Migration and transformation of main components during perishable waste bio-drying process

Abstract

Bio-drying can significantly reduce the moisture content of waste. The factors, functional microorganisms, and the transformation of main components were investigated during bio-drying of perishable waste. This study provides a scientific basis for the improvement of the bio-drying process and the necessity for secondary pollutant control. Reaction temperature and microbial biomass were main factors during the bio-drying process. The ideal bio-drying conditions included an initial temperature above 20 °C, intermittent ventilation, and appropriate microbial inoculation. The main microorganisms included Alcaligenes, Aquamicrobium, and Brevundimonas. From each gram of the carbonaceous, nitrogenous, sulfur-containing compounds, and phosphorus-containing substances in the perishable waste, approximately 0.74 g, 0.66 g, 0.40 g, and 0.94 g, respectively, were transferred as gas-phase products; consisting mainly of ammonia and volatile organic compounds: 2-heptanone, dimethyl heptanone, and benzene. In the leachate, the respective amounts of the carbonaceous, nitrogenous, sulfur-containing compounds, and phosphorus-containing substances were 3.20 × 10^-3 g, 4.08 × 10^-3 g, 0.33 g, and 9.52 × 10^-3 g, while those of the residual substances remaining in solid were 0.26 g, 0.33 g, 0.28 g, and 0.05 g.

Keywords: Bio-drying; Factor; Olfactory effect; Perishable waste; Transformation.