A mathematical model for reducing the composting time

Authors

  • Estefanía Larreategui Universidad de Las Américas
  • Carlos Banchón Universidad de Las Américas

DOI:

https://doi.org/10.29019/enfoqueute.v5n2.38

Keywords:

composting, digestion, optimization, residues, microorganisms

Abstract

(Received: 2014/05/12 - Accepted: 2014/06/27)

The environment is still affected by the inappropriate use of organic matter waste, but a culture of recycling and reuse has been promoted in Ecuador to reduce carbon footprint. The composting, a technique to digest organic matter, which traditionally takes 16-24 weeks, is still inefficient to use. Therefore, this paper concerns the optimization of the composting process in both quality and production time. The variables studied were: type of waste (fruits and vegetables) and type of bioaccelerator (yeast and indigenous microorganisms). By using a full factorial random design 22, a quality compost was obtained in 7 weeks of processing. Quality factors as temperature, density, moisture content, pH and carbon-nitrogen ratio allowed the best conditions for composting in the San Gabriel del Baba community (Santo Domingo de los Colorados, Ecuador). As a result of this study, a mathematical surface model which explains the relationship between the temperature and the digestion time of organic matter was obtained.

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Published

2014-06-30

Issue

Vol. 5 No. 2 (2014)

Section

Miscellaneous

License

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How to Cite

A mathematical model for reducing the composting time. (2014). Enfoque UTE, 5(2), pp. 29 - 37. https://doi.org/10.29019/enfoqueute.v5n2.38