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Reduction of Waste from Beverage Industry In 2013/1/31 REDUCTION OF WASTE FROM BEVERAGE GROUP2 INDUSTRY IN SHIZUOKA PREFECTURE New recycling methods of beverage wastes | TokuroⅠwinter semester group2 Prof. Yukie Saito (Superviser, Graduate School of Agricultural and Life Sciences, The University of Tokyo) Naoyuki Ishiwata (sub-group1, leader) Li Feng (sub-group1) Nong Yian (sub-group1) Makoto Yoshida (sub-group1) Indika Rohan Palihakkara (sub-group2, leader) Nuwan De Silva (sub-group2) Houdo Tanaka (sub-group2) Nguyen Thi Nga (sub-group2) - 0 - Group2 report. Index (Summary is on the last page.) CHAPTER 1 (by Yoshida) ........................................................................................... - 3 - Introduction .................................................................................................................. - 3 - Preface .......................................................................................................................... - 3 - Shizuoka prefecture ...................................................................................................... - 3 - Geography, Demography and climate ...................................................................... - 3 - Agriculture ................................................................................................................ - 4 - Industry ..................................................................................................................... - 4 - Beverage industry ................................................................................................. - 5 - Problem related to the waste produced in beverage industry ............................... - 6 - About Shizuoka visit ................................................................................................ - 8 - Other projects ............................................................................................................. - 10 - Key point for new solution ......................................................................................... - 10 - Purpose of our Group ................................................................................................. - 12 - Chapter 2 (by sub-group1) .......................................................................................... - 13 - Introduction(by Nong) ................................................................................................ - 13 - Current Situation ........................................................................................................ - 14 - Varieties Evaluation as the Feasibility of Tangerine Peel. ......................................... - 15 - Brief Introduction to the Main Kinds of Orange .................................................... - 15 - Mandarin orange ................................................................................................. - 15 - Bitter orange ....................................................................................................... - 16 - Grape fruit and Orange ....................................................................................... - 16 - Reasons why Citrus and Citrus Peels are Valuable ................................................ - 16 - What Treatment Should be Done to Get Dried Tangerine Peel? ........................... - 17 - Juice rate, acidity and total sugars .......................................................................... - 17 - Feasibility analysis of Japanese citrus as Tangerine peel(by Li)................................ - 18 - Experimental Design .............................................................................................. - 18 - Analysis of Results ................................................................................................. - 21 - Appearance ............................................................................................................. - 21 - Traits ................................................................................................................... - 22 - Smell ................................................................................................................... - 22 - Taste ................................................................................................................... - 22 - Part of the specifications standard about tangerine peel ：....................................... - 23 - Top –grade .............................................................................................................. - 23 - Second-grade .......................................................................................................... - 23 - Evaluation of laws and regulations ............................................................................. - 23 - - 1 - Economical evaluation(by Ishiwata) .......................................................................... - 25 - Methods of measuring density of dried citrus peels ............................................... - 25 - Costs which can’t be changed by wholesale price（/year） ................................. - 26 - Rental storehouse .................................................................................................... - 28 - Custom duty rate ..................................................................................................... - 28 - Costs of Loading to ship ......................................................................................... - 29 - Carriage costs（in Japan）+Carriage costs（on sea）+Carriage costs（in China） . - 29 - Machine costs (depreciation) .................................................................................. - 30 - Machine costs（fuel : LPG） ................................................................................ - 30 - Labor costs .............................................................................................................. - 30 - Costs which can be changed by wholesale price（/year） .................................... - 30 - Calculated revenue is as follow: ............................................................................. - 31 - Conclusion .................................................................................................................. - 33 - Chapter 3 (by sub-group2) .......................................................................................... - 34 - Recycling the Waste from Green tea and Coffee(by Tanaka and Indika) .................. - 34 - Present situation and motivation(by all menbers of sub-group2) ............................... - 34 - Recycling approaches(by Indika and Nuwan) ............................................................ - 35 - Use as a row material for plant /flower pot(by all menbers of sub-group2) .............. - 35 - Preparation of a potting mixture/medium ............................................................... - 38 - Conclusion:(by Nga and Tanaka) ............................................................................... - 44 - Perspective(by Nga) ................................................................................................... - 44 - Whole Conclusion and Discussion ............................................................................. - 45 - Perspective (by Yoshida) ............................................................................................ - 46 - Reference (by Li, Nga and Nong) .............................................................................. - 47 - Acknowledgement (by Tanaka, Ishiwata and Indika) ................................................ - 51 - Summary(Ishiwata) (by Ishiwata) .............................................................................. - 52 - Chapter1 ................................................................................................................. - 52 - Chapter2 ................................................................................................................. - 52 - Chapter3 (with Indika) ........................................................................................... - 52 - Whole conclusion and discussion ........................................................................... - 52 - - 2 - CHAPTER 1 Introduction Preface Our group aimed considering the current situation of beverage residue problem in Shizuoka and make a proposal. We listened to the relevant people, discussed the idea, visited some plants in Shizuoka and heard the lecture. After these we discussed new plans for beverage residue and summarized them to this report. Shizuoka prefecture Geography, Demography and climate Shizuoka prefecture is located in the Chubu region of the Honshu Island of the Japan. Geographically it is demarcated by coast of the pacific ocean, Japan alps and well known mount fuji. (1) Having 7,779.81 km2 of total land area it bears 3751308 of population - 3 - with a 485.17/km2 of population density. It comprises of 23 cities of which the city Shizuoka considered as the capital. Of the total land area only 35.1% is inhabited and the rest is covered by the forests. Shizuoka prefecture is blessed with a mild climate due to its geographical position and has a 2324.9mm of average annual rain fall and 16.5℃of temperature. Agriculture With geographical location and favourable climate Shizuoka has a very good potential for agriculture, forestry and fisheries. Having ranked twelfth in agricultural out puts (Gross agricultural out put 208.6 billion yen in 2009),eighth in forestry products ( Gross forestry out put 11.1 billion
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