Boil & Dry Non-Odor Compost System
Non-hazardous Odor ! Duration Time to Full Maturity just One-Tenth of that of a Traditional System !
“Boil & Dry Non-Odor Compost System” means that it is now possible to produce organic fertilizer from sludge by using the fermented food process.
A fermented food is made by subjecting agricultural, marine, and livestock ingredients to a microbial reaction, thus completing the fermentation process. Examples of fermented foods would be soybean paste, soy sauce, fermented soybean, sake (alcohol) etc., and these products must be in a highly nutritious state, with a good flavour, and in a hygienic condition before the fermentation process is commenced. The basic production process involves either boiling or steaming an ingredient in order to destroy the cellular tissue, and then ensuring that the ingredient receives an even contact with oxygen. After adding enzymes, such as are contained in malted rice, the ingredient is subjected to adequate contact with oxygen and thus matures by a process of aerobic fermentation. Absolutely no hazardous odours are produced. The use of this fermented food process enables sludge to be treated by the “Boil & Dry Non-Odor Compost System” and processed into a high quality organic fertilizer. During this maturing process, no strong or polluting smells are emitted.
Traditional fermentation generates hazardous odor
Traditional manufacturers of fermentation apparatus have always considered that the optimum water content for the fermentation of organic material is about 50 to 60%. In reality, the highest efficiency with traditional apparatus is 40 to 50%. With the traditional fermentation methods, simple calculations were made to measure water content by mixing dried powders into the sludge in order to adjust the water content; however, this did not take into account the fact that the solid matter has a water content of between 80 and 90%.
Clearly, this is a defective system because the solid matter in the sludge retains a water content of between 80 and 90%, whereas the surface, which is subject to full oxygen contact and, therefore undergoes aerobic fermentation, shows a water content of between 40 and 50%. The result is that, without water content adjustment or oxygen contact, anaerobic fermentation takes place within the solid matter, accompanied by strong smells. The larger the quantity of solid matter, the longer the anaerobic fermentation will last. Through the process of anaerobic fermentation, the cellular tissue within the solid matter is destroyed and so becomes mixed with the dried powder, resulting in water content adjustment. Eventually, the sludge being subject to full oxygen contact, aerobic fermentation takes over from anaerobic. All uncooked food contains cellular tissue and it is not possible to adjust the water content by means of any adjusting agents. This means that through the natural process of anaerobic followed by aerobic fermentation, uncooked food takes a considerable time to reach complete decomposition.
Boil & Dry Process gets through high speed maturity without any hazardous smell!
Under natural conditions, fermentation is a two-part process, commencing with primary fermentation, which breaks down the cellular tissue in uncooked food by an anaerobic process, and secondary fermentation, which is a transition from anaerobic to aerobic decomposition, during which the organic matter is fully broken down by healthy aerobic bacteria. If it is possible to carry through the processes of primary and secondary fermentation in a short time, then a mature product can be obtained with a substantial saving of time, while at the same time avoiding the generation of strong smells. The practical way to achieve this is by using the “Boil & Dry Non-Smell Compost System”. When treating sludge with a water content of 80% by the “Boil & Dry” system, the water content can be adjusted down to an even 40%. Subsequently, the secondary process of fermentation can be immediately commenced without causing any strong smells. Additionally, and most importantly, the time needed for fermentation is dramatically reduced from 60 to 70 days down to a period of 7 to 10 days. Using the “Boil & Dry” process, the decomposition of cellular tissue takes place at temperatures higher than 100 deg. C. Consequently, the dried product is in a sterile state and can therefore ferment and mature through the aerobic process of reaction with airborne bacteria. Of course, it is also possible to use yeasts, fermented soybean fungus, wine yeast fungus or other fermentation bacteria freely. It is also possible to use bacteria from the soil on the land to which the dried product will be applied as fertilizer, in this way ensuring that no adverse reaction will be set up in the plant ecology system through a mismatching of the soil bacteria and the bacteria contained in the fertilizer. In this way you will be assured of a good harvest!
