Baza Publikacji Pracowników Politechniki Lubelskiej

Status:
Autorzy:	Ozonek Janusz, Piotrowicz Adam
Wersja dokumentu:	Elektroniczna
Język:	angielski
Efekt badań statutowych	NIE
Materiał konferencyjny:	NIE
Publikacja OA:	NIE
Abstrakty:	angielski
	Odorous compounds present in off-gases emitted as a result of industrial processes constitute a considerable part of environmental pollution. Deodorization of these gases raises a crucial issue in terms of environmental engineering as well as the human comfort of living and working. The aim of the work was to examine degradation efficiency of malodorous compounds originating from the selected food industry plants under the influence of ozone and low-temperature plasma environment. The research covered two yeast processing plants and an industrial brewery. The investigated material comprised a baker’s yeast broth and a brewer’s wort which were taken from the proper fermentation tanks during industrial processes. In laboratory conditions the liquor was placed into a container equipped with a heater inside and a disc diffuser at the bottom. During the experiment the container content was warmed up and the air supplied by the blower was passed through the diffuser. The mixture of air and volatile compounds was directed into the reaction environment where the degradation took place. Series of experimental tests of the degradation of malodorous compounds were conducted with the use of ozone, low-temperature plasma environment and both methods simultaneously with variable process conditions. Basing on literature data and own research a plasma-chemical reactor with dielectric barrier discharges (DBD) was constructed and used. Several parameters were measured in the system, such as active power supplied to the reactor as well as temperature and humidity of the entering gas mixture. By changing volumetric rate of air flow, different residence times in the reaction zone were obtained. Samples of contaminated air before and after the reactor were taken with the use of SPME (Solid-Phase MicroExtraction) technique. Efficiency of the process was determined by evaluating the degradation rates for the identified volatile compounds. Qualitative and quantitative analysis was performed using gas chromatography / mass spectrometry system.

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Degradation of odorous compounds from food production by oxidation methods

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