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

Yao Feng, Zhaojun Li, Chenfeng Liu, Tiezhu Yan, Huading Shi () and Rongjin Yang ()
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Yao Feng: State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, 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

Sustainability, 2023, vol. 15, issue 18, 1-14

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.

Keywords: kitchen waste; ingredients; composting; physicochemical property; maturity; humification (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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