Volatile Organic Compound Emissions from Chocolate Manufacturing Operations

摘要

This paper presents a case study for determining VOC emissions and the regulatory implications from an industrial grade chocolate and cocoa products manufacturer. The facility in the case study undertook a VOC emissions testing program in order to develop a facility wide emissions inventory. In developing the emissions inventory, it was suspected that the chocolate manufacturing process may produce quantifiable VOC emissions based on the availability of emission factors for similar operations (i.e., coffee and nut roasting). A data search produced information that indicated VOC emissions may result from the chocolate manufacturing process but no usable emission factors were presented. The case study facility conducted emissions sampling of all potential VOC emissions units at the facility and developed emission factors from the test data. Testing was also conducted to determine the nature of the emissions to aid in assessing the potential applicability of various VOC control techniques. This paper addresses the various chocolate manufacturing VOC emissions units, the emission factors developed by process type, potential control techniques, and the potential regulatory implications associated with VOC emission for industrial grade chocolate and cocoa products manufacturers.