This paper presents the design and automatic control methods employed to implement a open-close mechanism for a food compression processor. The automatic open-close mechanism is intended as a robust approach in compressing incoming food that posses a wide range of physical properties. The method is based on the estimation of compression pressure through current measurement. Test results show that the proposed mechanism effectively controls the compression pressure of the processed food which results in enhanced overall system robustness.

Dry Process(natural drying, hot-air drying, oil fry drying), optimized mixture ratio and the condition of carbonization was carried out in order to improve the product durability develop eco-friendly solid fuel mixing food waste and paper sludge. As a result of the experiment, oil fry drying process was the fastest method for drying food waste and paper sludge mixture that contains 80% water inside, and the optimized mixture ratio to minimize the generating concentration of chlorine gas against caloric value of mixture ratio was 7:3. Additionally proper temperature of product carbonization was about 200℃ and shown increasing product durability through the carbonization. Therefore, the pelletized solid fuel be shaped diameter around 0.5cm, length 2cm under which was pulverized and molded using 7:3 mixture of food waste, and paper sludge was the eco-friendly solid fuel possible to be industrialized which is consist of chlorine concentration of below 2.0wt% and the lowest caloric value of over 5,000kcal/kg. In conclusion, this developing manufacturing process of the solid fuel can be interpreted to contribute alternative energy development in accordance with low carbon and green growth era.

연구는 음식물 쓰레기를 음식물 소멸기에서 미생물에 의해 발효하여 유기물을 감량화하고, 음식물 발효시 발생되는 가스를 냉각기에서 기체와 수분으로 분리하여 기체는 반응기로 다시 보내고 수분은 응축하여 침지식 MF 중공사 분리막이 장착된 MBR 시스템에 적용하여 처리하는 시스템에 관한 연구이다. (주)바이오하이테크에서 제작한 음식물 소멸기와 수처리 장치에 침지식 MF 중공사 모듈을 설치하여 90일간 H연구소 직원식당에서 발생되는 음식물 쓰레기를 연속 투입하여 처리하였다. 음식물 소멸기 초기 Seeding를 위하여 수분조절제로 미강, 왕겨, 톱밥을 305 kg 투입하였고 음식물은 운전기간동안 1,648 kg투입하였고 응축폐수는 1,600 L 발생되었다. 음식물 소멸기 운전 종료 후 배출된 발효 부산물은 386 kg으로 감량율은 약 80%로 조사되었다. 침지식 MF 중공사 분리막 모듈을 응축폐수의 MBR 시스템에 적용하여 유기물 처리한 결과 제거율은 각각 BOD 99.9%, COD 97.5%, SS 98.6%, T-N 54.6%, T-P 34.7%였으며, 총대장균은 100%가 제거되었다.

This study was conducted to show the odor emission characteristics between the well maintained environment fundamental facility and the poorly maintained environmental facility. It also draws major components of odor emission based on facilities, stages, and suggest the proper way to reduce the level of odor for insufficient facilities. Insufficient facilities" air direct sensory and air dilution value levels are following: foodwaste ＞ livestock ＞ wastewater ＞ night-soil ＞ sewage. For the sewage and waste water facilities, the common characteristic of odor emission on each fundamental facility showed higher air dilution value in depositing reservoir and concentrator. And sulfur and aldehyde compounds came out to be the major odor causing components. In the case of night-soil and livestock facilities, the air dilution value was high in flow equalization tank and liquid erosion tank. And sulfur as well as ammonia component was the major malodorous substance. Foodwaste facility showed higher air dilution value than other facility, which sulfur and acetaldehyde compounds were acting as major malodorous substances.

본 논문은 QFD(Quality Function Development)기법을 활용하여 소비자의 요구사항을 반영한 음식물 처리기의 핵심 품질 요소를 도출하는데 목적을 두었다. 일반 소비자와 관련업계 종사자를 대상으로 설문조사와 FGI를 실시하여 VOC(voice of customer)를 도출하였고, 전문가 그룹을 통해 EC를 도출하여 VOC와 EC(Engineering Characteristic)간의 상관관계를 도표화 하여 HOQ(House Of Quality)를 작성하였다. HOQ 차트를 통해 분쇄건조식 음식물 처리기에 있어 우선시 되는 것은 음식물 분쇄기능, 건조기능 외에 냄새 배출기능, 외관 색상 등의 요소가 중요한 품질요인이라는 결과을 도출하였다. 부품별 요인으로는 분쇄 탈수와 관련 된 모터와 냄새 제거와 관련한 팬모터가 가장 핵심 부품으로 고려되어야 한다는 결과를 도출하였다.

In this study, deodorizing efficiency of three deodorant products (1) A = ClO₂ Gel + charcoal, (2) B=Charcoal Gel, and (3) C = Gel (for Kimchi)) was investigated. For these experiments, a total of 15 odorants (4 reduced sulfur compounds, 2 volatile organic compounds, 7 carbonyl compounds, and 2 nitrogenous compounds) were investigated for a short term period. For the comparative analysis, 2 food types with strong odor properties (Kimchi and Fish) were selected and investigated. The analytical results were compared with respect to the blank sample (without deodorants) after normalization. Hence, if normalized concentration values are lower than unity one can assume that sample has positive deodorizing efficiency. The results of deodorant experiments indicate that the effects of the most common deodorant products are not effective enough to remove offensive odorants. However, the selection of deodorant products appears to be important, as they have very specific deodorizing efficiencies for certain compounds.

The objectives of this study were to determine the recognition of food waste, school lunch leftovers and satisfaction toward school lunch in middle school students in Seoul. Four hundred students were surveyed beginning April, 2007. The results are summarized as follows. The primary means in which students learned about environmental pollution were 'video media' (54.7% males, 39.2% females) and 'by teachers' (23.2% males, 33.0% females). The primary effects on food habits after participating in the school lunch program were 'having a balanced diet' (23.3%) in the females, and 'decreased intake of junk food' (24.9%) in the males. The serving sizes for cooked rice, soup, and meat were higher in the females (3.46, 3.46, and 2,91, respectively) than the males (3.18, 3.29, and 2.73, respectively). The primary school lunch leftovers for one week were cooked rice (4.55), meat (4.35), kimchi (3.84), fish (3.60), vegetables (3.38), and soup (3.08). Importance-performance analysis of the school lunch meal indicated that good taste had high importance, but low performance. Nutritional balance, food safety, cleanliness of tableware and supplies, clean uniforms of employees, and cleanliness of the dining area had both high importance and performance.

In order to improve the management of food waste treatment facility, this study investigated the emission characteristics of odorous compounds around treatment process and deodorization equipment of three food waste treatment facilities(the transformation, feed production and composting facility). Furthermore, the removal experiment of odorous compounds using various absorbent was conducted. The odor concentrations of food waste storage hopper and separation process were higher than other processes and the major odorous compounds were methyl mercaptan, acetaldehyde, hydrogen sulfide and ammonia. The odor removal efficiencies of deodorization equipment such as activated carbon tower, wet scrubber and biofilter were mostly insufficient. Especially, the removal efficiency of wet scrubber is lower than the others, therefore the improvement of optimal operating condition is required. As a result of removal experiment of various absorbent, the removal efficiency was over 98% in case of 1% H₂SO₄+K₂HPO₄ for ammonia, KMnO₄ for acetaldehyde and KMnO₄ and 5% NaOH+KH₂PO₄ for hydrogen sulfide and methyl mercaptan. To achieve the effective odor control of food waste treatment facility, it is necessary increasing the removal efficiency of scrubber by using optimal absorbent for target odorous compounds.

In this study, the emission characteristics of reduced sulfur compounds (RSC) were investigated under decaying conditions using 3 food types with strong odor properties: (1) Kimchi (KC), (2) Fresh fish (FF), and (3) Salted fish (SF). The concentrations of RSC from food decaying samples were measured 5 times during the full study period over 15 days. All the analysis of RSC were made by gas chromatography/pulsed flame photometric detector (GC/PFPD) combined with air server/thermal desorber (AS/TD). According to our analysis, CH₃SH recorded the highest mean concentration (53.8 ppb) out of all RSCs investigated concurrently. Comparison between 3 food types showed that KC had the highest odor strength in primary stage, although it showed a notable decrease through time. On the other hand, FF and SF maintained generally low RSC concentrations in the beginning stage, but they showed large increases in emission concentrations with time. Thus, the results indicate that the relative pattern of RSC emissions tends to vary greatly with food types rather than RSC type.

This study was carried out to investigate the characteristics of major odorous pollutants emitted from foodwaste treatment facilities for providing the basic information in field of prevention. Twelve odorous components were analyzed at unit processes in 3 plants on May, August and October. The major odorous components appeared to be Ammonia (559.42 ppb), Acetaldehyde (229.70 ppb), Methylmercaptan (50.39 ppb) and Hydrogen sulfide (48.90 ppb). In the view-point of COC (Calculated Odor Concentration) based on odor threshold, A plant showed the highest value. The major odor active facilities were prevention ＞ input ＞ afterripening ＞ fermentation ＞ boundary ＞ pretreatment. The major odor active components were Hydrogen sulfide, Methylmercaptan, Acetaldehyde and i-valeraldehyde. It is important that the findings on major odor active facilities and components should be referred in the design of odor treatment process to the specific plants.

In this study, odor active compounds, emitted from food waste composting facility, were analyzed and their contribution degree were evaluated. Sample gases were collected at the inlet and outlet of scrubbing tower and bio-filter, respectively. The odor active compounds were separated by GC/FID/Olfactometry (GC/FID/O) and identified by GC/MS. Odor intensity and SNIF (Surface of Nasal Impact frequency) were used to evaluate contribution of each odor active compound. It was possible to calculate contribution rate (%) and reduction rate (%) of odor active compounds using analysis and evaluation of contribution degree of odor active compounds. As a result, the compounds showing the high contribution degree were fatty acids, ketones at inlet and aldehydes, ketones at outlet. Deodoring equipment of food waste composting facility appeared effective for the reduction of aldehydes, ketones but appeared week for the reduction of aldehydes. Although scrubbing tower and bio-filter could reduce 7 times of odor level, the outlet gases had odor dillution ratio of 3000, which exceed the allowable levels of Korean guideline by 6 times.

In this study, odorous emissions from decaying foods were investigated with respect to trimethylamine and ammonia. To this end, three food types (egg, mackerel, and cuttlefish) were used for decaying experiments in which food samples were preserved in throwaway syringes (weight for each sample of 5 g). All decaying experiments advanced for one month under the normal temperature and ventilation. The average concentrations of TMA from egg, mackerel, and cuttlefish samples were measured as 0.6, 5.8 and 130 ppm, respectively, while those of NH₃ as 554, 385, and 531 ppm, respectively. According to our experiments, the concentrations of TMA and NH₃ increased with the progress of corruption. The release of malodor compounds tend to vary sensitively with the changes in temperature and humidity. In case of TMA, a strong correlation with temperature was observed on the order: mackerel ＞ egg ＞ cuttlefish. However, in the case of NH₃, strong correlations were seen to exist with humidity. Changes of TMA concentration were accompanied by changes of pH, especially from mackerel and cuttlefish. NH₃ also showed a similar trend of pH change from samples. When the results of TMA measurements were evaluated in terms of odor intensity, egg, mackerel, and cuttlefish are recorded as 4.36, 5.25 and 6.46, respectively. Likewise, odor intensity of NH₃ measurements was found as 6.96, 6.7 and 6.93, respectively. The results of our odor study suggest that a unique pattern of odor release is developed from decaying food samples.

The odor emission characteristics in a food waste treatment plant, in terms of odor active compounds and odor unit concentration, were evaluated using an air dilution method and instrumental analysis method, respectively. A GC/MS analysis of the emission source was also carried out to investigate the effect of waste polymer incineration on the formation of organic materials. The result, as evaluated using the instrumental analysis method, showed that ammonia, acetaldehyde, dimethylsulfide and propionaldehyde were detected in high amounts from the outlet at "A" food waste treatment plant. The major odorous compounds, however, were acetaldehyde and metylmercaptan, which were derived using an odor quotient method. Limonene, benzene and toluene were also detected from the GC/MS analysis of the emission source. The criteria were 500 at the final outlet, 15 at the site boundary line, but the observed results were 10000 and 30, respectively.