Odour is a typical problem of food processing plants. The organic and inorganic compounds emitted from various food processing operations can become a nuisance in the surroundings when they carry objectionable odours.
Thus it becomes necessary to control odour emissions as well as toxic air pollutants.
Controlling Odours
The two basic principles for controlling odour at food processing plants are:
- Reduction of odour at the generation sources
- Odour Removal 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, odour removal from the discharge ducts or dispensed ventilation air (such as kitchen exhaust) is necessary to remediate the odour problems. Odours 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 sources.
Cleaning Air with Bry-Air Odour Control Unit
Bry-Air Odour Control Unit is an ideal and the most cost-effective solution to clean air problems. Its unique process eliminates odour and cleans the contaminated air of suspended particles and corrosive gases, making the working environment healthy for you and your equipment.
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