Perspective Technologies and Technical Tools for Liquid Manure Treatment on Pig Farms

Abstract

The main requirements for manure transportation and treatment systems are the following: ensuring the isolation of manure flows from air, soil, water; ensuring the maximum possible disinfection; ensuring the conversion of chemical elements into a form suitable for consumption by plants. The aim of the research is to analyze the technical and technological equipment of liquid manure processing processes using the process activation unit (UAP) using vortex layer devices (VHF) of ferromagnetic elements. As a result of the analysis of liquid manure processing technology of pigs it is established that the most effective technology in the conditions of Ukrainian farms is liquid manure processing by means of process activation unit (UAP) using vortex layer devices (VHF) of ferromagnetic elements. The essence of the proposed technology is that the manure together with the appropriate reagent in the working area of UAP is activated, which significantly accelerates the chemical reactions associated with the hydrolysis of fatty substances contained in effluents (alkaline environment). At the same time suspended substances in the manure are mechanically treated with ferromagnetic elements. Disinfected liquid manure at the exit of UAP has no specific odor, can accumulate in open manure storages (lagoons) directly on the farm. As a result of the analysis of the principle of work of installation of activation of processes features of its use are established: reception of multicomponent suspensions and emulsions; acceleration of the processes of obtaining fine mixtures, activation of substances both in the dry state and in the form of aqueous dispersions; for purification of industrial wastewater from phenol, formaldehyde, heavy metals, arsenic, cyanide compounds, acceleration of heat treatment processes, obtaining protein substances from yeast cells; increasing the microbiological stability of food and yeast activation in the bakery industry; intensification of extraction processes, including during the preparation of broths, production of berry drinks (juices), pectin, etc .; to obtain suspensions and emulsions of increased microbiological safety in the food industry without the use of stabilizers, as well as increase the yield of finished products.