Study of forced aeration system for fruit and vegetable waste composting

Yu Heng, Then and Jia Chi, Lai and Yi Lung, Then (2021) Study of forced aeration system for fruit and vegetable waste composting. IOP Conference Series: Materials Science and Engineering, 1195. pp. 1-13. ISSN 1757-8981

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Official URL: https://iopscience.iop.org/article/10.1088/1757-89...

Abstract

Composting of fruit and vegetable waste (FVW) was investigated in a forced aeration system to determine the effects of aeration rate (AR) and aeration method (AM) on compost quality. Rice husk was mixed with FVW as bulking agent to compost for seven days and aerated in continuous and intermittent at rates of 0.3, 0.6, and 0.9 L min−1. Intermittent aeration at rate of 0.3 L min−1 was observed to have higher initial temperature increasing rate and peak temperature compared to continuous aeration. Moisture loss at rate of 0.3 L min−1 was found smaller than other two rates regardless of AM. With comparison made for similar AR, intermittent aeration had experienced less moisture loss with an average of 17.15 %. The pH of compost was found to vary in aeration method where higher peak pH was found in intermittent aeration at low rate, corresponding to their temperature profile. Largest carbon-to-nitrogen (C/N) ratio reduction was attained by compost treated in intermittent aeration at rate of 0.3 L min−1. Further optimization was performed at a rate of 0.1 L min−1, 0.2 L min−1, and 0.4 L min−1. The result showed an improvement at rate of 0.2 L min−1 in intermittent aeration.

Item Type: Article
Uncontrolled Keywords: fruit and vegetable waste (FVW), aeration rate (AR) and aeration method (AM), Largest carbon-to-nitrogen (C/N)
Subjects: S Agriculture > S Agriculture (General)
T Technology > TK Electrical engineering. Electronics Nuclear engineering
Divisions: Academic Faculties, Institutes and Centres > Faculty of Engineering
Depositing User: Yi Lung
Date Deposited: 26 Aug 2022 01:17
Last Modified: 26 Aug 2022 01:17
URI: http://ir.unimas.my/id/eprint/39330

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