| 초록 |
Korean food waste has moisture contents of more than 70 wt% and is easily rotten to generate an offensive odor and leachate at a room temperature. It is expected that direct landfill of the food waste will be inhibited since 2005 in Korea. As an alternative treatment method, pyrolysis of food waste was investigated in this work. The food waste reactants were analyzed for their elemental composion, moisture content, non-volatile content, and heating value. Thermal degradation of the food waste was conducted using a thermogravimetric analyzer (TGA) to find destruction rate of the waste solid at a temperature range of 600-900 C. The effect of temperature, heating rate, reaction time on product distribution and the extent of gasification in the pyrolysis of the food waste was also studied using a micro-reactor with a UV heater. A pyrolysis experiment of the food waste at 700 C and a 50 C/min heating rate resulted in the formation of 25 wt% gas, 43 wt% liquid, and 27 wt% char with a mass balance closure of about 95 %.
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