Component Analysis of Odor Components in Food Waste Treatment

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 fer-menter > 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 mer-captan, hydrogen sulfide, dimethyl disulfide, limonene were characteristic pollutants in the temperature sterilization device and oil-water separator; ethanol, hydrogen sulfide, dimethyl disul-fide, p-diethylbenzene, limonene were characteristic pollutants in the anaerobic fermenter.