Details

Wet Scrubbing and Activated-carbon Adsorption of Odorous Compounds in Vented Gases from Food-cooking Operations

by Chen, Cheng-wei

Abstract (Summary)
In this study, wet scrubbing and activated-carbon adsorption technologies were tested to investigate their abilities to remove total hydrocarbons (THCs) and other odorous compounds in the effluent gas from food-cooking operations such as frying, toasting, grilling, and steaming. A full-scale scrubber (gas-liquid contacting cross section 0.58 m¡Ñ0.50 m, height 0.80 m) was used in the present study for testing its performance on removing odorous compounds from a gas stream of 102 m3/min drawn from a Japanese-type grilling restaurant located in the Kaohsiung city. The scrubbing liquid had a flow rate of 67.2 L/min which is equivalent to a liquid/gas ratio of (L/G) 0.0065 m3 liquid/(m3 gas). Tap water, aqueous sodium hypochlorite solution, and aqueous hydrogen peroxide solution were used as scrubbing liquids. For the activated carbon tests, a 2-cm i.d. glass column packed with 20 g activated carbon which gives a packing height of 10.5 cm was used to obtain the adsorption isotherms by introducing a 15 L/min gas stream drawn from an oven toasting sausage. The gas flow resulted in a superficial gas velocity of 1.06 m/s over the cross section of the column. In addition, a pilot-scale adsorption unit (cross section 0.50 m sq., packed with 30 kg granular activated carbon) was installed for the adsorption test. A gas flow drawn from a vent of a restaurant kitchen cooking Chinese-type food was introduced into the pilot adsorber. A flow rate of 12.6 m3/min was used and the superficial gas velocity was 0.84 m/s. Results indicate that THC and odor (sensory test) removals of 15-35 and 35-65% were obtained, respectively, form the scrubbing test. There was no significant difference in the performance by using one of water or the two aqueous chemical solutions as the scrubbing liquor. Most of the characteristic food-grilling and flavoring smells were removed by the scrubber and some bitter smells like burnt carbon were found in the scrubbed gas. High moisture contents (around 95% in relative humidity) of the vent gas from the sausage-toasting oven resulted in a significant reduction in the activated carbon adsorption capacity for THCs from the tested gas. From results of the pilot-scale adsorption test, THC removals of 60-80% form the vent gas (around 50-60% in relative humidity) of the Chinese-type kitchen were found during the initial adsorption time of 0-50 hr. A long time (200 hr) operation resulted in a decrease in the THC removal efficiency. However, the adsorber exhibited as an odor equalization unit by reducing peaks of the odor emissions from the kitchen. Characteristic odors from various food cooking operations were reduced by the adsorber. It was estimated that a total of around NT$ 57 is required for the full-scale scrubber for treating the gas flow of 102 m3/min for an operation time of 7 hr per day, and the cost is equivalent to NT$ 1.33/(1,000 m3 gas). The cost for the activated carbon adsorption unit of 13 m3/min was estimated to be NT$ 134 for 8 hr per streaming day. The unit cost is NT$ 22.1/(1,000 m3 gas).
Bibliographical Information:

Advisor:Ming-shean Chou; Kang-Shin Chen; Sin Chuh

School:National Sun Yat-Sen University

School Location:China - Taiwan

Source Type:Master's Thesis

Keywords:activated carbon adsorption vented gases from food cooking operations wet scrubbing

ISBN:

Date of Publication:06/26/2006

© 2009 OpenThesis.org. All Rights Reserved.