This research has been achieved to investigate thermal hydrolysis characteristics of foodwas tes and food wastewater. This study involved the laboratory experiments to find optimum rea ction condition by means of temperature (150~250℃), pressure(10~40kg/cm2) and time (1hr). The product post-reacted was obtained in the solid and liquid mixed slurry, was verified to be improved the dehydration index through CST(Capillary Suction Time). The result could be obtained with 18.3 sec of CST in condition reacted of 250℃ from 891.5 sec of CST in the i nitial reaction. Also the particle size distribution was verified that as reaction temperature i ncreases the size of macroparticle of 1,000~10,000㎛ was reduced and constricted it as its a rea of 10~100㎛. The results of the experiments showed that thermal hydrolysis enhances th e solubilization and dewaterability significantly. It is attributed that thermal hydrolysis reactio n destroy foodwastes and food wastewater to increase solubilization of organic matter.