Kula da yanayinsamar da takin gargajiya, a aikace, shine hulɗar kaddarorin jiki da na halitta a cikin tsarin yin takin.A gefe guda, yanayin kulawa yana hulɗa da haɗin kai.A gefe guda kuma, iskoki daban-daban suna haɗuwa tare, saboda bambancin yanayi da kuma saurin lalacewa daban-daban.
Kula da danshi
Danshi shine muhimmin abin da ake bukata donkwayoyin takin gargajiya.A cikin aiwatar da takin taki, ɗanɗanon ɗanɗanon ɗanɗano na ainihin kayan aikin takin shine 40% zuwa 70%, wanda ke tabbatar da ci gaba mai kyau na takin.Mafi dacewa abun ciki na danshi shine 60-70%.Maɗaukakin abu mai girma ko ƙarancin abun ciki na iya yin tasiri ga ayyukan aerobe ta yadda yakamata a aiwatar da ƙa'idar danshi kafin haifuwa.Lokacin da danshi na abu bai wuce 60% ba, zafin jiki yana tashi sannu a hankali kuma digiri na lalata yana da ƙasa.Lokacin da abun ciki na danshi ya wuce 70%, ana hana samun iska kuma za a samar da fermentation anaerobic, wanda ba shi da amfani ga dukan ci gaban fermentation.
Nazarin ya nuna yadda ya kamata ƙara danshi na albarkatun ƙasa zai iya hanzarta balaga da kwanciyar hankali.Danshi yakamata ya kasance a 50-60% a farkon matakin takin sannan kuma yakamata a kiyaye shi a 40% zuwa 50%.Ya kamata a sarrafa danshi a ƙasa da 30% bayan takin.Idan danshi yana da girma, ya kamata ya bushe a zazzabi na 80 ℃.
Kula da yanayin zafi.
Sakamakon sakamako ne na ƙananan ƙwayoyin cuta, wanda ke ƙayyade hulɗar kayan aiki.Lokacin da zafin jiki na farko na takin ya kasance 30 ~ 50 ℃, ƙwayoyin cuta na thermophilic na iya rage yawan adadin kwayoyin halitta kuma suna lalata cellulose da sauri a cikin ɗan gajeren lokaci, don haka inganta haɓakar zafin jiki na tari.Mafi kyawun zafin jiki shine 55 ~ 60 ℃.Babban zafin jiki shine yanayin da ake buƙata don kashe ƙwayoyin cuta, ƙwai kwari, iri iri da sauran abubuwa masu guba da cutarwa.A 55 ℃, 65 ℃ da 70 ℃ yanayin zafi na 'yan sa'o'i kadan na iya kashe abubuwa masu cutarwa.Yawancin lokaci yana ɗaukar makonni biyu zuwa uku a yanayin zafi na al'ada.
Mun ambaci cewa danshi abu ne da ke shafar zafin takin.Yawan danshi zai rage yawan zafin jiki na takin, kuma daidaita danshi yana da amfani ga haɓakar zafin jiki a mataki na gaba na fermentation.Hakanan za'a iya saukar da zafin jiki ta ƙara ƙarin danshi.
Juya tari wata hanya ce ta sarrafa zafin jiki.Ta hanyar jujjuya tari, za'a iya sarrafa zafin tarin kayan aiki yadda ya kamata, kuma za'a iya haɓaka ƙawancen ruwa da yawan kwararar iska.Theinji mai juya takihanya ce mai tasiri don gane ɗan gajeren lokaci fermentation.Yana da halaye na aiki mai sauƙi, farashi mai araha da kyakkyawan aiki.Na cna'ura mai juyayi ompostiya yadda ya kamata sarrafa zafin jiki da kuma lokacin fermentation.
C/N rabo iko.
Daidaitaccen rabon C/N na iya haɓaka fermentation mai santsi.Idan ma'aunin C/N ya yi yawa, saboda ƙarancin nitrogen da ƙayyadaddun yanayin girma, raguwar ƙwayoyin halitta suna raguwa, yana sa takin ya fi tsayi.Idan rabon C/N ya yi ƙasa da ƙasa, za a iya amfani da carbon ɗin gabaɗaya, kuma za a iya rasa yawan nitrogen kamar ammonia.Ba wai kawai yana shafar yanayin ba, har ma yana rage tasirin takin nitrogen.Kwayoyin halitta suna samar da protoplasm na ƙananan ƙwayoyin cuta a lokacin fermentation na kwayoyin halitta.Protoplasm ya ƙunshi 50% carbon, 5% nitrogen da 0. 25% phosphoric acid.Masu binciken sun ba da shawarar rabon C / N mai dacewa shine 20-30%.
Ana iya daidaita rabon C/N na takin halitta ta hanyar ƙara kayan C ko babban N.Wasu kayan, kamar bambaro, ciyawa, rassa da ganye, sun ƙunshi fiber, lignin da pectin.Saboda yawan abun ciki na carbon/nitrogen, ana iya amfani da shi azaman ƙarar carbon.Taki na dabbobi da kaji yana da yawa a cikin nitrogen kuma ana iya amfani dashi azaman ƙari na nitrogen.Misali, yawan amfani da sinadarin nitrogen ammonia a cikin taki na alade zuwa kananan halittu shine kashi 80%, wanda zai iya inganta ci gaba da haifuwa na kwayoyin halitta da kuma hanzarta takin.
Thesabon Organic taki granulation injiya dace da wannan mataki.Za'a iya ƙara abubuwan da ake ƙarawa zuwa buƙatu daban-daban lokacin da albarkatun ƙasa suka shiga injin.
Air- kwararada kuma samar da iskar oxygen.
Dominfermentation na taki, yana da mahimmanci don samun isasshen iska da oxygen.Babban aikinsa shine samar da iskar oxygen da ake buƙata don haɓakar ƙwayoyin cuta.Matsakaicin zafin jiki da lokacin takin ana iya sarrafa shi ta hanyar daidaita yanayin zafin tari ta hanyar kwararar iska.Ƙara yawan iska yana iya cire danshi yayin da yake kiyaye yanayin zafi mafi kyau.Samun iska mai kyau da iskar oxygen na iya rage asarar nitrogen da samar da wari daga takin.
Danshi na takin mai magani yana da tasiri akan haɓakar iska, ayyukan ƙwayoyin cuta da amfani da iskar oxygen.Shi ne key factor natakin aerobic.Muna buƙatar sarrafa danshi da samun iska bisa ga halaye na kayan don cimma daidaituwar danshi da oxygen.A lokaci guda, duka biyun na iya haɓaka haɓaka da haifuwa na microorganisms da haɓaka yanayin fermentation.
Nazarin ya nuna cewa yawan iskar oxygen yana ƙaruwa da ƙasa 60 ℃, yana girma a hankali sama da 60 ℃, kuma yana kusa da sifili sama da 70 ℃.Ya kamata a daidaita iska da iskar oxygen bisa ga yanayin zafi daban-daban.
PH iko.
Ƙimar pH tana rinjayar duk tsarin fermentation.A cikin matakin farko na takin gargajiya, pH zai shafi aikin ƙwayoyin cuta.Alal misali, pH = 6.0 shine mahimmancin mahimmanci don takin alade da sawdust.Yana hana carbon dioxide da samar da zafi a pH <6.0.A pH> 6.0, carbon dioxide da zafi yana ƙaruwa da sauri.A cikin yanayin zafi mai girma, haɗuwa da babban pH da zafin jiki mai girma yana haifar da rashin daidaituwa na ammonia.Microbes suna bazuwa zuwa kwayoyin halitta ta hanyar takin, wanda ke rage pH zuwa kusan 5.0.Acids masu ƙarfi suna ƙafe yayin da zafin jiki ya tashi.A lokaci guda, lalatawar ammonia ta hanyar kwayoyin halitta yana ƙara ƙimar pH.A ƙarshe, yana daidaitawa a matsayi mafi girma.Za'a iya samun matsakaicin ƙimar takin a mafi girman yanayin yanayin takin tare da ƙimar pH daga 7.5 zuwa 8.5.Babban pH kuma yana iya haifar da haɓakar ammonia da yawa, don haka ana iya rage pH ta ƙara alum da phosphoric acid.
A taƙaice, ba shi da sauƙi don sarrafa inganci da kuma cikakkefermentation na Organic kayan.Don sashi guda ɗaya, wannan yana da sauƙin sauƙi.Koyaya, abubuwa daban-daban suna hulɗa da juna kuma suna hana juna.Domin gane cikakken inganta yanayin takin, ya zama dole a yi aiki tare da kowane tsari.Lokacin da yanayin kulawa ya dace, fermentation na iya ci gaba da kyau, don haka shimfiɗa harsashi don samar dahigh quality Organic taki.
Lokacin aikawa: Juni-18-2021