KR100463893B1 - Natural Fermentation method to get food waste compost by aerobic bacteria - Google Patents

Abstract

The present invention puts the food waste into the hopper, and then digs, sorts and shreds and transfers it to the fermentation rotary drum and at the same time mixes the return compost and wood chips to control moisture and rotate it for 20 hours to discharge it after the fermentation promotion process by the fermentation rotary drum. By incorporating into a fermentation system using natural convection as a bucket loader to induce stability and activity of aerobic microorganisms and composting food waste by completing fermentation stabilization process and fermentation ripening process by stirring raw materials five times after aerobic fermentation promotion process. It is. At this time, the carbon dioxide and water generated by decomposition of organic matter are evaporated by evaporation heat through a fermentation apparatus using natural convection, so that there is a feature to control odor elimination and moisture without a separate deodorization tower and wastewater facility.

Description

Natural fermentation method to get food waste compost by aerobic bacteria}

The present invention relates to a complete expiratory natural fermentation method for composting food waste using natural convection, and more specifically, 30 to 50% by weight of the return compost and 100 to 120% by weight of wood debris with respect to food waste It is adjusted to 60-70% by weight and stirred five times in a fermentation apparatus using natural convection after the initial aerobic fermentation point in fermentation rotating drum. It is about.

As the effective treatment of food waste has become one of the greatest concerns of local governments and citizens, the method of disposing of food waste, which causes huge social costs but simply extinguishes and reduces it, should be avoided.

The existing composting process itself does not lead to the natural fermentation of food itself, depending on the plant, which causes various odors, worms, and harmful microorganisms, leading to complaints of local residents. It is a limitation of the method.

In addition, even if the compost is processed at a considerable cost, it is not suitable for composting, and the problem of being discarded or accumulated in the state occurs, and what is put into farmland is damaging various crops or worsening the soil.

Reduction devices that depend on these large-scale plants require mechanical devices to pressurize or heat to reduce water content, separate wastewater devices to treat spilled liquids, and wash with water or ions to reduce salt concentrations. Decomposition equipment is added, and the air flow for aerobic fermentation is dependent on the mechanical device, and large air volume causes environmental pollution such as power loss, noise, and odor. In addition, fermentation heat caused by artificial heat source supply is unstable and the fermentation power is lowered and the fermentation state of aerobic fermentation and anaerobic fermentation is coexisted due to the outflow of gravity by air, and organic acid increases and pH decreases, and organic matter is combined with hydrogen ions. . Therefore, food waste generates ammonia, trimetalamine, hydrogen sulfide, methyl mercaptan, metal sulfide, and the like to cause odors, and active ingredients are volatilized and lost. In addition, in the conventional treatment process, the pretreatment process is divided into several stages, and thus the food waste that is brought in is not processed quickly, and corruption occurs easily.

In order to maximize the efficiency of decomposition, excess nutrients, excess air, and water are required to add a lot of mechanical devices, resulting in increased equipment and operating costs, causing secondary environmental problems, and requiring a separate large-scale control device to suppress them.

Composts produced by incomplete fermentation processes are not only wasteed, but also pose problems such as salt and heavy metals.

Lack of good quality compost can lead to worsening of soil and phytopathogens when farmed.

In order to solve the above problems, the present invention feeds, digs, sorts, and shreds food wastes and transfers them to fermented rotating drums at the same time as conveying compost and wood chips, so that aerobic microorganisms within a short time without decay due to accumulation of food wastes. The process of dominant seeding, natural fermentation promotion process by aerobic microorganisms deposited in aeration fermentation device using natural convection as a bucket loader after discharge, fermentation stabilization process by fermentation device using natural convection, and fermentation process by evaporation fermentation heat Through the process it was found that the above object can be achieved and completed the present invention.

Accordingly, an object of the present invention is to prevent anaerobic fermentation, which is a cause of complex pretreatment, unnecessary excessive agitation, and odor, which is the biggest disadvantage of food waste composting, and organic matter is not completely decomposed by instability of microorganisms due to artificial heat source supply. It solves the unstable compost that damages crops by the decomposition heat of organic microorganisms and organic acid during fertilization, and maintains the natural circulation of oxygen in the voids in the composting materials to reduce large-scale plant facilities and maintenance costs, as well as emissions. The purpose of the present invention is to provide a method for fermentation of a complete aeration system using natural convection to prevent secondary environmental pollution and compost food waste.

1 is a schematic overall process explanatory diagram of an embodiment of the present invention,

2 is an enlarged view illustrating main parts of an embodiment of the present invention.

If described in detail by the accompanying drawings the configuration and operation of the present invention for achieving the above object are as follows.

1 is a schematic overall process explanatory diagram of an embodiment of the present invention, Figure 2 is an enlarged view of the main portion of the embodiment of the present invention.

1) conveying the compost according to the present invention to the fermentation rotating drum (3) through the conveying conveyor (2) and the food waste shredded, sorted, and crushed by the batch selector (1) and conveyed to the conveying conveyor (4) Put compost and wood chips into the fermentation rotating drum (3) to adjust moisture to 60-70% by weight, and rotate the fermentation rotating drum for 20 hours to dominate the aerobic microorganisms within a short time without decay due to the accumulation of raw materials. In other words, the initial aerobic fermentation is stabilized, i.e., when the pH is lowered, organic acids are produced, anaerobic fermentation, temperature drops and odors are generated. Therefore, in order to prevent this, at the initial stage of food waste input, the fermentation rotary drum is injected to inflate air to promote the activity of aerobic microorganisms. 2) Aeration fermentation system using natural convection as a bucket loader (5). (6) to promote natural aerobic fermentation. The activity of aerobic microorganisms is active and the density per unit volume is gradually increased to high density. That is, after the initial fermentation stabilization process by rotating stirring for 20 hours in the fermentation rotary drum is discharged to a bucket-loader natural convection aeration fermentation tank. The fermentation device (6) is a breathable fermentation device (hereinafter, fermentation) using natural convection As a device), a rectangular parallelepiped structure having a width of 3 m, a length of 6 to 10 m, and a height of 1.8 m is opened, and a plurality of vent holes of 8 cm are formed on the horizontal and vertical walls (see FIG. 2). The fermentation apparatus 6 causes natural convection by introducing natural air pressure of 40 cm at atmospheric pressure and 1.5 m of natural convection pressure at 8 cm through a vent of 8 cm vents to induce the evaporation heat with the decomposition heat of microorganisms to introduce proper air in the atmosphere, thereby causing natural convection. Induction of fermentation leads to the activation and stabilization of microorganisms, that is, when aerobic microorganisms of high density decompose organic matter using oxygen in the atmosphere, a large amount of heat of decomposition is generated. The generated large amount of decomposition heat will evaporate the moisture in the raw material. That is, it is used as heat of vaporization of moisture in a raw material. When moisture in the raw material escapes, the atmosphere, which is an external substance, is drawn into the raw material to fill the space occupied by the conventional moisture in the raw material. At the same time, the aerobic microorganisms that use oxygen in the atmosphere also draw the atmosphere into the raw material. That is, the dual action draws the atmosphere into the raw material. As a result, natural convection occurs, and the supply of air (oxygen in the air) continues to decompose organic matters of aerobic microorganisms, and heat of decomposition continues to generate, resulting in maintaining the temperature in the raw material at 65 to 75 ° C. The temperature is the optimum temperature for the aerobic microorganism to work.

However, the amount of water in the raw material gradually decreases, and if left untreated, it is a limiting factor for aerobic microbial activity. In addition, when ammonia is excessively generated due to decomposition of organic matter by aerobic microorganisms, and the pH rises to 8.0 or higher, the activity of microorganisms decreases and oxygen deficiency occurs, which is converted to anaerobic fermentation.

3) Between 8 and 10 days after the deposition of raw materials, the activity of aerobic microorganisms, which had been vigorous in the early stage, decreased, and the water content dropped to near 45% by weight. At this time, the raw material is first stirred and supplied to the bucket loader 5 to stabilize the fermentation. Moisture supply is such that the amount of moisture in the raw material is 60-70% by weight. At this time, the stirring is to move the raw material from the fermentation apparatus to the next fermentation apparatus. That is, as described above, when the ammonia is excessively generated due to decomposition of organic matter by aerobic microorganisms and the pH rises above 8.0, the activity of the microorganisms decreases and oxygen Deficiency occurs and is converted to anaerobic fermentation. In order to prevent this, at the initial stage of main composting, the compost pile is first stirred and naturally contacted with oxygen in the air to supply oxygen. The compost fermented compost has various effective microorganisms, enzyme groups, various components and organic salts. Including, a large amount of yeast is multiplying, and will produce various hormones, such as nucleic acid and vitamin B group.

4) After 17 to 20 days after the first stirring, the raw material is secondarily stirred and supplied with the bucket loader 5 to stabilize the fermentation. At this time, the stirring is to move the raw material from the fermentation apparatus to the next fermentation apparatus. Specifically, the oxygen deficiency occurs again when fermentation is carried out to the 60 cm range from the upper side and the side except the lower part of the compost by the convection pressure by the fermentation apparatus. At this time, the second stirring to supply oxygen and moisture.

5) After 22 to 25 days after the second stirring, the raw material is stirred and fed to the bucket loader (5) for the third time to stabilize and ferment the fermentation. At this time, the stirring is to move the raw material from the fermentation apparatus to the next fermentation apparatus. Specifically, when the fermentation system by the convection pressure is fermented to the 90cm range from the top and side except the lower portion of the compost pile, the oxygen shortage phenomenon occurs again. At this time, by stirring a third time, oxygen and water are supplied.

6) 25 to 30 days after the third stirring, the raw material to the bucket loader (5) to the fourth stirring and water supply to ferment the compost, aged. At this time, the stirring is to move the raw material from the fermentation apparatus to the next fermentation apparatus. Oxygen deficiency reoccurs when fermentation by the fermentation system results in fermentation up to 120 cm from the top and sides except the lower part of the compost heap. At this time, the fourth stirring to supply oxygen and moisture.

7) After 30-35 days after the fourth stirring, the raw material is stirred and fed with the bucket loader (5) 5 times to complete the compost. At this time, the stirring is to move the raw material from the fermentation apparatus to the next fermentation apparatus. The convection pressure of the fermenter causes oxygen deficiency again when fermented to the center of 150 cm from the top and side, excluding the bottom of the compost pile, ie to the center. At this time, composting is completed by supplying oxygen and moisture by stirring 5 times.The stirring is between 1st 8-10 days, 2nd 17-20 days, 3rd 22-25 days, 4th 25-30 days. It is done once every 5 to 30 to 35 days, and the stirring is completed by 5 times of raw material movement for a total of 102 to 120 days. In addition, the supplied water is not separately supplied from the outside, but the leachate (extracted from the raw material) in which salts and heavy metals are eaten by the microorganisms and the concentration thereof is reduced. As a result, after the fifth round, the concentration of salinity and heavy metals in the raw materials, as well as the amount of leachate, is sharply reduced. This is because the survival competition between the microorganisms is fiercely increased and the activity is gradually reduced. There is also a cause by the drastic decrease in the amount of leachate described above. Even so, the concentration of microorganisms per unit volume will increase slowly but not decrease, although the rate of increase decreases.

The movement of raw materials from fermentation equipment to the completion of composting by moving the raw materials five times from 102 to 120 days to completion compost. The number of times and duration of stirring is proportional to the generation of microorganisms and the oxygen demand of fermentation equipment by decomposition of raw materials. Prevents fixation of ingredients and generation of odors. In other words, due to the complete aerobic fermentation, there is no odor generated by anaerobic fermentation. As described above, the appropriate temperature of the aerobic fermentation temperature at which the fermentation product can be obtained is 65 to 75 ° C., and the temperature is controlled by stirring. It is a method of maintaining water and moisture control. During the first to fifth cycles, the density per unit volume of aerobic microorganisms continues to increase. That is, the density of aerobic microorganisms in aerobic fermentation compost becomes 10 ^13-14 per unit volume, and the high density aerobic microorganisms consume a considerable amount of salts and heavy metals in the raw materials, and consequently, salts in food waste or organic wastes. And naturally solve the problem of heavy metal treatment. Microorganisms in each individual are also organisms because they require a certain amount of salt and heavy metals. The final salinity remaining after composting is only 0.4-0.6%.

After inserting and dipping food waste, self-selection of metal parts, windscreening of vinyl and plastics, and then crushing food waste into 2 ~ 5cm are put into fermentation rotating drum with transfer conveyor. At this time, the conveying compost and wood chips are also mixed and stirred at the same time into the conveying conveyor.

The return compost is the compost in which the entire fermentation process is completed and the microorganisms are active and stabilized, and 30 to 50% of food waste is added to the food, bringing about rapid stabilization of the microorganisms.

Wood chips are crushed into 2 ~ 6mm size and put into 100 ~ 120% of food waste and used as moisture control agent.

Food waste contains 85 ~ 90% water, and the moisture content of fertilizer suitable for fermentation is about 65%. That is, the water content of compost suitable for fermentation is 60-70% by weight. Therefore, the moisture should be reduced by about 20-25%.

The ratio of food waste, return compost, and wood debris is mixed with food compost 30 ~ 50% wood debris 100 ~ 120%, and the total moisture of compost required for aerobic fermentation is adjusted to 60-70% by weight, and 20 hours Rotate in fermentation drum.

In other words, the wood chips, as well as the fermentation process of the composted home compost is used as a moisture control agent to reduce the input of raw materials and most of the moisture is naturally reduced through the fermentation process without a separate dehydration process to separate processing facilities and energy It is not necessary.

As described above, the present invention minimizes the complexity of the existing process by using the natural convection by shortening the initial process by mixing and sorting the food waste at the same time, mixed with the return compost and wood chips, fermented rotating drum By fermenting, stabilizing, and aging fermentation in a fermentation system, food waste can be fermented in a natural way, preventing secondary environmental pollution problems and solving the shortcomings such as soaring equipment costs due to heating and blowing, and producing high quality compost at low cost. have.

In particular, it has the effect of simultaneously solving problems such as salt, heavy metals, leachate, odor generation. In addition, the organic material is not completely decomposed due to the destabilization of the microorganisms by the artificial artificial heat source supply, thereby preventing secondary environmental pollution, which is an unsafe compost that damages crops by the decomposition heat of the microorganisms and organic acids when applied to the soil.

Claims (2)

In the fermentation method comprising the step of carrying out the sorting of food waste at the same time as mixing, mixing with the return compost and wood chipping, controlling the moisture, stirring and feeding into the fermentation rotating drum (3), fermentation and maturation, The mixing and stirring into the fermentation rotary drum (3) dominates the aerobic microorganism without spoilage due to the accumulation of raw materials in the initial fermentation by rotating the mixed compost to 30 ~ 50% of the food compost, 100 ~ 120% of wood debris with respect to food waste The early dominant seeding method consists of After the dominant species are discharged, the bucket loader (5) is open to the top of the rectangular parallelepiped, and a plurality of vents are formed on the horizontal and vertical walls so as to be deposited in the fermentation apparatus (6) using natural convection to completely ferment the aerobic fermentation. In order to prevent conversion of anaerobic fermentation to aerobic microbial activity reduction and oxygen deficiency phenomenon due to excessive generation of ammonia due to excessive generation of ammonia due to the decomposition of organic matter by microorganisms, primary stirring and water supply are carried out between 8 and 10 days, and the fermentation is performed. Secondary stirring and water supply were carried out for 17 to 20 days from the top and the side except the lower part of the compost pile by the convection pressure by the apparatus to be fermented to 60 cm range, and the lower part of the compost pile was condensed by the convection pressure by the fermenter Third stirring and water supply between 22 and 25 days to be fermented to the 90cm range from the top and side, except the convection pressure by the fermentation device 4th agitation and water supply between 25 and 30 days, which would have been fermented to the range of 120 cm from the top and the side except the lower part of the compost pile, and from the upper and side except the lower part of the compost pile by convection pressure by the fermenter. The raw material is stirred five times in a total of 102 to 120 days by stirring and supplying the water 5 times between 30 and 35 days when it is fermented up to 150 cm. The water supply is a complete aerobic natural fermentation method for composting the food waste, characterized in that by using a leachate to enable a complete aerobic reaction by aerobic microorganisms of high density. delete