JEP  Vol.6 No.7 , July 2015
Component Analysis of Odor Components in Food Waste Treatment
Wei Qu1, Aihua Song2, Yongle Shan1*, Rui Wang1*
Show more
Abstract: Purpose: To analyze the odor components in food waste treatment process. Method: Cold trap enrichment-GC/MS technology was used to determine the component. Result: The detection results showed that the levels of odorant concentrations from the main processing units were ranked in the order of: temperature sterilization device > oil-water separator > anaerobic fermenter > separation equipment > unloading area. Oxygenated organic compounds were the main components. Conclusion: Ethanol, hydrogen sulfide, dimethyl disulfide, ammonia, limonene were characteristic pollutants in the unloading areas and separation equipment; ethanol, methyl mercaptan, hydrogen sulfide, dimethyl disulfide, limonene were characteristic pollutants in the temperature sterilization device and oil-water separator; ethanol, hydrogen sulfide, dimethyl disulfide, p-diethylbenzene, limonene were characteristic pollutants in the anaerobic fermenter.
Keywords: Component Analysis, Characteristic Pollutant, Food Waste Treatment, Odor Pollutants
Cite this paper: Qu, W. , Song, A. , Shan, Y. and Wang, R. (2015) Component Analysis of Odor Components in Food Waste Treatment. Journal of Environmental Protection, 6, 671-674. doi: 10.4236/jep.2015.67060.
References

[1]   Cui, Y.W. and Chen, J.F. (2006) The Prospect of Resource Status and Prospect of Kitchen Waste. China Resources Comprehensive Utilization, 10, 31-32.

[2]   Zhang, Q., Liu, L.F., Li, J., et al. (2011) Investigation and Analysis on the Present Situation of our Country’s City of Kitchen Waste. China Resources Comprehensive Utilization, 10, 40-43.

[3]   GB14554-93, Emission Standards for Odor Pollutants[s].

[4]   Bao, J.L., Zou, K.H., Wang, L.S., et al. (2009) The Stench of Environmental Management and Pollution Control. Chinese Environment Science Press, Beijing, 6-7.

[5]   Xu, J.L., Zhang, G.X., Xu, M.Y., et al. (2011) Research Progress of Microbial Technology Kitchen Waste Resource Utilization. Bulletin of Microbiology, 38, 928-933.

[6]   Lee, D.H., Behera, S.K., Kim, J.W. and Park, H.-S. (2009) Methane Production Potential of Leachate Generated from Korean Food Waste Recycling Facilities: A Lab-Scale Study. Waste Management, 29, 876-882. http://dx.doi.org/10.1016/j.wasman.2008.06.033

 
 
Top