습공기제어시스템을 적용한 음식물류 폐기물의 호기성 분해 특성 비교

Abstract

In this study, moisture condensation rate, organic matter treatment efficiency and operating characteristics were compared when food waste with high moisture content was treated using the bio-dying method and the wet air control system. In addition, it was attempted to obtain experimental data on a system that can contribute to microbial activity by using it as the inflow circulating air. As a result, it is judged that it rises up to about 20,000 ppm and the microbial activity increases. The maximum temperature is 39 ℃, and considering the temperature decrease due to external heat dissipation loss, it is judged to be higher in reality. Organic matter showed a value of about 45 %, indicating that the pH value was repeated periodically from 4.5 to 6. Before the application of the wet air control system, the moisture content of the fermented product was distributed at a minimum of 40 % or more and showed an increasing form, whereas after the application of the wet air control system, the moisture content of the fermentation product was distributed at a maximum of 30 % or less. Condensation efficiency was 47 % and 63%, respectively, before and after the application of the wet air control system, which improved by 15% compared to before the application of the wet air control system. Before the application of the wet air control system, food consumed 6 times more calories than the input, but after the application of the wet air control system, the same amount of heat was consumed as that of the raw material. The basic operation data of the wet air control system for reuse of fermentation heat was secured so that the energy released during the condensing of the circulating air is recovered and used as energy.