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http://dx.doi.org/10.5322/JES.2006.15.6.563

Comparison of Reduction Effect of Contaminants and Odor According to DO Change and EM Addition in Maturation Process of Piggery Slurry  

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)
Publication Information
Journal of Environmental Science International / v.15, no.6, 2006 , pp. 563-569 More about this Journal
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.
Keywords
Piggery slurry; EM; Maturation; DO; Odor;
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