ABSTRACT
The control of odour from piggery slurry by continuous culture aerobic treatment systems is affected by treatment time, temperature and dissolved oxygen level. The techniques of monitoring these treatment systems for initial and residual odour, odour stability during storage, oxygen demand by heterotrophic and autotrophic bacteria are discussed. The selection of the appropriate treatment time, treatment temperature and rate of aeration can be determined from a series of equations and, together with specifications of the aerator and insulation factors of the reactor, permit the design of an aerobic treatment system to meet defined objectives in terms of odour control and stability.
