• Title/Summary/Keyword: food wastes

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Comparison of Salinity and Composting Efficiency by Washing before and after Aerobic Composting of Food Wastes (음식물쓰레기의 호기성 퇴비화 전과 후의 세척에 따른 염분도와 퇴비화효율 비교)

  • Park Seok Hwan
    • Journal of Environmental Health Sciences
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    • v.31 no.2 s.83
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    • pp.160-164
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    • 2005
  • This study was performed to evaluate the effects of washing food wastes before aerobic composting on temperature, pH and salinity, and the effects of washing after composting on salinity of sample mixtures. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1(W-1), 1:2(W-2), 1:3(W-3) and 1:0(N-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and N-1 were $5\;kg:0\iota,\;5\;kg:5\iota,\;5\;kg:5\iota,\;5\;kg:5\iota\;and\;5\;kg:5\iota$, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours of forced aeration per day. The increase in the ratio of water to food wastes resulted in the increase of the maximum reaction temperature and the shortening of the high temperature reaction period. The increase in the ratio of water to food wastes also resulted in faster reaching to the lowest pH and then to the steady state of pH 9.0. The final salinities of Control, N-1, W-1, W-2 and W-3 were $1.04\%,\;0.92\%,\;0.78\%,\;0.64\%\;and\;0.53\%$, respectively. The salinities of the N-l samples which were washed by the weight ratios (water:N-l) of 1:1, 2:1 and 3:1 after composting were $0.72\%,\;0.61\%\;and\;0.51\%$, respectively. Therefore, washing food wastes before aerobic composting is more efficient method than that after aerobic composting.

A Survey on the Awareness for the Reduction of Food Wastes by the Use of University Cafeteria (대학 구내식당의 이용실태에 따른 잔반 감소를 위한 의식조사)

  • Park Sang-Wook;Shin Eun-Mi
    • The Korean Journal of Food And Nutrition
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    • v.19 no.1
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    • pp.91-102
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    • 2006
  • The goal of this study was to find the way of reduction on food wastes in the university cafeteria. Four hundred and two students from three universities in Daejeon city were surveyed. The data were analyzed by SAS program. The results were summarized as followings: 24.95% of the total users use the university cafeteria everyday. Reasons for the utilization were listed as time saving 31.40%, near place 26.73%, low price 23.16% and no other place to eat 17.82%. Recommendations for the improvements of university cafeteria were listed as menu variation 38.26%, taste 37.83%, price decrease 10.43%. Female students left more food wastes than male students and most leaving food was side dish than Bab, Guk and Kimchi. The major reason of leaving foods was shown to be influenced by the taste and amount of foods supplied in university cafeteria. And they preferred kimchibock-kumbab to other kinds of bab. But they disliked Flounderjolim, pickled anchovies, Ggonchigui, Ginger, Burdock, Lotus root and Crown daisy. The perception of users on the reduction of food waste was 84.10% of total students. The students who know on the method of food wastes treatment were 58.26%. Improvement for reduction of food wastes of university cafeteria can be summarized to emphasize on taste, menu variation, adequate of serving size, also that should be conduct studies for systematic administration method and standard education for reduction of food waste.

A Survey on the Dietary Home Lifestyle for the Reduction of Food Wastes by the Period of Food Purchase (식품 구매 기간에 따른 음식물 쓰레기 감량을 위한 가정의 식생활 실태 조사)

  • Shin, Eun-Mi;Park, Sang-Wook
    • The Korean Journal of Food And Nutrition
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    • v.19 no.3
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    • pp.332-341
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    • 2006
  • The goal of this study was to determine a method of reducing food wastes in the dietary home lifestyle. Statistical analyses were conducted of 491 questionnaires answered by housekeepers living in Daejeon city. The data were analyzed by SAS program and the results are summarized as follows. Among the respondents, 51.53% answered that they purchased the foods in consideration of the family number, 60.45% that they occasionally throw away foods because the date of expiry had passed, i.e., the foods threw away by mistake of storage, 68.23% that they make side dishes at a time for three meals in a day, 52.95% that they make three or four kinds of side dishes, 82.28% that they prepared meals according to the favorite foods of the family, 48.04% that they left food at home, and 47.32% that they threw away foods because too many foods had been prepared. The major reasons for food wastes at home were listed as meal leftovers (32.72%), vegetable trimming (31.29%), and non-planned purchase (25.77 %). The perception of housekeepers on the reduction of food waste were listed as the preparation of accurate meal quantity (50.92%), planned purchase (28.31%), development of recycling foods (14.05%), and reduction of side dishes (6.72%). Further reduction of food wastes of dietary home lifestyle can be summarized to emphasize the preparation of accurate meal quantity, planned purchase, development of recycling foods, and reduction of side dishes. In addition, studies should be conducted to examine the systematic administration method and standard education for the reduction of food wastes.

Processing and Fermentation of Food Wastes with MS Microorganism Complex for Swine Feeds (MS 미생물복합군에 의한 음식폐기물의 양돈사료화를 위한 적정처리공정)

  • Lee, Jeong-Chae;Jung, Woo-Jin;Lim, Kye-Taek;Kim, Tae-Hwan
    • Korean Journal of Environmental Agriculture
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    • v.19 no.4
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    • pp.270-275
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    • 2000
  • In order to investigate the proper processing of food wastes with miraculous soil-microorganisms (MS) for final use of swine feeds, calory, amino acid and fatty acid in food wastes were determined in relation with fermentation process with MS microorganism complex. Aflatoxin test was also performed to check safety of the fermented food wastes. Calory of food wastes was determined in average $7.60\;Kcal{\cdot}g^{-1}\;D.W.$ In finally processed food wastes, total content of amino acid was $93.0\;mg{\cdot}g^{-1}]\;D.W$, showing 18.5% of increase by the anaerobic fermentation. Essential and non-essential amino acids were measured at respectively 34.43 and $58.56\;mg{\cdot}g^{-1}\;D.W.$ Leucine, phenylalanine, isoleucine and threonine of essential amino acids and proline and glutamic acid of non-essential amino acids were highly composed as compared to others. The composition of fatty acid in food wastes was also increased by anaerobic fermentation for 3 weeks. Palmitic acid, oleic acid and palmitoleic acid were more important in quantity. Present results indicate that food wastes properly processed with MS have enough calory and are safe from aflatoxin, and that anaerobic fermentation with MS microorganism in an efficient process for hydrolyzing protein and lipids in food wastes.

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Effects of Mixing Ratio and Organic Loading Rate of Acid Fermented Food Wastes and Sewage Sludge on the Anaerobic Digestion Process (음식물찌꺼기 산발효산물과 하수슬러지의 혼합비 및 유기물부하가 병합처리에 미치는 영향)

  • Ahn, Chul-Woo;Park, Jin-Sik;Jang, Seong-Ho
    • Korean Journal of Environmental Agriculture
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    • v.25 no.3
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    • pp.247-256
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    • 2006
  • This study has been conducted for the process of food wastes disposal using surplus capacity of established sewage treatment plant by co-digestion of fermented food wastes and sewage sludge after thermophilic acid fermentation of food wastes. The co-digestion of thermophilic acid fermented food wastes and sewage sludge was performed by semi-continous method in mesophilic anaerobic digestion reactor. It showed great digestion efficiency as the average SCOD and VS removal efficiency in organic loading rate 3.30g VS/L.d. were 74.2% and 73.6%, and the gas production rate and average methane content were 0.440 L/g $VS_{add}.d$ and 66.5%, respectively. Based on the results of this study, the co-digestion of thermophilic acid fermented food wastes and sewage sludge in sewage treatment plant is able to improve treatment efficiency of anaerobic digestion reactor and to dispose food wastes simultaneously, and was proved excellent economical efficiency comparing with any other treatment methods.

Changes of Physico-chemical Properties during the Composting of Korean Food Waste (음식물찌꺼기를 이용한 퇴비의 부숙과정중 이화학적 특성의 변화)

  • Chang, Ki-Woon;Lee, In-Bog;Lim, Jae-Shin
    • Journal of the Korea Organic Resources Recycling Association
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    • v.3 no.1
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    • pp.3-11
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    • 1995
  • This study was conducted to estimate the stabilization degree of compost which made from Korean food wastes. To make the compost, food wastes were mixed with dried paper sludge, sawdust and the rotten wood waste which had cultivated mushrooms, and then mixture was composted in $1.1m^3$ of chamber which installed with the blower for maintaining the aerobic condition. Y value, EC and pH were changed remarkably for the early stage of composting. These changes showed that the compost of food wastes could be stabilized within 30~35 days and that the substrate, food wastes, can be easily used as energy source for microorganisms. Although these phyico-chemical properties indicated that food wastes could be composted within 30 days during the composting, the temperature of pile maintained over $50^{\circ}C$ for 80 days, and C/N ratio decreased gradually for over 50 days. In conclusion, more than 50 days were required to stabilize the compost of food wastes.

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Recycling of Wasted Batteries (폐전지의 재활용 고찰)

  • Park Young-Min;Cho Jai-Rip
    • Proceedings of the Korean Society for Quality Management Conference
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    • 2004.04a
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    • pp.291-297
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    • 2004
  • For the while, food wastes have been mainly gathered in a trash place in outskirt of Seoul to bury under the ground. Recently the residents near the area strongly refused to fetch those food wastes to their area because of the terribly bad smell. According to the statistic, the food wastes have around $30\%$ portion of total living wastes, which are more than other countries. Most of the food wastes have been simply buried or incinerated without deep consideration of resource recovery view. Such burying or incineration makes problem to the residents' life condition. So the first is to reduce as much as possible and the rest should be controlled to reuse as resources.

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A Study on the discharging behavior of food wastes in household (가정의 음식폐기물 배출행동 및 관련 변인에 관한 연구)

  • 최남숙;임창희
    • Journal of Family Resource Management and Policy Review
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    • v.5 no.2
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    • pp.87-98
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    • 2001
  • The study was to examine the effect on the thinking of environmental preservation and behavior of dietary life control on discharging behavior of food wastes in household. The data were obtained from 443 homemakers living in Seoul. The statistical techniques used for this study included descriptive statistics, ANOVA, and Multiple Regression Analysis. As the result of analyzing relative effects of factors on discharging behavior of food wastes, for the degree of separation and discharge of food wastes and general wastes, they further actively separated and discharged them when they lived in public house(apartment, villa, tenement house), they had direct charge of dietary life, they had further serious thinking of environmental preservation, and they lived further diligent lives.

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Characteristics of Acid Fermentation and Alkali Pretreatment of Organic Wastes (유기성 폐기물의 산발효 특성 및 알카리 전처리에 관한 연구)

  • 박종안;허준무
    • Journal of environmental and Sanitary engineering
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    • v.16 no.1
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    • pp.108-116
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    • 2001
  • It is difficult to task to achieve high biological nutrient removal from municipal wastewater because of low organic content. Volatile fatty acids(VFAs) produced from acid fermentation of food wastes can be utilized as external carbon sources for the biological nutrient process. Significant reduction and stabilization of the food wastes can also be obtained from the acid fermentation. The objective of this study is to evaluate characteristics of acid fermentation of the food wastes. Results obtained from the batch experiment of various organic wastes showed that the food wastes had high potential to be used as an external carbon source because of the largest production of the VFAs with low nitrogen and phosphorus content. The fish waste was found to be the next possible organic waste, while the others such as radish cabbage and molasses waste showed high VFAs consumption potential as a results of high nitrogen and phosphorus content. alkaline hydrolysis of the food waste was carried out using NaOH prior to the acid fermentation. As the alkali addition increased, solubilization of the organics as well as TSS reduction increased. However, fraction of soluble COD to total COD became stable after a sharp increase. Alkali addition greater than 0.5g NaOH per g TS resulted in significant increase in pH.

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Cooking Behavior for the Reduction of Food Wastes (음식물 쓰레기 감량을 위한 조리행동에 관한 연구)

  • 김동희
    • Korean journal of food and cookery science
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    • v.14 no.2
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    • pp.159-167
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    • 1998
  • The purpose of this study was to investigate the cooking behavior of housewives in Seoul to reduce the food wastes. The obtained datas from the questionnaires were analyzed by SPSS program. Among the respondents 60.8% were 40 to 49 years old, and 50.l% had high school education background. Sixtyfive % had 3∼4 family members and 83.9% lived with their husbands and children. The income of 25.0% of the respondents was 1.5 to 2 million wens monthly Their housing environment showed that 37.7% of housing were private houses and 92.0% of kitchen were a stand-up type. Most respondents shopped at a supermarket (64.5%), and they expressed greate, concerns on the date of food production (58.4%) than its wastes (6.0%). Sixtyfour point nine% of the respondents prepared a kuk and chigae every meal and 46.2% of them prepared two meals at a time. Twentytwo point two% of the respondents ate all the kuk or chigae. The residual foods were kuk or chigae (47.6%), side dishes (42.3%), and main dishes (4.9%). Fortyfive point six% of the respondents believed that the improvement of eating habits needed for the reduction of food wastes.

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