FOOD PROCESSING

The malodors generated from food processing derive from multiple sources. While donation and/or recycling of waste within the industry is estimated in the mid 90% range; trimmings, semi-finished food products, discontinued food products and general spoilage may nevertheless accumulate and generate nuisance odors or food processing residuals (FPRs).

 

“An FPR is an incidental organic material generated by processing agricultural commodities for human or animal consumption. The term includes food residuals, food co-products, food processing wastes, food processing sludges, or any other incidental material whose characteristics are derived from processing agricultural products. Examples include: process wastewater from cleaning slaughter areas, rinsing carcasses, or conveying food materials; process wastewater treatment sludges; bone; fruit and vegetable peels; seeds; shells; pits; cheese whey; off-specification food products; hide; hair; and feathers” (Brandt and Martin, 1996).

 

Add to the mix livestock holding pens and the potential for malodor increases exponentially.

 

Ecosorb® broad spectrum deodorizers are designed precisely for the odor challenges faced by the food processing industry. Certain Ecosorb® products, such as Ecosorb® Spray Gel, are designed and formulated for instant deodorization when applied directly to odor emitters, for both on site and in transport to composting or other disposal arrangements. For a detailed description of Ecosorb® Spray Gel, please click here.

 

Ecosorb® 607 is a highly effective, active-chemistry defense of airborne odor via direct release into the indoor or outdoor airspace or via existing HVAC systems. For a detailed description of our waterless vapor-phase system, please click here.

 

Brandt, R.C., and K.S. Martin. 1996. The food processing residual management manual.

Northeast Regional Agricultural Engineering Service NRAES-92.

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