通风量对菇渣好氧发酵温度时空特性的影响

Effect of ventilation rate on temporal and spatial variation of aerobic fermentation temperature for mushroom residue

采用不同通风量进行菇渣与猪粪高温共发酵,研究通风对发酵过程中堆体温度的时空变化的影响。结果表明,通风使堆体温度呈现出明显的梯度效应,不同处理各发酵时期的温度分布均由剖面中部向四周不断降低。高温区域的位置和面积随发酵时间呈动态变化规律,升温期温度在发酵罐中上部积聚,高温分布区类似椭圆形,高温期椭圆面积逐渐向堆体中部扩散和扩大,随后高温面积不断递减并向中下部迁移,降温期堆体各区域温度趋于一致。由等值线的疏密程度可知,温度的空间变异性大体呈现出高温期>第2次高温期>升温期>降温期的规律。结合试验各阶段的温度变化并考虑节能降耗,得出发酵升温期和高温期分别以0.05,0.067m3/(d·m3)进行通风,二次高温期与降温期以0.033 m3/(d·m3)进行通风条件最佳。

Different ventilation rates were used in mushroom and pig manure co-fermentation, to study effect of ventilation rates on temporal and spatial variation of the pile temperature during aerobic fermentation. The results showed that temperature of the pile had obvious gradient effect under the effect of ventilation, and temperature were decreased from the middle of the profile to surround region at different fermentation stage for different treatments. Location and size of high- temperature region had dynamic variation rule with time going on,temperature accumulated in the upper part of the fermentation tank at temperature increasing stage,and the distribution was similar to oval. The area gradually enlarged to the middle of the pile at high-temperature stage,and then the area diminished and tranferred to the lower part of the fermentation tank, the temperature dis- tribution almost uniformed in temperature decreasing stage.The density of contours showed that the spatial variability of temperature was high-temperature stage〉the second high-temperature stage〉 temperature increasing stage 〉temperature decreasing stage.During temperature increasing and high -temperature stage,ventilation rates were 0.05,0.067 m^3/（d ·m^3） respectively,and the second high-temperature stage and temperature decreasing stage, ventilation rates were 0.033 m^3/（d ·m^3）, which could be regarded as the optimal ventilation conditions under the consideration of tempera- ture and energy consumption.