廚餘分生廚餘與熟廚餘兩種 ，熟廚餘為養豬廚餘，因利用價值高，在市場上是炙手可熱的，生廚餘卻因儲存方式不易，易產生臭味，許多人將其丟入垃圾，當作一般垃圾處理，但生廚餘含有大量水份，若生廚餘當作一般垃圾焚燒處理的話，會減少繁化爐的使用年限，以及產生有害氣體。近年來有許多民間團體引進了利用生廚餘所製作的環保酵素（Eco Enzyme）來解決生廚餘的問題，但推廣上仍有許多人因為環保酵素的氣味與其為垃圾廚餘所製而成，在使用意願上較為卻步，本研究將環保酵素（Eco Enzyme）製作過程增加篩選步驟，也因為這個篩選步驟，成為本創新研究中品牌品質信心的關鍵。本研究第二個目的希望能創新一個社會企業，能接受全職母親除了家庭外瑣碎的閒暇工作時間，讓全職母親除了能兼顧家庭外，也可以有個讓他自我價值提升的事業。 / Kitchen waste can be classified into raw kitchen waste and cooked kitchen waste. The cooked waste is pig kitchen waste. Because of its high value of utilization, the cooked kitchen waste is hot in the market, while the raw kitchen waste is deserted due to its difficult storage and odors and disposed as general waste. However, the raw kitchen waste contains a large amount of water and it will reduce the life-span of incinerator and the production of harmful gas if it is disposed in the ways of general waste incineration. In recent years, many civil groups have introduced the Eco Enzyme made from raw kitchen waste to solve the problem of raw kitchen waste. However, in terms of promotion, many people’s sage intention steps back because the Eco Enzyme is made from kitchen waste and its odor is also a factor. This research aims at adding a screening procedure in the process of Eco Enzyme production. It is this screening procedure that becomes the key to building the brand and quality confidence in this creative research. The second target of this research is in the hope of innovating a social enterprise which can accept a full-time mother’s trivial spare working time except the time for family, providing a career which can realize the promotion of self-value for the full-time mother while balancing her family.
| Identifer | oai:union.ndltd.org:CHENGCHI/G0097359036 |
| Creators | 陳恬如 |
| Publisher | 國立政治大學 |
| Source Sets | National Chengchi University Libraries |
| Language | 中文 |
| Detected Language | English |
| Type | text |
| Rights | Copyright © nccu library on behalf of the copyright holders |
Page generated in 0.002 seconds