3.4 Evaluation on Utilisability of Compost Products
97
Fig. 3.17 Changes of GI of
different treatments during
composting
0d
6d
14d
30d
0
20
40
60
80
100
120
GI/%
t/d
T1
T2
T3
T4
Table 3.11 Fecal coliform value after composting
Groups
Fecal coliform value
T1
1
T2
10 –1
T3
10 –2
T4
1
Table 3.12 Evaluation standards for composting effect
Evaluation index
Scoring standard
Temperature (3 points)
(1) Temperature does not rise to 50 °C and therefore
fermentation fails, having score 0; (2) Heating rate is
fast and high-temperature period lasts for a long time.
Moreover, after stepping into the secondary
fermentation, there is a high temperature, with a
favorable heat preservation effect, having score 3; (3)
When the condition is between the aforementioned
two aspects, it scores 1 or 2 points based on the
heating rate during fermentation or temperature of
secondary fermentation
T value of compost samples (3 points) T values of samples under each treatment are
displayed in a descending order and the product of the
rank and 0.3 is taken as the score of the treatment
Sensory effect (3 points)
(1) The compost materials are quite distinct with each
other, failing to be mature, and the compost emits
highly odorous gas, having score 0; (2) Straw is
slightly mature and the compost has greatly
unpleasant odor, having score 2; (3) The compost
materials are sufficiently mixed and the compost emits
odor that can be tolerated, scoring 3 points
Total nutrient content (1 point)
After the composting is ended, the total nutrient
contents of samples under each treatment are shown in
a ascending order and the product of the rank and 0.1
is taken as the score of the treatment
97
Fig. 3.17 Changes of GI of
different treatments during
composting
0d
6d
14d
30d
0
20
40
60
80
100
120
GI/%
t/d
T1
T2
T3
T4
Table 3.11 Fecal coliform value after composting
Groups
Fecal coliform value
T1
1
T2
10 –1
T3
10 –2
T4
1
Table 3.12 Evaluation standards for composting effect
Evaluation index
Scoring standard
Temperature (3 points)
(1) Temperature does not rise to 50 °C and therefore
fermentation fails, having score 0; (2) Heating rate is
fast and high-temperature period lasts for a long time.
Moreover, after stepping into the secondary
fermentation, there is a high temperature, with a
favorable heat preservation effect, having score 3; (3)
When the condition is between the aforementioned
two aspects, it scores 1 or 2 points based on the
heating rate during fermentation or temperature of
secondary fermentation
T value of compost samples (3 points) T values of samples under each treatment are
displayed in a descending order and the product of the
rank and 0.3 is taken as the score of the treatment
Sensory effect (3 points)
(1) The compost materials are quite distinct with each
other, failing to be mature, and the compost emits
highly odorous gas, having score 0; (2) Straw is
slightly mature and the compost has greatly
unpleasant odor, having score 2; (3) The compost
materials are sufficiently mixed and the compost emits
odor that can be tolerated, scoring 3 points
Total nutrient content (1 point)
After the composting is ended, the total nutrient
contents of samples under each treatment are shown in
a ascending order and the product of the rank and 0.1
is taken as the score of the treatment