The Analysis of Organic Odor Compounds in Process of Food Waste Disposal

摘要

In processing food wastes, odorous gases are generated, which significantly affect the workers and occupants in the plant. This study applies gas chromatography-mass spectrometry and chemical methods to analyze qualitatively and quantitatively the characteristics of odorous gases in the workshop, in order to find the composition and pollution level of odorous gases emitted from municipal food waste. The research results showed that the common compositions in the food waste gases were dimethylacetamide, naphthalene, methylnaphthalene, phenol and limonene, which the tested probability is 100%. Based on the comparison of odor concentration and threshold at four sampling sites, it can be concluded that ethyl thioether, trimethylamine, ethylbenzene and citric acid were major gases that belonged the standard threshold. Both odor intensity and activity of trimethylamine and ethyl thioetherwere highest, which odor intensity were 70.58 and 1.79, as well as odor activity were 2.25 and 1.79, separately. Therefore, the compounds attributed to the odor gases in food waste weretrimethylamine and ethyl thioether.