KR102517061B1 - Composition of odor removal agent for food waste - Google Patents

Abstract

The present invention relates to a malodor remover composition capable of rapidly drying mixed food waste, such as meat, fish, and vegetables, which are the cause of odor generation in food waste, and having a sterilization function by removing odor components generated from mixed food waste. Calcium oxide 17 % by weight, sodium carbonate 15.5% by weight, sodium chlorite 15.5% by weight, sodium oxide 15% by weight, citric acid 10.5% by weight, illite 10% by weight, potassium oxide 6% by weight, silicon dioxide 5.5% by weight, magnesium oxide 5% by weight It is characterized by including.

Description

Odor removal agent composition for drying food waste and removing odor {Composition of odor removal agent for food waste}

The present invention relates to a malodor removing agent composition capable of rapidly drying food waste by being mixed with various food wastes and removing odors generated during drying of food waste.

Numerous inventions and theories have been proposed for odor removal methods for existing food waste.

As a prior art, according to Korean Patent Registration No. 10-2170292 "Device for removing harmful gas and odor generated when drying food waste and method for removing harmful gas and odor using the device" (registered on October 20, 2020) , Transfer the cooled mixed gas back to the chamber by passing the discharge pipe of the mixed gas discharged from the chamber through the cooling tank so that the temperature in the chamber heated to a high temperature (100 to 400 ° C) can be lowered and maintained at a temperature of 80 to 100 ° C. The temperature of the mixed gas in the chamber is lowered, and some of the cooled mixed gas is transferred to the deodorizing tower of the deodorizing device composed of multi-tiered drawers, and passing through various types of catalysts accommodated in each drawer, sulfur oxides (SO _X ), which are harmful gases, An apparatus for removing harmful gases and odors from food waste, which is configured to easily remove nitrogen oxides (NO _X ), and other odorous gases, such as hydrogen sulfide (H ₂ S) and ammonia (NH ₃ ), is described, but the process is complicated and odor The manufacturing cost and management cost of the removal equipment are burdensome.

On the other hand, it is common to generate odor during the odor treatment process of food waste, but in particular, the food waste treatment device using microorganisms generates more severe odor and water vapor in the process of fermentation and contact with food waste by microorganisms, resulting in secondary air pollution and work. It has the downside of damaging the environment.

The Health and Environment Research Institute classified the type of food waste and the type of odor, and through the research data, it was possible to investigate the key odor level.

Below is a report on odor components, odor concentrations and compounds of food waste by type.

Odor components according to the number of days left for food waste (Jeong Jae-eun/Song Bok-joo/Jeong Seung-ryeol, Environmental Health Research Institute)

To analyze the odor of food waste, 39 odor components for meat, 22 odor components for fish, and 14 odor components for vegetables were analyzed. The odor components in the range of % or more were selected and reviewed, and the total expected odor intensity of food waste by type was the expected odor intensity of 39 meat components, 22 fish components, and 14 vegetables components analyzed in this experiment It was calculated by summing all the days. And looking at the total of 41 substances detected by regulated substances, methyl mercaptan, hydrogen sulfide, methyl mercaptan, hydrogen sulfide, methyl sulfide, methyl disulfide, trimethylamine, acetaldehyde, and styrene were detected out of 8 items in Korea. 12 substances, methyl mercaptan, hydrogen sulfide, methyl sulfide, methyl disulfide, trimethylamine, acetaldehyde, styrene, isobutyraldehyde, isovaleraldehyde, isobutyr alcohol, ethyl acetate, and toluene were detected.

Table 1 Odor compounds in food waste

The target components for odor analysis of food waste were selected as 8 substances, propyl mercaptan, trimethylamine, methylaryl sulfide, sulfa aryl, sulfa methyl, and disulfa methyl, for which the sum of the odor contribution rate is 95%. Concentrations are shown in Table 2 and Table 3 below.

Table 2 Concentration of Odor Compounds in Meat and Food Waste

Table 3 Anticipated odor concentration of odor compounds in meat food waste

Table 4 shows the odor contribution rate for representative component search that represents the odor of meat food waste.

Table 4 Odor compounds in meat food waste

The smell in the early stage of leaving the sample (day 1-3) is due to aryl and methyl sulfides, which can be attributed mainly to seasonings. On the 3rd day of leaving, methylaryl sulfide was 0.213 ppm, showing the maximum expected odor intensity of 1525, indicating that these two components are the main odor components in the initial stage of leaving.

In the initial stage of decay on the 4th and 5th day of leaving, methyl mercaptan was produced in large quantities at 12,598ppm and 21,235ppm, respectively, and the expected odor intensity was 179971 and 303357, respectively, which acted as a source of odor, but almost disappeared. On the 6th day after captan started to disappear, trimethylamine, known as a typical putrefying odor, was detected at 2,374ppm, showing the maximum expected odor intensity of 74188, gradually increasing, and on the 10th and 11th days of leaving, 8,649ppm and 10,950ppm respectively, the maximum expected odor After showing the intensity of 270281 and 342188, it decreased, but the maximum concentration value was detected at 17,837ppm (expected odor intensity of 557406) on the 34th day. Methyl disulfide is a unique odor component of food at a low concentration in the early stage of storage, and as the number of days of storage elapses, it is generated in large quantities and occupies a significant part of the odor in high concentration. The total expected odor intensity, which can measure the strength of the odor, slightly decreased from 8074 on the day of leaving to 2480 on the third day, which is presumed to be due to the volatilization of some of the volatile flavor components of the seasoning and disappearing. It increased rapidly to 279884 and 381759, respectively, due to the large amount of coal, and decreased rapidly with the disappearance of mercaptans on the 6th day, and then gradually increased and started to decrease from the 13th day. The maximum expected odor intensity was shown during the experiment period. As a result, the odor intensity was generated sequentially according to the progress of decay and repeatedly increased and decreased according to the components contributing to the odor. appeared to be

-Odor components according to the number of days left for fish food waste

Roasted croaker was selected as a sample for odor component analysis of fish food waste. Compared to other fish, croaker is a fish with a high probability of being ducked without removing the head of the fish in Korea, and has many non-edible parts such as head and bones. It can be seen as a fish with a large portion discharged as food waste in the state of being. The target components for odor analysis of fish food waste are 8 substances with a total odor contribution rate of 95% or more, methyl mercaptan, propyl mercaptan, and isobale. Aldehyde, methylaryl sulfide, trimethylamine, methyl disulfide, hydrogen sulfide, and aryl disulfide were selected. The concentration and expected odor intensity of odor components are shown in Tables 5 and 6, respectively. Odor contribution rates for fish are shown in Table 7. Odor components inherent in fish or cooking process detected on the day of leaving were methyl mercaptan, propyl mercaptan, isovaleraldehyde, methyl aryl sulfide, methyl disulfide, and aryl disulfide. Methyl mercaptan showed the maximum odor intensity of 3686 at 0.258ppm, appearing as the main cause of odor, and on the 3rd and 4th days of neglect, methyl mercaptan was 1,760ppm, respectively, with a maximum expected odor intensity of 25143, and a maximum expected odor intensity of 1,399ppm. Intensity 19986 was shown, and about 90% of the odor component at this time was due to methyl mercaptan, and it was found that the main component of the initial smell was low-concentration methyl mercaptan. And trimethylamine, widely known as the putrid smell of fish, was 4,028 on the 5th day of leaving It started to be generated with a ppm maximum expected odor intensity of 125875, and showed a significant effect along with methyl mercaptan on the subsequent odor. It was found to contribute to odor at a low concentration. In other words, even when present at the same concentration, it was found that the effect on odor differs due to additive interactions with other odor components such as trimethylamine and disulfide methyl. The change in odor intensity by number of days left can be judged by the total expected odor intensity. It gradually increased from 6348 on the same day to 204939 due to the formation of trimethylamine on the 5th day. It showed the most severe odor intensity among eggplant food waste types, and showed the strongest odor intensity of 654641 among the measurement days on the 34th day.

Table 5 Concentration of odorous compounds in fish food waste

Table 6 Expected odor concentration of odor compounds in fish food waste

Table 7 Malodorous compounds in fish food waste

Odor components according to the number of days left for vegetable food waste

The target samples for odor component analysis of vegetable food waste were uncooked raw parts of radish, green onion, cucumber, Chinese cabbage, crown daisy discharged from a group food service center. In addition, the components subject to odor analysis were selected as seven substances with a total odor contribution rate of 99% or more: hydrogen sulfide, methyl mercaptan, trimethylamine, methyl sulfide, propyl mercaptan, methylaryl sulfide, and methyl disulfide. The concentration and expected odor intensity of each odor component are shown in Tables 8 and 9, respectively. In addition, the odor contribution rate for considering representative components showing odor is shown in Table 10. The unique odor components of vegetables detected on the day of leaving are methyl mercaptan from root vegetables such as radish, methyl sulfide from cabbage, propyl mercaptan and methyl disulfide from onions. Among these components, propyl mercaptan 0.045ppm showed the maximum expected odor intensity of 3432, accounting for 92.7% of the odor contribution.

Table 8 Concentration of malodorous compounds in vegetable food waste

Table 9 Anticipated odor levels of odorous compounds in vegetable food waste

Table 10 Odor compounds of vegetable food waste

On the 8th day of neglect, methyl mercaptan was 0.214ppm and the expected odor intensity was 3057, which was slightly higher than 0.036ppm and the expected odor intensity of 2779 of propyl mercaptan. Although it was found to constitute most of this odor, the effect of methyl mercaptan was found to be greater as the decay progressed as the number of days left was elapsed. However, although the concentration of methyl mercaptan increased or decreased somewhat, it was generally constant, and propyl mercaptan appeared to generally decrease, suggesting that a qualitative change in odor occurred due to the decrease in propyl mercaptan rather than the increase or decrease in methyl mercaptan. In addition, trimethylamine, known as a typical putrefying odor of fish, was produced in the case of vegetables as well. It was produced at 0.337ppm (expected odor intensity 10531) on the 6th day of leaving meat and 12th day of leaving much later than the 5th day of leaving fish, and the odor contribution rate was 18.2 %, but from the 14th day of neglect, the odor contribution rate was over 90% and acted as a cause of odor. Since amines such as trimethylamine are formed due to the decay of proteins in food, it is thought that the production period of amines is delayed because vegetables have less protein than meat or fish. The total expected odor intensity of vegetable food waste was 3703 on the day, showing the lowest odor intensity among the three types of food waste. 35925 showed the strongest expected odor intensity with the largest increase rate in the middle. However, compared to the increase in odor intensity according to the number of days left for other food wastes, the rate of increase in vegetables was very weak.

The strongest expected odor intensity during the experimental period of vegetable food waste was 80753 on the 4th day when propyl mercaptan showed the highest concentration, and it was shown that sensory decay began from this time.

Odor components generated in the treatment process according to the number of days left for food waste

In order to examine the change in odor components generated according to the degree of decay of the food waste put into the treatment process (drying process) of the food waste treatment facility, food waste in a mixed form, not classified by type tested and analyzed in the previous section, was examined. It was selected as a sample, and the correlation was examined by analyzing not only the odor components in the treatment process but also the odor components before treatment.

Odor components according to the number of days left for mixed food waste

In the analysis of odor components of mixed food waste, a total of 31 substances were detected, but 12 substances that accounted for more than 95% of the odor were selected. The concentration of each component is shown in Table 11, and the expected odor intensity and odor contribution are shown in Tables 12 and 13, respectively. Ethanol, acetaldehyde, and diacetyl, which were not found in the odor components of each type of food waste analyzed in the previous section, were detected. This is because there is a high probability that it can be detected, and ethanol is estimated to be a component from fermentation by grains and alcohol contained in food waste. As it is known, the detection of this component was reasonable6). Ethanol showed the highest concentrations of 48.660 ppm and 223.250 ppm on the day of leaving and on the third day, respectively, but the expected odor intensity was 94 and 429, so the effect as an odor component was extremely minimal. Methyl mercaptan showed a maximum expected odor intensity of 4086 at 0.286ppm on the day of leaving, and an expected odor intensity of 6900 at 0.483ppm on the third day of leaving. and 15.482ppm, and the maximum expected odor intensity soared to 30571 and 221171, acting as a causative agent of unpleasant odor. By showing the odor intensity of 91029, these two components accounted for more than 91% of the odor contribution rate. In addition, trimethylamine, which was produced on the 5th and 6th days after being left in the odor components of each type of food waste analyzed in the previous section and had a significant effect on the odor, was not yet produced. Odor component analysis results according to the number of days left for mixed food waste In the odor analysis according to the number of days left for each type of food waste reviewed in the previous section, trimethylamine generated on the 5th to 6th day for meat and fish and on the 12th day for vegetables accounted for most of the odor. Methyl mercaptan and propyl mercaptan were found to be the main odor substances, the same as the results of methyl mercaptan and propyl mercaptan appearing as the main odor substances before the contribution.

Table 11 Concentration of malodorous compounds in mixed food waste

Table 12 Expected odor concentrations of odor compounds in mixed food waste

Table 13 Odor compounds in mixed food waste

Odor components generated in the process of treating mixed food waste by number of days left

The odor generated during the drying process (100℃, 20 minutes) after leaving the mixed food waste was analyzed for 37 components, and 15 components with a total odor contribution rate of 95% or more were selected. The concentration of each component is shown in Table 14, and the odor intensity and contribution rate are shown in Tables 15 and 16, respectively.

Table 14 Concentration of odorous compounds during the drying process of mixed food waste

Among these components, the appearance of aldehydes such as isovaleraldehyde, which was not found in the odor components of food waste that did not go through the drying process reviewed in the previous section, is mainly due to oxidation of fat by heating food. These aldehydes were detected from the day of leaving and showed a maximum value on the 4th day after leaving, and then gradually decreased. On the first day, 2.504ppm and the expected odor intensity of 25040 showed the maximum value, which were the main odor components on the day of leaving and the third day, respectively. However, on the 4th day of neglect, propyl mercaptan showed the maximum value at 12.646 ppm and expected odor intensity of 972740, and methyl mercaptan showed 37.789 ppm and expected odor intensity of 539843. While still maintaining high expected odor intensity and odor contribution rate, it continued to appear as a causative agent of odor during the experiment period. The expected odor intensity of all odor components analyzed by dividing the mixed food waste into the drying (cooking) process after being left and the total expected odor intensity calculated according to the number of days left was calculated and shown in Table 18. It was found that the total expected odor intensity was significantly higher in the process of drying after being left than in the case of leaving the mixed food waste unattended. In addition, as the number of days left was increased, it was found that the increase in total expected odor intensity in the drying process compared to when left was significantly increased, and the maximum increase was shown on the 6th day. The expected odor intensity of the mixed food waste as a whole rapidly increases from the 4th day of leaving, so it seems desirable to treat it before 4 days of leaving. Therefore, shortening the leaving period before collection of food waste into fodder seems to be a fundamental way to reduce odors in residential living environments and treatment facilities.

Table 15 Anticipated odor concentration of compounds during the drying process of mixed food waste

Table 16 Contribution rate of malodorous compounds during the drying process of mixed food waste

Table 17 Expected Odor Concentration Ratio

In order to reduce the odor generated from the treatment process of the food waste treatment facility, the odor components of the food waste flowing into the food waste treatment facility and the odor components generated during the treatment were analyzed, and the food waste installed in the existing food waste treatment facility As a result of examining the odor components of each treatment process and the removal efficiency of odor prevention facilities, the following conclusions were obtained.

1. As a result of analyzing odor components by type of food waste, in the case of meat food waste, aryl-sulfur compounds were the main odor components in the early stage of neglect, propyl mercaptan and methyl mercaptan were the main odor components on the 4th and 5th days, and trimethylamine was the main odor component on the 6th day. In the case of fish food waste, low-concentration methyl mercaptan was the main odor component at the initial stage of leaving, methyl mercaptan and trimethylamine were the main odor components from the 5th to 11th day, and trimethylamine was the main odor component after the 12th day. In the case of vegetable food waste, low-concentration propyl mercaptan constituted the original odor component in the early stage of neglect, high concentration methyl mercaptan after the 4th day, and trimethylamine appeared as the main odor component after the 14th day.

2. As a result of analyzing the odor of mixed food waste, as the number of days of leaving was elapsed, the expected odor intensity during the drying process (feeding) during and after leaving was increased. The predicted odor intensity on the first day was the highest. In addition, the ratio of the expected odor intensity of the drying process after being left to that of when left increased sharply on the 4th day after leaving, and thereafter, it showed a continuously high tendency.

3. Among the main odor components of environmental basic facilities, food waste disposal facilities showed isovaleraldehyde and methyl mercaptan.

Therefore, promptly processing food waste as soon as it is generated not only can reduce the odor of the residential environment that emits food waste, but it is also the best way to reduce the odor at the inlet stage of the food waste treatment facility and the odor during the direct feed conversion process. It can be said that it is a fundamental method of And based on these fundamental measures, it is necessary to study odor reduction measures in terms of the treatment process of food waste treatment facilities and odor prevention facilities.

Republic of Korea Patent Registration No. 10-2170292 "Device for removing harmful gas and odor generated when drying food waste and method for removing harmful gas and odor using the device" (registered on October 20, 2020)

The present invention has been made to solve the problems of the prior art as described above, and it is possible to quickly dry mixed food waste, such as meat, fish, and vegetables, which are the cause of odor of food waste, and remove odor components generated from mixed food waste. And to provide a malodor remover composition having a sterilization function.

In order to solve the above problems, the present invention contains 17% by weight of calcium oxide, 15.5% by weight of sodium carbonate, 15.5% by weight of sodium chlorite, 15% by weight of sodium oxide, 10.5% by weight of citric acid, 10% by weight of illite, and 6% by weight of potassium oxide. %, 5.5% by weight of silicon dioxide, and 5% by weight of magnesium oxide.

In the above, it is preferable that the malodor removing agent composition is in powder form.

As described above, the present invention can quickly dry food waste by being mixed with food waste, and also can remove harmful and toxic odors generated during drying.

In particular, the present invention, as representative odors generated from meat food waste, Propyl mercaptan (propanethiol compound), Methyl mercaptan ((methanethiol compound), Triethyl amine (trimethylamine compound), Methyl allyl sulfide (allyl methyl sulfur compound), diallyl sulfide (sulfide allyl compound), diallyl disulfide (diallyl disulfide compound), dimethyl sulfide (dimethyl sulfide compound), dimethyl disulfide (disulfide methyl compound),

As a typical odor generated from fish food waste, Propyl mercaptan (propanethiol compound), Methyl mercaptan ((methane thiol compound), Triethyl amine (trimethylamine compound), Methyl allyl sulfide (allyl methyl sulfur compound), Diallyl disulfide (diallyl disulfide compound), Dimethyl disulfide (disulfide methyl compound), Hydrogen sulfide (hydrogen sulfide compound), Isovaler aldehyde (isovaler aldehyde compound),

As representative odors from vegetable food waste, Hydrogen sulfide (hydrogen sulfide compound), Methyl mercaptan (methane thiol compound), Triethyl amine (trimethylamine compound), Dimethyl sulfide (dimethyl sulfide compound), Propyl mercaptan (propane) thiol compound), methyl allyl sulfide (allyl methyl sulfur compound), dimethyl disulfide (disulfide methyl compound),

Methyl mercaptan (methane thiol compound), acetaldehyde (acetal aldehyde compound), methyl allyl sulfide (allyl methyl sulfur), diacetyl (di acetyl compound), Ethanol (ethanol compound), Dimethyl disulfide (disulfide methyl compound), Dimethyl sulfide (dimethyl sulfide compound), Methyl isobutyrate (methyl isobutyrate compound), Methyl isovalerate (mentyl isovavalerate compound), Propyl mercaptan (propane thiol compound) can be removed

In addition, the present invention can save water resources because it does not require spraying water to reduce odor during sterilization and odor removal of food waste, and can prevent environmental pollution by reducing the amount of sewage discharged.

In addition, the food waste dried according to the present invention can be used as simple feed or eco-friendly organic compost by mixing fermentation aids such as sawdust and rice husk.

In addition, when food waste from which odors are removed according to the present invention is used as eco-friendly organic compost, heavy metal components and toxic gases can be adsorbed and decomposed to fertilize the soil.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein.

Throughout the specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.

The malodor remover composition of the present invention contains 17% by weight of calcium oxide, 15.5% by weight of sodium carbonate, 15.5% by weight of sodium chlorite, 15% by weight of sodium oxide, 10.5% by weight of citric acid, 10% by weight of illite, 6% by weight of potassium oxide, and 6% by weight of dioxide. It contains 5.5% by weight of silicon and 5% by weight of magnesium oxide.

Calcium oxide (CaO) is generally used for sanitary disinfection and reacts with water to show a high temperature of 80°C or higher. If the mixed amount of calcium oxide is less than 17% by weight, the sterilization power of food waste is somewhat insufficient, and if it exceeds 17% by weight, sterilization conditions are good, but a unique smell of calcium oxide may occur, and rejection may occur to other additives.

Sodium carbonate (Na ₂ CO ₃ ) is a pH adjusting agent, and if the mixing amount is less than 15.5% by weight, the pH control of food waste is rather weak, and if it exceeds 15.5% by weight, it is difficult to adjust the pH, and rejection may occur with other additives.

Sodium chlorite (NaClO ₂ ) reacts with citric acid to produce chlorine dioxide (ClO ₂ ), and chlorine dioxide is a compound composed of oxygen and chlorine and has excellent microbial sterilization effect. In the present invention, chlorine dioxide functions to sterilize food waste in a state in which malodorous bacteria are inactivated.

If the added amount of sodium chlorite is less than 15.5% by weight, inactivation is insufficient, and if it exceeds 15.5% by weight, inactivation is excellent, but a problem of cost increase occurs.

Sodium oxide (Na ₂ O) reacts rapidly with water to become sodium hydroxide, and sodium oxide reacts with calcium oxide to maintain a high temperature. If the mixed amount of sodium oxide is less than 15.0% by weight, it is insufficient to maintain a high temperature state, and if it exceeds 15.0% by weight, a dehydration effect occurs, causing a problem of solidification of food waste.

Citric acid (C ₆ H ₈ O ₇ ), also called citric acid, is an important acid that directly helps the reaction of chlorine dioxide having a microbial sterilization effect. If the mixing amount of citric acid is less than 10.5% by weight, inactivation of chlorine dioxide is insufficient, and if it exceeds 10.5% by weight, there is difficulty in inactivation.

Illite is a mixture of 10% by weight for emitting large amounts of negative ions and far-infrared rays and adsorbing, decomposing, and deodorizing heavy metals and toxic gases. In particular, illite is used as compost by mixing chaff or sawdust with food waste after removing the odor of food waste according to the present invention.

Potassium oxide (K ₂ O) reacts with sodium oxide, calcium oxide, etc., and is mixed at 6% by weight for sterilization by maintaining a high temperature.

Silicon dioxide (SiO ₂ ) and magnesium oxide (MgO) are mixed at 5.5% by weight and 5% by weight, respectively, for hygroscopicity.

Hereinafter, specific embodiments of the present invention will be described.

2.5 kg of the malodor remover composition of this example was prepared.

Calcium oxide 17 wt%, sodium carbonate 15.5 wt%, sodium chlorite 15.5 wt%, sodium oxide 15 wt%, citric acid 10.5 wt%, illite 10 wt%, potassium oxide 6 wt%, silicon dioxide 5.5 wt%, magnesium oxide 5 A malodor remover composition mixed in powder form by weight % is prepared.

That is, 17% by weight of calcium oxide, 15.5% by weight of sodium carbonate, 15.5% by weight of sodium chlorite, 15% by weight of sodium oxide, 10.5% by weight of citric acid, 10% by weight of illite, 6% by weight of potassium oxide, 5.5% by weight of silicon dioxide and magnesium oxide Prepare a malodor removing agent composition in powder form by pulverizing 5% by weight to a size of 0.7 to 1.2 mm.

Next, 100 kg of mixed food waste left unattended for 5 days was prepared, and the odor concentration of the mixed food waste was measured.

Here, the mixed food waste refers to food waste including meat, fish, vegetables, and the like.

Next, a food waste drying apparatus is prepared.

The food waste drying apparatus includes a plastic container for accommodating food waste, an inlet hopper provided on top of the plastic container to put food waste into the plastic container, and an upper portion of the plastic container to allow outside air to flow into the plastic container. An impeller body having an air inlet provided, a gas outlet provided on the upper part of the plastic container to discharge neutralized gas and odor, and an impeller blade disposed in the center of the inside of the plastic container to agitate the food waste when drying the food waste. (50HP) and a food waste outlet provided at the bottom of one side of the plastic container to discharge food waste from which gas and odor are removed to the outside.

In such a food waste drying apparatus, 100 kg of mixed food waste and 2.5 kg of the malodor remover composition of this embodiment are put into a plastic container through an inlet hopper.

Thereafter, the impeller body stirs the impeller blades at a speed of 80 to 120 rpm for 30 to 40 minutes so that the odor removal agent composition is well mixed in the mixed food waste.

As a result, while the temperature of the mixed food waste rises to a high temperature of about 80 to 100 ° C, steam is generated in the form of bubbles and boiled, thereby performing a sterilization process to remove odorous components.

After the sterilization process as described above, when stirring is continued for 30 to 50 minutes with the speed of the impeller blades slowed down to 30 to 50 rpm, chlorine dioxide is generated by the reaction of sodium chlorite powder and citric acid, and odor bacteria of food waste together with sodium carbonate and can oxidize stink bacteria.

After the stirring is completed, the air inlet is opened to introduce outside air, and the neutralized gas and odor are discharged through the gas outlet.

Unlike the beginning, the food waste after stirring maintains a viscosity of about 3000 to 4000 cps, and after visually checking this state, the dried food waste is discharged through the food waste outlet.

In this way, the odor concentration of the food waste after the stirring was completed was measured.

The odor concentration of mixed food waste before input and the odor concentration of food waste after stirring are shown in the table below.

As described above, when the malodor removing composition of the present invention is mixed with food waste and the food waste is dried, it can be confirmed that the drying progresses rapidly and the effect of removing odor components generated is very excellent.

When the odor remover composition of the present invention is added to mixed food waste and stirred, calcium oxide, sodium carbonate, sodium oxide, and potassium oxide meet with water in the food waste and chemically react rapidly, and the food waste is heated to a high temperature of about 80 to 100 ° C. As it boils hot, steam is discharged (sterilization is performed), and the reaction between sodium chlorite and citric acid occurs naturally without the addition of additional water, and oxygen (O ₂ ) is mixed while stirring, so that sodium chlorite becomes chlorine dioxide do.

The chlorine dioxide generated in this way inactivates odorous bacteria that continuously create odors of food waste.

That is, the malodor removal agent composition of the present invention quickly dries food waste and sterilizes it in a state in which malodorous bacteria are inactivated.

The food waste from which the odor is removed in this way has value as a compost or as a simple feed by mixing fermentation aids such as sawdust and rice hulls, depending on its purpose.

In addition, when food waste with odor components removed is composted and used, it enhances soil strength, adsorbs harmful heavy metals, adsorbs and decomposes harmful gases, removes 99.9% of harmful bacteria, and removes more than 95% of phosphates and red algae (3 to 5 times more than loess). Excellent), far-infrared radiation (93%), negative ion emission, dissolved oxygen in water to activate water molecules, etc.

The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be construed as being included in the scope of the present invention. do.

Claims (2)

Calcium oxide 17 wt%, sodium carbonate 15.5 wt%, sodium chlorite 15.5 wt%, sodium oxide 15 wt%, citric acid 10.5 wt%, illite 10 wt%, potassium oxide 6 wt%, silicon dioxide 5.5 wt%, magnesium oxide 5 A malodor remover composition for drying food waste and removing malodor, characterized in that it contains weight%.
According to claim 1,
The malodor remover composition for drying food waste and removing malodor, characterized in that the powder form.