논문 상세보기
pp.623-628
This study was performed to evaluate the drying characteristics of food waste in oil vacuum evaporation system withdrying conditions and composition of food waste. The food waste was collected and separated into 4 categories such asvegetables, fruits, grain (rice), meats and others. which composition were 41.9%, 26.7%, 2.8%, 25.5% and 0.4%,respectively. Each food waste separated was dried and compared its characteristics in the same condition of vacuumpressure (−450mmHg), temperature (110oC) and mixing ratio (oil:food waste=1:1) for 90min of drying period. Theexperimental results showed that the moisture contents of dried vegetables, fruits and meats were less than 10%. Howeverthe grain was hard to be dried which moisture content was much high as 24.5%. This high value of the grain was thoughtdue to the viscosity of grain which prohibit oil penetration and water vaporization during drying process. In order tocompare drying characteristics with operating parameters, vacuum pressure, temperature and mixing oil type were changed.The operating temperature and vacuum pressure were major sensitive parameters. As the temperature increase and thepressure lower, the drying rate of food waste was increased and its efficiency was also improved. Especially, the moisturecontent of dried food waste was lower than 5% which was satisfied SRF standard 10% at the temperature over 110oC.Compared the effect of mixing oil type, waste cooking oil was more effective than refined oil in viewpoint of dryingefficiency. However, there is no difference of drying efficiency between fresh and waste cooking oil.
II. 실험방법
III. 실험결과 및 고찰
1. 음식물류폐기물의 물리적 성상분석
2. 음식물류폐기물의 성상별 건조특성 변화
3. 온도변화에 따른 응축수의 변화
4. 진공압력의 변화에 따른 건조 속도 변화
5. 혼합오일 종류에 따른 건조효율 비교
6. 건조 음식물류폐기물의 성상분석
IV. 결 론
사 사
References
