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Effects of the Ingredients on Maturity and Humification during Kitchen Waste Composting as Illustrated by Nuclear Magnetic Resonance

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  • Yao Feng

    (State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China
    Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China)

  • Zhaojun Li

    (Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China)

  • Chenfeng Liu

    (Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China)

  • Tiezhu Yan

    (Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China)

  • Huading Shi

    (Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China)

  • Rongjin Yang

    (State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China)

Abstract

Kitchen waste (KW) production has risen considerably due to the increasing affluence of populations and a booming catering sector. If not properly disposed, KW can bring serious issues for the environment. Composting is widely used as an efficient method for the resource utilization of KW. In the present paper, the effects of different ratios of ingredients (corn straw: garden waste = 4:1, based on the dry mass) on maturity and humification during KW composting were investigated. The results showed that the nitrogen retention capacity of the treatments with a ratio of ingredients to KW of 1:2.5 and 1:5.0 was higher than that of other treatments. Additionally, it was found that the number of ingredients had an effect on the germination index (GI) during composting, and the final GI values of the four treatments were in the following order: 1:7.5 > 1:5.0 > 1:10.0 > 1:2.5. Nuclear magnetic resonance (NMR) showed that the organic matter (OM) content of each treatment increased after composting, and the maturity of the 1:2.5 and 1:5.0 treatments was higher than the other two treatments. Redundancy analysis (RDA) showed that the maturity and humification were correlated with moisture content, pH and NO 3 − -N during composting. This study concludes that the treatment with an ingredients to KW ratio of 1:5.0 was much more useful for KW composting, which is of importance to guide the disposal of KW.

Suggested Citation

  • Yao Feng & Zhaojun Li & Chenfeng Liu & Tiezhu Yan & Huading Shi & Rongjin Yang, 2023. "Effects of the Ingredients on Maturity and Humification during Kitchen Waste Composting as Illustrated by Nuclear Magnetic Resonance," Sustainability, MDPI, vol. 15(18), pages 1-14, September.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:18:p:13436-:d:1235298
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    References listed on IDEAS

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    1. Hyun Young Hwang & Seong Heon Kim & Jaehong Shim & Seong Jin Park, 2020. "Composting Process and Gas Emissions during Food Waste Composting under the Effect of Different Additives," Sustainability, MDPI, vol. 12(18), pages 1-12, September.
    2. Wang, Hanxi & Xu, Jianling & Sheng, Lianxi, 2019. "Study on the comprehensive utilization of city kitchen waste as a resource in China," Energy, Elsevier, vol. 173(C), pages 263-277.
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