• 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.

• 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.

• 한국식생활문화학회지
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• 제15권5호
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• pp.379-386
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• 2000

This study was performed to investigate the recognition on preprocessed foods among dietitians employed in 106 elementary school foodservices in Inchon by questionnaire from December 11th to 28th in 1999. Number of cooks in school foodservices increased significantly(p<0.01) with the number of children to feed, and 8 or 9 cooks were the most typical number(36.79%). Most(93.4%) of the subjects understood that it is necessary to use the preprocessed foods and they considered the food hygiene as the most important factor. Many subjects(89.62%) responded that the lack of cooks and cooking equipment was partly solved by using preprocessed foods and the expected reductions in personnel and waste through using preprocessed foods were $15{\sim}20%$ (38.68% of the subjects) and 20-30% (41.51% of the subjects), respectively.

• 에너지공학
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• 제23권3호
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• pp.125-131
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• 2014

본 연구에서는 매립가스 증대를 위한 음폐수의 원활한 주입을 위해 혐기성 산발효 전처리를 수행하였으며 이를 통해 점도 감소와 유기산 생산량을 확인하여 매립지 주입을 위한 최적조건을 확인하고자 하였다. 산발효 후 음폐수 가용화율은 약 15% 증가함을 보였고 체류시간의 변화와 반응기형태를 달리 한 결과 큰 차이를 보이지는 않았다. 반응기형태에 따라 점도변화를 확인한 결과 상향류식 반응기에서 $76.95{\pm}3.27%$로 완전혼합반응기에 비해 약 11.38% 높은 점도 저감효율을 보였으며, VFA생산에서는 체류시간을 3일에서 5일로 증가 시 2.01배(상향류식 반응기), 1.76배(완전혼합반응기) 높은 경향을 보였다. 이는 상향류식 반응기의 경우 고정층담체의 스크린 역할로 분자량이 작은 물질에 비해 큰 물질들이 상대적으로 반응기에 체류하는 시간이 길어져 효율이 높은 것으로 사료된다.

• Nuclear Engineering and Technology
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• 제50권6호
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• pp.944-949
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• 2018

The mass attenuation coefficients (${\mu}/{\rho}$) of food waste samples (pomegranate peel, acorn cap, lemon peel, mandarin peel, pumpkin peel, grape peel, orange peel, pineapple peel, acorn peel and grape stalk) have been measured employing a Si(Li) detector at 13.92, 17.75, 20.78, 26.34 and 59.54 keV. Also, the theoretical values of the mass attenuation coefficients have been evaluated utilizing mixture rule from WinXCOM program. The results showed that the lemon peel has the highest values of ${\mu}/{\rho}$ among the selected samples. From the obtained mass attenuation coefficients, we determined some absorption parameters such as effective atomic number ($Z_{eff}$), electron density ($N_E$) and molar extinction coefficient (${\varepsilon}$). It was found that the $Z_{eff}$ values of all food wastes lie within the range of 4.034-7.595, whereas the $N_E$ of the studied food wastes was found to be in the range of $0.301-1.720{\times}10^{25}$ (electrons/g) for present energy region.

• Asian-Australasian Journal of Animal Sciences
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• 제19권12호
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• pp.1728-1736
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• 2006

The effects of green tea (Camellia sinensis) waste silage and supplemental polyethylene glycol (PEG) on rumen fermentation and blood components were studied in cattle. Six Holstein steers were fed three diets in a 3${\times}$3 Latin square design, replicated twice. One diet was a control with no added silage, and the other two diets were supplemented (20% of the dry matter) with green tea waste silage either with (PEG) or without PEG (tea). Most of the fermentation parameters including major volatile fatty acids (VFA) were not affected by the diet treatments. The concentrations of high density lipoprotein cholesterol in the PEG group and urea nitrogen in the tea and PEG groups were greater than those in the control before morning feeding. The plasma 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid equivalent concentration was not different before morning feeding, but 3 h after morning feeding, its concentrations in both the tea and PEG groups were higher than in the control. Although the concentration of plasma vitamin A in the animals was not affected by feeding green tea waste silage, the concentrations of plasma vitamin E were significantly higher in the tea and PEG groups than in the control, both before and 3 h after morning feeding. The results from the present study suggest that feeding diets containing 20% of the dietary dry matter as green tea waste silage to Holstein steers has no negative impact on their ruminal fermentation, and increases their plasma antioxidative activity and concentration of vitamin E.

• 도시과학
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• 제8권2호
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• pp.13-18
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• 2019

Using self-made coil dielectric barrier discharge reactor, the removal efficiency of ethyl acetate under simulated experimental parameters such as initial concentration of waste gas, total flow rate, relative humidity and voltage was investigated. The results show that the degradation rate of ethyl acetate increases with the increase of output voltage. When other conditions remain unchanged, the degradation rate decreases with the increase of initial concentration of ethyl acetate; with the increase of total flow rate, the degradation rate of ethyl acetate decreases; with the increase of relative humidity, the degradation rate first increases and then decreases, and when the relative humidity is 64%, the degradation efficiency is the highest.

• 동아시아식생활학회지
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• 제18권4호
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• pp.507-515
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• 2008

This study investigated the standard recipe and changes in the quality characteristics of Chungkukjang-Kimchi (CKK) and evaluated its acceptance by elementary school students. The acceptability of Kimchi among elementary school students was evaluated by monitoring the plate waste rate. Chungkukjang powder was added to the Kimchi recipe at 0, 20, 40, 60% of the total weight of red pepper powder. The pH of the CKK decreased as fermentation proceeded, and the total acidity was $0.24{\sim}0.25%$ in all samples. The salinity of the CKK was 2.32%. The L color value was significantly lower in the treatment groups than in the control group. The b and a color values increased in the beginning, but tended to decrease during fermentation. In the sensory evaluation, there was no significant difference in appearance on preparation day, but there were significant differences on the 6th (p<0.05) and 20th days (p<0.01), with the highest scores observed in the 40% added group. Sourness increased significantly (p<0.001) during fermentation in all samples. There were significant differences (p<0.001) in crispness on the 3rd day among the treatment groups, and it tended to decrease as fermentation progressed. There were significant differences in flavor during the early stage (p<0.001), but there were no differences as fermentation proceeded. Overall acceptability was high in the 40% added group. Evaluation of acceptability by monitoring the plate waste rate in the school dining room showed that acceptability was highest in the 20% added group. Thus, it was concluded that acceptability among elementary school students was highest for CKK from the 20% Chungkukjang group.

• 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.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.499-509
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• 2008

This study investigated the experience and practice of elementary school students on nutrition education. The data were collected from 217 male and female students attending 5-6th grade elementary schools in Seoul and Kyunggi-Do from March to June 2007, interviewing face to face by a nutrition teacher and 3 interns of a nutrition teacher. The results were as follows: 86.5% of the subjects learned about 'Table etiquette', 'Reasons for eating fruits and vegetables'(78.7%), 'Food waste and environment'(72.3%), 'Healthy snacks'(55.7%), 'Food sanitation'(52.3%), 'Food culture of foreign countries'(48.1%). Nutrition education experience was significantly different by gender. A total of 43.5% boys responded that they never learned about 'basic food preperation'(p<0.01). They had learned 'Nutrients for body' and 'Food waste and environment' in school, 'Healthy weight loss', 'Food culture of foreign countries', 'Food circulation' on television, Most content('Table etiquette', 'Simple cooking', 'Food sanitation', 'Eating behaviors for health', 'Reasons for eating fruits and vegetables', 'Healthy snacks') was learned from parents. The practice after nutrition education was higher in 'Table etiquette'(2.14), 'Eating fruits and vegetables'(2.07) than others compared with education experience. The most reason of non-practice on nutrition information was 'Troublesome'. In 'Nutrients for body', a boy answered 'Difficult for practice' 20.0%, a girl answered 'Difficult to understand' 32.6%, showing a significant difference between the gender groups(p<0.001). They remembered the 'Nutrients for body'(49.6%), 'Food sanitation'(44.5%) because of 'important content', 'Basic food preparation'(40.6%), 'Food culture of foreign countries'(36.3%) because of 'interesting content', 'Healthy weight loss'(52.0%), 'Eating behavior for health'(44.5%) and 'Healthy snacks'(33.7%) because of 'need for my health'.