Tarpomatic or how to control odours from landfills

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tarpomatic website   Tarpomatic is a daily cover that is placed on the tip face of an active cell of a landfill. This solution was presented during the 2019 International Solid Waste Association world congress, although thiscompany has already a trajectory of 25 years delivering tarpaulin covers around the world.

   Managing odour impact of landfills is usually challenging. There are not many useful methods to abate odour from these large surfaces with plenty of fugitive odours coming from everywhere. One of the main sources of odour emission is the working front of the landfill. A daily cover of the tip face of a landfill is a must, when there are odour complaints from the communities nearby. Tarpomatic offers a quick and cheap way to cover this surface.

Minimisation and Abatement of Odors by Physico-Chemical Treatments

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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).

QualityFry a frier with no odour impact

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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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