음식물류 폐기물의 조성과 부패기간에 따른 악취 발생과 침출수 생성 특성 (Characteristics of odor generation and leachate production based on food waste compositions and decay periods)

서지정보

· 발행기관 : 한국냄새환경학회
· 수록지 정보 : 실내환경 및 냄새 학회지 / 16권 / 3호 / 265 ~ 276페이지
· 저자명 : 조준표, 강정희, 오정섭, 송지현

초록

During the decay process of food waste, odor and leachate are generally produced because food is easilydecomposed due to its high organic and moisture contents. In this study, various food waste samples, includingsamples artificially prepared and collected from actual waste containers, were tested to determine odor and leachateproduction as the samples were decomposed at a constant temperature of 35oC. In the air phase, total volatileorganic compounds (TVOCs), acetaldehyde (AA), methyl mercaptan (MM), hydrogen sulfide (H2S), and dimethylsulfide (DMS) were measured as a function of the decay period for four days. The results of the experiment showedthat TVOC and AA were produced at higher concentrations in the actual food waste than in all artificial wastes.
The AA concentration accounted for about 90% of the TVOC in all of the waste samples except for the foodwaste containing meat and fish only. The concentrations of volatile sulfur compounds (VSCs) were generally lowerthan 100 μg/kg, and the concentration of DMS was the highest among the VSCs. In the waste sample containingmeat and fish only; however, the concentration of VSCs increased up to 1,700 μg/kg, and mostly consisted ofMM and DMS. Complex odor concentrations were found to be the highest after a decay period of 12-48 hours.
In addition, the complex odor was mostly related to VSCs with low odor thresholds rather than the TVOC. ThepH values mostly decreased from 5 to 3.5 as the waste samples were in the decomposition periods, while the pHvalue increased to 6 in the food waste containing meat and fish only. Consequently, odor intensity and leachateproduction were the highest in the 12-48 hour range as the decomposition started, and thus an appropriate controlstrategy needs to be implemented based on the waste composition and the decay period.

영어초록

During the decay process of food waste, odor and leachate are generally produced because food is easilydecomposed due to its high organic and moisture contents. In this study, various food waste samples, includingsamples artificially prepared and collected from actual waste containers, were tested to determine odor and leachateproduction as the samples were decomposed at a constant temperature of 35oC. In the air phase, total volatileorganic compounds (TVOCs), acetaldehyde (AA), methyl mercaptan (MM), hydrogen sulfide (H2S), and dimethylsulfide (DMS) were measured as a function of the decay period for four days. The results of the experiment showedthat TVOC and AA were produced at higher concentrations in the actual food waste than in all artificial wastes.
The AA concentration accounted for about 90% of the TVOC in all of the waste samples except for the foodwaste containing meat and fish only. The concentrations of volatile sulfur compounds (VSCs) were generally lowerthan 100 μg/kg, and the concentration of DMS was the highest among the VSCs. In the waste sample containingmeat and fish only; however, the concentration of VSCs increased up to 1,700 μg/kg, and mostly consisted ofMM and DMS. Complex odor concentrations were found to be the highest after a decay period of 12-48 hours.
In addition, the complex odor was mostly related to VSCs with low odor thresholds rather than the TVOC. ThepH values mostly decreased from 5 to 3.5 as the waste samples were in the decomposition periods, while the pHvalue increased to 6 in the food waste containing meat and fish only. Consequently, odor intensity and leachateproduction were the highest in the 12-48 hour range as the decomposition started, and thus an appropriate controlstrategy needs to be implemented based on the waste composition and the decay period.

참고자료

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