Infrared-Spectral Characteristics of Camellia oleifera Shell/Meal during Composting

Jinping  Zhang; Yue  Ying; Xuebin  Li; Xiaohua  Yao

doi:10.4236/as.2018.910090

Jinping Zhang^*, Yue Ying, Xuebin Li, Xiaohua Yao

Abstract: The compost products of Camellia oleifera shell/meal mixed at different mass ratios were characterized by Fourier-transform infrared spectroscopy (FTIR) at different composting stages to monitor the structural changes of their components. The results showed that the amount of Camellia oleifera meal significantly affected the composting rate of the shell, but did not change the degradation order and decomposition of the related compounds. During the composting process, microorganisms used the highly decomposable carbon source materials, such as proteins and sugars, first to grow and multiply, and then decomposed hemicellulose, cellulose and lignin by oxidative cleavage after these nutrients were consumed to a certain extent. The decomposition products were then condensed into more stable humic acids. The degradation rates of the compounds were directly proportional to the amount of Camellia oleifera meal. The compounds in Camellia oleifera shell were composted faster with higher amounts of Camellia oleifera meals, resulting in less lignocellulose in the final products.

Keywords: Camellia oleifera Shell, Camellia oleifera Meal, Fourier-Transform Infrared Spectroscopy, Composting, Degradation

Cite this paper: Zhang, J. , Ying, Y. , Li, X. and Yao, X. (2018) Infrared-Spectral Characteristics of Camellia oleifera Shell/Meal during Composting. Agricultural Sciences, 9, 1286-1298. doi: 10.4236/as.2018.910090.

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