감소율은 GM을 첨가한 음식쓰레기의 경우보다 약 5% 높았다. FDA 가수분해활성도를 이용하여 측정한 미생물활성은 퇴비화실험에서는 초기 10일까지 증가한 후 감소하기 시작하였으나 간이처리한 음식쓰레기에서는 초반부터 줄곧 감소하였다. 수치상으로 대소를 비교하여 보면 초반에는 간이처리실험의 미생물활성이 일반퇴비화실험의 경우보다 높게 나타났으나 반응기간이 경과하여도 활성이 계속 감소하여 결국 일반 퇴비화실험보다 미생물활성이 전반적으로 낮았다. 퇴비화실험에서는 숙성퇴비를 첨가한 음식쓰레기의 미생물활성이 GM을 첨가한 경우보다 높았다.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.629-635
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• 2004

The purpose of this study was to investigate school dietitians' use of processed and packaged foods in Incheon. This study was carried out through a questionnaire and the subjects were 203 school dietitians in Incheon. The results are summarized as follows. Dairy product was the processed and packaged food used most frequently by the subjects for school lunch. Most subjects used processed and packaged foods for school lunch once or twice per week. The first criteria for their choosing processed and packaged foods was manufacturing company. Also major reason for their using processed and packaged foods for school lunch was saving cooking time, easy purchase, hygienical packing and less garbage. The most common information source on processed and packaged foods for school lunch was promotion of food company. The subjects checked labelling of processed and packaged foods in order of open-date, manufacturer, origin of product, nutrition facts, ingredients and food additives. Some results were significantly different among the subjects by employment school, type of meal management and cost per meal. For children and adolescents' nutrition and well-being through school lunch, it is necessary to prepare a database of the processed and packaged foods and education program concerning nutrition labelling and food safety.

• 한국식품조리과학회지
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• 제26권6호
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• pp.811-820
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• 2010

The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).

• 한국환경보건학회지
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• 제30권5호
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• pp.366-373
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• 2004

Food waste is becoming by environmental problem nowdays increasing festinately in Korea during past 10 years. Food waste collected from garbage trucks that is offered in S municipal government that food waste mixs enough, and sewage sludge collected in the country. Composting experiment conditions achieved in the mixture ratio rate that food waste and sewage sludge are each 10:90, 30:70, 50:50, 60:40, 70:30 and 90:10 $wt\%$. The fermentation temperature was $18{\sim}22^{\circ}C$ at the beginning, and then it was sharply increased to $44{\sim}66^{\circ}C$ up to 1 day after fermentation, which was maintained for more than 3 days. Then, it was slowly decreased to $18{\sim}25^{\circ}C$ up to 8 days after fermentation, which was maintained all the time. It could be known from examiation of various conditions, including reaction rate, salinity. carbon/nitrogen(C/N) ratio, temperature, organic substance, etc.. Optimum mixture ratio rate of composting using food waste and sewage sludge was 60:40 $wt\%$.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2001년도 추계 수산관련학회 공동학술대회발표요지집
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• pp.253-254
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• 2001

Aquaculture production of Hounder has been increased in the last decade in Korea. However, moist pellet primarily made of raw fish has been used as feed for flounder. Therefore, for further expansion of flounder farming, it is essential to employ practical formulated feeds which can support reasonable growth. Several studies on nutrition (Lee et al., 2000) and utilization of some plant protein source as a substitute for fish meal (Kikuchi, 1999) have been conducted for flounder diets. (omitted)

• 환경위생공학
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• 제15권3호
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• pp.23-23
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• 2000

In this study, to determine the optimum fermentation process for the feed production of food wastes and estimate the practical value of fermented feed using kudzu creeper and sawdust as bulking agent. This study considered initial C/N ratio control as the fermentation process variables. The results are summarized as follows. Minimum water contents of byproducts in the fermentation feed production showed 3994(kudzu), 37%( sawdust) at the C/N ratio 25 and 45%(kudzu, sawdust) at the C/N ratio 35. Temperature variations in the fermentation feed production at the C/n ratio 25 indicated 68'C(kudzu), 70'C (sawdust).Optimum condition of consists of fermentation process of water content, C/N ratio and permeability (porous structure of the mixture). For optimum fermentation of gravitationally, dewatered garbage, the proper mixing ratios of kudzu(moisture contents : 17.3%) and sawdust(moisture contents : 13.2%) were 41% and 39%, respectively Major biological reaction in the aerobic fermentation feed production occurred during 12~14hrs

• 유기물자원화
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• 제23권1호
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• pp.23-28
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• 2015

본 연구는 회분식 실험을 통해 수거 형태에 따른 음식물류 폐기물의 혐기성 분해 특성을 평가하였다. 일반 종량제 봉투 내 음식물류 폐기물 (sample A)의 경우 최종 메탄 수율은 $285.6mL\;CH_4/g$ volatile solids (VS)로 가장 낮게 나타났으며 반응 속도는 $0.215d^{-1}$로 가장 높게 나타났다. RFID 기반의 폐기물 용기 내 음식물류 폐기물 (sample C)의 최종 메탄 수율 $493.4mL\;CH_4/g$ VS로 가장 높게 나타났으며 반응 속도는 $0.162d^{-1}$로 가장 낮게 나타났다. 모든 시료의 율속 단계 결정 계수는 양수로 나타나 메탄 생성 단계가 율속 단계인 것으로 나타났다.

• 환경영향평가
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• 제17권5호
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• pp.321-330
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• 2008

Methane is a potent greenhouse gas and methane emissions from landfills have been linked to global warming. In this study, LandGEM (Landfill Gas Emission Model) was applied to predict landfill gas quantity over time, and then this result was compared with the data surveyed on the site, Cheongju Megalo Landfill. LandGEM allows the input of site-specific values for methane generation rate (k) and potential methane generation capacity $L_o$, but in this study, k value of 0.05/yr and $L_o$ value of $170m^3/Mg$ were considered to be most appropriate for reflecting non-arid temperate region conventional landfilling, Cheongju Megalo Landfill. High discrepancies between the surveyed data and the predicted data about landfill gas seems to be derived from insufficient compaction of daily soil-cover, inefficient recovery of landfill gas and banning of direct landfilling of food garbage waste in 2005. This study can be used for dissemination of information and increasing awareness about the benefits of recovering and utilizing LFG (landfill gas) and mitigating greenhouse gas emissions.

• 유기물자원화
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• 제23권2호
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• pp.21-27
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• 2015

본 논문은 자원순환사회 구축을 목표로 필요한 재원마련을 위해 도입예정인 폐기물부담금제에 대응하기 위한 폐기물의 에너지화 제고방안을 인천시를 중심으로 평가하고 폐기물부담금제 도입을 위해 고려하여야 할 사항들을 제안하였다. 인천시의 폐기물 에너지화를 위한 주요 문제점으로 파악된 음식물 류폐기물의 반입량 감소에 따른 폐기물의 고발열량화, 종량제봉투에 혼입되어 배출되는 금속류, 건전지 등을 해결하기 위한 대책을 도출하였다.

• 한국산학기술학회논문지
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• 제6권4호
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• pp.342-348
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• 2005

본 연구에서는 음식물쓰레기 중의 단백질 분해활성을 갖는 대사산물을 생산하는 신규 바실러스 속 PNV-1 균주를 분리하였고, 분리된 균주를 이용하여 한국형 음식물쓰레기 환경인 고염분, 극한 pH, 고농도의 미생물 생육 저해물질 등에 대한 내성정도를 측정하였다. 실험 결과, 분리된 바실러스 속 균주는 약 0.68 unit/ml 이상의 높은 단백질분해효소 활성을 보유하고 있으며, 음식물쓰레기 중에 형성되는 pH 4 내지 9 범위에서 생육이 가능하고, 염분농도 최고 $8\%$와 살균작용을 하는 것으로 알려진 고춧가루 $5\%$에서도 생육에 거의 영향이 없었다. 또한, 미생물 생육 저해물질로 알려진 후추와 겨자에 대한 내성을 나타내었다.