Odor compounds in waste gas emissions from agricultural operations and food industries.
In the last decades, large-scale agricultural operations and food industries have increased. These operations generate numerous types of odors. The reduction of land areas available for isolation of agricultural and food processing industrial operations from the public area and the increase in sensitivity and demand of the general public for a clean and pleasant environment have forced all of these industries to control odor emissions and toxic air pollutants. To develop environmentally sound, sustainable agricultural and food industrial operations, it is necessary to integrate research that focuses on modern analytical techniques and latest sensory technology of measurement and evaluation of odor and pollution, together with a fundamental knowledge of factors that are the basic units contributing to the production of odor and pollutants. Without a clear understanding of what odor is, how to measure it, and where it originates, it will be difficult to control the odor. The present paper reviews the available information regarding odor emissions from agricultural operations and food industries by giving an overview about odor problems, odor detection and quantification, and identifying the sources and the mechanisms that contribute to the odor emissions. Finally, ways of reducing or controlling the odor problem are discussed.
Rappert
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Biotechnology II, Technical University Hamburg-Harburg, Denickestrasse 15, 21071 Hamburg, Germany.
Müller
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R
D000383:Agriculture; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D004784:Environmental Monitoring / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D019649:Food Industry; D009812:Odorants / Q000032:analysis*; D009930:Organic Chemicals / Q000032:analysis* / Q000737:chemistry; D014835:Volatilization; D014866:Waste Products / Q000032:analysis*
D009930:Organic Chemicals; D014866:Waste Products