Effect of Bulking Agents on the Quality of Food Waste Compost in Domestic In-vessel Reactors

Document Type : Research Paper


1 MSc student of Agricultural Machinery Engineering, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University. Iran.

2 Associate professor of Agricultural Machinery Engineering, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Iran.

3 Associate professor of Agricultural Machinery Engineering, Department of Agriculture Engineering Research, Karaj, Iran.


Food waste has a high content of decomposable material. This material is very good source for fertilizer or compost has a better quality than commercial mineral fertilizers. This research investigated the effect of bulking agents on the maturity and greenhouse gaseous emissions of composting food waste. Food waste with biochar product sewage agriculture with three different treatments (sugercan baggas (FWSB) –bread (FWBB) - sawdust (FWGB) were used. The parameters of temperature, humidity, percentage of material, C/N ratio, pH, EC, carbon losses and nitrogen were measured compared and evaluated. In this study, the decomposition of food waste occurred at a temperature of 60-65 ° C, and this high degree of healing could significantly improve the response time. After 60 hours of the production process, the C/N ratio in the FW from 23.13 to 16.35 and in the FWSB from 24.5 to 21 and in the FWBB from 28.82 To 23.61 and in FWGB from 26.26 to 21.5. The organic matter of FW was from 81% to 52% and in FWGB from 86% to 53.61% and in FWSB from 87.3% to 59% and in FWBB ranged from 83.7% to 57%. The EC level in each of the treatments was incremental and its rate was evaluated in all treatments. At the end, the composting process led to improved fertility indices in each of the treatments and reached a maturity very quickly. This process there is a significant competitive advantage in reducing fertility production times compared with other previous studies.


Main Subjects

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