Clean Air with the Bry-Air & EcoScrub Gas Purification (AGP) System
Small . . . Odour
in Food Processing Plants
The organic and inorganic compounds emitted from various food processing operations can become a nuisance in the surrounding when they carry objectionable odours. Increased sensitivity and demand of the general public for a clean and pleasant environment and reduced land areas available for isolation of industrial operations from the public areas have forced all types of industries including the food processing industry to control odour emissions as well as toxic air pollutants.
The two basic principles for controlling ordour at food processing plants.
- Reduction of odour at the generation sources
- Removal of odour from collection air-streams
before the odours are discharged into the atmosphere. Source control is always the first choice for odour control and can be effected by using low-emission processing and good housekeeping techniques.
In most cases, however, removal of odours from the discharge ducts or dispensed ventilation air is necessary to remediate the odour problems. Odours are generated from the food processing plants are usually a mixture of various organic and inorganic compounds in low concentrations. Most of these compounds are reduced carbon, nitrogen compounds, etc. which are not toxic and easily biodegradable.
Typical odorous compounds encountered in food processing operations include aldehydes , ketones , alcohols , acids , ammonia, amines and mercaptans. In some cases, the odours may also be caused by volatile organic compounds (VOCs) which are less biodegradable. The physical and chemical characteristics of specific odours are largely affected by the types of odour sour.