Menene takin kuma yaya ake yinsa?

Takin wani nau'i nekwayoyin taki, wanda ya ƙunshi wadataccen abinci mai gina jiki, kuma yana da tasiri mai tsawo da kwanciyar hankali.A halin da ake ciki, yana inganta samuwar ƙasa ƙaƙƙarfan tsarin hatsi, kuma yana ƙara ƙarfin ƙasa na riƙe ruwa, zafi, iska, da taki. Hakanan, ana iya haɗa takin da takin.sinadaran takin zamanidon samar da gazawar sinadarai guda ɗaya da ke cikin takin mai magani, wanda zai taurare ƙasa tare da rage aikin ruwa da taki tare da amfani da dogon lokaci.Saboda haka, a tarihi, takin zamani ya kasance mai daraja ta masana'antar shuka.

1.Yadda ake yin takin?

Gabaɗaya, ana yin takin ne da ragowar dabbobi da shuka iri-iri (kamar bambaro, ciyawa, ganye, peat, datti, da sauran sharar gida, da sauransu) kamar yadda babban ɗanyen ɗanyen ya bushe kuma ya lalace ƙarƙashin yanayin zafi da zafi. Saboda kayan takinsa da ka'idojinsa, da abubuwan da ke tattare da shi da abubuwan da ake amfani da su na taki suna kama da taki, don haka ana kiranta da taki na wucin gadi.

Takin zamani yana da dogon tarihi, kuma ainihin hanyar samar da shi ya ƙunshi matakai masu zuwa:

1.Tattara albarkatun kasa: tara dattin dashen gida (kamar bambaro, kurangar inabi, ciyawa, ganyayen itatuwa da suka faɗo), samarwa ko sharar gida (kamar tafki laka, ware shara, da sauransu), da najasa daga kiwo (Misali. ana tattara taki na dabbobi, ruwan wanke-wanke, da sauransu) ana tattarawa ana amfani da su azaman kayan daɗaɗɗa don takin;

2. sarrafa albarkatun kasa: yadda ya kamata a murkushe ciyawar shuka, mai tushe, rassan, da sauransu, kuma a murƙushe su cikin tsawon inci 3 zuwa 5.

3. Cakuda dayan: Dukkanin kayan ana hada su yadda ya kamata, wasu kuma za su kara adadin sinadarin calcium cyanamide daidai gwargwado domin inganta hakinsa.

4. Taki da fermentation: Rufe da karyewar tabarma, tsumma, bambaro ko rigar robobi don gujewa asarar taki, kuma sanya shi a cikin rumbun takin zai zama mafi kyau.Idan babu rumbun takin, takin budaddiyar iska kuma na iya zama na zabi, amma dole ne a zabi wurin da ya dace don kaucewa asarar taki saboda rana, ruwan sama da iska.

5. Juya takin zuwa balaga: Domin tabbatar da cewa takin ya zama daidai kuma ya lalace a ciki da waje, dole ne a juya takin na kowane mako 3 ~ 4.Bayan kamar watanni 3, zaku iya fara amfani da shi.

2.Yaya ake yin takin cikin inganci?

Ana iya raba takin zamani zuwa hanyoyi biyu: takin gargajiya da kuma takin mai zafi.Na farko ya zo tare da zafin jiki na fermentation, kuma na karshen yana da mafi girma pre-fermentation zafin jiki.

Takin gargajiya shine ainihin hanyar takin da masana'antar shuka ke ɗauka na dubban shekaru. Muna kiransa "hanyar takin gargajiya".Ta wannan hanyar, wacce ke ɗaukar sauƙi mai sauƙi, takin wucin gadi, da fermentation na halitta, kuma ana iya kiranta da “takin ruwa mai cike da ruwa”.Dukan tsari zai ɗauki lokaci mai tsawo, tare da wari mai nauyi yayin fermentation, da asarar abinci mai mahimmanci.Don haka wannan ba shine tsarin takin zamani da muke bi ba a yanzu.

Tulin takin da ke wannan hoton ya fi bazuwar, wanda ke kusa da gonaki ko gonar lambu mai ɗan buɗaɗɗen fili, ta hanyar ja da taki, bambaro, da dai sauransu tare da tattara wuri guda.A wani wuri kuma, yana buƙatar tarawa na watanni da yawa kafin amfani.

Don takin mai zafi mai zafi, ana buƙatar ferment gabaɗaya. Babban zafin jiki na fermentation na kayan albarkatun da aka gauraya yana haɓaka saurin fermentation da balaga na fermentation substrate, kuma a lokaci guda, yana iya kashe ƙwayoyin ciki, ƙwai kwari da sako. tsaba .Wannan ita ce hanyar da ta dace don yin takin yanzu, kuma shi ne ɓangaren da aka bayyana dalla-dalla na wannan labarin.

A matsayin zaɓi na kayan aiki, akwai hanyoyi guda biyu don takin zafin jiki mai zafi: hanyar tara ramin rami da hanyar tara ƙasa.

A yanzu an rikitar da hanyar tara rijiyoyi zuwa tanki na fermentation bayan samar da masana'anta, wanda ke dacewa da aikin injina kuma yana inganta inganci.

Hakanan hanyar tara ƙasa tana buƙatar haɗin gwiwar na'urorin takin zamani daban-daban don haɓaka haɓakar samarwa.

Kuna iya gano cewa takin zamani na zamani ya riga ya bambanta da hanyar gargajiya:

Teburin kwatancen mai zuwa yana bayyana bambance-bambancen a hankali:

Abin da ke sama shine kwatanci mai sauƙi na halayen "takin halitta" da hanyoyin biyu suka samar, amma ba cikakke ba.Amma har yanzu muna iya ganin bambancin.Tabbas, ya rage naku don yanke hukunci wace hanya ce mafi kyau.

Hakanan zamu iya gano daga tebur cewa albarkatun da ake amfani da su a cikin fermentation iri ɗaya ne.

Ma'anar ita ce, a cikin tsarin samarwa, hanyar tara yawan zafin jiki ya haifar da gyare-gyare da yawa.Za'a iya samun yawan haɗuwa da kayan abinci na halitta don takin: alal misali, takin dabbobi, kayan gasket, da sauran kayan abinci suna haɗuwa da tarawa;ana gaurayawan ciyayi, koren taki, ciyawa da sauran kayan shuka da kasa, najasar mutane, datti, da sauransu….…

Abubuwan buƙatun tarawa: Haɗa kowane nau'in albarkatun ƙasa daidai gwargwado;tsayin takin gaba ɗaya shine 80-100 cm;abun ciki na danshi bai wuce 35% ba kuma bai wuce 60% ba;kula da kyawon iska.

Ka'ida ta asali: Yi amfani da ƙwayoyin cuta na aerobic don ingantaccen fermentation, da sauri bazuwar kwayoyin halitta iri-iri, samar da ƙananan sinadarai masu gina jiki da humus, kuma suna samar da nau'ikan ƙwayoyin cuta iri-iri a lokaci guda, wanda ke da amfani ga shuka abinci mai gina jiki, kariya daga tushe da inganta ƙasa. .

Takaitaccen tsari: nunawa (murkushe) -haɗuwa-haɗuwa (juyawa tari) - balaga - (daidaitawa) - samfurin da aka gama.Idan aka kwatanta da sauran hanyoyin samarwa, wannan tsari ya fi sauƙi.Babban mahimmancin fasaha shine "fermentation (juya tari)".

Haɗin takin yana da alaƙa ta kusa da ƙwayoyin fermentation, zafin jiki, zafi, lokaci, nau'in, girman, da lokacin juyawa na fermentation substrates.

Mun sami wasu matsaloli ko rashin fahimta a cikin ainihin aiki na yawancin rukunin yanar gizon, kuma za mu zaɓi wasu mahimman abubuwan da za mu raba tare da ku:

• Wakilin fermentation: Ba muddin fermentation zai iya samar da babban zafin jiki shine "wakilin mai kyau na fermentation".Wakilin fermentation mai inganci yana amfani da iri mai sauƙaƙan ƙwayoyin cuta, kuma a zahiri nau'ikan ƙwayoyin cuta 1 ko 2 ne kawai ke aiki.Kodayake yana iya haifar da tasirin zafin jiki mai girma, yana da ƙarancin inganci a cikin lalata da balaga da sauran abubuwa, kuma tasirin takin ba shine manufa ba.Saboda haka, madaidaicin wakili na fermentation shine mafi kyawun zaɓi!

• Siffar albarkatun kasa: Saboda mabanbantan tushen albarkatun fermentation, suna iya ƙunsar duwatsu, karafa, gilashi, robobi da sauran abubuwa.Don haka, dole ne a wuce tsarin sikelin kafin samar da takin.Dole ne tsarin sieving ya zama dole don tabbatar da guje wa raunin mutum da lalacewar kayan aiki, da ingancin samfur.A cikin aikin samarwa, yawancin tsire-tsire masu samarwa "tunanin matsala ce", kuma sun yanke wannan tsari, sannan a ƙarshe haifar da hasara.
• Humidity bukatun: ba kasa da 40%, kuma ba sama da 60%.Saboda zafi ya fi 60%, bai dace da rayuwa da kuma haifuwa na aerobic kwayoyin.Yawancin masu kera ba sa kulawa sosai ga sarrafa ruwa, wanda ke haifar da gazawar fermentation.

• Juya takin fermentation: Yawancin masu kera ba sa jujjuyawar iska a lokacin da tarin fermentation ya kai 50-60 ℃ yayin aikin fermentation.Bugu da ƙari, da yawa "masu fasaha" suna jagorantar abokan cinikin su ta hanyar cewa "gaba ɗaya, fermentation ya kamata ya kasance sama da 56 ℃ na kwanaki 5-6, kuma yawan zafin jiki na 50-60 ℃ na kwanaki 10 zai isa."

A haƙiƙa, ana aiwatar da aikin kafin haifuwa da sauri a lokacin fermentation, kuma zafin jiki zai ci gaba da tashi da sauri, galibi ya wuce 65 ° C.Idan ba a juya takin a wannan matakin ba, ba za a samar da takin halitta mai inganci ba.

Don haka, lokacin da zafin jiki a cikin takin ya kai 60 ℃, dole ne a juya takin.Gabaɗaya bayan sa'o'i 10, zafin jiki a cikin takin zai sake kaiwa wannan zafin, sannan yana buƙatar sake juyawa.Bayan ta hanyar 4 zuwa 5 sau, lokacin da yawan zafin jiki a cikin fermentation reactor yana kiyaye a 45-50 ℃, kuma babu ƙarin tashi.A wannan lokacin, ana iya ƙara juya takin na kowane kwanaki 5.

Babu shakka, ba shi da amfani a yi amfani da ma'aikata don sarrafa irin wannan adadi mai yawa na takin.Wannan ba wai kawai yana buƙatar ƙarfin aiki da lokaci mai yawa ba, samar da tasirin takin bai dace ba.Don haka, za mu yi amfani da na'ura mai juyawa don aiki.

3.Yadda za a zabi aOrganic takin juya inji?

Akwai manyan nau'ikan injunan jujjuya takin: ma'aunin takin magudanar ruwa da na'urorin sarrafa takin zamani.Trench takin turner bukatar musamman makaman da kuma high amfani, hadaddun tsarin da high masana'antu cost.Besides cewa, saboda rashin isasshen iska kari, shi zai kai ga matalauta fermentation sakamako.

Mai sarrafa kansamasu juya takin zamanimusamman nau'in takin na'ura mai jujjuyawar takin zamani, daya daga cikin fitattun abubuwan da ake amfani da su wajen sarrafa takin zamani shi ne cewa sun fi sauran nau'ikan ci gaba.

Ayyukan aikin sa yana da girma sosai, amma amfani da makamashi yana da ƙasa. A halin yanzu, aiki, kulawa da kulawa suna da sauƙi da sauƙi, wanda zai iya adana kuɗi da lokaci mai yawa.Suna dogara da ƙafafu ko waƙoƙin nasu don yin tafiya a kan jujjuyawar iska, da na'ura mai amfani da ruwa ko bel ko na'urorin rotary a kasan fuselage don juya tarin.Bayan an juye, sai aka samu sabon iska, kuma yana cikin yanayi mai laushi da sako-sako, yana samar da yanayi mai kyau na aerobic don fermentation na kayan, wanda ke da tasiri sosai ga samarwa da fermentation na takin gargajiya.

A matsayin gogaggen masana'anta na takin zamani,TAGRMya ƙaddamar da injin sarrafa takin zamani mai tsada sosai bisa ga halaye na samar da takin da ainihin bukatun abokan ciniki:M3600.An sanye shi da injin petur mai nauyin 128HP (95KW), waƙar karfe an lulluɓe shi da hannun rigar roba. Faɗin aikinsa shine mita 3.4, tsayin aiki kuma yana da mita 1.36, yana iya sarrafa mita 1250 na takin gargajiya a cikin awa ɗaya, kuma sanye take da takin zamani. daban-daban na musamman yankan shugabannin, wanda zai iya murkushe da sarrafa takin na daban-daban kayan, musamman high zafi, high danko taki, sludge da sauran albarkatun kasa.Yana da dacewa don haɗawa da iskar oxygen da haɓaka takin fermentation.Bugu da kari, kokfit dinsa mai zaman kansa yana da kyakkyawan filin hangen nesa da kuma kwarewar tuki mai dadi.

Idan kuna da wasu tambayoyi ko buƙatu, da fatan za a tuntuɓe mu ta hanyoyi masu zuwa:
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