| 摘要 |
The pack, made of biodegradable, hygienically non-stabilized, i.e. potentially unhealthy substrate, is placed into a space separated from the surrounding atmosphere and put through aerobic fermentation involving the step of exposing the whole volume of the pack at the same time to the temperature of 70°-80° C. for 30-60 min. With an advantage, the temperature of the pack is controlled during the fermentation by the amount of externally supplied air and by intensity of restacking of the pack. The product of the aerobic fermentation is hygienically stabilized, i.e. unobjectionable product, suitable for further processing without the necessity of any special hygienic means such-as composting or processing into fuel.
|
