• Animal Bioscience
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• 제35권7호
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• pp.1100-1108
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• 2022

Objective: The objective of this study was to evaluate the effect of waste cooking oil (WCO) addition on ammonia (NH₃) emissions during the composting of dairy cattle manure under two aeration conditions. Methods: The composting tests were conducted using the laboratory-scale composting apparatuses (14 L of inner volume). Three composting treatments (Control, WCO1.5, and WCO3, with WCO added at 0 wt%, 1.5 wt%, and 3 wt% of manure, respectively) were performed in two composting tests: aeration rate during composting was changed from 0.55 to 0.45 L/min in Test 1, and fixed at 0.3 L/min in Test 2, respectively. The NH₃ emitted and nitrogen losses during the composting were analyzed, and the effect of the addition of WCO on NH₃ emissions were evaluated. Results: Both tests indicated that the composting mixture temperature increased while the weight and water content decreased with increasing WCO content of the composting mixtures. On the other hand, the NH₃ emissions and nitrogen loss trends observed during composting in Tests 1 and 2 were different from each other. In Test 1, NH₃ emissions and nitrogen losses during composting increased with increasing WCO contents of the composting samples. Conversely, in Test 2, they decreased as the WCO contents of the samples increased. Conclusion: The WCO addition showed different effect on NH₃ emissions during composting under two aeration conditions: the increase in WCO addition ratio increased the emissions under the higher aeration rate in Test 1, and it decreased the emissions under the lower aeration rate in Test 2. To obtain reduction of NH₃ emissions by adding WCO with the addition ratio ≤3 wt% of the manure, aeration should be considered.

• 한국환경농학회지
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• 제27권4호
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• pp.406-412
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• 2008

Biogas plant with anaerobic digestion is receiving high attention as a facility for both livestock waste treatment and electric power generation. Objective of this study was to perform life cycle assessment (LCA) of a biogas plant which incorporates swine and food waste (7:3) as source materials for biogas production. In addition, the biogas production process was compared with the prevalent composting method as a reference in the aspects of green house gas (GHG) reduction potential and environmental impact. The biogas method was capable of reducing 52 kg $CO_2$ eq. emission per ton of swine/food waste, but the composting process was estimated to emit 268 kg $CO_2$ eq. into air. The biogas method was evaluated as more beneficial to the environment by mitigating the impact on abiotic depletion potential (ADP), global warming potential (GWP), ozone depletion potential (ODP), eutrophication potential (EP), and photochemical ozone creation potential (POCP), but not to acidification potential (AP).

• 한국환경과학회지
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• 제32권10호
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• pp.741-744
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• 2023

This study focused on high school laboratory research and the main purpose was to develop alternative additives for livestock waste and ammonia volatilization methods with high school students as participants and to provide information to business owners based on the results. Compared to the control groups, The bentonite and illite treatment groups had similar ammonia volatilization, pH, EC, and total nitrogen content. In particular, the alum and aluminum chloride mixed treatment group showed low pH and ammonia volatilization, and high EC and total nitrogen content for poultry litter. As a result, when focusing on high school laboratory research, the alum and aluminum chloride mixed agent treatment fulfilled its role as an alternative additive for ammonia reduction. In addition, this approach can be suggested as a method to solve difficulties in adapting to the field through a practical cooperative relationship with livestock farms.

• 한국식품조리과학회지
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• 제10권3호
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• pp.277-283
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• 1994

This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.

• 에너지공학
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• 제23권3호
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• pp.235-240
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• 2014

본 연구에서는 음식물쓰레기를 반탄화 하여 생성된 생성물의 특성 및 온도에 대한 영향을 비교하여 연료화 가능성을 파악하고자 하였다. 반응온도를 $180^{\circ}C{\sim}270^{\circ}C$ 조절하고 열전달방식을 질소가스 열전달방식과 열매체유 열전달방식으로 나누어 실험한 결과 생성물의 생산 수율과 수분함량은 온도가 높아짐에 따라 감소하였고 특히 $240^{\circ}C$이상에서는 수분감소 뿐만 아니라 열적변화도 확인 할 수 있었다. 반응온도가 낮을수록 열매체유 열전달방식이 수분감소에 더 좋은 열전달 효율을 보였지만 온도가 높아질수록 그 차이는 미미한 것을 확인할 수 있었다. 발열량의 경우 초기 660 Kcal/kg 에서 질소가스 열전달방식 6,400 Kcal/kg 간접방식 6,890 Kcal/kg 으로 상승 되었고, 원소분석결과 반응온도가 상승할수록 반탄화 생성물의 탄소원소의 함량증가와 산소원소 함량 감소를 확인 하였으며 석탄밴드 분석결과 저급석탄에 가까운 H/C와 O/C의 범위를 나타내었다. 음식물쓰레기를 반탄화를 통하여 연료개질이 가능하다는 것을 확인 할 수 있었으며, 반응온도가 높아질수록 저급석탄에 더 가까워짐을 확인할 수 있었다.

• 한국식생활문화학회지
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• 제24권2호
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• pp.164-171
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• 2009

The objectives of this study were to determine the recognition of food waste, school lunch leftovers and satisfaction toward school lunch in middle school students in Seoul. Four hundred students were surveyed beginning April, 2007. The results are summarized as follows. The primary means in which students learned about environmental pollution were 'video media' (54.7% males, 39.2% females) and 'by teachers' (23.2% males, 33.0% females). The primary effects on food habits after participating in the school lunch program were 'having a balanced diet' (23.3%) in the females, and 'decreased intake of junk food' (24.9%) in the males. The serving sizes for cooked rice, soup, and meat were higher in the females (3.46, 3.46, and 2,91, respectively) than the males (3.18, 3.29, and 2.73, respectively). The primary school lunch leftovers for one week were cooked rice (4.55), meat (4.35), kimchi (3.84), fish (3.60), vegetables (3.38), and soup (3.08). Importance-performance analysis of the school lunch meal indicated that good taste had high importance, but low performance. Nutritional balance, food safety, cleanliness of tableware and supplies, clean uniforms of employees, and cleanliness of the dining area had both high importance and performance.

• 한국식생활문화학회지
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• 제24권5호
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• 한국환경보건학회지
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• 제26권3호
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• pp.1-10
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• 2000

Although microorganisms play an important role in composting process, researches on the effective microorganism (EM) in composting process are rarely reported. In this study, three stages of work performed 1) investigation of composting facility 2) sample collection and isolation of the EM 3) lab-scale composting by seeding the isolated EM. For this, purpose, physical, chemical, and biological characteristics, such as temperature, moisture content, organic matter, pH population of microorganism, etc., were investigated during the process and the results were compared with those of a control(non-seeded). In the composting facility, the most active degradation of food waste was suppsed to occur in 10-11th day of composting by observing the temperature and CO2 emission. The population of bacterial and fungi was highest in thermophilic stage. Meanwhile that of actinomycetes and yeast was relatively uniform during the process. In the lab-scale test, the thermophilic stage was maintained longer(more than 9 days in 17 days of experiment) in the seeded which was favored for the high reduction of organic matter and moisture. Reduction rates of lipids and salinity were also increased in the seeded. It confirmed these results that the population of microorganisms in the seeded was observed higher in several orders than the control. However, pH of the seeded was maintained as low as about 4.5 throughout the experiment except the final period of the process. Meanwhile, pH of the control rose in the early stage of the experiment. This was probably due that the seeded microorganisms collected from the composting facility was adapted to the low pH environment.

• 대한환경공학회지
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• 제38권7호
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• pp.353-363
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• 2016

본 연구에서는 공동주택 단지에서의 음식물류폐기물을 수거 이송하여 대용량처리시설에 자원화 혹은 재활용하는 기존 방식과 발생지인 공동주택 내에서 처리하는 제안 방식을 가상하여 차량수거방식, 자동집하방식, 자동집하처리방식, 소규모분산처리방식, 오수처리연계방식으로 시나리오를 설정하고 각 시나리오별 초기 투자비용, 석유 사용량, 이산화탄소 배출량, 음식물류폐기물 처리 운영비용, 입주자 부담 관리비를 비교 분석하였다. 기존처리 방식에 비해 제안하는 소규모분산처리방식이 초기 투자비용, 연간 석유사용량, 이산화탄소 배출량이 가장 낮았으며 적용, 도입 가능성이 높았다. 음식물류폐기물 처리 운영비용은 기존 처리방식과 비교하여 1톤당 334,465원(약 91%)이 절감되며 세대 당 월 1,500원인 입주자 부담 관리비용 또한 902원으로 약 40% 절감이 가능하다고 분석되었다. 각 시나리오별 초기 투자비용과 석유사용량, 이산화탄소 배출량을 비교한 결과, 초기 투자비용이 낮은 처리방식이 연료 사용량과 이산화탄소 발생량도 낮은 경향을 나타내었다. 초기 투자비용과 석유사용량, 이산화탄소 배출량이 가장 낮은 시나리오는 소규모분산처리방식이며 가장 높은 시나리오는 오수처리연계방식이었다. 연구의 공간적 범위를 공동주택 단지로 설정할 때 소규모분산처리방식이 음식물류폐기물 제로화 모델로서 가장 적합한 방식으로 판단된다.

• Nutritional Sciences
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• 제5권1호
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• pp.41-46
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• 2002

This study was carried out to evaluate the adequacy of serving sizes of those packaged processed foods in Korea which are designed to provids one meal or snack for one person. There is a lack of data on reference serving sizes which are essential components in the nutrition information provided on food labels. After compiling the average weight of packaged processed foods available in the market in Korea, a questionnaire was formulated to evaluate the adequacy of the serving sizes on 56 packaged processed food items of 188products using 25 female university students as a consumer group. The results showed that 65.5% of the packaged processed foods had adequate serving sizes. In general, current packaged sizes for bread and carbonated drinks were found to be too large. The proposed reference serving sizes in this research appear to be somewhat different from the ones suggested by the Korean Nutrition Society s $7^{th}$ Recommended Dietary Allowances for Koreans and by the Food and Drug Administration (USFDA) in the U.S. The serving sizes suggested by the USFDA appear to be too large for beverages and too small for snack foods when these are applied to the Korean population. It is suggested that the size of beverages in the Korean market should be reduced, and smaller sub-packets of snacks (each for one serving) should be packaged in a larger pack, for ease of use of nutrition information by consumers as well as for the reduction of food waste. In the future, other representative population groups should be included in the determination of reference serving sizes.