음식물류폐기물의 조성 및 운전조건이 유온건조효율에 미치는 영향 (Effect of Food Waste Composition and Operational Conditions on Oil Vacuum Drying)

서지정보

· 발행기관 : 한국폐기물자원순환학회
· 수록지 정보 : 한국폐기물자원순환학회지 / 31권 / 6호 / 623 ~ 628페이지
· 저자명 : 김석환, 임병란, 이수구

초록

This study was performed to evaluate the drying characteristics of food waste in oil vacuum evaporation system with drying conditions and composition of food waste. The food waste was collected and separated into 4 categories such as vegetables, fruits, grain (rice), meats and others. which composition were 41.9%, 26.7%, 2.8%, 25.5% and 0.4%, respectively. Each food waste separated was dried and compared its characteristics in the same condition of vacuum pressure (−450 mmHg), temperature (110oC) and mixing ratio (oil : food waste = 1 : 1) for 90 min of drying period. The experimental results showed that the moisture contents of dried vegetables, fruits and meats were less than 10%. However the grain was hard to be dried which moisture content was much high as 24.5%. This high value of the grain was thought due to the viscosity of grain which prohibit oil penetration and water vaporization during drying process. In order to compare drying characteristics with operating parameters, vacuum pressure, temperature and mixing oil type were changed.
The operating temperature and vacuum pressure were major sensitive parameters. As the temperature increase and the pressure lower, the drying rate of food waste was increased and its efficiency was also improved. Especially, the moisture content of dried food waste was lower than 5% which was satisfied SRF standard 10% at the temperature over 110oC.
Compared the effect of mixing oil type, waste cooking oil was more effective than refined oil in viewpoint of drying efficiency. However, there is no difference of drying efficiency between fresh and waste cooking oil.

영어초록

This study was performed to evaluate the drying characteristics of food waste in oil vacuum evaporation system with drying conditions and composition of food waste. The food waste was collected and separated into 4 categories such as vegetables, fruits, grain (rice), meats and others. which composition were 41.9%, 26.7%, 2.8%, 25.5% and 0.4%, respectively. Each food waste separated was dried and compared its characteristics in the same condition of vacuum pressure (−450 mmHg), temperature (110oC) and mixing ratio (oil : food waste = 1 : 1) for 90 min of drying period. The experimental results showed that the moisture contents of dried vegetables, fruits and meats were less than 10%. However the grain was hard to be dried which moisture content was much high as 24.5%. This high value of the grain was thought due to the viscosity of grain which prohibit oil penetration and water vaporization during drying process. In order to compare drying characteristics with operating parameters, vacuum pressure, temperature and mixing oil type were changed.
The operating temperature and vacuum pressure were major sensitive parameters. As the temperature increase and the pressure lower, the drying rate of food waste was increased and its efficiency was also improved. Especially, the moisture content of dried food waste was lower than 5% which was satisfied SRF standard 10% at the temperature over 110oC.
Compared the effect of mixing oil type, waste cooking oil was more effective than refined oil in viewpoint of drying efficiency. However, there is no difference of drying efficiency between fresh and waste cooking oil.

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