Geruchsbekämpfung

tarpomatic website   Tarpomatic ist die tägliche Abdeckung, die auf die Oberfläche eines aktiven Deponieabschnitts gelegt wird. Diese Lösung wurde 2019 auf dem Weltkongress des Internationalen Vereins für Feststoffabfälle vorgestellt (International Solid Waste Association world congress), obwohl diese Firma schon 25 Jahre lang Abdeckplanen in alle Welt liefert.

   Es ist in der Regel eine Herausforderung, die Geruchsbelastungen einer Deponie in den Griff zu bekommen. Es gibt nicht viele brauchbare Methoden, den Geruch aus diesen großen Flächen mit ihren zahlreichen diffusen Geruchsstoffen zu mindern, die überall sind. Eine der Hauptquellen von Geruchsstoffemissionen ist die Arbeitsfront der Deponie. Die tägliche Abdeckung der Oberseite der Deponie ist unerlässlich, wenn es Geruchsbeschwerden aus den benachbarten Gemeinden gibt. Mit Tarpomatic hat man eine schnelle und preiswerte Methode, diese Fläche abzudecken.

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M Martin   Environmental pollution related to odour emission has become in the last years an important public concern. Closeness of odour-causing facilities such as wastewater treatment plants (WWTPs) to urban areas further aggravates the problem. Volatile sulphur compounds (VSC) are one of the main groups of odour causing compounds in WWTPs, especially in the sludge processing.

   Nowadays, there is a variety of options available for the effective treatment of odour causing compounds emission. However, there is a need to assess in depth the efficiency of these technologies applied to the same process. Thus, this work is focused on the evaluation of different physico-chemical techniques (chemical scrubbers, adsorption, advanced oxidation processes) in order to minimize or reduce the VSC from sludge processing in WWTPs.

Esther Vegaa, María Martinb*

a Laboratorio de Tecnologías Limpias. Universidad de la Santísima Concepción. Alonso de Ribera 2850, Concepción (Chile).
b Laboratori d’Enginyeria Química i Ambiental (LEQUIA). Campus Montilivi. 17003 Girona (Spain).

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quality fry   The company QualityFry has developed the first patented frier in the world that is able to tackle the odour emission from the process of deep frying. This way, there is no need of installation of stacks or ventilation systems for these processes. Deep frying is a source of odour emission, as odorants are easily carried out to the atmosphere at temperatures of 175-190 ºC. If the gases emitted during deep frying are not collected and treated adequately, they can be a source of odour complaints on communities nearby.

   Restaurants are sometimes a source of odour complaints around the world, but unfortunately, here at olores.org we have not paid much attention to these activities, probably because we focus a bit more on the big scale of the odour impact of industrial activities. However, that does not mean that nothing is happening around the management of the odour impacts in restaurants. The company QualityFry has developed an interesting frier totally covered and with a controlled ventilation that is able to reduce de odour emission by passing the gases of oils, fats and food through an activated carbon filter.

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