Component Analysis of Odor Components in Food Waste Treatment

Wei Qu; Aihua Song; Yongle Shan; Rui Wang

doi:10.4236/jep.2015.67060

Home > Journals > Earth & Environmental Sciences > JEP

JEP> Vol.6 No.7, July 2015

Share This Article:

Open Access

Component Analysis of Odor Components in Food Waste Treatment

Abstract Full-Text HTML XML

Download as PDF (Size:236KB) PP. 671-674

DOI: 10.4236/jep.2015.67060 2,832 Downloads 3,270 Views Citations

Author(s) Leave a comment

Wei Qu¹, Aihua Song², Yongle Shan^1*, Rui Wang^1*

Affiliation(s)

¹Shandong Academy of Occupational Health and Occupational Medicine, Jinan, China.
²Environment Protection Monitoring Station of Tianqiao District, Jinan, China.

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

Conflicts of Interest

The authors declare no conflicts of interest.

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