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Effect of preparation time on the processing rate in the prodction of vermicompost from food wastes

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Author(s): R Rostami | A Nabaey | H Najafi Saleh

Journal: Journal of School of Public Health and Institute of Public Health Research
ISSN 1735-7586

Volume: 7;
Issue: 2;
Start page: 69;
Date: 2009;
Original page

Keywords: Preparation | Vermicompost | Eisenia Foetida | Food wastes

ABSTRACT
Background and Aim: In the initial preparation stage, before feeding worms with organic wastes, the wastes are pre-composted for some time. This was done so that the thermophilic phase of organic wastes degradation is passed, no harm is done to the worms which are sensitive to high temperatures, production of fertilizer faster is quicker, and biological contamination is reduced. The length of this preparation time is important with regard to the quality of the compost obtained, the vermicomposting process, and space and facilities needed. The purpose of this study was to determine the effect of preparation time of food wastes on the vermicomposting process without any preliminary action or continuous aeration. "nMaterials and Methods: The Eisenia Foetida species was used for vermicomposting. Food waste preparation times of 0,6,12 and 18 days were attempted, and factors such as pH, C%, N%, C/N ratio, and the process rate were monitored during the process. "nResults: The lowest and highest final C/N ratios were seen on days 6 and 18 of preparation, respectively. The data also showed that the highest reduction (64.93) in this ratio was observed on 6 day and the lowest (36.56) on day18."nConclusion: On the basis of these findings it can be concluded that there is a significant difference among various food waste preparation times with regard to C/N ratio (p-value

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