WIT Press

Efficient Control Of Emissions In Fish And Meat Processing Plants


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WIT Press


A. R. Pendashteh & N. Chaibakhsh


Unpleasant odor is one of the most important pollutants which have a negative effect on the quality of life. Odors are the most objectionable emissions from fish and meat processing plants. Conventional methods for removing odors and flavor-producing chemicals from such units are dilution in the form of masking, wet scrubbing, and burning which has a low efficiency. Odorous gases consist primarily of steam, aromatic compounds, hydrogen sulfide and trimethylamine. The purpose of this study is proposing an efficient method for complete removal of odors from the factory emissions. In this method, the odors can be controlled by separating particulate matters with cyclones, condensing of vapor by condensers and adsorption of the remaining gases by active carbon and silica gel. In this system, about 100 percent of the emissions convert to liquid. By considering temperature and pressure fluctuations, the efficiency of odor removing in different parts of the proposed system are as follows: gas separators and cyclones 15%, heat exchanger 65%, condenser 10% and carbon active and silica gel columns 5%. Keywords: air pollution, odor control, fish and meat processing, condensation, cyclone, adsorbent. 1 Introduction Air pollution may be defined as any atmospheric condition in which certain substances are present in such concentrations that they can produce undesirable effects on man and his environment Rao [1]. A considerable amount of air pollution results from the human activities. These activities have a close relationship with life patterns and their restrictions are rarely placed in the planners , procedures, especially in developing countries. Fish and meat


air pollution, odor control, fish and meat processing, condensation, cyclone, adsorbent.