The Moisture in the Fermentation Bed
Moisture is one of the most critical factors affecting the performance of a fermentation bed. As animals continuously excrete waste, they also release moisture into the environment. But how does this system maintain balance without causing excessive dampness or dryness?
For example, consider a 50–80 kg finishing pig raised in a 20-square-meter fermentation bed. This pig produces about 6 kg of feces and urine daily, with over 5 kg of that being water. So, for a single pig, the daily output is around 75 kg, and over 120 days, that's nearly 9,000 kg of water. If we don’t count the dried manure, there's an estimated 9 cubic meters of water to be managed. Where does all this water go? It doesn't come out through pipes, nor do we see it leaving the bed. So, what’s the process behind this?
Take the Jinbao fermentation bed as an example. The answer lies in the activity of microorganisms and the air exchange within the K. trephia system. There are several ways moisture is lost in a fermentation bed:
1. Natural Evaporation: In drier regions like northern areas or hot southern cities, where humidity levels are low, moisture from pig waste can easily evaporate into the air. Additionally, during artificial aeration, internal moisture redistributes, and some of it escapes through ventilation.
2. Absorption by Litter: The ideal moisture level for the surface of a goldfish fermentation bed is 20–30%, while the core layer should be 60–70%. This moisture comes directly from the animal waste.
3. Heat-Induced Evaporation: A lot of heat is generated during the fermentation process, which accelerates the evaporation of moisture when temperatures rise.
4. Microbial Use: Functional microorganisms use the moisture and organic matter in the waste as nutrients. They break down the material, helping to deodorize and protect the environment. At the same time, they produce gases like nitrogen dioxide, hydrogen sulfide, and ammonia.
Therefore, regular monitoring of moisture levels is essential for maintaining a healthy fermentation bed. For instance, the Kinpo fermentation bed requires frequent turning and proper ventilation through its four windows to regulate moisture. By doing so, the system can operate efficiently and sustainably over time.
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