Odor is the detection of certain gases and vapors in the air by the nose. Unpleasant odors can arise from production processes, wastewater and waste storage areas, kitchen and food preparation areas, chemical cleaning and coating operations, and even drainage and ventilation problems. Odor not only causes discomfort; it also affects working comfort, neighborly relations and brand perception.
Acid-base reactions, oxidations, fermentations
Hot surfaces, open tanks, storage
Leaking covers, insufficient ventilation
Sealing, small in-process changes, temperature and pH optimization, regular cleaning.
Collecting odorous air at the correct flow rate and balanced air velocity through ducts and directing it to the treatment unit.
Removing odor through chemical washing (scrubber), biological treatment (biofilter) or adsorption (activated carbon).
High flow/constant load → Biofilter
Variable loads → Scrubber
Low flow → Activated Carbon
Lowest → Biofilter
Chemical/wastewater → Scrubber
Media change → Activated Carbon
Fastest → Activated Carbon & Scrubber
Biological → Biofilter (3-6 weeks)
Large area → Biofilter
Most compact → Activated Carbon
Water/chemical line → Scrubber
Odor sources, ventilation and simple gas measurements
Most suitable technology, capacity and layout plan
Assembly, tests and user training
Periodic control and performance monitoring
Odor control succeeds by correctly understanding the source, effectively capturing and transporting, and selecting the appropriate treatment technology.