유용미생물의 종류별 선박 주방폐기물의 냄새저감에 관한 연구
A study on the odor reduction of food waste on board with various effective microorganisms
- 김인수(In-Soo Kim) 김동근(Dong-Geun Kim) 고성정(Sung-Jeung Ko)
- 한국해양대학교 해사산업연구소
- 71 - 83 (13 pages)
In accordance with the 'Regulations for the prevention of pollution by Garbage from ships', ship's food waste should be dumped at an area farther than 12 miles away from a nearest land. But during a ship's anchoring, food wastes gathered for the time being make residence uncomfortable owing to the rotten odor. In order to observe the EM's efficiency of odor reduction, we have fermented food wastes with EM for 2 weeks, varying the quantity, kind and procedure of EM enzyme, the below conclusions were obtained. 1) Using EM, Degree of odor is 1- 2˚ like alcohol smell. Not using, Degree of odor is 4 - 5˚ like rank odors. 2) The degree of efficiency of odor reduction is much according to kinds and quality of EM, but little according to the quantity of EM(0.3~3.0%). 3) EM mixed rice bran and chaff is more effective than general EM and show high density of enzyme microorganisms. 4) At the moment liquid from food wastes is soaked out, should be removed because it spread odor by rapid rottenness. 5) As EM itself have deodorant action, it can remove odor not using a deodorant. 6) The efficiency of odor reduction is too enough, even if EM enzyme is scattered and pressed, not mixed with food wastes.
2. 실험장치 및 방법
3. 결과 및 고찰