有机肥发酵过程中水分加入量对熟化料pH的影响

Effect of water addition amount on pH of cooked material during fermentation of organic fertilizer

分析测定了在相同条件下不同水分加入量对有机肥发酵过程及其所得熟化料p H的结果的影响实验。结果表明,由于水分加入量的不同,所产生的发酵速度及其所得结果(效果)存在较大差异。发酵过程中发酵的速度为40%的外水加入量的一堆发酵得最快,30%外水加入量的一堆次之,20%外水加入量较30%一堆慢,10%外水加入量较20%慢,而50%外水加入量的一堆几乎不发酵,直到第20天才开始发热,且温度上升的幅度较慢。饼肥发酵会经过升温期、高温期、降温期、和稳定期四个阶段,其发酵腐熟的标志:1)温度自然降低;2)不再吸引蚊蝇;3)气味不再难闻;4)肥堆出现白色或灰白色菌丝;5)肥堆产品呈现疏松的团粒结构。到发酵结束时10%实验组的p H值5.10;20%实验组的p H值5.40;30%实验组的p H值5.48;40%实验组的p H值5.89;50%实验组的p H值6.36。试验组的p H变化趋势基本一致。

This experiment analyzed the effects of different water additions on the fermentation process of organic fertilizer and the pH of the obtained ripening material under the same conditions.The results show that the fermentation rate and the results obtained(effects)are quite different due to the difference in the amount of water added.In the fermentation process,the fermentation rate of 40%of the external water is the fastest,the 30%of the external water is added in the next batch,and the 20%external water is 30%slower than the 10%.The amount of water added was slower than 20%,and the pile of 50%of the external water was almost not fermented until the 20th day,and the temperature rise was slower.Fertilizer fermentation will go through four stages:heating period,high temperature period,cooling period,and stable period.The signs of fermented and decomposed are:1)The temperature is naturally reduced;2)The mosquitoes and flies are no longer attracted;3)The smell is no longer unpleasant;4)Fertilizer White or grayish white hyphae appear;5)The fertilizer product exhibits a loose agglomerate structure.At the end of the fermentation,the pH of the 10%experimental group was 5.10;the pH of the 20%experimental group was 5.40;the pH of the 30%experimental group was 5.48;the pH of the 40%experimental group was 5.89;and the pH of the 50%experimental group was 6.36.The trend of pH change in the test group was basically the same.