“…From mass balance, carbon to nitrogen ratio is approximately 7 and this compares well with data presented by Alexander and Peot (2017) with a value of 6.6. This was lower than compared to composted materials which were in the range of 10-12.…”
Section: Nutrient Content Of Thermally Hydrolyzed Sludge Cakesupporting
confidence: 88%
“…Although not formally required to meet existing biosolids guidelines for agricultural use of biosolids, pioneering work has been conducted by DC Water on further improving the properties of cake material by additional processing and composting (Alexander & Peot, 2017;Brower et al, 2018). This work has looked at addition of various green wastes, curing (such as simple and windrow composting) and scalpingdefined as thermal drying to increase DSs by several percent but cutting well short of producing a dried pellet.…”
“…Figure5.8 Influence of storage on cake DSs content (primary axisblack data) and volatile solids content (secondary axisgray data) of thermally hydrolyzed cake. Plot using data presented byAlexander and Peot (2017).…”
“…From mass balance, carbon to nitrogen ratio is approximately 7 and this compares well with data presented by Alexander and Peot (2017) with a value of 6.6. This was lower than compared to composted materials which were in the range of 10-12.…”
Section: Nutrient Content Of Thermally Hydrolyzed Sludge Cakesupporting
confidence: 88%
“…Although not formally required to meet existing biosolids guidelines for agricultural use of biosolids, pioneering work has been conducted by DC Water on further improving the properties of cake material by additional processing and composting (Alexander & Peot, 2017;Brower et al, 2018). This work has looked at addition of various green wastes, curing (such as simple and windrow composting) and scalpingdefined as thermal drying to increase DSs by several percent but cutting well short of producing a dried pellet.…”
“…Figure5.8 Influence of storage on cake DSs content (primary axisblack data) and volatile solids content (secondary axisgray data) of thermally hydrolyzed cake. Plot using data presented byAlexander and Peot (2017).…”
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