온도변화에 따른 음식물류폐기물의 탄화특성에 관한 연구
A Study on the Carbonization Characteristics of Food Waste by Temperature Variation
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Abstract
Food wastes were collected and analyzed from the end of August to early November, 2007. The results showed that the contents of moisture, ash, volatile solids, and fixed carbon were 80%, 8%, 10.71%, and 1.86%, respectively. The combustible solids mainly consisted of C (49.61%) and O (38.86%). Whereas high heat value (3,300-4,800 kcal/kg) was relatively high, low heat value was drastically low. Therefore, the drying process was necessary to control moisture content under certain level for the proper carbonation treatment. Thermal cracking characteristics of food waste for different temperature ranges was investigated. The results showed that most moisture and volatile solids were removed and the fixed carbon and ash remained beyond the 450oC. Therefore, most carbonation reaction seems to be stopped at 450oC and at least 450oC should be maintained for proper carbonation treatment.
참고문헌 (6)
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