ｺﾝﾎﾟｽﾄ(生ｺﾞﾐ)処理時の臭気の抑制

生ｺﾞﾐを処理するｺﾝﾎﾟｽﾄ処理装置は一般的によく用いられている｡しかしながら､ｺﾝﾎﾟｽﾄ処理を室内で行うときの問題点として､悪臭の発生､粉塵の排出､微生物(細菌･ｶﾋﾞ)のもれが懸念される｡特に､粉塵によるｱﾚﾙｷﾞｰや､細菌･ｶﾋﾞ等によるﾋﾄへの濃厚感染の危険性が考えられる｡今回､ｺﾝﾎﾟｽﾄ処理装置から､攪拌や通気時に粉塵と細菌の飛散が確認され､室内使用の困難さがあらためて分った｡一方､ｺﾝﾎﾟｽﾄ処理装置から発生する悪臭は､ﾘﾝ酸緩衝剤による pH 管理によって抑制することが有効であった｡この臭気抑制方法は通常室外で用いられるｺﾝﾎﾟｽﾄ容器でも同様に効果があった｡In today\u27s society, the use of composting devices is becoming common. However, some problems such as malodor emission, the exhaust of fine particles and infection occurring from close contact with a large number of bacteria and fungi are not to be ignored. The scattering of fine particles and bacteria from composting devices was identified in this study as the compost was stirred in the device and also during ventilation, which confirms that the operation of the device indoors should be avoided. To control malodor emission from composting devices, buffering with potassium hydrogen phosphate was found to be effective; the same result was confirmed even with a traditional composter

Controlling the Concentration of Malodorous Components in Kitchen Scraps

家庭内で発生する生ｺﾞﾐはそのままの状態で保管しておくと悪臭が発生する｡この悪臭は微生物の発生に起因するものと考えられ､微生物の増殖(腐敗)を阻害することで生ｺﾞﾐの悪臭発生の抑制が期待できる｡腐敗菌の増殖抑制手段として､温度､酸素濃度､二酸化炭素濃度､水分量などの環境制御因子が挙げられる｡今回の実験では､生ｺﾞﾐを保管する環境中の温度と酸素濃度を別々に制御して､生ｺﾞﾐの形態､外観､臭気がどのように変化するのかを調べ､生ｺﾞﾐの防臭手段にこれらが効果的なのかを検討した｡保管温度の点では､腐敗の激しい25℃に比較して､5℃と15℃ではｲｵｳ系化合物等の臭気成分濃度及び形態観察に顕著な差は見られなかったことから､15℃前後の保管温度の有効性が示唆された｡次に､酸素濃度の影響については､初期の酸素濃度を低くすることにより､生ｺﾞﾐ臭は弱くなると考えられ､特に､初期酸素濃度5%に設定したものが一番臭いが弱く効果的であることが分かった｡しかしながら､4日以上経過すると初期酸素濃度に関わらず､においの強さにはほとんど違いが見られなかった｡尚､初期酸素濃度0%の無酸素状態では10日以上経過しても外観は開始時とほとんど同一であった｡The emission of malodor by kitchen scraps is a serious problem in typical households, and thus preventing such malodor emission is crucial in achieving a healthy indoor environment. Upon disposing kitchen scraps, controlling environmental factors such as temperature, oxygen concentration, pH, osmotic pressure and the water content of food is effective in inhibiting microbial growth. This research was conducted focusing especially on the effects of temperature on the emission of malodorous compounds as food decays over time. Models of kitchen scraps were observed under three different temperatures:5℃, 15℃ and 25℃. The result showed that the model kept under 25℃ showed the highest concentration of malodorous components such as diacetyl, acetaldehyde, methyl mercaptan, ethyl mercaptan, propyl mercaptan and dimethyl disulfide. However, there was only a subtle difference between the models kept under 5℃ and 15℃. Therefore, in consideration of energy conservation, keeping kitchen scraps at 15℃ would be the most efficient means of preventing malodor emission. The second research was performed to examine how oxygen concentration affected the emission of malodorant from kitchen scraps under five different oxygen concentrations:0%, 5%, 10%, 15% and 20%. As a result, the model kept under 5% oxygen concentration had lower malodorous level;however, after about four days, there was no obvious difference among all the models