Journal of Environmental Science International (한국환경과학회지)

The Korean Environmental Sciences Society (한국환경과학회)
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Comparison of Reduction Effect of Contaminants and Odor According to DO Change and EM Addition in Maturation Process of Piggery Slurry

양돈장 분뇨의 부숙 과정에서 DO 변화와 EM의 첨가에 따른 오염물질 및 악취 저감효과의 비교

  • Kang Kyung-Ho (Division of Civil and Environmental Engineering, Cheju National University) ;
  • Kam Sang-Kyu (Division of Civil and Environmental Engineering, Cheju National University) ;
  • Hu Chul-Goo (Division of Civil and Environmental Engineering, Cheju National University) ;
  • Lee Min-Gyu (Division of Applied Chemical Engineering, Pukyong National University)
  • 강경호 (제주대학교 토목환경공학) ;
  • 감상규 (제주대학교 토목환경공학) ;
  • 허철구 (제주대학교 토목환경공학) ;
  • 이민규 (부경대학과 응용화학공학부)
  • Published : 2006.06.01
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Abstract

It was compared the reduction effect of contaminants and odor according to DO change and EM (effective microorganisms) addition in maturation process of piggery slurry. The maturation processes were divided into three cases as follows: R-1 was operated at $2.5mg/{\ell}$ of DO without the addition of EM, R-2 was operated at $7.5mg/{\ell}$ of DO without the addition of EM and R-3 was operated at $2.5mg/{\ell}$ of DO with the addition of EM. The addition of EM was more effective than the increase of DO for the reduction of CODcr, $NH_3-N$ and T-N in the maturation of piggery slurry. In addition, the reducing effect of odor intensity appeared high even in the short-term maturation period in case of adding EM and one could not even smell the stimulating odor of piggery slurry.

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References

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