KR20090020450A - Process for the food waste treatment - Google Patents

Abstract

A method for disposal of food waste is provided to successively perform series of processes including collection, dewatering, separation, fermentation, and drying, to allow disposed food waste to be recycled as compost or fodder by disposing food waste to a salt content of 0.1% or less, and to recycle the obtained salt as industrial salt by performing a separate drying process of wastewater collected after the dewatering process, thereby obtaining salt. A method for disposal of food waste comprises: a process of injecting water into food waste to remove foreign materials from food waste; a pulverizing process of pressing and crushing food waste to a size of 1 to 10 mm; a dewatering process of adding water with a temperature of 60 to 100 deg.C to food waste two to three times in a quantity range of 20 to 60% by weight of the food waste, and dewatering the water-added food waste at a rate of 1,000 to 6,000 rpm/min; a moisture control process of controlling solids to a moisture content of 60 to 70%; a first fermentation process of adding microorganisms and cellulose to food waste, increasing temperature of halophilic aerobic microorganisms at a rate of 10 to 20 deg.C/hr, thereby mixing the food waste with the microorganisms at a rotation speed of 60 to 120 rpm/min in a temperature range of 30 to 70 deg.C for 2 to 4 hours; a second fermentation process of fermenting the first fermented material using thermophilic archaea halophiles for 2 to 4 hours or more; a process of drying food waste solid and manufacturing pellets from the dried food waste solid by an extrusion molder; a process of fermenting centrifuged mixed leachate using bacillus spp-mixed microorganisms to deodorize the centrifuged mixed leachate; a process of evaporating the deodorized mixed leachte to produce steam vapor, reusing the steam vapor as energy of an evaporation furnace, controlling a vacuum pressure of a vacuum pump to -600 to 640 mmHg, and separating and discharging the leachate mixture at a temperature of 65 deg.C or less; and a drying process of drying the fermented material to a humidity of 30% or less.

Description

Process for the food waste treatment

The existing methods of disposing of food waste or food waste, such as food waste, landfill or incineration, have been mainly used, causing waste of resources and pollution of the secondary environment.

In recent years, experiments have been carried out by devising a number of treatment methods for the purpose of recycling by fermentation, but the method of using food waste as a recycling resource by desalting salt content below 0.2% has not been devised.

In addition, as a method of recycling food waste, desalination is used as a method of desalination. The absence of alternatives to wastewater treatment has not been economically viable and has led to secondary environmental pollution.

In addition, desalination washing water was carried out on the ocean dumping on the high seas, but recently, due to the international agreement, offshore dumping is prohibited, causing social controversy.

The existing methods for the disposal of food waste cause severe odors and environmental pollution around the treatment facilities, intensifying the Nimbi phenomenon that residents are opposed to building food waste disposal facilities in their residential areas. come.

In another fermentation process, due to the effect of salt, sufficient fermentation could not be expected. During the fermentation process, due to the death of microorganisms used or severe odor caused by abnormal fermentation, the majority of foods are dehydrated and dried by household food processing equipment. Attempts have also been made to separate waste and discharged through sewers after crushing to create enormous water pollution and waste of resources.

Another method for treating food waste is to use a vehicle facility for the purpose of fermenting about 8 hours directly from a regional collection vehicle and recycling it as compost or feed.However, only aerobic microorganisms are used. It did not provide the ultimate method for desalination and only reduced the salt concentration by using sawdust or rice husk in a 6: 4 ratio (150% of solids) as a volume ratio of food waste collected using sawdust or chaff as a by-product. Although the method of fermentation was proposed for the purpose, the salinity and concentration of the food wastes, which were simply fermented and dried, were generally 1.2 to 5%, depending on the type of food waste collected. Not suitable for use

In particular, the high-salt fermentation by-products produced in this way have a high content of sawdust or chaff, which causes diseases such as indigestion or heart disease of animals when used as animal feed.

Another problem is that when the high-fermented food fermentation material is used as compost, growth is hampered by an increase in the salinity of the cultivated land, or root propagation is hampered by hardening of the soil, resulting in reduced harvest.

When fermentation is made by using food waste for a short period of time, when the salinity concentration is included more than 1%, fermentation time becomes longer due to salt disturbance, and when it is actually used as compost, the crop is dried due to the exothermic effect of post-fermentation. (60 to 70 ° C). As such, the high salt content also interferes with the composting process.

As another method, centrifugation and simple fermentation of food waste and flocculation of the sludge with flocculating agent, etc., and anaerobic treatment of biomass using anaerobic bacteria to produce biogas CH ₄ and hydrogen gas. However, the treatment speed is very slow, and the equipment must be enlarged, and the industrial value of the methane-producing bacterium must be created in an absolute anaerobic and desalting environment.

In addition, the method of satisfying the BOD and COD standards by using chemicals for coagulation remaining sludge has been proposed, but this method is not a fundamental method for desalination, but the treatment method of sludge is also a method that is not different from existing methods.

The present invention recycles food waste, but uses fermentation and desalination at the same time using microorganisms capable of removing the salts contained in the food.

The present invention makes it possible to recycle all the food wastes treated by fermentation with a microorganism having a toxic removal function, which can also remove toxic substances contained in the decayed food during collection.

In addition, we propose a method for the treatment of leachate that is most fundamental to food waste recycling. The mixed leachate of food waste accounts for the absolute portion of the disposal cost, and it is impossible to create economic added value, making the fundamental industrialization impossible.

Various and good methods have been devised and presented as the method of treating food waste, but these methods are not suitable for industrialization, but merely suggest academic or laboratory basic theories.

Many methods of desalination of food waste include electrolysis, electrophoresis, electrodialysis, reverse osmosis, and bio-diaphragm filter. Although many methods have been proposed, the economical treatment of separated water used as washing water in the desalting process has not been suggested, causing social problems.

Domestic food wastes, unlike Western food wastes, are characterized by preference for high salt, high-salt salted fermented foods and soups such as stew.

Typical food waste has a water content of 80 to 120% and a salinity of 0.7 to 2%.

The type of salinity of food waste is much higher in roasted and salted fermented foods, such as meat and fish and shellfish, rather than food waste, which is the main food waste. The most fundamental problem in the recycling of these food wastes is the salt content. Several attempts have been made to efficiently treat food wastes with high salt content by fermentation. However, finally, the high salinity treatment is illegal because it is impossible to recycle due to the salt content for use as compost or feed. In addition, high-salt food wastes interfere with the purpose of industrialization by inhibiting the growth of microorganisms in the process of making gaseous fuel by methanation fermentation reaction using microorganisms, and have a huge influence on the treatment of leachate generated from food wastes. There is the biggest obstacle in the recycling method.

Many methods have been proposed for the recycling of food waste, but the most fundamental problem is economical desalination. Economical treatment of desalination and desalination up to fundamentally recyclable levels can prevent waste.

The most fundamental methods of desalting include electrolysis and chemical reactions. However, these methods are very economical because the treatment cost is too high or the secondary pollution causes complicated treatment of the residue.

The salinity of our food is not mostly buried on the surface of the food, but osmosis penetrates to the center of the food. These foods simply cannot be desalted by washing or drying. In addition, our foods are rich in thick broths such as high concentration colloids, and boiled animal bones are cooked for a long time, or eaten with animal oil. Our food waste is thus limited by simply dehydration, and desalination is limited even by simply pressing, crushing and dehydrating it.

The present invention is characterized by the fact that the salinity and moisture of the Korean food combines mechanical dehydration and fat removal process and fermentation process to achieve effective desalination, dehydration.

The present invention aims to improve the method of Application No. 10-20070084336, and on the other hand, proposes an economical treatment method of food waste to avoid the phenomenon of avoiding recycling.

At present, the method of treating food waste contains more than 0.5% of the salt content of the final dry solids, so it is avoided for use as feed or compost. Therefore, the present invention aims to provide an economical and practical method of feeding.

At the heart of the food waste recycling process is a significant reduction in the costs of desalination and mixed leachate treatment, which should give economic added value to the recycling of waste resources.

The present invention is characterized by the effective desalination and dehydration using a mechanical centrifugal dehydration of the salinity and a lot of water as a feature of the Korean food, and promoted the second desalination while promoting the fermentation using basophilic archaea microorganisms.

In the present invention, when the food waste treatment operation is carried out, the mixed leachate treatment method is recompressed and heated with a high-efficiency MVR heat pump, and the vacuum is reduced by a vacuum pump to maximize evaporation and thermal efficiency, thereby adding economical benefits. Given the last name.

The present invention also properly removes various toxic toxins contained in the food waste, which is mostly spoiled in the collection process, so that it can be recycled in all aspects such as compost and feed.

The present invention is to provide a new food treatment system for all the processing of the collected food in the collection site.

The present invention also recycles the wastewater generated after dehydration so that the final discharge is directly compostable, feed, industrial salts and industrial water that can be directly recycled without any treatment.

The present invention collects food waste so that all processes of dehydration, separation, fermentation, and drying, which can be dehydrated and fermented in one stop, are performed in a series of continuous processes.

The present invention is to provide a process that allows to recycle to feed by maintaining a salt content of less than 0.1% after treatment.

In the present invention, the wastewater collected after dehydration is made to recycle salts for industrial purposes by a separate drying treatment.

The present invention is to remove the salt by various microorganisms during the dehydration and fermentation. In addition, the decayed nitrogen oxides were also properly decomposed during fermentation.

The present invention is to provide a process in which the drying operation is carried out simultaneously with the operation of molding into a pellet form such as feed by the extrusion molding apparatus.

Experimental Example 1] (Measurement of Basophilic Desalting and Evaporation Process Efficiency of Archaea Archaea)

 1) 50kg of food waste generated in Incheon Gyesan-dong entertainment district was randomly collected and the salinity was measured by AG-100 (salin counter). At this time, the concentration of salt was 0.82%.

2) Put 50ℓ of clear water warmed to 60 ℃ in the specific gravity separation tank and add salt to 0.82%, the same salinity as experimental food waste, to measure the desalination effect of the collected sample. Shells and metal animal bone glass pieces were separated. Objects with a specific gravity of 1 or more such as metals or shellfish were separated at the bottom due to the difference in specific gravity, and plastic bags, etc. were suspended at the top and collected separately. In addition, the mixed water overflowed from the separation tank was transferred to the separate leaching mixed water storage tank and the solids were transferred to the crusher.

3) Solid content was crushed by 1 ~ 10mm by crusher.

4) The crushed food waste is transferred to a centrifuge and centrifuged for 5 minutes to remove the mixed water, and then the bottom portion is sealed, and the fresh water warmed to 60 ° C. of 40% by weight of the dehydrated solid is added and immersed for 10 minutes. Dehydration was performed for 5 minutes with a separator.

However, the salinity of the secondary dehydrated food waste was determined to be 0.21%, soaked in warm water at 20% of the weight of the centrifuged food waste for 10 minutes, and centrifuged for 5 minutes. Depending on the presence or absence of colloidal state of food waste, three steps of centrifugation can be omitted, and the rotation speed of the centrifuge was adjusted according to the colloidal inclusion state of food waste in the range of 1000 to 6,000 rpm.

In addition, the three-stage centrifugation process is a high salinity food waste of more than 2% salinity of the collected food waste prior to centrifugation, and the salt is further desalted by adding rice bran cultured with Akia bacteria within 10% of the solid content.

5) The centrifuged solids were transferred to the fermenter and the culture medium in which Bacillus spawn and Archia spawn were cultured was added 0.5% of the weight of waste solids and the temperature was gradually raised to 30-70 ° C. for 3 hours.

After the first fermented food waste was warmed up to 90 ℃ for 1 hour and then incubated at 90 ~ 110 ℃ for 2 hours. In addition, the fermentation efficiency was maximized by alternately performing aerobic and anaerobic fermentation using Bacillus microorganism and Archia archaea.

6) After the second fermentation, the semi-dried solid was dried and pelletized using twin screw extruder of high temperature and high pressure to be used as animal feed.

7) The pelletized food recycled feed was allowed to stand for 1 hour by diluting 1000cc of distilled water in 500g of water and then measuring salinity. At this time salinity was measured by 0.018%.

8) The separated water separated from the centrifugal separator is transferred to the mixed storage tank to transfer aerobic general microorganisms (Bacillus, Actinomycetes, Bacillus subtilis) and aerobic, anaerobic, basophilic, eosinophil, alkalescent and mesophilic, high temperature ultra high temperature Fermentation was carried out by mixing 0.5% of the weight of the mixed water by using the mixed strain). At this time, the temperature was raised to 30-70 ° C. for 3 hours, and air was supplied to mix the impeller as an aerobic fermentation. .

9) The mixing reservoir was designed in multiple stages so that the mixed water entering first gradually transferred to the next stage.

10) The fermented hop-mixed water fermented sufficiently in the mixed storage tank was transferred to the concentration tank, the temperature was raised to 60-65 ° C, and the vacuum pump was operated to adjust the vacuum pressure to -600 to 640 mmhg to promote evaporation. In addition, MVR evaporation of waste heat was used for the efficiency of thermal energy. The MVR evaporation method uses the advantages of the existing evaporation method as it is, and instead of the new steam in the boiler, waste steam is used to generate reheat steam using only a little power for compression using a heat pump. It is economically valuable because it is easy to maintain and control in a way that saves energy and does not require additional boiler installation or recondensate.

11) When treating the mixed leachate by reheating the waste steam using an MVR heat pump and comparing the amount of heat and process cost with the conventional evaporator, the total calorific value of the conventional evaporator in steam is 24 In terms of time operation, it took 4,400kg / hr per hour, the MVR method consumed 200kg / hr of steam, and cost 15-20% compared to the existing method including the power usage cost. Here, the evaporated vapor discharged through the vacuum pump was transferred to the mixed separation water storage tank and used as a fermentation preheating heat source, and finally condensate was discharged.

12) The concentrated salt of the high salt generated in the concentration tank can be transferred to the concentrated sludge tank by using a vacuum pump or a pressure pump, but here it is transferred to the sludge tank by using a vacuum pump.

The MVR concentrate method is a very innovative and economical treatment method for the mixed leachate, which is the biggest challenge of food waste, and can treat the leachate mixed water at a cost of about 20% of the conventional evaporation or chemical treatment.

13) The high salt sludge stored in the sludge storage tank is transferred to the sludge drying furnace and dried at 400 ~ 900 ℃ to produce industrial salt. In addition, the heat used in the industrial salt manufacturing process uses direct heat gas, and waste heat is recovered and used as a heat source of mixed leachate or drying heat of a fermentation drying furnace to maximize energy efficiency.

14) The malodorous gas generated in the whole process is recovered by the suction device and passed through the cooler to recover moisture, and the generated gas is discharged through the activated carbon absorption tower and the metal oxidation catalyst.

15) The water recovered from the cooler is reused for specific gravity separation or centrifugation, and the remaining condensate is distilled water, so there is no problem of discharge, but it is discharged through the quality control of discharged water.

16) It is a very economical method for recycling food waste in the above manner, and by maximizing thermal efficiency, it is possible to sufficiently reduce the salt content, which is the biggest challenge of food waste, to 0.2% of the dry weight of solid food waste. This is possible.

In addition, centrifugation is performed by centrifugation at each stage, and the amount of salts initially mixed is removed by 70 to 80%, and the salts contained in the solid are finally removed by fermentation by about 40% during fermentation. Therefore, this process can prevent food waste by feeding food waste in terms of desalination and thermal efficiency, and at the same time, it can create an environment-friendly environment by adding additional treatment business.

Experimental Example 2] (Desalting Experiment of Food Waste-Comparison of Centrifugation Efficiency after 2-Stage Watering)

In order to feed food waste into food waste, the efficiency of two-stage centrifugation was measured with a target of 0.2% dry solids concentration after desalination. 50 kg of food waste was collected and three pieces of 10 kg each were made by a 4-minute method after shredding. The salinity of the food waste used in the experiment was 0.83% salinity.

 a) the mixed leachate of the collected food waste was centrifuged at a centrifugal speed of 1800 rpm and concentrated to 25% water content.

 b) After centrifugation in one stage, hot water at 60 ° C was centrifuged by adding 40% of the centrifuged solid weight, and then concentrated at 25% water content.

 c) After two-stage centrifugation, 20% warmed clear water of centrifuged solids was added, centrifuged and concentrated to 25% water content to measure residual salinity. The results were measured.

result)

 Salinity Sample Raw sample (unheated) salinity Raw Sample Concentration (a) Concentration after Raw Material Simple Centrifugation (b) concentration after separation of one-stage hydrolysis  (c) two-stage hydrolysis and concentration Salt content (%) 0.83 3.31 1.26 0.43    0.21

* Salinity concentration measurement method: After drying, it was measured by AG-100 (salin analyzer).

* Desalting was varied by food type, so desalination was very efficient when combined with centrifugation and fermentation process.

Experimental Example 3] (Measurement of Salinity Concentration by Difference of Centrifugal Separation Rate)

1. Food wastes collected from apartments near Gyesan-dong, Incheon were sorted by two-way method, and the salinity was measured after diluting 1: 2 in distilled water after centrifugation for 5 minutes by varying the speed of centrifugation by 5kg each.

result)

Sample Name Salinity of the original sample Centrifugation Salinity after centrifugation How to measure result Sample-A 0.76% 1600 rpm 0.23 (%) Dilution 1: 2 in distilled water High speed rotation of centrifugation affects about 30% of desalination Sample-B 4,000 rpm 0.16%

* Salinity measurement: AG-100 (salinity measuring instrument)

Experimental Example 4] (Added 10% microbial cultured rice bran after two stages of dehydration)

In this experiment, 10% of the weight of two-stage centrifuged solids was added to the rice bran cultured with the microorganisms in addition to the process of 4) according to Experiment 1 for the desalination of high-salt food waste.

result)

Sample Name Raw material salinity Salinity after 2-stage centrifugation Fermentation Pellets Manufacturing Salinity Remarks Rice bran unused A 2.12% 0.15% (non-drying) 0.35% The lower salinity of fermented products using rice bran is below average, which is evaluated by the effect of rice bran. Rice Bran 10% Use B 0.23%

* Salinity was measured by converting the solid content into pellets and diluting it with distilled water at a ratio of 1: 2 (fermented solid pellet: distilled water) for 1 hour and then measuring the salinity with AG-100.

Configuring the invention was intended for chronic underlying problem desalination and efficient handling of the blended leachate for the recycling of food waste.

The present invention is to put the collected food waste containing hot water in a container of a certain amount by rotating the water with an infella to remove the high specific substances contained in the food waste, namely metal, shellfish, glass, plastic, animal bones, plastic bags, etc. It separates, animal bones, metals, shellfish descends, and vinyls float on the top, so that it is easy to separate and remove foreign substances that prevent damage or breakdown in advance during shredding and fermentation.

Grinding process of pressing and crushing the food waste from which foreign substances are removed to a size of 1 to 10 mm,

The dehydrated process of depressurizing and crushing clean water at 60-100 ° C. in two to three times in a range of 20 to 60% of the weight of food waste, and then dehydrating at a speed of 1,000 to 6,000 rpm / min,

Moisture control process to separate and collect only dehydrated solids to control the moisture content in the range of 60 to 70%,

Microorganisms with 0.5% of solids weight 10 ⁶ / g After adding 0.1% of the weight of the solid, the first step is to increase the temperature of the basophilic aerobic microorganism at a rate of 10 to 20 ° C./hr and to mix at 60 to 120 rpm / min for at least 2 to 4 hours in the range of 30 to 70 ° C. Fermentation process,

Second fermentation process for fermenting for more than 2-4 hours while crossing the aerobic and anaerobic conditions in a high salt environment while maintaining a temperature of 70 ~ 110 ℃,

Process of drying and pelleting food solids after secondary fermentation using an extruder such as twin screw extruder of high temperature and high pressure

Process of deodorizing centrifuged mixed leachate through fermentation with mixed Bacillus microorganism

The evaporative drying of the deodorized mixed leachate was compressed and heated using the MVR heat pump to recycle the waste heat steam as energy to the evaporation furnace, and the vacuum pressure of the vacuum pump was adjusted to -600 to 640 mmhg, and the leachate was mixed at a temperature below 65 ° C. Separation and discharging process.

The fermentation is composed of a food treatment method consisting of a drying step of drying the moisture resistance less than 30%.

In the present invention, the pulverization process is a process of pressing and crushing the input food waste into 1 to 10 mm for the purpose of performing desalination at the source to uniformly mix the solids and the mixed water.

In the present invention, the dehydration process is separated by using a centrifuge while spraying the clean water heated to 60 ~ 100 ℃ in a centrifugal intermediate process at a constant rate in the amount of 20 ~ 60% of the weight of food waste at high speed mixed with food waste By decreasing the viscosity of the colloidal mixed water and saturated fatty acid component, the desalting concentration is lowered while promoting the centrifugation efficiency. In other words, through this dehydration process, most of the various fat components or salts contained in the food is removed.

At this time, the rotation speed of the dehydrator should be maintained at 1,000 rpm or more. At low speeds of less than 1,000 rpm / min, the separation of the mixed liquor does not occur smoothly due to the viscosity of the colloidal particles or food mixed fatty acids. The most ideal centrifuge is between 3,000 and 6,000 rpm / min. This is because the combination of food and salt and vary, so that the desalination (脫鹽) according to the type of food is used in the field adjusted.

Therefore, high-fat foods and high-colloidal food wastes must be sprayed with hot water heated to 60-100 ° C to separate solids and mixed water. Moreover, when the method is used in winter, the desalination effect is much higher than that of the conventional method.

The high-salt food waste is desalted through centrifugation steps 2 to 3 to be transferred to the fermentation process after desalting so that the residual salinity is maintained at 0.2%.

If food waste contains more than 2% of high salt, fermentation is carried out by adding less than 10% of rice bran cultured with Archaea bacteria after two stages of dehydration to promote high salt decomposition and adsorption of Archaea bacteria.

The centrifuged solids and demineralized water are separated into fermenters and demineralized water storage tanks, respectively.

The separated demineralized water is transferred to a demineralized water storage tank to remove ordinary microorganisms in aerobic liquid state such as Bacillus bacterium, which weighs 0.5% of the solids weight (10 ⁶ / g). After addition of alkaline, medium and high temperature ultra-high temperature acetonitrile strains, basophilic aerobic microorganisms are mixed at 60 rpm / min for at least 3 hours in the range of 30 to 70 ° C. to deodorize by microorganisms.

The leachate which is sufficiently fermented in the mixed storage tank is transferred to the concentration tank, the temperature is raised to 60 ~ 65 ℃ by MVR evaporation method, and the vacuum pump is operated to adjust the vacuum pressure to -600 ~ 640mmhg to promote evaporation and Instead, waste steam is reheated with only a small amount of power needed for compression using a heat pump, resulting in significant energy savings and recycling of latent heat of condensate to evaporate the separated leachate at high efficiency and low cost.

The high salt sludge of the evaporation tank is transferred to the sludge storage tank and dried at 400 ~ 900 ℃ to produce industrial salt. The high heat used in the process is recovered and reused as the thermal energy of the fermentation tank.

The separated solids should be fermented, but the correction of moisture content, which is the basic condition of fermentation, should be carried out. Typical fermentation conditions are microbial nutrients, moisture content, oxygen supply, and growth temperature.

In the present invention, the moisture control process in the aerobic fermentation to maintain the moisture content of 60 ~ 70% of the fermentation target fermentation proceeds vigorously and temperature and air should be adjusted to the growth conditions of the bacteria used. The water content is the most basic condition for microbial growth and should be maintained at 60 to 70% until the first fermentation is sufficiently progressed. In winter, however, it is not easy to meet the water content conditions due to freezing of the mixed water. In this case, do not use sawdust or chaff, but it is compatible with fermentation of feed or compost, and it is eco-friendly in terms of use, and fermentation is active when the function is controlled by using rice bran which is very easily available around us. Proceed to

In addition, the semi-dried solids of the secondary fermentation were dried and pelletized using twin screw extruder of high temperature and high pressure to be used as animal feed. The extrusion process by the high temperature and high pressure twin screw extruder generates high heat of 150 ℃ during the pellet generation process and kills pathogenic microorganisms, and condenses inside the pellet when the pellets at high temperature and high pressure are converted to atmospheric pressure in a closed space. The vaporized gas is evaporated at a time to become natural drying.

The primary fermentation process in the present invention is a mixture of microorganisms shown in Table-1 below.

Table-1

The components of the mixed bacteria contained in Akia All-100 are as follows.

Microorganism types Properties and Actions Bacillus MER-14 Bacillus MER-16 Bacillus-1 MER-17 Bacillus-2 MER-18 Bacillus-3 MER-19 Bacillus-4 MER-20 Highly basophils Zoogloea sp. MER-5 A bacterium that breaks down organic and toxic substances. Use of compounds with oxidative and aromatic structure of Acetic acid. Sphingomonas sp. MER-7 Usually separated from contaminated soil or sludge. Decomposition of compounds such as hardly decomposable substances and benzene rings. Burkholderia MER-9 Production of substances with antimicrobial activity. Biological treatment of soils containing aromatic compounds. Benzene resolution. Has the ability to reduce contaminants. Pseudonocardia MER-11 Grows well in rotting compost. THF breaks down substances that harm people's health. Sphingomonas sp. MER-12 A bacterium that decomposes aromatic compounds such as toluene, naphthalene and ethereal solution and hardly decomposable incompatibilities. Applicable to oil pollution, soil, ocean, work place, etc. A bacterium that can neutralize toxic pesticides called 2,4-D. Staphylococcus MER-15 High Basophils (used to control Anabacna Cylidrica, which causes eutrophication) Aureobacteriaum MER-21 Arthrobacter-2 MER-23 Bacillus-4 MER-24 Rhodococcus-2 MER-26 Bacillus-6 MER-30 Bacillus-7 MER-31 Bacillus-8 MER-32 Streptomyces MER-33 Bacillus-9 MER-34 Streptomyces MER-36 Bacillus-10 MER-37 Bacillus-11 MER-39 Spreptomyces MER-40 Bacillus-12 MER-43 Bacillus-13 MER-44 Spreptomyces MER-46 Bacillus-15 MER-47 Moderate basophils Arthrobacter-1 MER-22 Moderate basophils (microorganisms effective for denitrification and microorganisms that have high affinity with plutonium, a radioactive substance) Rhodococcus-1 MER-25 Moderate basophils (used for phenol sewage treatment, available for dioxin-containing wastewater treatment) Streptomyces sp. MER-28 Moderate basophils (strong for chromium-containing heavy metal wastewater treatment as it has strong chromium reduction characteristics) Bacillus-5 MER-29 Medium basophils (known as Bacillus subtilis. Anaerobic metabolism of various saccharide starches such as glucose, used to produce fermented foods such as Meju and Cheonggukjang. Organic degrading bacteria) Bacillus-14 MER-45 Moderate basophils (has poorly soluble phosphate solubilization)

In addition, it was possible to obtain a very good conclusion about the desalination effect of the strains of Akia complex when promoting the activity by crossing the aerobic and anaerobic conditions in the high temperature state using the archaea bacteria.

The fermentation method used in the present invention induces and activates the inter-compatibility reaction of the mixed aquatic primitive bacteria with basophilic and thermophilic, eosinophilic, and alkaline properties, including basophilic aerobic thermophilic fungi, actinomycetes, yeast, and Bacillus bacteria. This method promotes salt decomposition. Thermophilic Archia strains are more likely to develop when mixed, and the complementary relationship between the bacteria promotes the decomposition of detergents, hardly decomposable food wastes, flame retardants and toxic substances contained in food wastes, and the progress of the fermentation process. Therefore, the effective desalination of the fermented material finally processed by fermentation and degradation of microorganisms active in ph change. In addition, most bacteria develop at a constant temperature, but when their growth temperature changes, they stop working or die.

Primary fermentation is a mesophilic aerobic microorganism that decomposes carbohydrates, cellulose, fats, etc., and proceeds fermentation for the purpose of decomposition of hardly degradable substances, flame retardants and toxic substances in secondary fermentation.

In this fermentation process, nutrients remain in the food waste and transfer the heat source inside the fermenter for the purpose of promoting fermentation, maintaining the internal temperature at 30 ~ 70 ℃ and injecting air to promote the activity of microorganisms and correct the function. While mixing fermentation materials with a mixer and inducing sufficient contact between air and humidity, the exothermic temperature is easily (partly deleted) to 70 ° C. and the fermentation proceeds at high speed.

In another aspect, the present invention is to accelerate the decomposition by adding a cellulase as a decomposition enzyme to a hardly decomposable substance composed of fibers such as hemicellulose contained in food waste.

This primary fermentation is to put the food waste solids centrifuged in the fermentation tank and proceed the high-speed fermentation to 60 ℃ for at least 2 hours, the secondary reaction is to promote the activity of the high-temperature high-inflammatory eosinophilic alkaline bacteria strain mixture mixture 1 When the temperature reaches 70 ° C while injecting air during the step fermentation, the temperature is gradually increased to proceed with aerobic fermentation for more than 2 hours at 70-90 ° C. Blocking the injection of air, proceeding anaerobic fermentation for 2 hours, and starting reheating The internal temperature is heated to 110 ° C or higher. The highest temperature is maintained at 105 ° C for ± 1 hour.

Secondary fermentation of the present invention proceeds using the microbial mixture of the following Table 2.

TABLE-2

Kinds of Archibacteria-Halophiles, Methanogens, and Thermophiles

Strains Strain number Characteristics and Application Thermotoga maritima ^TM ATCC 43589, 43589D-5 ^TM It is the most representative super-temperature anaerobic bacterium, similar to the Akia gene, with an optimal temperature of 80C. It uses much more carbon sources than Akia and secretes glycolytic enzymes extracellularly through a type II secretion system for the decomposition of polysaccharides. Fervidobacterium ATCC35602 ^TM , 49647 ^TM The optimum temperature is 70 C, which decomposes thermophilic microorganisms belonging to Thermotogales, anaerobic despore bacillus and poultry feathers. Thermoanaerobacter KCTC5389 60 ~ 75 ℃, high temperature anaerobic microorganisms, especially for the production of bioethanol and various industrial enzymes Geobacillus KCTC3564, 3570,3902, 3921,13008 Acid resistance to grow above 60 ~ 65 ℃, ph3 Aquifex aeolicus Unregistered bacteria Superaerobic microaerobic It is a chemolithoautotroph that grows in bacteria, hydrogen, oxygen, carbon dioxide, and inorganic salts. Can grow in the presence of oxygen, Thermus aquaticus ATCC25105 ^TM ATCC27634 ^TM ATCC25104 ^TM Optimum temperature 70 ℃, Used for PCR as aerobic bacteria (Polymerase Chain Reaction) Produces acrylamide in high yield Alicyclobacillus acidocaldarius KCTC1825, 3457,3799,, 3897. 45 ~ 65 ℃, ph2 ~ 6 high temperature and acidophilic Bacillus microorganism Bacillus halodurans Bacillus alcalophilus KCTC3884, 3976, It is an alkalophilic basophilic microorganism that grows above pH 10, and a representative alkalophilic microorganism. Industrial proteases, lipases, cellulases, and pullulanases used in detergents are used industrially. Archaeoglobus ATCC BBA-301 ^{TM, TM} 49558 Ultra-thermal akia optimum temperature above 80 ℃, microorganisms to reduce sulphate (SO42-) to hydrogen sulfide (H2S) Methanopyrus Unregistered bacteria Ultra-thermophilia The optimum temperature is 80-110 ° C, super-thermophilia that produces methane from hydrogen and carbon dioxide from rocks in the deep sea environment. Haloarcula , Halobacterium , Haloferax , Natronomonas ^{ATCC- 29715 TM 33800 TM 43099 TM KCTC9127} , 12962, (9% = 1.5M) It is easy to grow growth bacteria mainly at salt concentrations. Basophils, which grow at inorganic salt concentrations of about 2M to 5M, do not control the osmotic pressure by using the cell wall, but instead to the external ion concentration Adapts to the external environment by balancing ionic strength or by modifying intracellular proteins and other macromolecules to function in high ionic strength environments Pyrolobus fumarii Unregistered bacteria It is separated from 113 ℃, hot springs, and most of it is super high temperature akia strain  121 KCTC9332,9333, 5022. It is separated from 121 ℃, hot springs, and most is super high temperature akia Sulfolobales Unregistered bacteria ph 1-2, with eosinophils, eosinophilic, dies above ph7 Bacillus licheniformis KCTC1030,1659 High temperature, liquefied amylase enzyme from starch

Among the above secondary fermentation microorganisms, acacia bacillus is known to survive at 60 to 115 ℃ and vigorously propagation at 106 ℃. These bacteria are called archaea or primitive bacteria and are separated into primitive bacteria as group 1 prokaryotes which are fundamentally separated from eukaryotes or true bacteria. Siwon bacteria are thermophilic eosinophils that live at pH 1 to 3, 50 to 100 ° C, superphilic bacteria that grow above 100 ° C, methane-producing bacteria, highly basophils growing at salinity above 0.2M, and sulfuric acid reduction. About 160 kinds of cool bacteria, such as cool bacteria and sulfur metabolism, heat cool bacteria, have been found and studied.

In general bacteria, the cell membrane is composed of sugar peptides, but the Archiform bacterium is composed of organisms of general chemicals, and has affinity with salts and inorganic chemicals, and decomposes toxic chemicals and aromatics based on carbon. It is known as a unique microorganism capable of doing so, and it is especially expected to be used for eco-friendly engineering and soil science.

It is possible to recycle fermented food waste by desalting salts by utilizing the metabolic action of the moderate basophilic, highly basophilic and specific substrates of such basophils. The current theory does not explain why salt concentrations are lowered when fermentation is carried out using Akia strains. However, hyperthermic Akhia basophils are different from normal bacteria. It is presumed that the sodium component of the salt is adsorbed on the cell membrane of the AkA strain, or the archae bacterium releases the enzyme to decompose the salinity during cell division of the AK strain. In this case, the archaea bacterium, which is the mesophilic bacterium, satisfies the BOD and COD more than 95% easily under the adverse conditions of the surrounding environment when the mixed bacteria of the bacteria are used for the sludge treatment of the sludge.

Another feature of the invention is the reprocessing of the wastewater separated from the food waste to separate it into recyclable water and salts.

The separated mixed leachate separated from the centrifuge was used for aerobic general microorganisms (Bacillus bacillus, Actinomycetes, Bacillus subtilis, fermenting microorganisms and aerobic, anaerobic, basophilic, eosinophilic, alkaline and mesophilic, high temperature, ultra high temperature, and high temperature aqua mixed bacteria). By fermentation, the source of bad smell was cut off to prevent bad smell even in the gas phase.

In addition, the odor-preserved fermented leaching mixed water is recovered again by using an MVR heat pump to recover the waste steam used as a heat source for evaporation, and then applied pressure and heat to recycle the mixed leachate without the continuous increase of external injection. Could be evaporated. In this process, the steam in the distillation column is easily sublimated by the vacuum pump of -600 ~ 640mmhg to remove the tension of water, and the heat source is discharged by the MVR heat pump continuously supplying the heat source at a very low cost to promote the evaporation of wastewater. It was.

In addition, the high salt sludge in the lower part of the distillation column is transferred to a sludge storage tank and evaporated to dry at 400 to 900 ° C. through a drying furnace to separate the mixed water and the salt so that the remaining salt is transferred to the lower salt tank.

However, when the collected food waste is very decayed, 0.5% of normal aerobic microorganisms are added to the centrifuged mixed water (tetrabacteria, actinomycetes, yeasts, and Bacillus bacteria), followed by concentration and separation after fermentation for 2 hours at a temperature of 30 to 60 ° C under aerobic conditions. Odor can be removed when you do.

Salts produced in these processes are used as industrial salts, and gases generated during fermentation and mixed water drying are filtered using activated carbon fibers or adsorbents formed of fine capillary tubes with capillary surface areas of 1 g / 1,000 m2 or more, or metals such as platinum. It is contacted with an oxidation catalyst or passed through a metal oxidation catalyst filter to remove odors and discharge into the atmosphere.

In the case of fermentation of food waste including mixed water by the general fermentation method, if the collected food waste salinity is assumed to be 1%, the volume is reduced by 5 times after fermentation drying, whereas the salinity is increased by 5 times, which usually represents 5% salinity. . The reason for this is that salts are very stable inorganic chemicals that have a very stable molecular binding force and therefore have no physicochemical transformations when melted and cooled again when heated above 1,000 ° C. The physical dynamics or mechanical force must be used efficiently, and the hot centrifugal dehydration efficiency must be increased by using hot hot water. It is to suggest a way to promote the desalination of salts in the process of the division of the bacteria Akia.

In addition, since dioxin is a chlorine compound, many theories are concerned about the production of dioxin, but salt is melted at 900 ° C. or higher, but it is not a biodegradable substance, so there is no fear of generating a dangerous substance such as dioxin when heated and dried at 900 ° C.

Claims (6)

Process of removing foreign substances separating metals, shellfish, glass chips, plastics, animal bones, synthetic resins, etc. Grinding process of pressing and crushing the food waste from which foreign substances are removed to a size of 1 to 10 mm, The dehydrated process of depressurizing and crushing clean water at 60-100 ° C. in two to three times in a range of 20 to 60% of the weight of food waste, and then dehydrating at a speed of 1,000 to 6,000 rpm / min, Moisture control process to separate and collect only dehydrated solids to control the moisture content in the range of 60 to 70%, After adding 0.5% of the solids weight to 10 ⁶ / g of microorganisms and cellulase to 0.1% of the solids weight, the basophilic aerobic microorganisms were first heated up at a rate of 10 to 20 ° C / hr, and then in the range of 30 to 70 ° C. Primary fermentation process for mixing at 60 to 120 rpm / min for 2 to 4 hours, Second fermentation process, fermented by hyperthermic Akhia basophils for 2-4 hours or more while crossing the aerobic and anaerobic conditions in a high salinity environment while maintaining a temperature of 70 ~ 110 ℃, Process of drying and pelletizing food solids after secondary fermentation by extrusion molding machine Process of deodorizing centrifuged mixed leachate through fermentation with mixed Bacillus microorganism The evaporative drying of the deodorized mixed leachate is reused as the energy of the evaporation furnace by compressing and heating the waste heat steam using an MVR (Mechanical Vapor Recompressin) heat pump. To separate and discharge the leaching mixed water in the process. A food waste disposal method comprising a drying step of drying the fermented product at a humidity of less than 30%. The method of claim 1, If the salinity of the fermentation product is more than 0.3% after the second fermentation process, add 5% of the original sample weight to adjust the function to 65 to 70%, and then add 0.2% of the mixed mixed archaea at 80 to 100 ° C. Food waste treatment method characterized in that the fermentation. The method of claim 1, A food waste treatment method characterized by heating and concentrating a effluent flowing out by a dehydration process to 400 to 900 占 폚 to produce an industrial salt. The method of claim 1, Food waste treatment method to remove odors by filtering the odor components generated in the primary and secondary fermentation process using an adsorbent formed of activated carbon or fine capillary or by contacting them with a metal catalyst such as platinum. The method of claim 1, The primary fermentation microorganisms were Bacillus MER-14, Bacillus MER-16, Bacillus-1 MER-17, Bacillus-2 MER-18, Bacillus-3 MER-19, Bacillus-4 MER-20, Zoogloea sp. MER-5, Sphingomonas sp. MER-7, Burkholderia MER-9, Pseudonocardia MER-11, Sphingomonas sp. MER-12, Staphylococcus MER-15, Aureobacteriaum MER-21, Arthrobacter-2 MER-23, Bacillus-4 MER-24, Rhodococcus-2 MER-26, Bacillus-6 MER-30, Bacillus-7 MER-31, Bacillus -8 MER-32, Streptomyces MER-33, Bacillus-9 MER-34, Streptomyces MER-36, Bacillus-10 MER-37, Bacillus-11 MER-39, Spreptomyces MER-40, Bacillus-12 MER-43, Bacillus -13 MER-44, Spreptomyces MER-46, Bacillus-15 MER-47, Arthrobacter-1 MER-22, Rhodococcus-1 MER-25, Streptomyces sp. Food waste treatment method comprising MER-28, Bacillus-5 MER-29, Bacillus-14 MER-45. The method of claim 1, Secondary fermentation microorganisms are Thermotoga maritima, Fervidobacterium, Thermoanaerobacter, Geobacillus, Aquifex aeolicus, Thermus aquaticus, Alicyclobacillus, acidocaldarius, Bacillus halodurans, Bacillus alcalophilus, Archaeoglobus, Methanopyrus, Haloarcula, Halofacron, Halobacero, Halobacero Food waste disposal method characterized by consisting of Bacillus licheniformis.