How to approach odour abatement measures in the food industry and the different odour abatement techniques currently available for the food industry.
Odour emissions are regulated in many countries. In some jurisdictions there are quantified odour limits that can be related to the magnitude of odour emissions, or alternatively to the maximum concentration of a component or group of components known as odour emissions. The internationally accepted unit of measurement is the "Odour Unit per cubic metre" (ouE/m3), but there are other methodologies. The most common techniques for measuring odours are the following: