논문 국내 국제전문학술지(SCI급) 밀폐식 수증기 재순환 시스템을 이용한 음식물류폐기물 건조기 최적화 연구
- 학술지 구분 국제전문학술지(SCI급)
- 게재년월 2019-06
- 저자명 주진철,이재희,최장욱,채종성,엄태인
- 학술지명 한국폐기물자원순환학회지
- 발행처명 한국폐기물자원순환학회
- 발행국가 국내
- 논문언어 한국어
- 전체저자수 5
홈페이지논문 초록 (Abstract)
Drying experiments for the food waste collected from apartment complexes were conducted to optimize the operationconditions of batch-type dryers using the PLC (Programmable Logic Controller) ladder logic language. The experimentalparameters for dryer were as follows: 1) the food waste input was 50, 75, or 150 kg, 2) the heating temperature of thedryer was 160, 170, 180, or 190oC, and 3) the cooling time was 0, 0.5, 1.0, 2.0, or 2.5 hr. Additionally, the experimentswere performed under water vapor recirculation conditions with varying blower frequencies of 40, 50, or 60 Hz. Theeffective heat transfer area by the heating medium which filled in the outer wall of the dryer was 0.48 m2, and the watercontent of the food waste was 79.1 ± 3.1% (mean±standard deviation, n = 49). The average water content of the driedfood waste tested under these various operating conditions was 6.5 ± 2.3% (mean±SD, n = 49). At the end of the dryingexperiment, the temperature (CH1) of the gas discharged from the dryer and the temperature (CH2) of the outlet air fromthe cooled condenser were monitored, and the temperature difference between CH1 and CH2 calculated as a movingaverage [(CH1-CH2)/10] was determined when the target value was reached. In this drying experiment, the drying time(operating time, hr), the specific moisture evaporation rate (kg-H2O/Mcal), the drying efficiency, and the drying rate (kg-H2O/m2 hr) were dependent on the amount of input food waste, the amount of recirculation steam, the drying temperature,and the cooling time.