논문 상세보기
pp.383-390
This study tried to seek the plan to recycle chicken residues (bones of seasoned spicy chicken and fried chicken) which are sent out thermally after chickens are delivered to homes and people eat them by grasping their basic characteristics. The analytical results of the weight reduction rate through the change before and after the weight is reduced have found that the average weight reduction rate of 38.0% is shown in the seasoned spicy chickens and fried chickens. The analytical results of low-heating value of chicken residues to grasp the thermochemical characteristics have found that the seasons spice chickens and fried chickens satisfy the SRF quality basis, 3,500 kcal/kg as 5,020.9 kcal/kg and 5,295.2 kcal/kg respectively. On the other hand, the analytical result of TG has found that the thermal weight reduction rate is relatively clear in the fried chickens. It is inferred that creation of the fried chickens is more uniform than that of the seasoned spicy chickens and the effect of bound water is lower than other biodegradable substances. And it is judged that the potential that they can be utilized as sold fuel without any separate preprocessing through the drying process only is shown.
