How to judge the complete fermentation of pig manure?
Determining index for complete fermentation of pig manure
1. Maturity: the maturity of fermentation
1) Appearance change: The intuitive qualitative judgment criterion is that the fermentation will no longer undergo intense decomposition, and the temperature of the finished product is lower; the appearance is dark brown or black; the structure is loose; there is no foul smell.
2) Temperature change: Usually the temperature of the fertilizer pile will gradually drop after the high temperature stage. When the fermentation reaches maturity, the pile temperature will be lower than 40°C.
2. Chemical indicators
1) Changes in the content of organic matter and volatile solids: With the progress of fermentation, the content of fermented organic matter and volatile solids shows a continuous downward trend, and finally reaches a basic stability. When it reaches maturity, it can drop by 15-30%. However, this change trend is greatly affected by the source of raw materials. It is not sufficient to use it to measure whether the fermentation is mature.
2) Changes in nitrogen, C/N ratio and inorganic nitrogen form: During the fermentation process, part of the organic carbon will be oxidized to CO2 volatilization loss, and the quality of the fertilizer pile will be reduced. Since the loss of nitrogen (mainly in the ammoniation stage of organic nitrogen, a small amount of ammonia nitrogen will volatilize) is much lower than the loss of organic carbon, after fermentation, the total nitrogen content in the fermentation tends to rise, and C/N The ratio continues to decrease until it stabilizes. Some studies have pointed out that when the C/N ratio of the pile material drops from 25 to 35:1 to less than 20:1, the manure pile will stabilize.
Water-soluble organic carbon (C) and the ratio of water-soluble organic carbon to organic nitrogen: The ratio of water-soluble organic carbon to water-soluble organic nitrogen is a good chemical indicator of fermentation maturity. When the value is about 5-6, it indicates that fermentation is mature. And this value has nothing to do with fermentation raw materials.
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