Composting Process and Gas Emissions during Food Waste Composting under the Effect of Different Additives

被引：31

作者：

Hwang, Hyun Young ^{[1
]}

Kim, Seong Heon ^{[1
]}

Shim, Jaehong ^{[1
]}

Park, Seong Jin ^{[1
]}

机构：

[1] Natl Inst Agr Sci, Rural Dev Adm, Wonju 55365, South Korea

来源：

SUSTAINABILITY | 2020年 / 12卷 / 18期

关键词：

ammonia; greenhouse gas; mature compost; vermicompost; kitchen waste; GASEOUS EMISSIONS; PIG-MANURE; STRUVITE CRYSTALLIZATION; MATURITY; IMPACT; NITRIFICATION; VERMICOMPOST; COMMUNITY; AMENDMENT; BULKING;

D O I：

10.3390/su12187811

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

This study investigated the effects of adding mature compost (MC) and vermicompost (VC) on controlling gas emissions and compost quality during food waste (FW) composting. In addition to a control treatment (only food waste), four treatments were designed to mix the initial FW with varying rates of MC and VC (5.0% and 7.5%). The composting process was monitored for 84 days. Results indicate that the addition of MC and VC resulted in higher temperature, prolonged the thermophilic stage and reduced NH(3)and greenhouse gas (GHG) emissions. Compared to the control, the loss of NH3-N was decreased by 29-69%, and the global warming impact was also mitigated by 49-61%. The largest reductions in NH(3)and global warming potential (GWP) were found for 7.5% VC and 5% MC, respectively. The treatments with additives more rapidly achieved the required maturity value. This research suggests that the addition of 7.5% MC and VC is suitable for food waste composting.

引用

页数：12

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