• 한국축산시설환경학회지
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• 제8권2호
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• pp.87-98
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• 2002

This study was conducted to determine nutritional values of different sources of food residues(FR) released in autumn and to compare them with nutrient requirements on NRC standard feeding system of swine. Hospital or cafeteria FR contained more cooked rice and side dishes residues and less vegetable residues and fruit peel, resulting in higher energy and lower fiber contents, compared to apartment complex FR, which had opposite patterns to these results. Chemical composition between hospital and cafeteria FR was almost similar. Salt(NaCl) content was more than 9 folds of NRC swine requirement, but much lower than the maximum tolerant level. Essenial and non-essential amino acids profile was similar among FR sources. Hospital or cafeteria FR protein had a similar pepsin digestibility to soybean meal protein. Apartment complex FR protein, however, had a much lower pepsin digestibility. When NRC nutrient requirements are considered, FR in swine diets could satisfy requirements of protein and all the essential amino acids, 75${\sim}$111% of digestible or metabolizable energy, and most of the major and minor minerals. All the FR contained extremely low levels of toxic heavy metals, indicating that they are completely safe from these toxic substances. It was concluded that hospital or cafeteria FR could be a nutritionally excellent and balanced feed source for swine.

• Nutrition Research and Practice
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• 제6권4호
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• pp.366-374
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• 2012

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations. Dry kitchen facilities were constructed after 2006, which had a higher construction cost and more finishing floors with anti-slip tiles, and in which employees more wore non-slip footwear than wet kitchen (76.7%). The kitchen temperature and muscular pain were the most frequently reported employees' discomfort factors in the two systems, and, in the wet kitchen, "noise of kitchen" was also frequently reported as a discomfort. Dietitian and employees rated the less slippery and slip related incidents in dry kitchens than those of wet kitchen. Fryer area, ware-washing area, and plate waste table were the slippery areas and the causes were different between the functional areas. The risk for current leakage was rated significantly higher in wet kitchens by dietitians. In addition, the ware-washing area was found to be where employees felt the highest risk of electrical shock. Muscular pain (72.2%), arthritis (39.1%), hard-of-hearing (46.6%) and psychological stress (47.0%) were experienced by employees more than once a month, particularly in the wet kitchen. In conclusion, the dry kitchen system was found to be more efficient for food and work safety because of its superior design and well managed practices.

• 한국환경복원기술학회지
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• 제17권4호
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• pp.69-79
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• 2014

Coastal wetlands are among the most productive biomes in the Earth. The economic values include the direct use of a coastal wetland's ecosystem services, such as food, raw materials, recreation, and tourism. Other values comprise the indirect use of a coastal wetland's ecosystem services, such as carbon sequestration, waste-water treatment, and erosion prevention. In particular, Suncheon Bay is recently attracting attention as the most successful case of the preservation and restoration. This study applies Travel Cost Method (TCM) to estimate the economic value by drawing the demand curve for trips to Suncheon Bay. The TCM is an approach used for economic valuation of non-market goods and services. Based on the results of TCM, this study shows that the economic benefit from recreational uses of the site adds up to \174.7 billion per year. It is also significant in the sense that monetary information is suggested to help local policy makers evaluate the realistic values of coastal wetlands.

• 유기물자원화
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• 제17권2호
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• pp.93-100
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• 2009

본 연구에서는 돈분폐수와 음식물폐수를 대상으로 대장균을 비롯한 병원성균의 존재여부를 파악하였으며, 이들을 여러 비율로 혼합한 혼합폐수를 대상으로 $55^{\circ}C$의 고온의 회분식 혐기소화를 실시하여 최적의 유기물 분해를 위한 혼합비율 및 혐기소화과정에서의 미생물상의 변화를 관찰하였다. 대장균 등의 분변성 장내세균은 축산폐수에서만 발견되었으며 식중독세균인 포도상구균은 음식물과 축산폐수 양쪽에서 발견되었다. 각 폐수의 혼합비율을 달리하여 고온 회분식 혐기소화과정을 거친 결과 각 폐수의 비율이 50:50인 R3 반응조에서 가장 높은 유기물 제거효율을 나타냈으며, 이때 $BOD_5$, CODcr SS의 감량율은 각각 23.2%, 24.7%, 19.7%로 나타났다. 한편, 소화과정 중 미생물상의 변화는 각 혼합반응조 모두 유사한 결과를 보여주었다. 총 세균수의 경우, 반응 최종일까지 상당량의 미생물이 존재하는 것으로 나타났으며, 대장균 등의 분변성 장내세균의 경우에는 반응 10일째 대부분이 사멸되는 것으로 나타났다. 반면, 포도상구균의 경우, 반응기간 내내 완만한 감소세를 보이며 최종 반응일 까지 1,000~5,000 CFU/mL 정도의 개체수가 유지되는 것으로 관찰되었다.

• 유기물자원화
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• 제25권3호
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• pp.55-62
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• 2017

본 연구는 해조류 첨가를 통한 음식물쓰레기의 소화효율 증대효과를 알아보기 위해 다양한 농도(2.5~10.0 g VS/L)와 혼합비율(FW:SW=100:0, 75:25, 50:50, 25:75, 0:100, VS 농도 기준)에서 회분식 실험을 수행하였다. 음식물쓰레기의 단일소화의 경우 농도가 증가함(2.5~10.0 g VS/L)에 따라 메탄전환율이 394, 377, 276, $49mL\;CH_4/g\;VS_{added}$로 감소하는 경향을 보였다. 음식물쓰레기에 해조류의 첨가 비율이 높아질수록 낮은 기질농도(2.5~5.0 g VS/L)에서는 메탄전환율이 감소하였으나(최대 15% 감소) 높은 기질농도(7.5~10.0 g VS/L)에서는 메탄전환율이 증가하였다(최대 240% 상승). 또한 음식물쓰레기와 해조류의 단일소화 시 발생된 메탄가스의 양을 기반으로 상승효과에 의한 메탄발생량을 계산한 결과, 2.5, 5.0 g VS/L에서는 상승효과가 없었고, 7.5, 10.0 g VS/L의 경우에는 해조류의 비율이 높아질수록 상승효과가 최대 25 % (= 상승효과에 의한 메탄발생량/혼합소화 시 실제 발생한 메탄발생량, 기질농도 10.0 g VS/L, 혼합비율 50:50)까지 상승하였다. 음식물쓰레기의 농도가 10.0 g VS/L로 높은 경우 단일소화 시(FW=SW=100:0) 유기산 축적량이 7,426 mg COD/L까지 증가하였고, 해조류를 첨가하면(FW:SW=50:50) 유기산 축적량이 2,346 mg COD/L로 감소하였다. 이는 비교적 생분해도가 낮은 해조류를 첨가함으로서 유기산 생산속도의 조절을 통해 유기산이 축적되는 것을 억제하여 상승효과가 발생한 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제47권4호
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• pp.513-524
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• 2005

본 연구는 음식물쓰레기의 건식 건조, 반건식 발효, 습식 발효 사료화 방법별로 대표적 업체를 방문하여 사료 제조 공정을 조사․소개하고, 사료화 방법별 공정별 음식물쓰레기의 물리화학적 성분을 추적하고, 영양소 손실율을 비교․평가하며, 사료화 방법별 문제점을 발굴하여 이의 개선 방안을 최종적으로 제시하기 위하여 실시하였다. 건식 사료화 방법의 경우, 탈수 공정은 원료 음식물쓰레기의 수분(10% 정도) 및 조지방 성분을 감소시키고(P<0.05), 섬유소(NDF, ADF, 조섬유소) 성분을 증가시켰다(P<0.05). 탈수․건조 공정은 원료 음식물쓰레기의 조지방과 필수아미노산 중 lysine, methio- nine, histidine 성분을 줄이고(P<0.05), 단백질의 pepsin 소화율을 반 정도로 감소시켰으며(P<0.05), 섬유소, 조회분, Ca, P 성분은 증가시켰다(P<0.05). pH는 차이가 없었으나(P>0.05), 염분은 40% 이상 감소하였다(P<0.05). 반건식 발효사료화 방법은 음식물쓰레기 혼합물의 일반 조성분, 단백질의 pepsin 소화율, 에너지 성분, pH 및 염분 농도에 별다른 영향을 미치지 않았다(P>0.05). 습식 발효사료화 방법의 경우, 멸균 전과 비교해서 멸균․발효 후에는 건물, 조지방, 조섬유소, lysine 성분이 감소하였으나(P<0.05), 그 외의 일반 조성분, 단백질의 pepsin 소화율 및 pH에는 차이가 없었다(P>0.05). 염분(5.16 vs 4.40%)은 9% 정도 감소하였다(P<0.05). 사료화 방법 중 건식 사료화 방법은 영양소 손실율(대사성에너지 24%, 유기물 12% 등)이 가장 높았으며(P<0.05), 반건식 및 습식 발효 사료화 방법은 미미한 영양소 손실을 보여주었다. 현장 업체 방문 조사 결과, 특히 아파트원 음식물쓰레기의 사료화 시 모든 처리 방법들 공히 제품에의 이물질 잔존 문제는 공통적으로 나타났으며, 완벽한 선별기의 개발이 요구되었다. 건식 사료화시 열처리에 따른 상당한 에너지 성분 감소와 단백질의 질적 저하는 다른 사료와의 배합비 설계시 양질의 에너지 및 단백질 사료의 보충을 필요로 하였다. 반건식 발효 사료화의 경우, 보조 사료와의 혼합시 과학적인 사료 배합비 설계가 요구되었다. 습식 발효 사료화 방법의 경우, 고수분 사료의 공급으로 인한 동물의 건물 섭취량 제한 현상으로 초래되는 동물 성장 저하 문제를 극복하기 위해서는 가능한 한 고영양성 사료를 보충하여야 할 것으로 사료되었다.

• 한국식품조리과학회지
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• 제29권4호
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• pp.425-437
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• 2013

This study conducted a questionnaire survey of the current use status of central kitchen products on 198 dietitians and cooks working at a catering center of a company affiliated with group S in order to investigate the use state of the central kitchen products in catering. The largest groups of respondents answered that they use the central kitchen products once two to four days. As a reason to use it, the largest group answered that they used it because of the ease of preparation. In addition, the results show that the subjects often use sauce and processed vegetables among the central kitchen products. This study investigated the efficiency of cooking, hygiene and safety management of the central kitchen products. The results show that they have a large effect on shortening the cooking time. The quality control and service efficiency of the central kitchen products showed a positive reaction to the menu diversification and excellent quality but a negative reaction to the nutritious superiority. The operating cost efficiency of the central kitchen products generally showed a negative reaction except for the reducing effect of waste rate. As an improvement of the central kitchen products, the survey shows that the reduction in price and quality progress should be most urgently improved. Based on these results, the introduction of the central kitchen products into to the catering enables to standardize mass production, improve the taste and quality, cook without professional chefs and produce productivity increasing effect in the catering by the time shortening effect.

• 한국식품영양학회지
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• 제32권1호
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• pp.11-26
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• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• 한국미생물·생명공학회지
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• 제51권3호
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• pp.268-279
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• 2023

The pharmaceutical industry in Bangladesh produces a diverse range of antibiotics for human and animal use, however, waste disposal management is inadequate. This results in substantial quantities of antibiotics being discharged into water bodies, which provide suitable environment for the growth of antibiotic-resistant bacteria, capable of spreading resistance genes. This study intended for exploring the bacterial antibiotic resistance profile in adjoining aquatic environmental sources of pharmaceutical manufacturing facilities in Bangladesh. Seven surface water samples were collected from the vicinity of two pharmaceutical industries located in the Savar area and 51 Escherichia coli isolates were identified using both phenotypic and genotypic methods. Antibiotic susceptibility tests revealed the highest percentage of resistance against ampicillin, azithromycin, and nalidixic acid (100%) and the lowest resistance against meropenem (1.96%) out of sixteen different antibiotics tested. 100% of the study E. coli isolates were observed with Multidrug resistance phenotypes, with the Multiple Antibiotic Resistance (MAR) value ranging from 0.6-1.0. Furthermore, 69% of the isolates were Extended Spectrum Beta-Lactamases (ESBL) positive as per the Double Disk Diffusion Synergy Test (DDST). ESBL resistance genes bla_TEM, bla_CTX-M-13, bla_CTX-M-15, and bla_SHV were detected in 70.6% (n = 36), 60.8% (n = 32), 54.9% (n = 28), and 1.96% (n = 1) of the isolates, respectively, by Polymerase Chain Reaction (PCR). Additionally, 15.68% (n = 8) of the isolates were positive for E. coli specific virulence genes in PCR. These findings suggest that pharmaceutical wastewater, if not properly treated, could be a formidable source of antibiotic resistance spread in the surrounding aquatic environment. Therefore, continued surveillance for drug resistance among bacterial populations around drug manufacturing facilities in Bangladesh is necessary, along with proper waste disposal management.

• 환경정책연구
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• 제8권4호
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• pp.51-73
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• 2009

오늘날 환경교육의 중요성이 대두되고 있음에도 불구하고 환경교육이 에너지 절감 또는 쓰레기 절감에 미치는 정량적 효과에 대한 연구는 거의 전무한 실정이다. 본 연구는 환경교육이 집중적으로 행해지는 집단과 일반적으로 행해지는 집단의 에너지 및 쓰레기 절감 효과를 정량적으로 분석한다. 본 연구의 분석결과, 환경교육의 강화는 에너지 절감 및 쓰레기 절감에 부분적으로 긍정적인 영향을 미치는 것으로 나타났다. 구체적으로 환경교육이 집중적으로 이루어진 학생들 가정에서의 제 요금 및 학교에서 남기는 음식의 양이 일반적인 환경교육이 이루어지는 학생들 가정에서의 제 요금 및 학교에서 남기는 음식의 양보다 유의하게 낮은 것으로 나타난다. 본 연구의 결과는 에너지 절감 및 쓰레기 절감을 위해 환경시범학교 등과 같은 다양한 환경교육 정책의 강화가 필요하다는 것을 보여준다고 할 수 있다.