논문 상세보기
pp.246-251
60개소의 대중 식당의 음식 찌꺼기의 배출원별 음식물 찌꺼기의 특성을 분석한 결과 음식물 찌꺼기 발생량은 한식, 중식, 일식, 양식, 분식 순이었다. 음식물 찌꺼기 수분함량은 평균 76.9%이었으며, 한식 업태별 수분함량은 80.2%로 타 업소에 비해 다소 높았다. 또한 계절에 따른 음식물 찌꺼기의 유기성분 분석결과 5월, 7월 시료에서 조섬유 함량이 높았으며 1월, 3월 시료에서 T-N과 조단백질 함량이 높게 조사되었다. 한편 음식물 찌꺼기의 pH는 평균 4.74였고 C/N율은 15.8, 평균 양이온 및 인산함량은 P 0.43%, K 0.57%, Ca 0.39%, Mg 0.22% 였다. 중금속 함량은 평균 Fe 154.37mg/kg, Zn 24.79mg/kg, Pb 0.27mg/kg, Cu 5.63mg/kg, Cr 5.49mg/kg, Cd 0.31mg/kg, Ni 1.07mg/kg 였다. 또한 음식물 찌꺼기 재활용에 있어 가장 큰 장애 요인 중의 하나인 식염 함량은 3.36%로 다량의 식염이 함유되어 있는 것으로 조사되었다.
The purpose of this study was to investigate the efficient recycling of food waste according to the restaurants type. To the investigated of characteristic of food wastes in different types of restaurants, we were collected the sample of 60 as Korean 35, Chinese 10, Japanese 5, Western 5, Flour 5 in Swon. The average water content of food waste was 79.9%, and Korean restaurant was 80.3%, which was higher than that of any other serving type. On the examination of a organic matter content of food waste according to the season, crude fiber was higher in May and July, crude protein content was higher in January and March than that other seasons. The average pH of food waste was 4.74, C/N ratio was 15.8 and the average cation content was K 0.57%, Ca 0.39%, Mg 0.22%, NaCl 3.36%, respectively. The average concentration of Fe, Zn, Pb, Cu, Cr, Cd, Ni were 154.37 mg/kg, 24.79 mg/kg, 0.27 mg/kg, 5.63 mg/kg, 5.49 mg/kg, 0.31 mg/kg, 1.07 mg/kg, respectively.
