A bioelectrochemical anaerobic digester for food waste was developed by installing an anode (−250 mV vs. Ag/AgCl) and a cathode (−550 mV vs. Ag/AgCl) inside a conventional lab-scale anaerobic digester. The performance of the bioelectrochemical anaerobic digester was investigated at different organic loading rates of 0.70-4.25 g VS/L.d. The bioelectrochemical anaerobic digester was rapidly stabilized within 25 days after start up, and at an organic loading rate of less than 1.97 g VS/L.d., state variables such as pH (7.0-7.8) and alkalinity (10-12 g/L as CaCO3) were very stable. The volatile fatty acids were maintained at 400-500 mg HAc/L with their main component being acetic acid (80%). At an organic loading rate of 1.97 g VS/L.d, the performance was significantly high in terms of the specific methane production rate (1.37 L CH4/L.d) and the methane content in the biogas (around 74%). The removal efficiencies of volatile solid and chemical oxygen demand were also as high as 80.1% and 85.1%, respectively, and the overall energy efficiency was 91.2%. However, the process stability deteriorated at an organic loading rate of 4.25 g VS/L.d.

A manufacturing method is proposed for a sorbent material comprised of functional ceramic loess balls mixed with food waste and regenerated activated carbon. The physical characteristics and adsorption performance were also evaluated. Adding activated carbon improved the porosity and increased the specific surface area of the balls. The iodine-adsorbing capacity was evaluated with different mixing ratios of activated carbon. The capacity was improved as the mixing ratio was increased. The activated carbon was regenerated through a high-temperature burning process after reaching the breakthrough point. A column test was conducted to examine the methylene blue adsorption, and the adsorption rate also increased with the activated carbon mixing ratio. At mixing ratios of above 5%, the adsorption rate showed a high increase in the early stage and reached equilibrium after 6 minutes of reaction. However, it was impossible to reach the equilibrium state without activated carbon in the loess balls. Thus, it is apparent that activated carbon plays an important role in improving the adsorption efficiency. The optimum mixing ratio of activated carbon was 5%. At this ratio, the iodine adsorption rate showed a moderate rise, the adsorption efficiency was relatively high, and the methylene blue adsorption reached equilibrium.

This study investigated the enzymatic pretreatment of food waste (FW) using Viscozyme L to enhance reducing sugar (RS) production. Response surface analysis was used to study the effects of the pretreatment variables of temperature (T) (35-55oC) and incubation time (IT) (9-15 hr). The results indicated that the generated regression model represented the relationship between the independent variables and the responses. The RS production from FW was affected by IT rather than T. Within the design boundaries, a maximum RS yield (0.72 g/g of total solids of FW) was obtained at 44.5oC and 13.7 hr.

점토광물은 자연에서 쉽게 얻을 수 있고, 환경친화적이며 다양한 물리화학적 특성을 갖고 있어 인류 역사상 여러 분야에 활용되어 왔다. 최근에는 몬모릴로나이트, 카올리나이트, 세피올라이트, 금 속이중층수산화물과 같은 점토 화합물에 화학적 개질을 도입하여 산업분야에 활용하고자 하는 연구 가 활발히 진행되고 있다. 넓은 비표면적과 높은 측면비율, 나노수준의 입자 두께, 그리고 조절가능한 표면전하를 갖는 점토화합물에 화학적 개질을 적용하면, 고분자의 기계적 성질과 기체차단성을 개선 하고, 고분자 필름에 지속적 항균성을 부여하는 충전제로 사용할 수 있다. 또한, 개질된 점토화합물은 높은 흡착능과 화학적 선택성을 지니므로, 수질이나 토양을 오염시키는 화학적, 생물학적 오염원을 효 과적으로 제거하는 물질로도 활용 가능하다. 본 논평에서는 이러한 점토화합물들이 미래의 주요산업 군인 식품포장재 및 환경개선 분야에 활용될 가능성에 대해 최근 연구 결과를 소개하고자 한다.

오늘날 시장이 세분화되고 소비자의 욕구가 다양해진 현실에서 단순히 품질과 가격, 기능 등의 경쟁력만으로는 더 이상 비 교우위를 점할 수 없다. 소비자의 구매 욕구를 유발시키기 위해 기존의 농식품과 구별되며 독창적이고 특별한 포장디자인 의 차별화 요소가 절대적으로 필요하다. 본 연구는 삶의 여유와 인간 본연의 가치가 확대되면서 친환경과 기능성 소재 등을 활용한 응용제품 산업화에 대한 사회적 관심 고조와 더불어 신선농식품 포장 기능성 강화를 위한 닥섬유 친환경 포장디자인 개발에 따른 포장디자인에 관련한 선 행연구로서, 농식품 포장디자인 제작에 있어 영향을 주는 요소를 추출하여 요인을 분석하고 실제 적용하여 활용할 수 있는 자료를 제시하고자 한다. 먼저 자료조사를 통해 농식품 포장디자인에 관련한 국내·외 문헌과 학술전문지를 조사하고, 군집분석(Cluster analysis)을 통해 포장디자인 관련 항목을 추출하였다. 통계분석은 SPSS를 활용하였으며, 전문가들의 직관을 동원하여 중요한 요소에 대한 의견을 수렴코자 델파이기법을 이용하여 세 차례의 라운드 조사를 통해 실증연구를 실시하였다. 전문가 집단을 대상으로 추출된 포장디자인의 주요한 요소들로 49개의 항목이 도출되었으며, 이를 근간으로 중요도에 따른 클러스터링을 통해 대표적 요인으로 신뢰성, 심미성, 경제성, 환경성, 기능성이 선정되었다. 또한10가지 디자인 요소의 중 요도를 산출하였다. 이러한 요소는 농식품 포장디자인 제작 시 우선적으로 고려되어야 할 것이며, 이 연구결과를 토대로 후속 연구로 본 연구에서 추출된 디자인요소와 그 밖의 감성요소와의 관계성을 알아보고, 실제 포장디자인 적용 시 가이 드라인이 되는 포장디자인 제작 시스템구축을 하고자 한다.

α-Amylase 및 protease 활성을 동시에 가지는 1-B-12 균주를 된장으로부터 분리하였다. 16S rRNA 유전자 염기서열 분석결과, Bacillus licheniformis로 동정되어 B. licheniformis 1-B-12 균주로 명명하였다. 효소활성 측면에서 현미(50%), 미강(30%) 및 대두(20%)의 조합이 최적의 기질 조합 조건으로 확인되었다. 기능성이 부가된 효소식품을 제조하기 위하여 Lactobacillus casei GW140 균주를 도입하였는데, B. licheniformis 1-B-12 균주와의 혼합배양 조건은 2단발효(B. licheniformis 1-B-12 접종 > 24 h 발효 > L. casei GW140 접종 > 12 h 추가 발효)가 적합한 것으로 나타났다. 이러한 최적 조건으로 생산된 효소식품을 동결건조하여 25℃에서 보관하였을 때 시험 마지막 날인 45일까지 효소의 활성이 유지되었다.

Sangju, a city in the North Gyeongsang Province, is well known as “Three Whites”, representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people’s decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

The disposal of food waste has raised environmental concerns. The use of food waste disposers can be a convenient measure to manage household organic wastes. This device can be introduced to resolve the inconvenience of separating food wastes and implement the policy for converting food wastes into resources. However, the use of disposer has been prohibited in Korea unless the total solid recovery rate is greater than 80% (by dry wt.). Therefore, it is important to separate solid portions from disposer wastewater as much as possible to meet the standard. The objective of this study is to examine the control factors such as sieve size of screen, coagulation, RPM of centrifuge on solid-liquid separation. The result revealed that the use of sieve less than or equal to 0.3 mm could meet the total solid recovery rate of 80% (by dry wt.). Also, the coagulation filtrate recirculation using a coagulant, PAC, improved the solid recovery rate of 11.0% (by dry wt.) in using the sieve of 0.6 mm. This led to the total solid recovery rate of 79.3% (by dry wt.). Although RPM variation of centrifuge hardly influences the total solid recovery rate, when the separated solid residue is processed to compost or feedstock it is good because of low moisture content.

The ocean dumping of organic waste as food waste has been prohibited since 2012 and so it is necessary to find alternative methods for its treatment and disposal. The purpose of this study was to treat food waste via hydrothermal carbonization (HTC) that has advantages such as no pre-treatment as drying feedstock and low energy consumption. Additionally, feasibility study for Bio-SRF (Solid Refused Fuel) was conducted to produce hydrochar via HTC. As results from quality standards experiments based on 「Solid Fuel Product Quality Testing Method in Korean」, the optimal condition of 220oC as reaction temperature and 4 hr as reaction time have been selected. Since 2012, the ocean dumping of organic waste as food waste has been prohibited, it is necessary to replace its treatment and disposal. This study applied to treat of food waste via hydrothermal carbonization (HTC) which the method has advantages such as no pre-treatment as drying feedstock and low energy consumption. Moreover, feasibility study for Bio-SRF (Solid Refused Fuel) conducted to producted hydrochar via HTC. As a results from quality standards experiments based「Solid Fuel Product Quality Testing Method in Korean」, the optimal condition of 220oC as reaction temperature and 4 hr as reaction time has been selected.

This study identified the impact of the service quality of local food stores on customer satisfaction and revisiting intention of the customers as the interest into local foods is increasing. The main outcomes are as follows: First, many of the respondents said that they use the local food stores based on the trust in the origin of the products and good quality. Second, reliability and validity were suitable for factor analysis and the correlation had a positive (+) directivity. Third, reliability, assurance, empathy and tangibles were analyzed to have a positive (+) impact among the 5 aspects of service quality except for responsiveness. Fourth, customer satisfaction had a positive (+) impact on the intention to revisit the local food stores, and reliability, assurance and empathy had a positive (+) impact on revisiting intention at the statistical significance level except for responsiveness and tangibles among the 5 service quality aspects. Therefore, it is thought to be required to keep having interests into service quality to gain a competitive edge as a sustainable management system since the service quality of local food stores has impacts on customer satisfaction and intention to revisit.

In this study, the antioxidative activity and functional food activities of water and ethanol extracts from Pinus densiflora root were examined. It was more effective to use ethanol than water when extracting phenolic compounds. The extracted phenolic compounds from Pinus densiflora root for biological activities were examined. The phenolic compounds extracted with water and 80% EtOH were 1.86±0.04 mg/g and 6.85±0.16 mg/g, respectively. DPPH free radical scavenging activity of water and EtOH were each 86% and 85% at 100 μg/mL phenolics, respectively. ABTS radical decolorization activity was 48% in water and 68% in EtOH at 200 μg/mL. Antioxidant Protection Factor (PF) were 1.74 PF in water and 1.96 PF in EtOH at 50 μg/mL. TBARs of water and EtOH were 93% and 98%, respectively at 100 μg/mL. The inhibition activity on xanthine oxidase was 83.7% in water extracts and 79.6% in ethanol extracts. Inhibition on xanthine oxidase of water and ethanol extracts showed a higher inhibition effect than allopurinol. The inhibition activity on α-glucosidase was 14.8% in water extracts and 91.6% in ethanol extracts. The result suggests that P. densiflora root extracts may be useful as as functional food material.

The Hongseong-Gun school food service center (Hongseong SFSC) that is managed directly by local government is supplying local environmentally friendly foods from 2014. This study aimed to analyze a case on Hongseong SFSC and to propose improving directions. Hongseong SFSC showed higher supply ratio (67.4%) of local environmentally friendly foods compared to the other centers. The operation effects of this center are reliably price of farmer’s products, increased consumption of local agri-products, school food confidence, and so on. But there are many problems on this operation. Improvement directions of SFSC for local food system are as follows: Firstly, the supply range of foodstuffs is needed to establish quality standards to increase foodstuffs quality. Secondly, guidelines for creating a fair commission fee structure should be established. Thirdly, the contract issues between the center and schools need to be resolved by governance system. Fourthly, local environmentally friendly agricultural cultivation and cropping systems are required to establish reliably supply of farmer’s products.

This study evaluates heavy metal(Cu and Cr) adsorption characteristics produced from food waste charcoal extracted in an optimal operation condition after analyzing activated charcoal of iodine adsorption and heavy metals that derived from an activation process of carbide by the developed by-products of food waste treatment facility using the methods from previous studies. As experiment apparatus, this study used a tube-shaped high temp furnace. The mixing ratio of by-products of food waste treatment facility, carbide, and activation component(ZnCl2) was 1:1. The experiment was proceeded as adjusting the activation temperature from 400 to 800℃ and activation time from 30 to 120 minutes. The optimal activation condition for iodine absorption was 90 minutes at 700℃ and by using the produced food waste charcoal, this study conducted an experiment on absorption of heavy metals (Cu and Cr) as changing pH of artificial wastewater and stirring time. As a result, pH 7 showed the highest heavy metal decontamination ratio and in terms of stirring time, it revealed balance adsorption after 10 minutes. This result can be particularly applied as basic data for recyclability of high concentration organic waste, by-products of food waste treatment facility, as an food waste charcoal.

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/cm2 of compressive strength, 65.13% of porosity, 50.04% of absorbing ratio, and 6.302 m2/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/cm2, 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.

This study analyzed response characteristics of Nitrogen Oxide according to injection location and change of injectionamounts by spraying food waste on the combustion platform and the latter part of the first combustion chambers inincinerators. The analytical results have found to have no major difficulties in keeping more than 850oC, the legal standardof the 2nd combustion chamber according to injection of food waste in all the test subject facilities. For spraying foodwaste in the combustion platform in the first combustion chambers, the removal efficiency of 14.76% was shown as NSRis 2.98. For spraying food waste in the latter part of the first combustion chambers, the removal efficiency of 46.40%was shown as NSR is 0.95. On the other hand, when food waste of 3 tons per hour respectively is sprayed on thecombustion platform and the latter part of the first combustion chambers, the highest removal efficiency of 84.97% wasshown as NSR is 1.02.

This study attempted to find an optimum operation codition for co-incineration of food waste and industrial wastes, focusing on injection position and rate. As the result of analysis, during injection of food waste incineration facilities, atmospheric pollutant standard satisfied all requirement. However when injected into the primary combustion chamber, the dioxin exceeded emission standard. This result has been determined that contaminants generated as processing the more amount (150 ton/day) than the designed capacity (72 ton/day) emitted and exceeded not completely removed from the control facilities.

Recently, the increased consumption of mixed-grain flour products have led to improved human health in busy modern life. For this reason, the verification of commercial food authenticity is one of important subjects. The development of DNA techniques such as real-time PCR has led to the increasing efficiency of illegal food product detection. Here, we have developed a comprehensive method for detecting the grain flour of various rice cultivars in commercial food products derived from different plant species. In the genetic variation analysis of different protein coding genes on various chloroplast genomes, we found the high numbers of segregating sites in rpoB and rpoC2 more than in other genes. Thus, we have attempted to develop chloroplast DNA (cpDNA) markers, which were Os_m_rpoB in rpoB, and Os_m1_rpoC2 and Os_m2_rpoC2 in rpoC2. To assess the applicability of three cpDNA markers, we have identified the appropriate statistical measurements of each marker in various mixed-grain flour samples derived from rice cultivars and different plant species by real-time PCR, In addition, the three cpDNA markers successfully applied for detecting of nonexistent rice flour in different commercial food products.

According to the elementary analysis on organic wastes, the C/N ratio, a major condition for anaerobic digestion, is 5.40 to 9.23, except for food waste leachate (FWL). Defined by Tchobanoglous’ mathematical biogas prediction model, methane gas and biogas productions increased, depending on the mixing rate of FWL. Furthermore, anaerobic digestion both wastewater sludge and food waste leachate based on the right mixing ratio, increases methane gas productions compared to digesting wastewater sludge alone. In other words, co-anaerobic digestion is more likely to realize biogasification than single anaerobic digestion. We mix food waste leachate and wastewater sludge from the dairy and beer manufacturing industry by the proportion of 1 : 9, 3 : 7 and 5 : 5. It turns out that they produced 118, 175 and 223 CH4 mL/g VS in the dairy manufacturing and 176, 233 and 263 CH4 mL/g VS in beer manufacturing of methane gas. The result suggests that as the mixing rate of food waste leachate rises, the methane gas productions increases as well. And more methane gas is made when co-digesting wastewater sludge and food waste leachate based on the mixing ratio, rather than digesting only wastewater sludge alone. Modified Gompertz and Exponential Model describe the BMP test results that show how methane gas are produced from organic waste. According to the test, higher the mixing rate of food waste leachate is, higher the methane gas productions is. The mixing ratio of food waste leachate that produces the largest volume of methane gas is 1 : 9 for the dairy industries and 3 : 7 for brewery. Modified Gompertz model and Exponential model describe the test results very well. The correlation values (R2) that show how the results of model prediction and experiment are close is 0.920 to 0.996.