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Oxigenation and deodorization

The formation of odours depends on the fast fermentation and degradation processes, due to the work of many microorganisms, at charge of the fraction of the liquids' organic matter most subjected to rot. To avoid the formation of such odours, it is necessary to carry on treatments in order to speed up the demolition of this portion of the organic matter, so to obtain a product containing just the active part of the so called slow processes. A product that has been subjected to such treatment is pratically odourless, as its fermentation activity is reduced to a minimum, and therefore there is no release in the atmosphere of nasty compounds. The stabilization of the liquids can be reached through aerobic or anaerobic treatments.

The aerobic treatment of the dejections with oxygen immission favours the development of facoltative aerobic microrganisms which, as they operate an oxidative degradation of the organic matters, they also stabilize these matters and so they limit the formation of nasty and toxic compounds.

The aerobic treatment with Mixer – submersible and selfsuction aerator, allows an even oxygenation at the different dephts, which is a particularly interesting aspect for the liquids subjected to higher sedimentation (as pigs' slurry) and the scarce formation of aerosol during the running.
The oxygenation for the treatment that removes nitrogen and phosphorus can lead to the reduction of the nitrogen content in the liquids, becoming especially interesting for all the vulnerable areas.