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KMID : 0382420010270010014
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Korean Journal of Environmental Health Society
2001 Volume.27 No. 1 p.14 ~ p.19
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A Study on Reduction of Food Waste
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Suh Myung-Gyo
Lee Kook-Eui
Lee Sang-Bong
Lee Sang-Hoon
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Abstract
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The physical and chemical transformation and reduction degree of food waste were investigated in a food waste reduction machine using thermophilic bacteria. The first operation of the reduction machine for grain, vegetables, fishes and flesh wastes proceeded during three weeks. The second operation of the reduction machine for the wastes added fruits proceeded during three weeks. The first and second reduction percentages of the wastes were 98.3% and 93.2%, respectively. The residue of food waste was composed of fruits, fishes and flesh, and vegetables. The temperature distribution of the reduction machine ranged between 30 and 60℃ appropriate for growth of thermophilic bacteria. At initial stage the pH in the reduction machine decreased with organic acids produced, but increased as the organic acids decomposed by different thermophilic bacteria. In the reduction machine, the moisture content of the food waste was reduced from 80-90% to 10-20% after 24 hours, and the salinity of residue was 0.29% after the second operation. The degree of odor was most high between 2 and 4 hours.
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