Volume 7, Issue 2 (4 2009)                   sjsph 2009, 7(2): 69-76 | Back to browse issues page


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Rostami R, Nabaey A, Najafi Saleh H, Najafi Saleh H. Effect of preparation time on the processing rate in the prodction of vermicompost from food wastes. sjsph. 2009; 7 (2) :69-76
URL: http://sjsph.tums.ac.ir/article-1-118-en.html

Abstract:   (4713 Views)

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.

Materials 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.

Results: 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.

Conclusion: 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<0.05), the preparation time is effective on the C/N ratio, and the most appropriate length of time for preparation is 6-12 days.

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Type of Study: Research | Subject: General
Received: 2008/09/20 | Accepted: 2009/07/21 | Published: 2013/08/9

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