음식물류폐기물 처리시설에서의 악취발생 특성 및 관리방안
The Characteristic and Management of Odor Emitted from Foodwaste Treatment Facility
2
조회
0
다운로드
9
인용
0
참고문헌
키워드
초록
This study is understanding characteristics and analyzing contributions of the odor causing compounds of complex-odor & major specified odor materials, and contribution analysis,caused pre-treatment facilities(input and storage) and post-treatment facilities(heating and drying). The target of this study is feeds-production-facilities, located in Seoul. The averaged complex-odor compounds on the boundary line is 21 times higher, and it is 15times higher than emission standards. In cracking&collection(pre-treatment facilities), the concentration of compounds is 4,881 times, 2,080 times in drying, and 1,442 times in putting&storing facilities. Ammonia occupies the largest portion of the results of monitoring specified odor compounds in input&storage facilities, followed Acetaldehyde > Hydrogen sulfide > Methyl mercaptan. In cracking&collection, Ammonia also occupies most of odor compounds, followed Methyl mercaptan > Acetaldehyde > Dimethyl disulfide > Dimethyl sulfide > Hydrogen sulfide. Acetaldehyde > Methyl mercaptan in drying facilities. On the boundary line, however,the concentration of specified odor compounds stays below emission standards. The result of contribution analysis is that methyl mercaptan has the highest contribution in input & storage, as well as cracking&collection facilities, followed Acetaldehyde > Hydrogensulfide > Dimethyl sulfide > Dimethyl disulfide. In the drying facilities, the contribution shows Methyl mercaptan > Acetaldehyde > i-Valeraldehyde and Butyraldehyde. Therefore, to decrease odor in foodwaste treatment facilities, proper prevention facilities need to be installed and operated, according to characteristics of individual odor compounds, based on monitored data.
Abstract
This study is understanding characteristics and analyzing contributions of the odor causing compounds of complex-odor & major specified odor materials, and contribution analysis,caused pre-treatment facilities(input and storage) and post-treatment facilities(heating and drying). The target of this study is feeds-production-facilities, located in Seoul. The averaged complex-odor compounds on the boundary line is 21 times higher, and it is 15times higher than emission standards. In cracking&collection(pre-treatment facilities), the concentration of compounds is 4,881 times, 2,080 times in drying, and 1,442 times in putting&storing facilities. Ammonia occupies the largest portion of the results of monitoring specified odor compounds in input&storage facilities, followed Acetaldehyde > Hydrogen sulfide > Methyl mercaptan. In cracking&collection, Ammonia also occupies most of odor compounds, followed Methyl mercaptan > Acetaldehyde > Dimethyl disulfide > Dimethyl sulfide > Hydrogen sulfide. Acetaldehyde > Methyl mercaptan in drying facilities. On the boundary line, however,the concentration of specified odor compounds stays below emission standards. The result of contribution analysis is that methyl mercaptan has the highest contribution in input & storage, as well as cracking&collection facilities, followed Acetaldehyde > Hydrogensulfide > Dimethyl sulfide > Dimethyl disulfide. In the drying facilities, the contribution shows Methyl mercaptan > Acetaldehyde > i-Valeraldehyde and Butyraldehyde. Therefore, to decrease odor in foodwaste treatment facilities, proper prevention facilities need to be installed and operated, according to characteristics of individual odor compounds, based on monitored data.
참고문헌 (15)
- 백광수, "가축분뇨처리시설의 처리공정별 악취발생 특성", 한국대기환경학회 추계학술대회 논문집, pp.504~505 (2009)
- 박귀환, "3개 유형의 하수처리장에서 발생하는 악취물질의 비교", 한국냄새환경학회지, 4(4), pp.196~206 (2005), 한국냄새환경학회
- 김종률, "악취방지기술 및 악취관리정책방향", 한국냄새환경학회 춘계학술대회 논문집 (2007)
- 김선태, "하수처리장에서의 악취 배출 성상 조사", 한국냄새환경학회지, 3(4), pp.225~233 (2004), 한국냄새환경학회
- 환경부, "악취방지법", ~ (2008)
- 전의찬, "생활악취 배출원의 악취 배출 특성 연구: 하수처리장을 중심으로", 한국대기환경학회지, 22(3), pp.337~351 (2006), 한국대기환경학회
- 류지영, "음식물 자원화시설의 설치 운영에 대한 일반현황의 평가 및 개선 방안", 유기물자원화, 12(3), pp.63~75 (2004), 유기성자원학회
- 국립환경과학원, "국립환경과학원고시 제2005-4호, 악취공정시험방법", ~ (2005)
- 정의석, "직·간접관능법을 응용한 악취 평가방법 및 해석에 관한 연구", 박사, pp.2004
- 김성림, "음식물쓰레기 처리설비로부터 발생되는 악취저감방안 연구", pp.41~59 (2004), 부산시보건환경 연구원
- 환경부, "주요 화학물질의 최소감지농도", ~ (2005)
- 김만구, "음식물 퇴비화 시설에서 발생하는 냄새유발물질 분석과 기여도 평가", 한국냄새환경학회지, 6(3), pp.194~201 (2007), 한국냄새환경학회
- 환경기초시설 악취 저감방안 연구, "박주영", 전라북도보건환경연구원, 162~190 (2007)
- 정재은, "음식물쓰레기 처리설비에서 발생되는 악취 성분분석 및 적정처리방안 연구", pp.162~190 (2003), 부산시보건환경연구원
- Odor intensity and threshold value, Bulletin of Japan, "Nagata. Y", Environmental Sanitation Center, 17~25 (2003)