과일 및 한약재 폐기물을 이용하여 중금속 제거력을 조사하기 위하여 Cd. Pb용액에서 사과껍질. 모과, 밤내피(밤 친 껍질). 인삼, 키위껍질. 대추. 원두커피 가루의 입자별, 농도별, 온도별 흡착 정도를 조사한 결과는 다음과 같다. 입자의 크기가 작아질수록 사과껍질을 제외한 모든 폐기물에 있어서 중금속 흡착력은 증가되었고, 중금속별 제거량은 Cd는 인삼폐기물이 3.506∼4.659㎎/g, Pb은 밤 친 껍질이 9.189∼9.582㎎/g으로 다른 과일 및 한약재 폐기물보다 높았다. 농도별 중금속 흡착량은 중금속의 농도가 높을수록 증가하였는데 Cd은 인삼 폐기물이 1.929∼3.800㎎/g. Pb은 밤 친 껍질이 0.930∼9.3685㎎/g으로 다른 과일 및 한약재 폐기물보다 높았다. 온도별 중금속 흡착량은 온도가 높아질수록 증가하여 Cd은 인삼폐기물이 3.800∼5.091㎎/g Pb는 밤 친 껍질이 9.368∼9.613㎎/g으로 다른 과일 및 한약재 폐기물보다 증가하였다. 이상의 결과로부터 물에 함유된 중금속을 제거하는데 과일 및 한약재 폐기물을 이용할 수 있을 것으로 생각된다.

Food waste is both an industrial and residential source of pollution, and there has been a great need for food waste reduction. As a preliminary step in this study, waste reduction is quantitatively modeled. This study presents two models based on kinetics: a simple kinetic model and a mass transport-shrinking model. In the simple kinetic model, the smaller is the reaction rate constant ratio k1 , the lower the rate of conversion from the raw material to intermediate products. Accordingly, the total elapsed reaction time becomes shorter. In the mass transport-shrinking model, the smaller is the microbial decomposition resistance versus the liquid mass transfer resistance, the greater is the reduction rate of the radius of spherical waste particles. Results showed that the computed reduction of waste mass in the second model agreed reasonably with that obtained from a few experimantal trials of biodegradation, in which the microbial effect appeared to dominate. All calculations were performed using MATLAB 2020 on PC.

Quantitative analysis of food waste, especially food loss, has received worldwide attention in the viewpoint of efficient food supply and consumption. Food waste generation characteristics expressed as the place and the quantity are influenced by food consumption styles. Food consumption styles can be classified into Meals at home, Convenience meals, and Meals outside the home. And also food waste was classified into food loss and inedible portion, here, the two have different meaning in terms of reason for generation and the social meaning. Using Material Flow Analysis (MFA), food and food loss flow of Japan in 2008 was drawn, and food waste generation rate by food consumption styles were calculated. First result is that meat, sea foods, and fat are much consumed in externalized meal (convenience meals or meals outside the home). After allocating foodstuffs to each food consumption style, we made a flow diagram of food waste. In wholistic viewpoint, it indicated that food loss are generated mostly in households and restaurants, which is caused by consumer's carelessness. In the viewpoint of food consumption style, convenience meals has the lowest level on total food loss including consumer sector and industrial sector. However, in only industrial part, convenience meals has the highest level on food loss, which means convenience meals increase food loss in supply chain before reaching consumer. Social changes have driven the increase of convenience meals, but also food waste weight-charged system, which is new policy in Korea, may cause the increase of pre-cooked food consumption in households and restaurants. Therefore, it is necessary to do monitor the change of food consumption styles and whole sectors of food waste generation sectors. Material Flow Analysis can be considered as a useful tool to monitor the change and assess the performance by the system from a holistic perspective.