https://scholars.lib.ntu.edu.tw/handle/123456789/96696
標題: | 果蔬汁綠色度之研究:果蔬汁產品生命週期之評估及綠色度之改善─子計畫三:果蔬汁加工廢棄物處理技術對綠色度之影響(II) | 作者: | 蔣丙煌 | 公開日期: | 10-十一月-2001 | 出版社: | 臺北市:國立臺灣大學食品科技研究所 | 摘要: | 果蔬汁加工必然會產生各種廢棄物,因而如何處理這些廢棄物始終是一重要的 課題。本研究針對果蔬汁加工所產生之廢棄物之性質及排放情形,擬定可能採用之廢棄 物處理技術,並且從能源及水資源消耗﹑廢棄物之產生等角度來衡量這些處理技術之綠 色度,繼而確定果蔬汁加工廢棄物處理應採用之方法。本計劃為整合型計劃“果蔬汁產 品綠色度汁研究”之一子計畫,與其他子計劃之工作重點,包括綠色度之量化﹑減廢及 製程改善﹑以及省能源技術均息息相關,必需彼此密切合作以達成“綠化”蔬果汁產品 之目的。本研究參考及配合整合型計劃之另一子計劃“果蔬汁產品綠色度之量化”採行 之方法,以SimaPro 4.0 program 來量化評估各種可能採用的廢棄物處理技術。結果發 現廢水處理以滴濾池法的綠化度最高,旋轉生物圓盤法次之,但是差異不大,而由於滴 濾池法有較多的缺點,所以本研究建議廢水處理採用旋轉生物圓盤法。固態廢棄物則建 議採用堆肥法。 Various types and quantities of waste materials are produced during fruit and vegetable juice processes, and treatment of these waste materials is always an important task for manufacturers and scientists. This research was aiming to study the technology involved in treating the fruit and vegetable juice processing waste. Based on the discharge conditions as well as the properties of the waste materials, the possible and feasible waste treatment methods were considered and evaluated for energy consumption, water utilization, and waste production, and determine their extent of greenness. This research sub-project is a part of the integrated project “ The Greenness in Fruit and Vegetable Juice Products ”. Consequently, this investigation is closely related with other sub-projects, including the “ quantification of greenness ”. “ Waste reduction and processing procedure improvement ”, and “ energy conservation technology ”. The integration of this research with the other sub-projects is very important to ensure the successfulness of greening the fruit and vegetable juice products. This investigation was carried out using the method suggested by the sub-project “ quantification of greenness ”. A computer software “SimaPro 4.0” was used to evaluate various waste treatment methods quantitatively. Results showed that the “trickling filter” was rated the best method in term of “greenness” for waste water treatment, followed by the “rotating biological contactor”. However, there was only slight difference in greenness between these two methods. Considering the efficacy during operation, the rotating biological contactor is suggested for treating the waste water from fruits and vegetable processing. For the solid waste treatment, the “composting technology” is recommended for obtaining the 1 maximum greenness. |
URI: | http://ntur.lib.ntu.edu.tw//handle/246246/14092 | 其他識別: | 892621Z002072 | Rights: | 國立臺灣大學食品科技研究所 |
顯示於: | 食品科技研究所 |
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892621Z002072.pdf | 350.82 kB | Adobe PDF | 檢視/開啟 |
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