Answer: The core step for deodorization in organic fertilizer production is the high-temperature aerobic fermentation and turning process; this is the critical stage for eliminating manure odors at the source. Supplementary pre-treatment and post-treatment steps can further remove any residual odors, ensuring comprehensive deodorization throughout the entire workflow and resolving issues where production odors disturb the neighborhood or the finished product retains an unpleasant smell.
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The odors associated with organic fertilizer primarily stem from harmful substances—such as hydrogen sulfide, ammonia, and volatile organic acids—found in livestock manure and straw additives. During the fermentation stage, the use of a turning machine to continuously mix the material replenishes oxygen in the pile, promoting the rapid proliferation of aerobic microorganisms. As these microorganisms ferment the material at high temperatures, they quickly decompose and transform odor-causing substances, breaking down harmful gases into carbon dioxide and water, thereby eliminating the odor at its source. Simultaneously, the high-temperature environment (exceeding 55°C) deactivates odor sources, preventing the material from undergoing continuous fermentation that would otherwise release foul smells.
Improper operation during the fermentation stage—such as an unbalanced carbon-to-nitrogen ratio, insufficient turning frequency, or oxygen deprivation within the pile—can trigger anaerobic fermentation, resulting in a strong, putrid odor. Therefore, standardized turning practices and strict control of fermentation temperature and moisture levels are crucial for effective deodorization. Additionally, raw material pre-treatment steps—such as preliminary drying and the mixing of additives—can help adsorb some of the initial odors, thereby reducing the deodorization burden during the fermentation phase.
In large-scale production, systems for collecting exhaust gas and spraying deodorizing agents are often employed to capture residual gases released during fermentation, ensuring the workshop remains odor-free. The drying process further volatilizes trace amounts of residual odor, ensuring the finished organic fertilizer is free from pungent smells and meets quality standards. In summary, fermentation and turning constitute the core deodorization process; standardizing the entire production workflow effectively resolves issues related to production odors.
