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비점오염원 자연통풍형 축산농장의 배출량 산정을 위한 배출속도 및부하속도의 측정과 해석
주흥수,이성학 한국냄새환경학회 2018 실내환경 및 냄새 학회지 Vol.17 No.1
In this study, the loading rates (or emission rate) and concentrations of air pollutants (ammonia, hydrogen sulfide,carbon dioxide, methane, nitrous oxide, and particulate matter (PM2.5, PM10 and TSP)) emitted from a naturallyventilated dairy facility were analyzed and compared to enable a better understanding that are in close proximityto each other, air pollution status. In general, the pollution patterns should be similar in measurement sites thatare in close proximity to each other, and this hypothesis was fundamental to our approach in this study. For thecomparison in nearby different sites, monitoring points were located at inside (source site) and outside the dairybuilding (ambient site), and concentrations and wind velocity were simultaneously monitored in real time. Thepatterns of PM2.5 emission rate and loading rate were similar in the source site and the ambient site which wasconsist with the hypothesis, while the PM2.5 mass concentration were not similar in both sites. As well as PM2.5,the emission rates (source site) of gaseous carbon dioxide (CO2) and nitrous oxide (N2O) were highly correlatedto their loading rates (ambient site), while the concentrations of CO2 and N2O were not similar. Therefore, windvelocity, which is included in the emission or loading rate, should be simultaneously monitored with theconcentration at the same measurement points for better understanding of the air pollution status.
음식물쓰레기의 자원화를 위한 배출업종별 성상 및 특성의 비교분석
주흥수,류재영,배재근,Joo, Hung-Soo,Ryu, Jae-Young,Phae, Chae-Gun 유기성자원학회 2001 유기물자원화 Vol.9 No.4
본 연구는 각 업종별로 배출되는 음식물쓰레기의 다양한 성상 및 그 특성을 분석하여 검토함으로서 그 특성에 맞는 적절한 처리방안과 설계단계에 있어서 기초자료로 활용하기 위하여 실시하였다. 전체적으로 업종별로 성상이 차이가 있었고, 일식업소가 다른 업소에 비교하여 많은 차이를 보였다. 조성면에서는 채소류가 가장 많이 차지하였고 또한 계절에 따라 채소류의 함량은 차이가 많았다 이물질은 조개껍질류가 가장 많았으며, 요식업소에서 배출되는 이물질 비율이 공동주택에서 보다 높아 사전분리가 필요한 것으로 조사되었다. 염분은 일식업소에서 가장 높았고, 대부분의 업소에서는 1% 전후로 자원화에 바람직하지 않지만, 전단계에서 세척공정을 둔다면 큰 문제가 없을 것으로 사료되었다. 사료성분은 조섬유가 28%, 조단백질이 25%, 조지방이 11%로 나타났다. 유해균 및 중금속에 대한 분석도 동시에 실시하였으나, 병원성미생물은 검출되지 않았고, 각종 유해물질은 규제농도이하 값을 보였다. 각종 성상의 분석결과, 자원화에 있어서 계절요인과 요식업소와 공동주택의 수거비율을 설계에 반영하는 것이 필요하며, 공동주택은 부패 등의 문제로 인하여 사료화보다는 퇴비화가 적합하고, 요식업소중 중식, 분식, 집단급식업소 등에서 배출되는 음식물쓰레기는 사료화가 유리한 것으로 평가되었다. This study was executed for utilizing it as basic data in appropriate recycling way and design by examining and analyzing various characteristics of food waste which is being discharged from various restaurant and apartment house. In general, there were differences in restaurants classification and Japanese restaurant showed big differences as compared to other restaurants. Vegetable had the highest composition and its contents had big difference according to seasons. In alien substances, oyster shells were the highest and restaurants showed high rate of alien substances than apartments, therefore it was required to divide them in advance. Salinity was the highest in Japanese restaurants and most restaurants had rate of up to 1%, so it was not appropriate for recycling. However, it was considered that if there is cleaning operation in the whole process, there might not be a problem. Feed Ingredient had 28% of fiber, 25% of protein, and 11% of fats. We analyzed noxious germs and heavy metal too. However microorganisms of etiological cause were not detected and each harmful material showed less values of control concentration. In the result of analysis of each characteristic, it is required to consider collection rate from restaurants and apartments and seasonal cause into design regarding recycling. And apartments are compatible to compost than feed and food waste from Chinese, flour restaurant and collective feeding facilities are compatible for feed, as it is evaluated.
음식물쓰에기의 자원화를 위한 배출업종별 정장 및 특정의 비교분석
주흥수(Hung-Soo Joo),류재영(Jae-Young Ryu),배재근(Chae-Gun Phae) 유기성자원학회 2001 유기물자원화 Vol.9 No.4
본 연구는 각 업종별로 배 출되는 음식물쓰레기의 다양한 성상 및 그 특성을 분석하여 검토함으로서 그 특성에 맞는 적절한 처리방안과 설계단계에 있어서 기초자료로 활용하기 위하여 실시하였다 전체적으로 업종별로 성상이 차이가 있었고, 일식업소가 다른 업소에 비교하여 많은 차이 를 보였다 조성변에서는 채소류가 가장 많이 차지하였고 또한 계절에 따라 채소류의 함량은 차이가 많았다. 이물질은 조개껍질류가 가장 많았으며, 요식업소에서 배출되는 이물질 비율이 공동주택에서 보다 높아 사전분리가 필요한 것으로 조사되었다. 염분은 일식업소에서 가장 높았고, 대부분의 업소에서는 1% 전후로 자원화에 바람직하지 않지만, 전단계에서 세척공정을 둔다면 큰 문제가 없을 것으로 사료되었다 사료성분은 조섬유가 28% , 조단백질이 25% , 조지방이 11%로 나타났다. 유해균및 중금속에 대한 분석도 동시에 실시하였으나, 병원성미생물은 검출되지 않았고, 각종 유해물질은 규제농도이하값을 보였다. 각종 성상의 분석결과, 자원화에 있어서 계절요인과 요식업소와 공동주택의 수거비율을 설계에 반영하는 것이 필요하며, 공동주택은 부패 등의 문제로 인하여 사료화보다는 퇴비화가 적합하고, 요식업소중 중식,분식, 집단급식업소 등에서 배출되는 음식물쓰레기는 사료화가 유리한 것으로 평가되었다. This study was execured for utilizing it as basic data in appropriate recycling way and design by examining and analyzing various characteristics of food waste which is being discharged from various restauart and aparunent house. In general, there were differences in restaurants classifìcation and J apanese restaurant showed big differences as compared to other restaurants. Vegetable had the highest composition and its contents had big difference according to seasons. 1n 며ien substances, oyster shells were the highest and restaurants showed high rare of alien substances than apartunents, therefore it was required to vide them in advance. Salinity was the highesr in Japanese, taurts and most restaurants had rate of up to 1 %, so it was not appropriate for recycling. However, ir was considered thar if there is cleaning operation in the whole process, there might not be a problem. Feed Ingredient had 28% of fìber, 25% of protein, and 11 % of fa rs. We analyzed noxious germs and heavy meral too. However microorganisms of etiological cause were not detected and each harmful material showed less values of control concentration. In the result of anaysis of each characteristic, it is required to consider collection rate from restauramts and apartments and seasonal cause into design regarding recycling. And apartments are compatible to compost than feed and food waste from Chinese, flour restaurant and collective feeding facilities are compatible for feed, as it is evaluated.