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Odor Elimination in the Food Processing Industry RALPH STONE, President RICHARD L. KAHLE, Project Engineer Ralph Stone and Company, Inc., Engineers Los Angeles, California INTRODUCTION There are four major categories of noxious food-processing odors: 1) Odors associated with organic decomposition, especially of animal origin; 2) Odors relating to physiological process, primarily excretion; 3) High food odors which become increasingly obnoxious in proportion to their degree of concentration, such as onions and cabbage; and, 4) Odors which may be absorbed into unrelated foods, such as fish odors which invade meat or produce, or high cheese odors whose presence is offensive in blander dairy products such as milk, butter, cream, or cottage cheese. Noxious odors may be an offensive nuisance or unhealthful for the community into which they are discharged as well as for the labor force in the involved processing plant; they may be an index of the presence of bacterial contamination; and their inappropriate absorption by other foods destroys the marketability of the affected product. Minimizing or eliminating odor pollution usually involves several or all of the following: 1) Cleanliness, including a minimum of once/day cleanup; the use of stainless steel, or other inert, non-corrosive utensils; and the use of ceramic brick, plastic, or other impervious flooring material which can be hosed down with steam or water; 2) The use of fresh raw products; 3) The storage of raw products in sealed containers, or under refrigeration if they must be stored prior to or after processing; 4) Rapid processing procedures to minimize storage requirements; 5) Concentration on one product-line between cleanups rather than multiple processing which can result in undesirable odor absorption; 6) Planned solid waste separation and handling including the use of belts, containers, and screens to facilitate removal of solid matter to trucks for ultimate disposal to a landfill, hog farm, etc.; 7) Enclosure of equipment within buildings having secondary air filtering systems; 8) The use of closed system processes; 9) The use of tall roof vents or stacks; and, 10) Diversion of odor control onto the raw materials producers, including: quality control at the source to reduce waste; pre-washing of vegetables and fruits; and withholding animal feeding to reduce the presence of fecal matter. The food processing industry includes: dairies; canneries; frozen foods; meat packing; bottling; and dehydration, including freeze-dry and heat drying methods. Noxious odors associated with food processing may affect the process plant employee, the food being processed, and the surrounding community. This paper will discuss the origin, characteristics, and effects of processing plant odor production, with special emphasis on the methods currently available for odor control and elimination. -1311
Object Description
Purdue Identification Number | ETRIWC1969092 |
Title | Odor elimination in the food processing industry |
Author |
Stone, Ralph Kahle, Ricard L. |
Date of Original | 1969 |
Conference Title | Proceedings of the 24th Industrial Waste Conference |
Conference Front Matter (copy and paste) | http://earchives.lib.purdue.edu/u?/engext,16392 |
Extent of Original | p. 1311-1322 |
Series | Engineering extension series no. 135 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital object copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Date Digitized | 2009-05-21 |
Capture Device | Fujitsu fi-5650C |
Capture Details | ScandAll 21 |
Resolution | 300 ppi |
Color Depth | 8 bit |
Description
Title | page 1311 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital object copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Capture Device | Fujitsu fi-5650C |
Capture Details | ScandAll 21 |
Transcript | Odor Elimination in the Food Processing Industry RALPH STONE, President RICHARD L. KAHLE, Project Engineer Ralph Stone and Company, Inc., Engineers Los Angeles, California INTRODUCTION There are four major categories of noxious food-processing odors: 1) Odors associated with organic decomposition, especially of animal origin; 2) Odors relating to physiological process, primarily excretion; 3) High food odors which become increasingly obnoxious in proportion to their degree of concentration, such as onions and cabbage; and, 4) Odors which may be absorbed into unrelated foods, such as fish odors which invade meat or produce, or high cheese odors whose presence is offensive in blander dairy products such as milk, butter, cream, or cottage cheese. Noxious odors may be an offensive nuisance or unhealthful for the community into which they are discharged as well as for the labor force in the involved processing plant; they may be an index of the presence of bacterial contamination; and their inappropriate absorption by other foods destroys the marketability of the affected product. Minimizing or eliminating odor pollution usually involves several or all of the following: 1) Cleanliness, including a minimum of once/day cleanup; the use of stainless steel, or other inert, non-corrosive utensils; and the use of ceramic brick, plastic, or other impervious flooring material which can be hosed down with steam or water; 2) The use of fresh raw products; 3) The storage of raw products in sealed containers, or under refrigeration if they must be stored prior to or after processing; 4) Rapid processing procedures to minimize storage requirements; 5) Concentration on one product-line between cleanups rather than multiple processing which can result in undesirable odor absorption; 6) Planned solid waste separation and handling including the use of belts, containers, and screens to facilitate removal of solid matter to trucks for ultimate disposal to a landfill, hog farm, etc.; 7) Enclosure of equipment within buildings having secondary air filtering systems; 8) The use of closed system processes; 9) The use of tall roof vents or stacks; and, 10) Diversion of odor control onto the raw materials producers, including: quality control at the source to reduce waste; pre-washing of vegetables and fruits; and withholding animal feeding to reduce the presence of fecal matter. The food processing industry includes: dairies; canneries; frozen foods; meat packing; bottling; and dehydration, including freeze-dry and heat drying methods. Noxious odors associated with food processing may affect the process plant employee, the food being processed, and the surrounding community. This paper will discuss the origin, characteristics, and effects of processing plant odor production, with special emphasis on the methods currently available for odor control and elimination. -1311 |
Resolution | 300 ppi |
Color Depth | 8 bit |
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