Treatment of emissions generating annoying odours in a turkey by-products processing plant

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GAroca   The processing of meat by-products for the production of protein meals entails the generation of gaseous emissions causing annoying odours that cause a severe environmental impact in the surrounding populations.

   This work presents the characterization of the main components of the process emissions, the dimensioning of the treatment system and the results of the operation of a rendering plant of turkeys, where fractions, such as viscera, blood, feathers, as well as seizures and discards, are processed to produce flour and oil for animal feed. This plant has a processing capacity of 8 million turkeys per year and a projection of 12 million.

G. Aroca1, M. Cáceres1, G. Norambuena3, F. Rosenkranz2, R. Chamy2, J. Dumont3

1 Escuela de Ingeniería Bioquímica, P. Universidad Católica de Valparaíso, Chile
2 Núcleo Biotecnología Curauma, Pontificia Universidad Católica de Valparaíso, Chile
3 Sopraval SA., Nogales, La Calera, Chile
, +56 32 2372011

   Competing interests: The author has declared that no competing interests exist.

   Academic editor: Carlos N Díaz.

   Content quality: This paper has been peer reviewed by at least two reviewers. See scientific committee here

   Citation: G. Aroca, M. Cáceres, G. Norambuena, F. Rosenkranz, R. Chamy, J. Dumont, 2017, Treatment of emissions generating annoying odours in a turkey by-products processing plant, IV International Conference of Odours and VOCs in the Environment, Valladolid, Spain, www.olores.org.

   Copyright: 2017 Olores.org. Open Content Creative Commons license. It is allowed to download, reuse, reprint, modify, distribute, and/or copy articles in olores.org website, as long as the original authors and source are cited. No permission is required from the authors or the publishers.

   ISBN: 978-84-697-7359-8

   Keyword: biofilter, rendering plant, odorous emissions, scrubber

 

Abstract

   The processing of meat by-products for the production of protein meals entails the generation of gaseous emissions causing annoying odours that cause a severe environmental impact in the surrounding populations.

   Sopraval SA is a producer and marketer of turkeys for national consumption and export, located in Nogales, Region of Valparaíso, Chile, with a processing capacity of 8 million turkeys per year and a projection of 12 million. In the rendering plant, the non-edible turkey fractions, such as viscera, blood, feathers, as well as seizures and discards, are processed to produce flour and oil for animal feed.

   This work presents the characterization of the main components of the process emissions, the dimensioning of the treatment system and the results of its operation.

   The system consists of a stage of physical treatment, using condensers and filters, a chemical stage of two chemical scrubbers and a biological stage; a biofilter. The system has operated for a year and has reached 100% removal of the main responsible for the odour nuisance caused by the operation of the rendering plant.

 

   See the full article in other languages.

  • French
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