Mung Bean Germination and Three Different Food Waste Composting Processes

Kun Liao Chen; Jian Liang Chen; Yun Hwei Shen; Wun Jiun Guo

doi:10.4028/www.scientific.net/AMR.602-604.1135

Paper Titles

Extraction of Scandium from Red Mud Using ELM with P204 as Carrier
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The Preparation of Composite Zeolite Filter
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Research on Utilizing Environmental Friendly Materials of Barrier Board for Particle Reduction of High-Turbidity Raw Water
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Methods of Improving the Interfacial Compatibility of the Bamboo Fiber/Thermoplastic
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Mung Bean Germination and Three Different Food Waste Composting Processes
p.1135

Review on Membrane Technologies for Carbon Dioxide Capture from Power Plant Flue Gas
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Environmental and Economic Analysis of Valve Regulated Lead-Acid Batteries Recycling Process
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Environmentally Friendly Materials: Aerobic Composting of Kitchen Waste
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Synthesis and Adsorption Property of Graphite Oxide Modified GF/EPDM Foamed Composite
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Mung Bean Germination and Three Different Food Waste Composting Processes

Abstract:

This study utilized three different compost production methods, the conventional aerated system (CAS), the anaerobic barrel system (ABS), and the rapid-disposal machine (RDM), and observed the related mung bean germination rates, which are indicators that assess the maturity and quality of compost. All three production methods used the same kitchen waste, and reached maturity after 24 days, 60 days and 5 days, respectively. Mung beans were then seeded to test their germination rates. The results showed that by the fifth day, RDM had the best germination rate, followed by the CAS and ABS. However, the former method had a poor root growth, while the other two had ideal situation root growth conditions. After another five days passed, the roots of the beans grown in the RDM compost started to turn black. At the seventh day, the RDM beans all decomposed. However, the young roots of the beans grown in CAS and ABS compost did not suffer in this way.