GROWING GOURMET - Anto2ni.it

Figure 146. A brick keeps the straw submerged during
pasteurization.
as a natural herbicide.
The "Phase II" Chamber: Steam
Pasteurization
A second method calls for the placement of
straw in a highly-insulated room into which
steam is injected. This room is known as the
Phase II Chamber. Before the straw is loaded
into the Phase II chamber, it must be moistened.
This can be done simply by spreading the
chopped straw over a large surface area, a cement
slab or plastic tarpaulin to a depth no
greater than 12 inches. Water is sprayed on the
straw via sprinklers over a two to four day period.
The straw is turned every day to expose
dry zones to the sprinkling water. After several
turns, the straw becomes homogeneous in its
water content, approaching 75% moisture, and
is reduced to about 1/2 of its original volume.
Short stacking the straw is not intended to ac-
CULTIVATING GOURMET MUSHROOMS 185
Figure 147. After 1-2 hours of submerged pasteur-
ization, the basket is lifted out. After draining excess
water, the straw cools. Grain or sawdust spawn is
broadcasted over the surface and mixed throughout
the straw.
complish composting, but rather a way oftendering
the straw fiber, especially the waxy,
outer cuticle. In contrast to composting, the
straw is not allowed to self-heat. Once evenly
moistened, the straw is now ready for loading
into the steam chamber.
An alternative method calls for the construction
of a large vat into which straw is dunked.
This tank is usually fitted with high pressure
water jets and rotating mixing blades to assure
full moisture penetration into the straw. If given
sufficient agitation, finely chopped straw gains
75% moisture in the matter of minutes. Once
moistened, the straw is loaded directly into the
Phase II chamber.
One ton of wheat straw, chopped and
soaked, occupies approximately 250 cubic feet
PDF compression, OCR, web-optimization with CVISION's PdfCompressor