효소활성 자재를 이용한 음식물류 폐기물처리 공정 특성

Abstract

To improve the extinction process of food waste enzymatic activity material derived from the selected microorganisms such as Bacillus were adapted and their functions to remove organic matters, bad smells and salts in food waste were studied. First of all the specific microscopic organism in soil such as radiation germ, yeast, and etc. were revitalized and set in sawdust so that the enzymatic activity came to appear. To identify the effect of processing of food waste treatment by enzymatic activity material, the amount of fermenter produced was checked and the reaction temperature, aeration periods, pH were measured. As a result, little change was occurred in pH, but approximately 20% change was shown in temperature and aeration periods. The decomposition of food waste by direct input of microorganism only should keep pH neutral mostly, and reaction temperature of as high as 60℃ was necessary for treating the food waste effectively. However, in case of using enzymatic activity materials, the decomposition of food waste achieved with a good condition even in pH 4~9, and as low temperature of 35℃. Especially, only 30% of injection of aeration can make decomposition efficiently so that the expenses of food waste handling would be reduced. To decrease the bad smell of food waste, mixing and stirring the food waste was adapted and hydrogen sulfide was decreased from 30 mg/L to 1 mg/L dramatically. As a result enzymatic activity material shows good ability to contribute the effective disposal and odor removing of food waste.