Evaluating of selected parameters of composting process by composting of grape pomace

Burg, Patrik; Zemánek, Pavel; Michálek, Milan

doi:10.11118/actaun201159060075

Cited by 6 publications

(9 citation statements)

References 4 publications

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“…Subsequently, an alkaline state was seen for the rest of the composting process. Some authors have seen a link between the loss of organic acids and the generation of ammonia from the decomposition of proteins and this alkaline state [10,[53][54][55]. In all the windrows, at the end of the process, the pH of the treatments was basic (8.8-9.8), indicating maturity since lower pH values would indicate anaerobic processes [56].…”

Section: Review 8 Of 17mentioning

confidence: 99%

Composting and Methane Emissions of Coffee By-Products

2021

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In the last 20 years, the demand for coffee production has increased detrimentally, heightening the need for production, which is currently driving the increase in land cultivation for coffee. However, this increase in production ultimately leads to the amplification of waste produced. This study aims to develop an experimental methodology for sustainable coffee by-products (Pulp (CP)) in Costa Rica for nutrient-rich compost. The performance of the experiments is to explore and optimize composting processes following its key parameters. This will allow quantifying the emissions rate to obtain an emission factor for CP during the open composting process and optimizing the conditions to minimize CH4 emissions using P and green waste (GW) materials. Five CP and GW mixtures were analyzed for the composting process for ten weeks, acting P as primary input material as a by-product. Quantification of the methane emissions was performed in two areas: composting area and open field deposition. Peak temperatures of compost appeared at twenty-five days for control and five days for GW added treatments. CP emission factors provide a similar result with the standard values recommended by the literature, accomplishing the emission reductions. Thus, this study designed and validated a sustainable protocol for transforming coffee by-products into compost.

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Section: Review 8 Of 17mentioning

confidence: 99%

Composting and Methane Emissions of Coffee By-Products

2021

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“…Figure 3 shows that WC decreases among the pile age of the windrow systems I and II, whereas in pile III occurred no variation during 20 days of pile age, and the high value is attributed to the high WC of the coffee by-product. It is important to control the degree of degradation during the composting process, because this parameter is used to give information regarding the decomposition process (Burg et al 2011). Compost microorganisms work best under neutral rather than acidic conditions (Sundberg 2008), where at pH levels under 5, the microorganisms' inhibition can be noticed (Bachert and Wattanachira 2008;Sundberg et al 2013).…”

Section: Parameters and Temperatures Profiles In Composting Windrowsmentioning

confidence: 99%

“…Compost microorganisms work best under neutral rather than acidic conditions (Sundberg 2008), where at pH levels under 5, the microorganisms' inhibition can be noticed (Bachert and Wattanachira 2008;Sundberg et al 2013). Organic acids are neutralized within the process, and mature compost generally has a pH between 6 and 8 (Burg et al 2011;Sundberg 2008). The pH increased in pile I and II over the pile age, while pile III remained acidic.…”

Section: Parameters and Temperatures Profiles In Composting Windrowsmentioning

confidence: 99%

“…It is defined as "a biological decomposition and stabilization of organic substrates, under conditions that allow the development of thermophilic temperatures as a result of biologically produced heat, to produce a final product that is stable, free of pathogens and plant seed and can be beneficially applied to land" (Artola et al 2015;Misra et al 2003). The base of composting is not the complete decomposition of the input components but rather to prepare a biologically stable material which is not exposed to a process of rapid decomposition or undesirable rotting (Burg et al 2011). During the process, temperature has been one key factor in composting which has been used as a tool to follow the degree of stabilization as a result of microbial activities during the process (Bueno et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Enhanced composting as a way to a climate-friendly management of coffee by-products

Ruiz

Reiser

Kranert

2020

Environ Sci Pollut Res

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This study investigated the performance of aerobic windrow systems by using coffee by-products and green waste to reduce gaseous emissions. Thereafter, a comparison with the current treatment and gaseous emissions at a Coffee Mill in Costa Rica was made. Two different studies where performed in Germany (pile I and II) and one study in a Coffee Mill in Costa Rica (pile III). Temperature, water content, and pH were the key parameters controlled over 35 days in all the systems. Moreover, CH 4 emission rates were quantified by a FTIR and by a portable gas detector device where the emissions reached values 100 times higher when coffee by-products as a unique material for the composting process was used. Results show that highest emission rates during the composting process for pile I was 0.007 g(m 2) −1 h −1 , for pile II 0.006 g(m 2) −1 h −1 , and for pile III 3.1 g(m 2) −1 h −1. It was found that CH 4 emissions could be avoided if the mixture and the formation of the windrow piles were performed following the key parameter for composting, and the usage of additional material is used. With this, the reduction of CH 4 emissions at the Mill in Costa Rica could be achieved in the future.

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“…The necessity of sustainable waste management is rising, especially facing the increase in organic waste generation worldwide, stimulating new approaches for feasible management method options like waste recycling for sources of nutrients and organic matter. Waste management is a huge environmental, social and economic issue nowadays because of the scarcity of practical approaches for its recycling and disposal (BURG et al, 2011). Sustainable management of organic waste is required to prevent scarcity of natural resources, reduce danger to human well-being, and maintain an overall environmental and ecosystem balance (KHALID et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Recycling of Organic Waste: An Overview of Pálinka Distillery Mash Composting

Silva

Kardós

2022

JCEGI

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Organic waste generation has been extending to an alarming level in most areas of the world, and its sustainable management is required. In Hungary, the amount of organic waste is increasing significantly, especially in pálinka manufacturing - a Hungarian hard liquor - producing a great quantity of mash residue, mostly grape pomace spent wash, a non-hazardous food waste that is a suspension left over by the distillation of fermented spirits. Around two hundred thousand tons of fruit waste are generated annually, and its full recycling and legal disposal are unprecedented in Hungarian distilling plants, threatening the environment if disposed of incorrectly. In this paper, we focused on reviewing the Pálinka mash composting, where the biggest challenge for its treatment is its initial pH, around 4, which can be successfully neutralized with mineral additives. The applied additives were chosen by their beneficial physical, chemical, and biological qualities. Accordingly, andesite and alginite were employed in the experimental composting. The results of our observation have confirmed that the mineral additives can establish valuable compost or fertilizer, favourably altering the dynamics of the decomposition and synthesis reactions. As an experiment on mash composting technology, we also tested the mature mash compost in culture vessel experiments for heavy metal adsorption capacity of the ma tube mash compost using lettuce (Lactuca sativa) and tomato (Solanum Lycopersicum) as test plants. The plants were irrigated with lead (Pb), and iron (Fe) contaminated water, and then it was determined the metals accumulation capacity of the plants and growing media with an Atomic Absorption Spectrometer (AAS). The study could compare the rate of heavy metal accumulation by different plant parts and ratios of Pálinka mash compost in the growing media.

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Evaluating of selected parameters of composting process by composting of grape pomace

Cited by 6 publications

References 4 publications

Composting and Methane Emissions of Coffee By-Products

Composting and Methane Emissions of Coffee By-Products

Enhanced composting as a way to a climate-friendly management of coffee by-products

Recycling of Organic Waste: An Overview of Pálinka Distillery Mash Composting

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