음식물 폐기물을 이용한 황토볼 제조시 적정 혼합비 연구

정승현,정병곤 한국폐기물자원순환학회 2015 한국폐기물자원순환학회지 Vol.32 No.8

Experiments were conducted to propose manufacturing methods to make loess ball using food wastes. Food wastes were used to improve porosity and increase specific surface area of loess ball. Red clay, food wastes and clay were used as main raw materials in making loess ball and these were mixed with varying ratio in order to find out optimum mixing ratio. The optimum mixing ratio of food wastes is evaluated to amount to 30%. In this case, 33.61 kg/㎠ of compressive strength, 65.13% of porosity, 50.04% of absorbing ratio, and 6.302 ㎡/g of specific surface area are obtained. When evaluating cross section and the appearance of red clay ball made up of 30% food wastes through a visual inspection and SEM photograph, it can be observed that a lot of pores are formed across the red clay ball due to the volatilization of moisture and organic matter in food wastes during the high-temperature burning. Taking into account compressive strength, porosity, absorbing ratio, specific surface area, and SEM photograph altogether, the optimum mixing ratio of loess, food wastes, and clay in the loess ball were 30%, 50%, and 20%, respectively. When evaluating the cross-section and outer appearance of the loess ball that comprise 30% of food wastes by SEM photography, it can be concluded that the optimum mixing ratio of loess, food wastes, and clay in the loess ball amounts to 30%, 50%, and 20%, respectively. Compressive strength of the manufactured loess ball amounts to 42.52 kg/㎠, which is 26.5% higher than the values obtained in the condition when the loess ball made without food wastes. However, the values of porosity, absorbing ratio, and specific surface area are somewhat lower than the corresponding values obtained in the condition when the loess ball was manufactured without food wastes.

직접무게측량을 통한 한국 가정의 음식쓰레기 특성 분석

바실아델러둔 ( Bashir Adelodun ),조건호 ( Gun Ho Cho ),김상현 ( Sang Hyun Kim ),이슬기 ( Seul Gi Lee ),최경숙 ( Kyung Sook Choi ) 한국농공학회 2019 한국농공학회 학술대회초록집 Vol.2019 No.-

Studies on food waste have gained increased attention in recent time due to its adverse effects on the environment and associated waste of resources. It is established that food waste at the consumption stage of the supply chain is more pronounced in the developed countries, among which Korea belongs. Addressing the food waste generation is a promising way to achieving sustainable development goal of the United Nations on sustainable consumption and production patterns which Korea is desirous of pursuing. However, inadequate information on the actual amount of household food waste generation has repressed the appropriate policy interventions designed to reduce and set a performance target for food waste generation. This study investigated the quantity of food waste in Korean households using a novel direct weighing sampling method of characterization. The households were selected from three different housing systems, including apartment (33), villa (31), and house (20). The results showed that the average food waste generated among the sampled Korean households was 0.29 ± 0.20 kg per capita per day, with fruits, vegetable, and rice and rice products contributed highest proportions of 30.04, 26.76, and 14.46%, respectively. The inedible portion accounted for 1.17% of the total food waste. The statistical analyses revealed the non-significant difference (p = 0.3524) in food waste generation among the different housing systems. However, there were variations in the quantity of food waste type among the investigated housing systems. The outcomes of this study can further be explored for the estimation of embedded resources and environmental impacts of household food waste.

Effects of Animal Waste Addition on Food Waste Compost under Co-composting

Lee, Chang Hoon,Kim, Seok-Cheol,Park, Seong-Jin,Kim, Myeong-Sook,Oh, Taek-Keun 한국토양비료학회 2017 한국토양비료학회지 Vol.50 No.6

Food waste has been recognized as a organic sources for composting and many research was conducted to efficiently utilize or treat. This study was to evaluate a feasibility for producing food waste compost under co-composting with mixture of food and animal waste. The mixing ratio of food and animal waste was 35% as main material, which additionally mixed 30% of sawdust for co-composting. Total days of composting experiment were 84 days and each sub samples were collected at every 7 days from starting of composting. Results showed that inner temperature in composting was rapidly increased to $70{\pm}4^{\circ}C$ within 3~5 days depending on mixing animal waste of cattle, pig, and chicken base compared to sole food waste base. Expecially, the CN ratio in the mixture of food and pig water was the highest (16.2) among compost. After finishing composting experiment, maturity was evaluated with solvita and germination test. Maturity index (MI) of the mixture of food and animal waste was ranged between 6~7, but was 3 in sole food waste. Calculated germination index (GI) was at the range of about 100 irrespectively of mixing of food and animal waste. However, NaCl content and heavy metal as Cr, Cu, Ni, Pb, and Zn contents was increased in the mixture of food and animal waste. which was the highest in compost mixed the food and pig waste. Both MI and GI showed that manufactured fertilizer was suitable for fertilizer criteria while sole food waste was not adequate for composting due to composting periods. Overall, mixing the food and animal waste can be utilized for improving compost maturity, but more research should be conducted to make high quality of food waste compost with animal waste in agricultural fields.

가정에서의 음식물쓰레기 배출 모니터링 및 저감방안

전태완,김용준,정미정,신선경,정용우,박종은,오길종 한국폐기물자원순환학회 2013 한국폐기물자원순환학회지 Vol.30 No.8

In spite of the government's various efforts to reduce food waste, the food waste in Korea has increased about 3%every year, mainly due to the growing population, number of households, and income. Food waste occurs in the processesof production, transportation, distribution, storage and cooking of food ingredients. However, there has been little reliabledata about how households - a major food waste source - store and treat their food and how much food waste they produce.In this regard, we thought it was important to understand the exact amount and characteristics of food waste fromhouseholds in order to reduce the country's food waste, which is why we monitored kinds, storage periods, treatment,and waste of food consumed in 100 households in the Seoul metropolitan area. Households normally store their foodingredients in refrigerators - on average 33 kinds and 35kg of food are stored - and some of them stayed there for upto 3 years. Moreover, not a small portion of the food is thrown away nearly untouched, mostly because people tend topurchase too much food at one time or they don't know or miss their expiration dates. The amounts of food waste bytype were in the order of vegetable>side dish>frozen food>fruit>seasoning. Also, we suggest effective and realisticmeasures to reduce food waste and promote a more desirable food consumption culture.

코로나 발생이 가구의 음식물 쓰레기 배출에 미치는 영향

김정환,이지용 한국농업경제학회 2022 農業經濟硏究 Vol.63 No.3

The pandemic of COVID19 has significantly changed consumers' food consumption and waste behaviors. Specifically, the main section of households’ food consumption shifted from food awayfrom- home to eating at home which could be connected with household food wastes. This study estimated the effect of COVID19 on the amount of household food wastes by using Consumer Behavior Survey for Food(CBSF) data. We analyzed the effect of COVID19 on household food waste emissions using the ordered logit model given the theory that food waste emissions are influenced by food prices and opportunity costs of food utilizing. We found that household food wastes increase after COVID19, and a change of the opportunity cost of food utilizing causes increase in food wastes. Based on results, we provide policy implications regarding reduction in food wastes.

Effects of Animal Waste Addition on Food Waste Compost under Co-composting

Chang Hoon Lee,Seok-Cheol Kim,Seong-Jin Park,Myeong-Sook Kim,Taek-Keun Oh 한국토양비료학회 2017 한국토양비료학회지 Vol.50 No.6

Food waste has been recognized as a organic sources for composting and many research was conducted to efficiently utilize or treat. This study was to evaluate a feasibility for producing food waste compost under co-composting with mixture of food and animal waste. The mixing ratio of food and animal waste was 35% as main material, which additionally mixed 30% of sawdust for co-composting. Total days of composting experiment were 84 days and each sub samples were collected at every 7 days from starting of composting. Results showed that inner temperature in composting was rapidly increased to 70 ± 4°C within 3~5 days depending on mixing animal waste of cattle, pig, and chicken base compared to sole food waste base. Expecially, the CN ratio in the mixture of food and pig water was the highest (16.2) among compost. After finishing composting experiment, maturity was evaluated with solvita and germination test. Maturity index (MI) of the mixture of food and animal waste was ranged between 6~7, but was 3 in sole food waste. Calculated germination index (GI) was at the range of about 100 irrespectively of mixing of food and animal waste. However, NaCl content and heavy metal as Cr, Cu, Ni, Pb, and Zn contents was increased in the mixture of food and animal waste. which was the highest in compost mixed the food and pig waste. Both MI and GI showed that manufactured fertilizer was suitable for fertilizer criteria while sole food waste was not adequate for composting due to composting periods. Overall, mixing the food and animal waste can be utilized for improving compost maturity, but more research should be conducted to make high quality of food waste compost with animal waste in agricultural fields.

Understanding Food Waste in Bulk in Incheon: Based on Naver Blog Big Data

Junsuk Choi,Joonhyeong Joseph Kim,Sang Mook Lee People & Global Business Association 2024 Global Business and Finance Review Vol.29 No.1

Purpose: This study aims to provide insight into the contemporary food waste issue for the better management of food waste in large quantities in Incheon, one specific region in Korea, based on the analysis of the Naver Blog corpus, employing analysis techniques including text mining and LDA topic modeling. Design/methodology/approach: In order to achieve the aforementioned objectives, the current study has employed the R program for the analysis (e.g., TF, tf-idf, correlation, and LDA) of 868 Naver Blog posts which included information about food waste, and/or garbage produced in bulk by foodservice operators in the context of Incheon. Findings: The frequently addressed keywords in the dataset include food, waste, garbage, processor, workplace, food waste dewaterer, microorganism, pulverizer, plastic, compressor, restaurant, sink, cafeteria, and bean sprouts. The correlation analysis demonstrated that waste is largely generated by food material, and food material is closely related to specific types of private companies (e.g., cafeterias) and public places (e.g., military bases, prisons, hospi-tals). The LDA identified three topics: the implications for food waste produced by the workplace, recent equipment and technologies used for food waste processing, and effect of waste on the environment and call for remedies. Research limitations/implications: While this study has shed light on contemporary issues in relation to food waste in Incheon, it is suggested that the involved parties in the waste management industry pay more attention to the development of effective waste management strategies by hospitality operators in a specific region. Originality/value: This study responds to a lack of understanding underpinning foodservice operators who produce a large quantity of food waste in Incheon, albeit much attention has been paid to some recent research on food waste.

Effects of Animal Waste Addition on Food Waste Compost under Co-composting

이창훈,김석철,박성진,김명숙,오택근 한국토양비료학회 2017 한국토양비료학회지 Vol.50 No.6

Food waste has been recognized as a organic sources for composting and many research was conducted toefficiently utilize or treat. This study was to evaluate a feasibility for producing food waste compost underco-composting with mixture of food and animal waste. The mixing ratio of food and animal waste was 35% asmain material, which additionally mixed 30% of sawdust for co-composting. Total days of compostingexperiment were 84 days and each sub samples were collected at every 7 days from starting of composting. Results showed that inner temperature in composting was rapidly increased to 70 ± 4°C within 3~5 daysdepending on mixing animal waste of cattle, pig, and chicken base compared to sole food waste base. Expecially, the CN ratio in the mixture of food and pig water was the highest (16.2) among compost. Afterfinishing composting experiment, maturity was evaluated with solvita and germination test. Maturity index(MI) of the mixture of food and animal waste was ranged between 6~7, but was 3 in sole food waste. Calculated germination index (GI) was at the range of about 100 irrespectively of mixing of food and animalwaste. However, NaCl content and heavy metal as Cr, Cu, Ni, Pb, and Zn contents was increased in themixture of food and animal waste. which was the highest in compost mixed the food and pig waste. Both MIand GI showed that manufactured fertilizer was suitable for fertilizer criteria while sole food waste was notadequate for composting due to composting periods. Overall, mixing the food and animal waste can beutilized for improving compost maturity, but more research should be conducted to make high quality of foodwaste compost with animal waste in agricultural fields.

발생과정관리를 통한 효율적 음식물쓰레기 감량화 및 자원화 정책을 위한 제언

정유경 한국외식경영학회 2010 외식경영연구 Vol.13 No.2

The food wastes causing environmental contamination has been issued in the world. The purpose of the article is to suggest the efficient food waste reduction and recycling system via food waste process control. The present conceptual article thus mentions the current problem of management system for food waste followed by the definition, the economic value, and the discharging sources of the food wastes. Also, the related literatures are reviewed with suggesting efficient food waste management system. To transform food wastes into useful resources, this article introduces food waste process control(FWPC) concept. An inverted-pyramid model is also suggested with 4R(reduce,reuse, recycle, and recovery). At the end of the paper, the discharging methods for food wastes that could contribute to making cost-effective discharge system is proposed for the establishment of policies.

Life Cycle Assessment (LCA) of Food Waste Management in Daejeon Metropolitian City (DMC) - an Approach to Sensitivity Analysis

( Yashoda Padeyanda ),( Yong-chul Jang ) 한국폐기물자원순환학회(구 한국폐기물학회) 2014 한국폐기물자원순환학회 심포지움 Vol.2014 No.1

Food waste, a putrescible form of waste, is generated from households and small restaurants consist of 33% of the total municipal solid waste (MSW) in Daejeon metropolitian city (DMC) in 2011. Food waste is one of the potential substrate that influences the generation of greenhouse gases if not managed properly. Further, Korean food wastes contain high moisture and salts, thereby being prone to quick deterioration, putrefaction, and generation of high amount of food waste leachate. Therefore, effective management of such wastes is always a crucial task for any municipality. In 2011, DMC generated 507ton/day of food waste, and recycled 87% of it. The commonly practiced food waste recycling methods include feed manufacturing and composting. Although DMC recycles a major portion of its food waste, there is still a need for an effective and environmentally-sound technology in managing food waste. This paper analyses the current management of food waste in DMC, and emphasizes the use of Life Cycle Assessment (LCA) methodology in deciding the most suitable and sustainable management technique in treating food waste. To determine the potential environmental impacts of the current food waste management technique in DMC, LCA was performed for all life stages using Total 4 software developed by the Korean government. Impact categories addressed in this study include global warming potential, eutrophication, and acidification. This study also presents an approach to sensitivity analysis to better understand and identify the major influencers, among the input parameters (energy and water consumption) on the output impact categories. Our analysis showed that wet and dry feed manufacturing methods generated less global warming potential than other recycling methods, while, composting method generated higher acidification potential when compared with other recycling methods. The results of this study would facilitate in building an effective and efficient sustainable management of food waste.