Food processing deodorization methods

The rapid development of the food industry has led to a rapid increase in the scale and quantity of food factories. However, different types of odors and exhaust gases are generated during the food production and processing process, which can harm the health of workers and pollute the environment. So the treatment of odors and exhaust gases in food processing plants is very important.

Food processing deodorization methods

1. Negative pressure mode

Seal the heavily polluted space and send the polluted gas into the ion reaction chamber through a gas collection system; The filtered fresh air passes through the ion generator to generate a large amount of ion air, which is then sent into the ion reaction chamber; Ionic wind and polluted gas are fully mixed and reacted in the ion reaction chamber, and the reacted gas meets the emission standards.

2. Mixing method

The high-energy ion wind generated by the ion generator is diffused into the mildly polluted space through the air supply system. The pollution source reacts directly at the interface under the coating of the ion wind, and the oxygen ions effectively oxidize and decompose common irritants and volatile organic compounds such as hydrogen sulfide and ammonia nitrogen in the polluted gas, thereby effectively improving the air quality of the mildly polluted space and improving the operating environment.

3. Positive pressure mode

Outdoor air enters the ion generator through a filter and forms high-energy ion wind with the high-energy ions generated by the ion generator. The air supply system of * diffuses the ion wind to the liquid surface and space that needs to be treated. The pollution source reacts directly at the interface under the coating of the ion wind, and cannot escape to pollute the atmosphere. Oxygen ions effectively oxidize and decompose common irritants and volatile organic compounds such as hydrogen sulfide and ammonia nitrogen in the polluted gas, thereby improving regional air quality and working environment.

Food processing deodorization methods：

1. There are significant differences in methods depending on the reasons for their formation;
2. Direct methods without root removal include adsorption (such as activated carbon), evaporation, etc., to remove or reduce odorous substances;
3. The fundamental solution is to identify the root cause, eliminate or control it;
4. The principle of problem handling is to conduct testing based on the national food safety standard indicators of the corresponding food, confirm that it will not affect the quality of the food, ensure that the product is qualified, and there will be no food safety hazards.