• Journal of Power System Engineering
• /
• v.11 no.3
• /
• pp.9-15
• /
• 2007

This paper provides a methodology for the optimization of waste heat usage in Jeju Province. The incineration plant was considered as heat source and the food garbage plant and the youth hostel were selected as heat sink of this study. The distribution of the reusing energy in incineration plant is decide by load analysis and numerical calculation of the operational methodology. The main objective of this study is on the reduction of the fuel costs and reuse of waste heat. As the results, the efficiency of the incineration plant and two heat sink, the food garbage plant and the youth hostel, are improved and economical suggestions are proposed through the optimization analysis.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.4
• /
• pp.421-429
• /
• 1996

This research was conducted to survey amounts of kitchen wastes disposed and to find method for reduction of the kitchen wastes. Questionnaires were developed. Survey was conducted in Korean style restaurants 1,292 in nationwide and recovery rate of questionnaires is 97.52%. Amounts of kitchen wastes disposed were calculated using programme developed in this research institute. As a results, wastes of food disposed in prepreparation phase large quantities is the vegetables. Wastes of fruits, fishes and shellfishes were disposed in large quantities, too. Amounts of wastes of boiled chicken with ginseng, Jeon-Gol, and rosted beef ribs in dishes were much due to refuse portion as bone. Wastes of kitchen are composed of food wastes 44%, dishes wastes 56% in nationwide in Korean style restaurants. Amounts of kitchen wastes disposed in Korean style restaurants are 28.33 kg in large city, 24 kg in small city and rural, respectively. Methods for the effective reduction of kitchen wastes in restaurants were suggested. Also, it is possible to utilize the kitchen waste as fertilizer or feed for animals but economic feasibility could cause problems.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.3
• /
• pp.256-264
• /
• 2021

The purpose of this study is to observe the influence education experience (home, school, and mass media) on reducing practice behavior(purchasing, using, disposing and leading) of food-related wastes. The study also sought to promote strategy and suggest effective activation plans for the vitalization of behavior of reducing food-related wastes. The study subjects were 412 adult consumers who answered a structured questionnaire. The main findings are as follows: First, the scores of home education experience were 3.61±0.71, which was the highest, and 3.45±0.74 for school education experience, which was the lowest. Second, according to factor analysis, the reducing practice behavior of food-related wastes was converged purchasing, using, disposing and leading behavior. The scores of disposing behavior were 3.79±0.67, which was the highest, and 2.87±0.82 for leading behavior, which was the lowest. Third, the common variables influencing the reducing practice behavior(purchasing, using, disposing and leading) of food-related wastes were home education and mass media and the powerful variable influencing was home education. The results of this study can be used as basic data for the development of educational programs for effective food-related waste reduction.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.26 no.3
• /
• pp.47-54
• /
• 2018

This study examined the improvement of anaerobic digestion rate and sludge reduction as a result of the addition of anaerobic digestion with thickened sludge and solution of VFAs obtained from food waste. The methane production rate of the digestion system was 2.21 times higher when anaerobic digestion reactor injected into anaerobes with VFAs from food wastes of 5 percent. Also, The reduction of the amount of concentrated sludge injected will proceed rapidly because of the TCOD concentration in the digestion reactor was more than twice higher. Indirectly it was shown that the increased production system contributed significantly to the methane production efficiency.

• Journal of Environmental Health Sciences
• /
• v.24 no.1
• /
• pp.120-131
• /
• 1998

This study was performed to define the physicochemical characteristics of food waste and food wastewater, and to find the effect of moisture content variation and salinity variation on aerobic composting for food wastes. In moisture content variation experiment, the samples of 2-1, 2-2, 2-3 and 24 were prepared by the moisture content of 83.8%, 70.9%, 64.8% and 45.1%, respectively. In salinity variation experiment, the samples of 3-1, 3-2, 3-3 and 3-4 were prepared by the salinity of 0.99%, 1. 69%, 1.75% and 2.34%, respectively. In both experiments, aerobic composting reactors were operated by the mode which was composed of half an hour's stirring and 2 hour's aeration per day, for 45 days. The followings are the conclusions that were derived from this study. 1. In the study of physicochemical characteristics of food waste and food wastewater, the values of pH were 4.19 and 3.96, the values of salinity were 0.91% and 1.17%, and the values of conductivity were 7.6 mS/cm and 18.2 mS/cm, respectively. 2. In food waste, the moisture content was 60.3%, organic compound content was 96.1%, total carbon was 48.0%, total nitrogen was 1.5%(therefore, C/N ratio was 32), and the concentration of total phosphorus was 1.34 mg/kg. 3. The time of temperature ascending was delayed, the highest temperature was lowered, the duration period of high temperature was shortened by the increasing of moisture content. In the higher moisture content, anaerobic condition was formed, bad smell was released, insects were gathered and multiplicated, and the reaction rate of composting was reduced. 4. In moisture content experiment, C/N ratios were changed from the range of 31.2-34.8 at the beginning phase to that of 20.4-28.4 at the last phase. 5. In salinity experiment, the reduction rate of volume was increased(40.3%) when the salinity was decreased(0.99%). Also, the reduction rate of mass was increased(51.8%) when the salinity was decreased(0.99%). This fact denotes that salinity hinders the process of composting. 6. the concentrations of total nitrogen and total phosphorus were increased from 0.74% to 1.10%, and from 0.82 mg/kg to 3.44 mg/kg, respectively when the salinity was decreased from 2.34% to 0.99%.

• Ecology and Resilient Infrastructure
• /
• v.7 no.4
• /
• pp.248-255
• /
• 2020

In this study, we analyze the current state of domestic food waste (FW) recycling and propose a management plan for greenhouse gas (GHG) emissions. First, the composting potential of the GW demonstrates considerable promise. In particular, the GW (phytoplankton, periphyton, macrophyte, etc.) as a third-generation biomass shows strong performance as a functional additive that mitigates the disadvantages associated with composting FW and improves the quality of the final composted product. Alternatively, the final product (e.g., soil ameliorant) can be used to produce bio-filters that are effective pollutant buffers, with high applicability for green infrastructure. The proposed ecological approaches create new opportunities for FW as a resource for the reduction of GHG emissions, and are expected to contribute to the establishment of effective net-zero carbon systems in the future.

• Hwankyungkyoyuk
• /
• v.11 no.2
• /
• pp.130-143
• /
• 1998

This study was conducted as a preliminary step to establish a model for the practical application of environmental education related to food wastes collected from elementary school foodservices. Methods of treatment and present recycling status of food wastes in elementary schools in Kyonggido were surveyed. The consciousness of dieticians who have been serving for elementary school foodservices was also analyzed through the survey questions concerning environmental education for the reduction and recycling of food wastes. The results derived from this survey were as follows: The major portion of food wastes from elementary school foodservices was constituted with vegetables and soup, and an average amount of food wastes per day was highest in June and July. Therefore environmental education related to reduction of wastes was needed in the first semester of school terms, and the possible reduction of food wastes achieved through the proper planning of school foodservice menu was also needed. In most cases food wastes were collected and treated by animal growing farmers or composted by machines in school. In operating composting machines microorganism inoculant was mostly used but dieticians pointed out the problem of a nasty odor, insects, and high energy consumption. This situation means it has not been operated efficiently and suggests an efficiency problem of machine composting in elementary schools because composting itself is based on the aerobic digestion and high temperature fermentation which kills insects and harmful microorganisms. Elementary school dieticians in Kyonggido were aware that food wastes cause main pollution problem, and that food wastes are valuable resources which can be recycled, and recycling of food wastes is inevitable. But more than half of the schools surveyed have not been reused food wastes in school, so a proper model for recycling and reuse of food wastes in school grounds was thought to be needed. Environmental education programs related to food wastes have not been peformed in more than half of the schools surveyed. It was concluded that the following three plans will be helpful to reduce school food wastes. First, environmental education should be enforced, second, teachers' and dieticians' intensive teaching concerning food wastes should be needed, and finally establishment of a model for recycling and reuse of food wastes in school grounds and its application to environmental education would offer a valuable field experience to school students.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.23 no.2
• /
• pp.164-171
• /
• 2011

The objectives of this study are to propose a suitable treatment facility for waste energy recovery after analyzing the waste generation and disposal situation in Jejudo, to establish the plan to install the solar photovoltaics and wind power plant considering the site conditions and finally to establish the environmental energy town plan in conjunction with the existing facilities. The food waste biogas plant is selected as the treatment capacity of 200 ton/day. It is estimated that the biogas plant will produce the electricity of 7,594 MWh per year, which will reduce the greenhouse gas of 4,177 $tCO_2$ per year. The solar photovoltaics and wind power plant will produce the electricity of 13,410 MWh per year, which will reduce the greenhouse gas of 7,375 $tCO_2$ per year. Environmental energy town will give us the reduction of operating cost by centralized treatment of residues and byproducts, and by efficient utilization of produced energy.

• Journal of Korean Society on Water Environment
• /
• v.18 no.4
• /
• pp.371-377
• /
• 2002

The purpose of this study is to develop effective operating process in order to achieve more suitable conditions of Anoxic-Oxic-Anoxic-Stripper(AOAS) SBR through real-time control. To improve the removal efficiency, glucose, methanol and synthetic food waste acid fermentant were added as an external carbon source, In the case of glucose and synthetic food waste acid fermentant, TN, TP were removed to average 86.9%, 73.0% respectively. Methanol was removed to average 64.6%, 55.4% respectively. The synthetic food waste acid fermentant proved to be the most efficient and allowed for the substitution of an external carbon source. The removal rate of $COD_{Cr}$, was approximately 90% at all cases. The results of the study that a correlation between ORP (Oxidation-Reduction Potential), pH and DO and nitrification or denitrification when an external carbon source is added and when it isn't was showed that ${\Delta}ORP$ is suitable parameter. ORP reacted properly to denitrification (${\Delta}ORP<-10$) and nitrification (${\Delta}ORP<0$). The use of real-time control saved anywhere between 61 and 67 minutes at the anoxic(1) stage and 26 to 52 minutes at the oxic(1) stage. When the time saved from the anoxic(1) and oxic(1) was added to the anoxic(2) stage for the removal efficiency of TN and TP increased from 0.7 to 13.9% and 12 to 35 % respectively.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2009.10a
• /
• pp.690-691
• /
• 2009