| Title: | Characterization of odorous charge and photochemical reactivity of VOC emissions from a full-scale food waste treatment plant in China |
| Author(s): | Ni Z; Liu J; Song M; Wang X; Ren L; Kong X; |
| Address: | "School of Environment, Tsinghua University, Beijing 100084, China. Electronic address: nzfinal2008@126.com. School of Environment, Tsinghua University, Beijing 100084, China; Key Laboratory for Solid Waste Management and Environment Safety, Ministry of Education, Beijing 100084, China. Electronic address: jgliu@tsinghua.edu.cn. School of Environment, Tsinghua University, Beijing 100084, China. School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China" |
| DOI: | 10.1016/j.jes.2014.07.031 |
| ISSN/ISBN: | 1001-0742 (Print) 1001-0742 (Linking) |
| Abstract: | "Food waste treatment plants (FWTPs) are usually associated with odorous nuisance and health risks, which are partially caused by volatile organic compound (VOC) emissions. This study investigated the VOC emissions from a selected full-scale FWTP in China. The feedstock used in this plant was mainly collected from local restaurants. For a year, the FWTP was closely monitored on specific days in each season. Four major indoor treatment units of the plant, including the storage room, sorting/crushing room, hydrothermal hydrolysis unit, and aerobic fermentation unit, were chosen as the monitoring locations. The highest mean concentration of total VOC emissions was observed in the aerobic fermentation unit at 21,748.2-31,283.3 mug/m3, followed by the hydrothermal hydrolysis unit at 10,798.1-23,144.4 mug/m3. The detected VOC families included biogenic compounds (oxygenated compounds, hydrocarbons, terpenes, and organosulfur compounds) and abiogenic compounds (aromatic hydrocarbons and halocarbons). Oxygenated compounds, particularly alcohols, were the most abundant compounds in all samples. With the use of odor index analysis and principal components analysis, the hydrothermal hydrolysis and aerobic fermentation units were clearly distinguished from the pre-treatment units, as characterized by their higher contributions to odorous nuisance. Methanthiol was the dominant odorant in the hydrothermal hydrolysis unit, whereas aldehyde was the dominant odorant in the aerobic fermentation unit. Terpenes, specifically limonene, had the highest level of propylene equivalent concentration during the monitoring periods. This concentration can contribute to the increase in the atmospheric reactivity and ozone formation potential in the surrounding air" |
| Keywords: | China *Food Odorants/*analysis Photochemical Processes Refuse Disposal/*methods Volatile Organic Compounds/*chemistry Waste Disposal Facilities Food waste treatment plant In-situ monitoring Odorous charge Photochemical reactivity VOC emissions; |
| Notes: | "MedlineNi, Zhe Liu, Jianguo Song, Mingying Wang, Xiaowei Ren, Lianhai Kong, Xin eng Research Support, Non-U.S. Gov't Netherlands 2015/03/15 J Environ Sci (China). 2015 Mar 1; 29:34-44. doi: 10.1016/j.jes.2014.07.031. Epub 2015 Jan 30" |
