Haɗin takin hanya ce da ake amfani da ita sosai wajen samar da takin zamani.Ko yana da fermentation na ƙasa mai lebur ko fermentation a cikin tanki na fermentation, ana iya ɗaukar shi azaman hanyar fermentation ta takin.Hatimin aerobic fermentation.Ana amfani da fermentation na takin ko'ina saboda babban ƙarfin sarrafa shi da ƙaramin jari.Kodayake fermentation na takin yana da sauƙi, wasu mahimman abubuwan suna buƙatar kulawa don samun nasara da sauri bazuwa da yayyafa albarkatun kasa kamar takin kaji da takin alade a cikin taki.
1. Raw abu bukatun: Ko fermentation albarkatun kasa ne kaza taki, alade taki, birane sludge, da dai sauransu, ya kamata sabo ne, da kuma albarkatun kasa bayan halitta ajiya ba za a iya amfani.
2. Abubuwan da ake buƙata don abubuwan da ake amfani da su: Lokacin da ruwan da ke cikin kayan ya yi yawa, ya kamata a kula da ƙara abubuwan da ake buƙata, kamar karyewar bambaro, bran shinkafa da sauransu, a kula da yin amfani da abubuwan da ake amfani da su tare da shayar da ruwa mai ƙarfi da ƙarfi. ɓangarorin da suka dace ko tsayin su, kuma abubuwan abubuwan da ake amfani da su kada su yi girma da yawa.
3. Bakteriyar ya kamata a rarraba daidai gwargwado: ƙwayoyin cuta mai haɗari na aerobic sune mabuɗin takin fermentation.Gabaɗaya magana, aƙalla 50g na ƙwayoyin cuta yakamata a ƙara kowace tan na albarkatun ƙasa.Saboda adadin da aka yi amfani da shi yana da ƙananan, ƙila ba za a rarraba shi daidai ba, don haka ana iya rarraba kwayoyin fermentation a gaba.Ƙara shi a cikin kayan taimako, haɗa shi daidai, ƙara shi a cikin kayan da ake bukata, sannan a yi amfani da kayan aiki irin su juyi don motsa shi daidai.
4. Kula da danshin danshi: Kula da danshi na takin zamani da fermentation na albarkatun kasa mataki ne mai matukar muhimmanci.Gabaɗaya, abun ciki na ɗanɗano na albarkatun ƙasa kafin fermentation ana buƙatar kusan 45-50%.Idan aka yi hukunci mai sauƙi, hannu ba zai kafa ƙungiya ko ƙungiya mara kyau ba.Kuna iya amfani da mai raba ruwa mai ƙarfi ko ƙara kayan taimako ga albarkatun ƙasa don biyan buƙatun.
5. Nisa da tsawo na kayan fermentation dole ne su hadu da ma'auni.Ana buƙatar gabaɗaya cewa nisa na kayan fermentation ya fi mita 1 5, tsayin ya fi mita 1, kuma tsayin ba'a iyakance shi ba.
6. Abubuwan da ake buƙata don aikin jujjuya takin: Dalilin aikin jujjuya takin shine ƙara yawan iskar oxygen a cikin tarin albarkatun ƙasa, sarrafa zafin jiki a cikin iska, da rage zafi, don ƙirƙirar yanayi mafi kyau don haɓakawa da haifuwa aerobic fermentation kwayoyin.Lokacin juyawa, tabbatar da cewa aikin jujjuya daidai ne kuma cikakke.Bayan juya takin, tabbatar da cewa kayan har yanzu suna tarawa.Idan an yi amfani da tankin fermentation don fermentation, ana iya amfani da injin jujjuyawa.Idan takin ne a ƙasa, ƙwararrun injin juya takin -takin juyaya kamata a yi la'akari, wanda zai tabbatar da inganci da ingancin turni
7. Zazzabi mai zafi, zafin jiki shine yanayin da ake buƙata don haɓakawa da haifuwa na ƙwayoyin cuta na aerobic fermentation.Lokacin auna zafin fermentation, ya kamata a saka ma'aunin zafi da sanyio a kwance a cikin kewayon 30-60 cm sama da ƙasa, kuma zurfin shigar ya zama 30-50 cm.Yi rikodin zafin jiki lokacin da karatun ya tsaya.Kada ka cire ma'aunin zafi da sanyio yayin rikodin zafin jiki.A lokacin fermentation na al'ada, zafin wannan yanki ya kamata ya kasance tsakanin digiri 40 zuwa 60 na celsius (104 da 140 digiri Fahrenheit), kuma kiyaye wannan zafin jiki na iya sa albarkatun ƙasa su yi nasara cikin nasara.Idan yanayin zafi ya yi ƙasa sosai, ya kamata a yi la'akari da maganin adana zafi, kuma idan zafin jiki ya yi yawa, ya kamata a juya kayan.
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Lokacin aikawa: Afrilu-12-2022