Odour control management is a critical part of a food processing plant since the facility produces various foul smells coupled with many biological contaminants. Food processing operations emit organic and inorganic compounds, which can become a nuisance to the environment, especially offensive smells. One odour abatement solution that a food processing plant can adopt is a photoionisation system. This article explains why a photoionisation odour control system is the best solution for a food processing plant.
What Is Photoionisation Odour Control System? -- Conventional odour control systems in food processing plants involve chemical or biological processes. In such systems, compounds that produce odour are broken down through oxidation. However, relatively new technology in Australia is increasingly being adopted to control foul smells in food processing plants. Photoionisation refers to a technology that uses ultraviolet light coupled with a catalyst to trigger oxidation. Odourless air travels through a chamber and is exposed to ultraviolet light in high intensity. The reaction creates free radicals (O2-, OH-, and O3), which start to oxidise odour-producing compounds. The air then moves through a catalyst chamber where remnants of the odour-causing compounds are absorbed and disintegrated by the ever-flowing free radicals in the air emanating from an ultraviolet chamber.
Benefits -- The photoionisation process requires less energy than other odour abatement systems solutions — for example, the system recharges itself. Also, the photoionisation process does not use chemicals, and thus, it is considered environmentally friendly. Besides, the system has low maintenance costs since all that is required is the replacement of the ultraviolet lamps after every 10,000 hours. Another benefit of the photoionisation odour control system is that it has a small footprint due to its modular design; hence, it is ideal for most food processing plants with limited space for installing large odour abatement solutions. You can install a photoionisation unit underground, above-ground, indoors, or outdoors. The system is also not affected by temperature changes, air quality, and humidity, which traditional odour control systems face. Photoionisation odour control systems effectively treat organic and inorganic odour-producing compounds, including ammonia and sulphur compounds.
On-Site Testing -- You should engage a consultant to determine if photoionisation odour control technology is the right fit for your food processing plant. Some vendors offer pilot units for on-site testing, which gives you a feel of the technology by putting it to work in a realistic environment. Furthermore, you can weigh the reliability of the system when you conduct on-site testing. After evaluation, coupled with expert advice, you can decide if buying and installing a photoionisation odour control system is the right choice for your business.
To learn more, contact a resource that offers environmental management control solutions.Share