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以蘑菇渣为试材,研究了不同含水量的蘑菇渣对其腐熟过程中的理化性质变化和腐熟效果的影响。结果表明:经腐熟处理的蘑菇渣,其理化性质均能得到较大的改善;含水量为30%~35%的蘑菇渣腐熟效果最好,其次是含水量45%~50%,腐熟效果最不好的是20%~25%和60%~65%含水量的蘑菇渣。
Mushroom residue was used as test material to study the effect of mushroom residue with different water content on the physicochemical properties and maturity of the maturity process. The results showed that the matured mushroom residue could be greatly improved in its physical and chemical properties. The maturity of mushroom residue with the water content of 30% -35% was the best, followed by the moisture content of 45% -50% Bad is 20% to 25% and 60% to 65% moisture content of mushroom residue.