음식폐기물 처리시설의 악취발생 특성 및 저감 방안 연구(Emission Characteristics and Effective Management of Odor from Food Waste Treatment Facilities)

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초록

This study was carried out to determine the characteristics and promote the
effective management of odor compounds emitted from a food waste treatment facility.
The odor compounds were sampled twice during each of the 4 seasons from 2014 to
2015 at the drier, first and second floors and upper park. The average complex odor
from the drier, first and second floors, and the upper park was 429, 523, and 486,
respectively. The major odor compounds were in the order, ammonia > methyl mercaptan
> hydrogen sulfide > dimethyl sulfide > acetaldehyde. The odor quotient was calculated
from the concentration and odor threshold values of each compound. The result of the
contribution analysis was that methyl mercaptan had the highest contribution at 76.8%,
followed by dimethyl sulfide, hydrogen sulfide and ammonia, in that order. Sulfate
occupied the biggest portion of the odor contribution rate. To decrease the odor in this
facility, efficient treatment of sulfate would be needed.
By installing OH-Radical sterilizer in the work place, the average rate of reduction
of complex odor, odor concentration and odor quotient was 83.2%, 68.2% and 93.2%,
respectively. The rate of reduction based on seasons showed that spring was the highest,
followed by summer, autumn and winter, in that order. The OH-Radical sterilizer was
very efficient in reducing odor, but the accompanying moisture and odor due to ozone
was a disadvantage. It should be addressed to make this process more secure.
This study was carried out to determine the characteristics and promote the
effective management of odor compounds emitted from a food waste treatment facility.
The odor compounds were sampled twice during each of the 4 seasons from 2014 to
2015 at the drier, first and second floors and upper park. The average complex odor
from the drier, first and second floors, and the upper park was 429, 523, and 486,
respectively. The major odor compounds were in the order, ammonia > methyl mercaptan
> hydrogen sulfide > dimethyl sulfide > acetaldehyde. The odor quotient was calculated
from the concentration and odor threshold values of each compound. The result of the
contribution analysis was that methyl mercaptan had the highest contribution at 76.8%,
followed by dimethyl sulfide, hydrogen sulfide and ammonia, in that order. Sulfate
occupied the biggest portion of the odor contribution rate. To decrease the odor in this
facility, efficient treatment of sulfate would be needed.
By installing OH-Radical sterilizer in the work place, the average rate of reduction
of complex odor, odor concentration and odor quotient was 83.2%, 68.2% and 93.2%,
respectively. The rate of reduction based on seasons showed that spring was the highest,
followed by summer, autumn and winter, in that order. The OH-Radical sterilizer was
very efficient in reducing odor, but the accompanying moisture and odor due to ozone
was a disadvantage. It should be addressed to make this process more secure.

문서 정보

음식폐기물 처리시설의 악취발생 특성 및 저감 방안 연구(Emission Characteristics and Effective Management of Odor from Food Waste Treatment Facilities) - 문서정보
관리번호 D0000027865340 등록일 2016-10-29
유형 정책연구자료 생산년도 2015
분야 기타 지역 서울시 전체
원본시스템 보건환경연구원 제공부서 보건환경연구원
작성자(책임자) 윤종철 생산일 2016-10-28
소요예산
라이선스 CC BY-NC-ND 공공저작물 이용허락사항-OPEN 공공누리_출처표시 및 변경금지 후 비상업적 이용만 가능