Review of odor control in the food industry

This paper reviews the variation treatment operations available to control odorous gases emission in food industry. Odors and pollutant gases are the common products of many food industry processes. Until a few years ago, it wasn't paid appropriate attention to the odor matter and finding solution to reduce it. But nowadays a number of techniques have been improved for controlling or removing industrial odors. Many manufacturers have applied various methods to lessen the odor nuisance as long as enacting the law of odor control. The characterization of any odorants being in exhaust gases of each food industries was identified. And appropriate methods in order to eliminate pollutants from air stream emission have been executed by numerous of research and development. Subsequently, odor removal units were installed in industrial sites. Volatile Organic Compounds (VOCs), H2S, and Ammonia are the most usual air pollutants released from food industries. VOCs are one of the important sources of photochemical reaction in the atmosphere causing the various environmental dangers. H2S is an extremely hazardous gas causing air pollution. In order to preserve public health and welfare as well as to reduce vegetation and material loss problem, it is absolutely necessary to control of H2S discharge. Control odor and air pollution techniques can be categorized into three classes: Physical-Chemical methods, Biological methods, Bioreactor methods. Each of these mitigation techniques contains several particular technologies, which are summarized in tables with short comments on benefits or restrictions of each technology.

کلیدواژه ها:

odor control ، food industry ، environment ، air pollution