JPH04200556A - Deodorizing method - Google Patents

Abstract

PURPOSE:To eliminate the need for large-sized equipment and drugs and to surely remove malodors at a low running cost by specifically adjusting the moisture content of malodor-generating materials, such as industrial waste or living waste, mixing and dispersing aerobic bacteria with or in these materials and deodorizing the mixture by maintaining aerobic environmental conditions while maintaining the mixture at about ordinary temp. CONSTITUTION:The beer lees thrown in a beer producing stage are in a sludge form contg. about 80% moisture and is so adjusted that the moisture content of the beer lees attains to 50 to 70% (W/W). The aerobic bacteria are mixed and dispersed with and in the beer lees subjected to the moisture adjustment. Soil bacteria, mushroom bacteria, etc., are usable as the aerobic bacteria. The beer lees mixed and dispersed with the aerobic bacteria in such a manner are charged into a fermentation chamber. The fermentation chamber is installed in, for example, a PVC house. The construction which is provided with a hood for shielding sunlight, more particularly UV rays, (70 to 80% humidity), and is disposed with an air pipe for air supply is more adequate. The fermentation chamber is adequately kept at 70 to 80% humidity.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a deodorizing method for removing bad odors from industrial waste or domestic waste.

(Prior art) Composting industrial waste is known as one of the effective uses of industrial waste. For example, when composting beer lees discharged during beer production, the following method is used: It is done in steps.

■Adjust the water content to about 60% by mixing softwood into the sludge-like beer lees. Organic materials such as rice husks, dried chicken manure, and sawdust are used as softwood.

■Pour the beer lees whose moisture content has been adjusted into the fermenter, and stir as appropriate while blowing a small amount of air from the floor of the fermenter. Stirring is performed, for example, every 8 hours a day.

■While continuing to blow air and stir the beer lees in the fermenter, natural fermentation is carried out for about 20 days. This turns the beer lees into compost, which is removed from the fermenter.

In the above method, fermentation is carried out using anaerobic bacteria, and the beer lees is gradually raised to a high temperature due to the heat of fermentation, and is composted after passing through temperature strata as shown in Table 1 below, for example.

Table 1 in the margin below By the way, during the above-mentioned fermentation, nitrogen compounds such as ammonia and amines, and sulfur compounds such as hydrogen sulfide and mercaptans are simultaneously produced, and as the temperature of the beer grounds increases, these are released outside the beer grounds. This causes the odor to be emitted. Incidentally, in a high temperature state of 70 to 80°C, the temperature is 500°C.
High concentrations of malodorous gases of ~800 ppm are generated, thereby deteriorating the surrounding environment.

Such bad odors are noticeable not only in beer lees but also in other industrial wastes and household wastes, and have become an important social problem as bad odor pollution. In order to remove such bad odor,
Conventionally, the generated foul-smelling gas is drawn out of the duct together with the environmental air, and then subjected to one or more of chemical treatments such as acid/alkali cleaning, activated carbon adsorption, or ozone oxidation to lower its concentration, or mixed with masking materials. Measures were taken to cover up the odor.

[Problem to be solved by the invention]

However, conventional deodorizing methods require equipment such as ducts and pumps to collect malodorous gases, and equipment to treat malodorous gases, resulting in large-scale equipment. In addition, the use of chemicals for deodorization and concealment is essential, resulting in high running costs. and,
Originally, such treatment was carried out on waste that had not been soaked in alcohol, and the cost was reflected in the product price, making it undesirable.

The present invention has been made in view of the above problems, and its purpose is to provide a deodorization method that does not require large equipment or chemicals and can reliably remove bad odors at low running costs. This is what we are trying to provide. especially,
An object of the present invention is to provide a deodorizing method that does not generate bad odor even in the process of composting bee dregs and can further promote composting.

[Means to solve the problem]

In order to achieve the above object, the present invention adjusts the moisture content of malodor-producing substances such as industrial waste or domestic waste to 50 to 70%, mixes and disperses aerobic bacteria, and maintains this mixture at around room temperature. It is characterized by deodorizing while maintaining aerobic environmental conditions.

As the aerobic bacteria, soil bacteria can be used.

[Effect]

The aerobic bacteria mixed in the malodor-generating substance with adjusted moisture can deodorize it by ingesting and decomposing the odor component as a nutrient source at room temperature and in an aerobic environment.

(Example) Hereinafter, the present invention will be specifically explained based on an example in which the present invention was applied to beer grounds being composted as a malodor generating substance.

+1) Beer lees discarded in the beer manufacturing process is in the form of sludge containing about 80% water, and the water content of this beer lees is 50-70% (W/W), preferably 60-70%.
Adjust to 65% (W/W). Moisture adjustment can be done by air-drying the beer lees while stirring, but by adding softwood,
Mixing and adjusting is preferable because it is more responsive, increases the volume of compost, and promotes air circulation. As the softwood, one or more organic substances such as rice husk, dried chicken manure, and sawdust are used in combination. This soft wood is added to the beer lees while stirring, and adjusted so that the entire beer lees has a uniform water content of 50 to 70% (W/W). This moisture adjustment makes the beer lees ready for fermentation.

(2) Mix and disperse aerobic bacteria into the beer lees that have undergone such moisture adjustment. As the aerobic bacteria, soil bacteria, mushroom bacteria, etc. can be used. The mixing ratio of the aerobic bacteria is appropriately selected within a range that does not have any adverse effects on the aerobic bacteria and allows effective deodorization by the aerobic bacteria. For example, in the case of soil bacteria, beer Mix at a weight ratio of 9 parts to 1 part of the lees. In addition, mixing of aerobic bacteria and adjusting the moisture content of beer lees by mixing softwood in the previous step may be performed at the same time.
This enables process saving. When using soil bacteria as aerobic bacteria, the soil bacteria that live in the soil can be mixed by simply mixing general field soil with beer lees, which can reduce costs. I can do it. In this case, aerobic bacteria can be cultured by adding field soil or aerobic bacteria to a small amount of beer lees and stirring thoroughly. During this culture, aerobic bacteria become highly resistant to malodor-causing substances, so this culture may be used as a base material to mix and disperse beer grounds for composting. In this case, it has stronger deodorizing power and can further promote composting.

(3) The beer lees mixed and dispersed with aerobic bacteria as described above are put into the fermentation tank.The fermentation tank is installed, for example, in a plastic greenhouse, and is equipped with a hood to block sunlight, especially ultraviolet rays (humidity 70~ 80%), a structure in which an air pipe for supplying air is provided on the floor is suitable. It is preferable that the fermenter has a humidity of 70 to 80%. Beer lees are spread on the floor of a fermentation tank to a uniform thickness, and in this state, they are kept at room temperature and allowed to ferment under aerobic bacterial conditions.

In this example, "near normal temperature" refers to the temperature at which aerobic bacteria are activated, and in the case of soil bacteria, 20 to 40'C, preferably 25 to 35C. In order to maintain this temperature around room temperature, it is preferable to introduce outside air into the fermenter or to stir the beer lees as appropriate. In such a temperature atmosphere, aerobic bacteria become active and proliferate, so that aerobic bacteria compost the beer, and the aerobic bacteria exploit malodorous substances in the beer grounds as a nutrient source and decompose them.

On the other hand, "aerobic environmental conditions" means maintaining the dissolved oxygen in the beer lees at 1/2 or more, which can be easily achieved by the following means. That is, either air is continuously supplied into the beer lees from an air pipe to cause aeration, or the beer lees is stirred at predetermined intervals to mix air into the beer lees.
Or use these together. In such an aerobic environment, the microbial action of aerobic bacteria becomes active, and elements that cause bad odors are oxidized. For example, nitrogen is oxidized to nitrous acid or nitric acid, sulfur is oxidized to nitrous acid, carbon is oxidized to carbonic acid, and hydrogen is oxidized to water to make it odorless, and these organic or inorganic substances serve as a nutrient source for compost, promoting composting. In addition, at room temperature and in an aerobic environment, the anaerobic bacteria living in the beer lees are deactivated and decomposed by aerobic bacteria as a nutrient source, resulting in a sharp reduction in the generation of foul-smelling gases.

Figure 1 is a characteristic diagram that analyzes the concentration of malodorous gases contained in the air in the fermenter for each number of days.Characteristic curve A represents the fermentation according to this example, and characteristic curve vAB represents the conventional method using anaerobic bacteria. shows the fermentation of Moreover, the temperature in each characteristic curve is the temperature of the beer lees.

Compared to the high concentration of malodorous gas in characteristic curve B, the concentration of malodorous gas in characteristic curve B is low, and malodor removal is reliably performed. Also, in characteristic curve B, it takes 20 days for the compost to fully ripen, but in characteristic curve &lA, the compost fully matures in 7 to 1° days.
Composting is significantly promoted.

In this embodiment, the odor can be reliably deodorized with a simple operation using aerobic bacteria such as soil bacteria, so running costs can be reduced and large-scale equipment can be made unnecessary. However, since the number of days required to turn industrial waste beer lees into useful compost is reduced, the manufacturing cycle can be shortened.

The present invention is not limited to the above embodiments, but can be similarly applied to other industrial waste such as livestock barn waste, and domestic waste such as household garbage and toilet excrement. I can do it. In addition, if the moisture content of these wastes is low,
By appropriately sprinkling water to adjust the moisture content, deodorization by aerobic bacteria becomes possible.

〔Effect of the invention〕

As explained above, the deodorizing method of the present invention makes it possible to reliably deodorize with a simple operation using aerobic bacteria, which eliminates the need for large equipment and is an excellent method that can reduce running costs. It can be said that it is effective and is fully useful for eliminating environmental pollution caused by the generation of bad odors from industrial waste, domestic waste, etc.

[Brief explanation of the drawing]

FIG. 1 is a characteristic diagram of the concentration of malodorous gases generated when beer dregs are generated by the conventional deodorizing method and the deodorizing method of the present invention. Patent applicant Hiroharu Jihiki, patent attorney representing Sapporo Japan Organic Fertilizer Center Co., Ltd.

Claims (2)

[Claims] (1) Adjust the moisture content of malodor-producing substances such as industrial waste or household waste to 50-70%, mix and disperse aerobic bacteria, and maintain aerobic environmental conditions while maintaining this mixture at around room temperature. A deodorizing method characterized by continuous deodorization. (2) The deodorizing method according to claim 1, wherein the aerobic bacteria are soil bacteria.