Experimental Study Of Vegetable Wastes By Liquefaction Aerobic Fermentation

Pilot-scale liquefied aerobic fermentation carried out,a mixture of vegetable wastes and cow manure as raw materials.Investigated the effect of the ratio of fermentation materials,aeration time and fermentation days on solid residual rate.Ozonation the fermentation liquor from optimal fermentation condition,to ensure that the fermentation liquor can safely used for farmland.The results show that:1.After orthogonal range analysis the optimal rate of solid residue fermentation control conditions:5:1 ratio of raw materials,aeration time 3h/d,fermentation time 40d.2.Fermentation temperature as the ambient temperature changes,the pH value of the fermentation liquor initially show downward in some degree,and rebound after 13 days fermentation.3.Soluble nitrogen in the fermentation liquor got to the concentration of general fertilizer diluted spraying fluid,the nitrogen content of 1150mg/L of 0.25%urea solution.Phosphorous content relative lower to the standard 873mg/L 1%superphosphate solution.4.Determined by the nutrient content of the fermentation the best nutrient content fermentation control conditions:3:1 ratio of raw materials,aeration time,3h/d,fermentation time of 40d.The purpose of the experiment is to get the optional nutrient content fermentation control conditions,the two conditions solid content almost the same.So the the best fermentation control conditions is 3:1 ratio of raw materials,aeration time,3h/d,fermentation time of 40d.5.Ozonation the fermentation liquor from optimal fermentation condition,after 120 min reaction,the nutrient of fermentation liquor no loss,different forms of nitrogen nutrition transferred to each other,the result of the conversion is the large number of organic nitrogen transformed to the inorganic state which is more conducive to the plant absorption.6.Fecal coliform in the fermentation liquor can not be detected after 120 min ozonation.Seed germination rate was about 99.8%.The toxic constituents in the fermentation liquor had been completely oxidized by ozone.