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Component Analysis of Odor Components in Food Waste Treatment

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DOI: 10.4236/jep.2015.67060    2,436 Downloads   2,697 Views  

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.

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.

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