도시 내 발생 임목폐기물을 첨가한 음식물류 폐기물의 퇴비화 특성 분석에 관한 연구

Abstract

This study was conducted to investigate how to reduce the quantity of food waste and CO 2 in the effluentin an eco-friendly way. Experiments were carried out to mix coarse-shredding wood chip, primary-fine-shreddingwood chip, secondary-fine-shredding wood chip and composting wood chip with food waste by the proportionof 8:2, 7:3, 6:4, and 5:5, respectively. When the food waste was mixed with coarse-shredding woodchip by the proportion of 7:3 and 6:4, the percentage of water content was 55.0% and 53.2%, respectively. When the food waste was mixed with primary-shredding wood chip by the proportion of 6:4, the percentageof water content was 57.5%. The proportions of combustible components excluding composting wood chipranged from 34.97% to 52.88% when biomass was added to the food waste. The C/N ratio of the mixture offood waste and biomass ranged from 15.32 to 21.66, which was lower than the standard 25 to 35. This indicatesthat it is necessary to add a material with a high C/N ratio. The salinity in food waste-biomass mixture rangedfrom 0.65% to 0.9%.