In-vessel composting of grape pomace (CROSBI ID 734184)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Sokač Cvetnić, Tea ; Benković, Maja ; Valinger, Davor ; Jurina, Tamara ; Gajdoš Kljusurić, Jasenka ; Radojčić Redovniković, Ivana ; Jurinjak Tušek, Ana
engleski
In-vessel composting of grape pomace
Composting is defined as a process of aerobic degradation of organic waste by microorganisms what results with a stabilized, mature, hygienic product, free of pathogens and rich in humic substances. Thanking into account that winemaking process produces a wide range of solid and liquid by-products including grape marc or grape pomace, wine lees, spent filter cakes, vinasses, and winery wastewater that must be properly treated, disposed of, or reused to prevent adverse environmental effects, composting could be effective way to reduce the wine industry negative environment impacts. Compost, the final product, can improve the soil structure, helps maintain a neutral pH and enhances plant growth. It this work a laboratory composting of grape pomace was performed in a closed thermally insulated column reactor (V = 5 L) with continuous aeration during 20 days. The temperature changes, moisture content, pH-value, and C/N ratio in the composting pile were investigated. The results suggested that adiabatic conditions enhance the grape pomace composting process.
grape pomace ; adiabatic composting ; food waste valorization
The work was supported by the European Union through the European regional development fund, Competitiveness and Cohesion 2014–2020 (KK.01.1.1.07.0007.).
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Podaci o prilogu
39-39.
2023.
objavljeno
Podaci o matičnoj publikaciji
Book of Abstracts 58th Croatian & 18th International Symposium on Agriculture
Carović-Stanko, Klaudija ; Širić, Ivan
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu
2459-5551
Podaci o skupu
58th Croatian & 18th International Symposium on Agriculture
poster
11.02.2023-17.02.2023
Croatia