Unit BOD Load of Cooked Food Waste
In Japan, water quality has been improving gradually year by year, but recently the tendency has been retarded by the increased input of gray-water, especially cooked food waste. Untreated cooked food waste disposed directly into the river through street gutters, is decomposed in the river and plays...
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| Published in | Journal of Home Economics of Japan Vol. 41; no. 9; pp. 833 - 840 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English Japanese |
| Published |
The Japan Society of Home Economics
1990
一般社団法人 日本家政学会 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0913-5227 1882-0352 |
| DOI | 10.11428/jhej1987.41.833 |
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| Abstract | In Japan, water quality has been improving gradually year by year, but recently the tendency has been retarded by the increased input of gray-water, especially cooked food waste. Untreated cooked food waste disposed directly into the river through street gutters, is decomposed in the river and plays an important ingredient as BOD materials. The authors tabulated the BOD per unit g of food for 99 kinds of uncooked foods and 33 kinds of cooked foods to estimate the BOD load for each type of food waste, together with carbon tetrachroride extractable materials, ignition loss and water contents. Simple and significant correlation between BOD and ignition loss was obtained when both variables were expressed in logarithmic forms : ln y=0.913 ln x +0.448 (γ=0.865), where y, BOD expressed as ppm; x, ignition loss ex pressed as %. Correlation coefficient between measured and predicted BOD was significant at 1% (γ=0.865), and the BOD of food, whose value was not determined, will be estimated from the above equation by using the ignition loss. The agreement between the calculated and determined BOD values was found for the food listed in “The Japan Standard Food Composition Table, ” and it is thought that BOD value of food can be estimated from the above equation. |
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| AbstractList | In Japan, water quality has been improving gradually year by year, but recently the tendency has been retarded by the increased input of gray-water, especially cooked food waste. Untreated cooked food waste disposed directly into the river through street gutters, is decomposed in the river and plays an important ingredient as BOD materials.The authors tabulated the BOD per unit g of food for 99 kinds of uncooked foods and 33 kinds of cooked foods to estimate the BOD load for each type of food waste, together with carbon tetrachroride extractable materials, ignition loss and water contents.Simple and significant correlation between BOD and ignition loss was obtained when both variables were expressed in logarithmic forms : ln y=0.913 ln x +0.448 (γ=0.865), where y, BOD expressed as ppm; x, ignition loss ex pressed as %.Correlation coefficient between measured and predicted BOD was significant at 1% (γ=0.865), and the BOD of food, whose value was not determined, will be estimated from the above equation by using the ignition loss.The agreement between the calculated and determined BOD values was found for the food listed in “The Japan Standard Food Composition Table, ” and it is thought that BOD value of food can be estimated from the above equation.
(1) 生活排水対策として調理廃棄物対策が求められているが, 多様な調理内容をもつため, 対策の有効性の評価が困難である.(2) 本研究では, 一般に広く用いられる調理原材料および家庭的調理食品のBOD原単位を求め一覧表とした.食品1gあたりのBOD値の最も高い食品は, いものあめ衣がけ, 鯖のから揚げがいずれも1,100mg/g, ついでマヨネーズ880mg/g, 白玉だんご830mg/g, マーガリン800mg/gがこれに次ぐ.これら以外の食品は600mg/g以下である.砂糖, 小麦粉が500mg/g, 小豆 (ゆで) 380mg/gに代表されるように, 炭水化物, タンパク質系の食品は200～400mg/gのものが多いが, 脂肪系の食品は800mg/gを超えるものが多い.したがって食品分類による差が認められ, 原食品では, 野菜, きのこ類は100mg/g以下, 果実類は100～200mg/g程度のものが多いが, 調理食品では, 野菜, きのこ類が100～200mg/gに増大し, なすのてんぷら, きんぴらごぼうのように油を用いたものでは500mg/g程度となっている.砂糖やしょうゆの影響はその添加量が少なく, 大きな影響を与えるほどではなかった.(3) 重回帰分析各成分測定値の分布は, 水分の2乗が正規分布を示したが, 強熱減量, 四塩化炭素抽出物量, BODは対数に変換したとき, 正規分布を示した.目的変数 (y) をBODとしたときの重回帰式を求めた結果, 強熱減量 (x1) による単回帰式となった.ln y=0.913lnx1+0.448, γ=0.865, 寄与率74.8%.この式により求めた推定値と測定値との間の相関係数は0.865となり, BOD値を強熱減量から推定することの可能性を示した.(4) 調理廃棄物のBOD原単位を明らかにし, 未測定の食品については強熱減量の対数により推計することができることを示したので, これにより調理排水対策をすすめ, 生活排水対策を有効なものとする施策を得るのに役立つことが期待される. In Japan, water quality has been improving gradually year by year, but recently the tendency has been retarded by the increased input of gray-water, especially cooked food waste. Untreated cooked food waste disposed directly into the river through street gutters, is decomposed in the river and plays an important ingredient as BOD materials. The authors tabulated the BOD per unit g of food for 99 kinds of uncooked foods and 33 kinds of cooked foods to estimate the BOD load for each type of food waste, together with carbon tetrachroride extractable materials, ignition loss and water contents. Simple and significant correlation between BOD and ignition loss was obtained when both variables were expressed in logarithmic forms : ln y=0.913 ln x +0.448 (γ=0.865), where y, BOD expressed as ppm; x, ignition loss ex pressed as %. Correlation coefficient between measured and predicted BOD was significant at 1% (γ=0.865), and the BOD of food, whose value was not determined, will be estimated from the above equation by using the ignition loss. The agreement between the calculated and determined BOD values was found for the food listed in “The Japan Standard Food Composition Table, ” and it is thought that BOD value of food can be estimated from the above equation. |
| Author | MORI, Motoko OSE, Youki HASEGAWA, Reiko FUNASAKA, Ryozo |
| Author_FL | 長谷川 玲子 小瀬 洋喜 森 基子 船坂 鐐三 |
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| DOI | 10.11428/jhej1987.41.833 |
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| DocumentTitleAlternate | 調理食品廃棄物のＢＯＤ原単位 |
| DocumentTitle_FL | 調理食品廃棄物のＢＯＤ原単位 |
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| PublicationTitle | Journal of Home Economics of Japan |
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| PublicationTitle_FL | JHEJ J. Home Econ. Jpn Nihon Kasei Gakkaishi 家政誌 日本家政学会誌 |
| PublicationYear | 1990 |
| Publisher | The Japan Society of Home Economics 一般社団法人 日本家政学会 |
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| References | 2) 岐阜県衛生環境部編 : 環境白書, 55 (1977), 55 (1982), 56 (1988 6) 千葉県水質保全研究所編 : 生活雑排水ハンドブック, 千葉県水質保全研究所, 千葉, 25 (1985 8) 伊勢湾総合対策協議会環境問題研究会編 : 生活排水に係る副読本, 伊勢湾総合対策協議会環境問題研究会, 名古屋, 26 (1989 12) 科学技術庁資源調査会編 : 四訂日本食品標準成分表, 大蔵省印刷局, 東京 (1982 7) 山田健二郎, 林 久緒, 吉川さなえ, 鈴木 勲 : 川崎市公害研究所年報, 15, 42 (1988 3) 日本環境協会編 : 環境シリーズ「生活雑排水を考える」, No.27, 東京, 16 (1984 11) 日本工業規格 : JIs K0102 (1986 4) 鈴木恒雄 : 静岡県環境衛生センター報告, 25 (1982 5) 森 基子 : 岐阜県, 岐阜県環境美化推進連絡協議会シンポジウム “生活雑排水を考える” 発言要旨集, 8 (1988 10) 厚生省環境衛生局監修 : 食品衛生検査指針I, 日本食品衛生協会 (1973 1) 環境庁編 : 環境白書, 231 (1982), 458-471 (1988 9) 岐阜県衛生環境部環境管理課編 : 生活雑排水対策推進の手引き, 岐阜県衛生環境部環境管理課, 岐阜, 28 (1985 |
| References_xml | – reference: 8) 伊勢湾総合対策協議会環境問題研究会編 : 生活排水に係る副読本, 伊勢湾総合対策協議会環境問題研究会, 名古屋, 26 (1989) – reference: 4) 鈴木恒雄 : 静岡県環境衛生センター報告, 25 (1982) – reference: 11) 日本工業規格 : JIs K0102 (1986) – reference: 6) 千葉県水質保全研究所編 : 生活雑排水ハンドブック, 千葉県水質保全研究所, 千葉, 25 (1985) – reference: 12) 科学技術庁資源調査会編 : 四訂日本食品標準成分表, 大蔵省印刷局, 東京 (1982) – reference: 2) 岐阜県衛生環境部編 : 環境白書, 55 (1977), 55 (1982), 56 (1988) – reference: 7) 山田健二郎, 林 久緒, 吉川さなえ, 鈴木 勲 : 川崎市公害研究所年報, 15, 42 (1988) – reference: 9) 岐阜県衛生環境部環境管理課編 : 生活雑排水対策推進の手引き, 岐阜県衛生環境部環境管理課, 岐阜, 28 (1985) – reference: 1) 環境庁編 : 環境白書, 231 (1982), 458-471 (1988) – reference: 10) 厚生省環境衛生局監修 : 食品衛生検査指針I, 日本食品衛生協会 (1973) – reference: 3) 日本環境協会編 : 環境シリーズ「生活雑排水を考える」, No.27, 東京, 16 (1984) – reference: 5) 森 基子 : 岐阜県, 岐阜県環境美化推進連絡協議会シンポジウム “生活雑排水を考える” 発言要旨集, 8 (1988) |
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| Snippet | In Japan, water quality has been improving gradually year by year, but recently the tendency has been retarded by the increased input of gray-water, especially... |
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| SubjectTerms | BOD load cooked food waste ignition loss multiple regression analysis regression equation water pollution 回帰式 強熱減量 水質汚濁 生物化学的酸素要求量負荷 調理食品廃棄物 重回帰分析 |
| Title | Unit BOD Load of Cooked Food Waste |
| URI | https://www.jstage.jst.go.jp/article/jhej1987/41/9/41_9_833/_article/-char/en https://cir.nii.ac.jp/crid/1390282681310071296 |
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