A fermentation da maturation na Organic takin mai magani ne mai rikitarwa tsari.Don cimma kyakkyawan tasirin takin zamani, ana buƙatar sarrafa wasu abubuwan da ke tasiri na farko:
1. Carbon zuwa nitrogen rabo
Ya dace da 25:1:
Mafi kyawun takin mai aerobic shine (25-35): 1, tsarin fermentation shine mafi sauri, idan aerobic yayi ƙasa da ƙasa (20: 1), za a hana haifuwa na ƙwayoyin cuta saboda ƙarancin kuzari.A sakamakon haka, bazuwar ba ta cika ba, kuma idan bambaro ya yi girma sosai (yawanci (6080): 1), ya kamata a ƙara abubuwan da ke ɗauke da nitrogen kamar takin mutum da na dabba, sannan a daidaita ma'aunin carbon-nitrogen zuwa ga mai. 30: 1 yana da amfani ga microorganisms.Ayyukan da ke inganta bazuwar kwayoyin halitta a cikin takin da kuma rage lokacin fermentation.
2. Danshi abun ciki
50% ~ 60%:
Danshi shine muhimmin ma'auni a cikin tsarin takin.Ayyukan rayuwa na ƙwayoyin cuta suna buƙatar ci gaba da ci gaba da yanayin da ke kewaye don sha ruwa don kula da al'ada na al'ada.Kwayoyin halitta suna iya shan sinadirai masu narkewa kawai, kuma kayan takin na iya zama mai laushi cikin sauƙi bayan sha ruwa.Lokacin da abun ciki na ruwa ya wuce 80%, kwayoyin ruwa suna cika ciki na barbashi kuma suna ambaliya a cikin tsaka-tsakin tsaka-tsakin tsaka-tsakin, yana rage porosity na tari da haɓaka juriya ga yawan iskar gas da iskar gas, yana haifar da tari na anaerobic na cikin gida yana hana Ayyukan ƙwayoyin cuta na aerobic ba su da amfani ga fermentation mai zafi mai zafi tare da abun ciki na kayan da ke ƙasa da 40%, wanda zai kara yawan sararin samaniya na tudun kuma ya kara asarar kwayoyin ruwa, wanda ya haifar da tarin ƙarancin ruwa a cikin ruwa. , wanda ba shi da amfani ga ayyukan ƙwayoyin cuta kuma yana rinjayar fermentation.A cikin takin zamani, ana iya ƙara ruwa mai yawa a cikin bambaro, sawdust, da naman gwari.
3. Oxygen abun ciki
8% ~ 18%:
Bukatar iskar oxygen a cikin takin yana da alaƙa da adadin kwayoyin halitta a cikin takin.Mafi yawan kwayoyin halitta, mafi girman yawan iskar oxygen.Gabaɗaya, buƙatar iskar oxygen yayin takin ya dogara da adadin carbon dioxide.Yana da aikin bazuwar ƙwayoyin cuta na aerobic kuma yana buƙatar samun iska mai kyau.Idan iskar iska ba ta da kyau, ana hana ƙwayoyin cuta aerobic kuma takin yana girma a hankali.Idan iska ya yi yawa, ba wai kawai ruwa da abubuwan gina jiki da ke cikin takin za su yi hasarar da yawa ba, har ma kwayoyin halitta za su lalace sosai, wanda bai dace da tara humus ba.
4. Zazzabi
50-65°C:
A matakin farko na takin zamani, yawan zafin jiki na tulin yana kusa da yanayin zafi.Zazzabi na takin yana saurin zafi da ƙwayoyin cuta mesophilic na kwanaki 1 zuwa 2, kuma zazzabin tarin ya kai 50 zuwa 65 ° C, wanda yawanci ana kiyaye shi har tsawon kwanaki 5 zuwa 6.Don kashe ƙwayoyin cuta, ƙwayoyin kwari, da tsaba na ciyawa, cimma alamun da ba su da lahani, da yin tasirin rashin ruwa, a ƙarshe an saukar da zafin jiki don haɓaka canjin abinci mai gina jiki da samuwar humus.Matsakaicin zafin jiki zai tsawaita lokacin girma na takin, yayin da yawan zafin jiki (> 70 ° C) zai hana ci gaban ƙwayoyin cuta a cikin takin kuma ya haifar da yawan amfani da kwayoyin halitta da kuma yawan adadin ammonia volatilization. yana shafar inganci.taki.
5. pH
pH6-9:
PH yana ɗaya daga cikin mahimman abubuwan da ke shafar haɓakar ƙwayoyin cuta.Gabaɗaya, ƙananan ƙwayoyin cuta sun dace lokacin da pH ya kasance tsaka tsaki ko ɗan alkaline.Maɗaukaki ko ƙananan ƙimar pH zai shafi ingantaccen ci gaban takin.Yana da arziki a cikin cellulose da furotin.Madaidaicin ƙimar pH na dabbobi da taki na kaji yana tsakanin 7.5 da 8.0, kuma ƙimar raguwar ƙasa ya kusan 0 lokacin da ƙimar pH ta ƙasa ko daidai da 5.0.Lokacin da pH≥9.0, raguwar raguwar ƙasƙanci ya ragu kuma asarar nitrogen ammonia yayi tsanani.Ƙimar pH tana da tasiri mai mahimmanci akan ayyukan ƙananan ƙwayoyin cuta da abun ciki na nitrogen.Gabaɗaya, ana buƙatar ƙimar pH na albarkatun ƙasa ya zama 6.5.Ana haifar da babban adadin nitrogen ammonia a cikin fermentation na aerobic, wanda ke ƙara ƙimar pH.Duk tsarin fermentation yana cikin yanayin alkaline tare da babban pH.Ƙimar pH yana ƙara asarar nitrogen, kuma ƙimar pH ya kamata a kula da shi a cikin saurin fermentation na masana'anta.
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Lokacin aikawa: Afrilu-07-2022