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Odour Removal from Food Processing Chimneys

by 5m Editor
24 April 2009, at 9:36am

DENMARK - Danish pig farmers and the food processing industry are subject to particularly strict regulations regarding ammonia emissions and odour nuisances affecting neighbours and nearby housing.


The abattoir at Horsens.

As pressure on the meat sector grows, especially in regard to reducing ammonia and odour from chimneys, farmers and the industry are looking to services like those provided by the Dan-ish Meat Research Institute (DMRI) to find solutions for reducing the environmental impact of emissions.

DMRI provides consultancy services to find solutions that reduce odour in the surrounding environment. Livestock farmers and companies with emissions from the production of meat, beverages, bakery products, pet food and fish meal can all benefit from new and faster methods.

DMRI uses state-of-the-art equipment for olfactometry analysis. The olfactometer Ecoma TO8 meets all the requirements for a dilution device for olfactometric measurements and is equipped with a fully automatic dilution system with a dilution range from four to 65,000.

The Danish odour laboratory, which is accredited by DANAK, uses equipment and methodologies that comply with stringent national and international standards, such as the European norm DS/EN 13725.

Over many years, DMRI has acquired extensive knowledge and expertise in animal production systems and grain and feedstuff plants.

"By assessing data from odour sources, we can present proposals for the most cost-effective methods for removing odour, for example by changing the treatment of discharge or the ventilation conditions," said a spokesman for DMRI. "Repeated dispersion calculations with changed discharge heights and odour removal on selected sources can provide an overview of which initiatives best and most cheaply ensure that threshold values are met. "We can also assist companies in negotiating with the authorities to eliminate the odour nui-sances in the surrounding environment."