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Odour Control In Food Industry | Odoserve 

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Odour management in the food industry is effectively the managing of malodours within processing plants. Food processing – whether in meat and dairy or fish, fruit, vegetables and edible oils – can produce strong smells. So you can smell the things like hydrogen sulfide (rotten-eggs smell), ammonia, aldehydes, ketones, merka-ptans and other volatile organics emanating from cutting and fermenting and cooking and waste handling. Without effective control, these odours can irritate workers, neighbors and regulators. Effective odour control solutions safeguard public health and wellbeing, preserve product integrity and support compliance with environmental legislation.

Why Odour Control Matters

Food, plants don't have immunity from odour control Uncontrolled emissions of odours from food plants is more than just a minor irritation. And while an offending odor usually isn’t toxic on its own, the compounds causing it often are. Hydrogen sulfide, or H₂S, an eye- and lung-irritating gas, can lead to enflamed airways, as can ammonia, which can also harm those particularly sensitive to it. Odours from the food industry that are left lingering for weeks can set off headaches, nausea, asthma, loss of sleep and a drop in quality of life for those living and working nearby. Smells are also bad for business: strong odours can scare away customers, induce complaints from the community and even drive down property prices in the long term.
 

In terms of the environment, bad smells can warn that processes are not controlled or are not efficient. There are a number of volatile organic compounds (VOCs) in odor compounds. In addition, some conventional odour-control agents (such as bleach or formaldehyde) are toxic. Sustainable odour combating solutions neutralise smells without injecting toxic substances into the environment.
 

In other words, odor control is not only a health issue but also one of promoting safety and comfort in the workplace, avoiding potential regulatory fines, and keeping your company’s “social license to operate.” The Central Pollution Control Board of India has identified smell as a serious pollution concern in India, where rapid industrialization has led to a complicated olfactive issue in terms of effect on human life style and life quality. ‘Pre-emptive odour mitigation’ is a cornerstone of responsible food production.

The main causes of odours in food processing

  • Meat & Poultry: Repugnant odors produced by slaughtered meat, rendering plants and meat cutting lines are all from blood, fats and tissue decomposition. Anaerobic bacteria (that don’t require oxygen) feed on proteins, leading to gaseous compounds such as hydrogen sulfide (rotten egg smell), ammonia and mercaptans. CPCB quotes that slaughter houses and animal husbandry are significant sources of odours, discharging methane, H₂S and some other gases.
     

  • Seafood: Freezing and drying affect the odor of trimethylamine (fishy smell), sulfur compounds and ammonia as tissues breakdown. Unless it is cleared immediately, wastewater or slime pools, resulting in a sour smell of the sea.
     

  • Dairy: Acids and ammonia can escape from cheese and yogurt fermentation. Sour or sulphurous notes are also generated by milk storage and effluent.
     

  • Fruits & Vegetables: Washing and chopping Crop plant volatiles. Fruits and vegetable processing (onion, garlic, cabbage) can generate pungent sulfur compounds. Fruit juice factories ferment sugars into ethanol and carbon dioxide – typically an odour of rotting fruit, although fermentation tanks can turn sour if overfed or not sanitised properly.
     

  • Edible Oils and Fats: Fatty acids and aldehydes can be released during oil milling and refining (e.g. palm, coconut, soybean). When oils overheat or spoil, they can become rancid or develop an acrid smell. Grease traps and waste oils can begin to smell if they’re dirty.
     

Moreover, shared areas of any food plant such as waste water treatment, drains and vents are significant source of odours. For instance, H₂S and mercaptans are generated by aeration tanks and sludge in on-site wastewater facilities. Good ventilation and protection of these outlets is the initial step in odour control.

Health and Environmental Consequences of Inadequate Odor Regulation

It appeared that although the odors from food processing might not directly "poison" people, they were symptoms of the presence of harmful substances. The CPCB says that inhaling toxic odorants can lead to respiratory irritation and activate asthma or allergic symptoms. And when they’re not outright dangerous, offensive odors are stressful and unsettling. Research indicates that people exposed to sustained bad smells will experience headaches, nausea, sleeping troubles and lower concentration.
 

From an environmental point of view, uncontrolled odours may indicate an inefficient use of resources. For instance, H₂S is a product of the anaerobic decomposition of organic waste – controlling for odour is often a side benefit of doing a better job of treating for waste. And odour complaints can trigger fines or operational limits. In India, air quality laws clearly stipulate that “all efforts shall be made to eliminate unpleasant odour as far as practicable”. Around the world, regulators regard odours as public pollutants: the European Union has even made changes to its emissions directive to make sure “odours” are explicitly classified as a pollutant alongside noise or chemicals.
 

Reasonable odour control therefore has a lot of advantages: improved air quality, fewer grievances, happier staff and on-going adherence to the changing rules.

Regulatory Standards for Odour Control

Indian Standards (CPCB)
 

In India, Central Pollution Control Board (CPCB) has also guidelines for odour pollution. Industries are required to reduce odours to the extent as prescribed under the Environment Protection Rules 1986. But specific industry regulations (such as fermentation or natural rubber) do require odour limits for paper. There are still no standardised odour criteria for most of the food industry sectors such as dairy plants, meat processing, food/fruit canneries, etc. PCB therefore encourages facilities to follow best practices and self-monitor odour. For instance, odour measurements by olfactometry (human trained panels or equipments) are recommended to not have impacts on the local community.
 

The good news is that their Indian hosts are catching up. As per the summary of the CPCB report the ambient odour standards and point-source limits may evolve, and the report recommend that best available odour control technology be used. Plants are encouraged to keep green belts, garbage operations concealed, and wastewater controlled properly in order to prevent a nuisance. In practical terms, many food facilities are already following good practices in line with international standards (see below) well before the Indian rule catching up.
 

International Guidelines
 

Odour regulations vary widely worldwide. At the EU level, the IED has now added odour specifically to the definition of pollution. The new IED (2024) stipulates that available pollutant abatement techniques should be included in the emission permit of every installation (plant). 2.2.5 Odour emissions Any plant’s emission permit should give an account of odour sources and anticipated odour emissions/incidents. * In Japan, exposure limits for a number of odorantsare determined by standardized smell testing, according to an Offensive Odor Control Law. Australia and Canada are based on state/province standards: for example, New South Wales (NSW) EPA has used threshold criteria such as 7 and 2 odor units per cubic meter, respectively as being acceptable quotients.
 

The US EPA does not have a federal odor guideline in place in North America; odors are regulated in several states by specific measurable standards or nuisance ordinances. Canadian provinces usually specify agricultural smells (such as that of livestock). Characteristically, however, most state regulations, driven by NIMBY citizens and neighborhood /local government administrators, specify objective (dynamic olfactometry) or modelled concentrations (odor units, D/T ratios) to enforce achievement of compliance.
 

All of which is to say, food plants that export or operate overseas often go to great lengths managing their odor. And even without a local law, many people elect to follow E.P.A., E.U. or W.H.O. guidelines. By following international practice, it is not only free from trade concerns, but negative conflicts of community are also avoided.

Common Odour Control Technologies

Ventilation and Capture: Effective ventilation hoods and ductwork are used to capture odorous air at its source (e.g. above grinders, cookers, drains). This will keep odors from seeping into workspaces or out into the open. Another layer of defense for these types of ‘smelly’ processes such as cooking sauces, or even canning, is efficient ductwork and extraction, reports industry experts.
 

Biofilters: Biofilters are beds of organic material (like compost, wood chips, or lava rock) inoculated with odor-eating microorganisms. Bacteria will consume the odor when the odoriferous air enters. LavaRok and / or CarboMel, Can take care of H2S, (hydrogen-sulfide), Ammonia and VOC’s naturally with minimal chemical usage:)Â Modern Bio-filters can remove H2S, ammonia and VOC’s (VOC Destruction) naturally, with minimal chemical use (Check out “LavaRok“Â Little to no O&M (Operations and Maintenance) is required to maintain emissions standards. Volatile Organic Compoundsdney. com. It is also a method often used on biofilters treating waste compost, WWTP vents and food waste dewatering areas.
 

Chemical scrubbers – Wet scrubbers use a liquid chemical to absorb or oxidize odours. For instance, ammonia gas is neutralized using acidic scrubbers (concentrations of phosphoric or sulfuric acid) and sulfides and volatile organic compounds (VOCs) are oxidized with oxidizers (such as bleach and potassium permanganate). Very high remove (often >99%) can be obtained with multi-stage scrubbers that are properly designed. Scrubbers that are located at high-capacity points have been found in the vicinity of large cookers or effluent vents but great care needs to be taken with the disposal of spent wash water.
 

Adsorption and Dry Media: Adsorbent (activated carbon, impregnated alumina) filters hold odour molecules on a surface. They often serve as “polishing” steps downstream of scrubbers or biofilters. Dry filters remove H2S, organic sulfides, ammonia and VOCs to very low levelsosiltd. com. Carbon units may cost less and have the added benefit of being passive (relying on gravity rather than power), but the media must be changed out from time to time.
 

Masking/Misting Agents: Other systems mist fragrances or surfactants in order to “mask” objectionable odors. Overall these tend to prove ineffective for nastier food-industry odours, and do not really eliminate the malodour. The tendency is now to use such as are neutralizing or degrading rather than merely masking.
 

Advanced Oxidation: Ozone generators or UV light (in combination with hydrogen peroxide) can sometimes destroy difficult-to-remove VOCs. These are often specialty solutions with cost and safety implications.
 

All are trade-offs. Living systems are environmentally friendly, however they need specific humidity and nutrition. The first ones are fast, but they can generate wastewater. Dry filters are a convenient option but can suffer from high requirements for replacement in high load scenarios. In reality, process plant generates a combination: duct capture → scrubber → biofilter → carbon polish for example.
 

Odour monitoring (by sensors or panel testing) helps indicate what approach is best. For one odour control company, the journey always begins with identifying what and how much odour there is. Once characterised, a customised solution can then be developed.

Meet OdoServe: The Sustainable Answer to Odour

One of the newer products for industrial odour control is OdoServe by Amalgam Biotech. OdoServe unlike regular deodorants doesnt just mask smells - it chemically breaks down odour molecules from the source. And they “kill” the smell, too, according to the manufacturer: OdoServe transforms malodorous compounds into nonodorous molecules.

Key features of OdoServe include:

  • Safe, Yet Fast-Acting: OdoServe is a reaction-based odor eliminator, with a safe and natural, biodegradable formula. It is free of harmful amines, phosphates and the bleach. The solution is safe for users and eco-friendly.
     

  • Odour Eating Technology: Its super charged formula is claimed to eliminate even the toughest industrial odours. The company says it locks in odors with a “strong barrier of freshness” and provides a lasting clean scent.
     

  • Application: OdoServe operates in high pressure misting of fogging. It can be used for just about any area where there are food odours: cutting halls, rendering places, waste pits and wastewater tanks. Importantly, it is recommended in particular for food processing facilities, sewage lines, WWTPs, and public toilets. One reviewer says that OdoServe can be safely used in hand sprayers (although it works best as a fine mist).
     

  • Efficacious on Sulphides and VOCs A special formulation standard issue variant, OdoServe EOC, designed for wastewater treatment. It features as a non-amine sulphide scavenger to rid H2S and mercaptan odors in effluent and sludge. In a pilot study, this multi-frame suppressor greatly enhanced air quality (broad spectrum) at the effluent/secondary treatment plants (ETPs/STPs) versus H2S emission standards.
     

  • Food-Grade and Non-GMO: Every ingredient in OdoServe is food-grade and non-corrosive. The product's manufacturer has confirmed that it doesn't sabotage production or typical quality of products. In other words: If you spray OdoServe near a packaging line or waste drain, it won’t harm food products or leave a movie behind.
     

  • Quick :The mist chemically neutralizes the odour. Since OdoServe removes the odor molecules themselves, it often lasts longer between applications than many other products. The company says that this results in less operating costs over time.

Business and Cost Benefits

Using effective odour control like OdoServe delivers concrete business gains. Clean air improves worker morale and productivity – employees won’t have to endure unpleasant fumes. It also slashes the risk of regulatory fines or shutdowns due to odour complaints. Several clients report that installing OdoServe led to an immediate drop in nuisance calls from the community.
 

From a cost standpoint, an efficient odour-neutralizer can reduce maintenance expenses. For example, controlling H₂S at its source with OdoServe EOC can prevent corrosive damage to tanks and pipelines, extending asset life. Using less chemical volume also means lower chemical purchase costs. Because OdoServe is concentrated, a little goes a long way – one misting unit can treat a large area with just a few milliliters of product. This contrasts with some spray fragrances that need constant replenishment.
 

In short, investing in a sustainable odor control system often pays for itself. Amalgam Biotech emphasizes that OdoServe is cost-effective: it “reduces the need for frequent applications and costly maintenance measures”. The product comes with a satisfaction guarantee, reflecting confidence in its ROI.

Frequently Asked Questions

  • Is OdoServe safe to use? Yes. OdoServe is formulated to be non-toxic and safe for operators, workers and nearby communities. It contains no bleach, no formaldehyde, no phosphates or sulfates, and is free from animal-derived ingredients. In tests and use-cases, it has caused no adverse effects on human health or the environment. The company notes that the formula is “food-grade” and does not harm wildlife.
     

  • Will it affect food quality or manufacturing? No. OdoServe is applied in the air or at drains, not on the food itself. The ingredients are food-grade and used in very low concentrations. In practice, this means OdoServe has no impact on taste, safety or the processing equipment. Several users report no change in product quality or production issues after implementing OdoServe.
     

  • What is the return on investment (ROI)? A typical ROI story for odour control includes fewer customer complaints, improved worker attendance, and avoiding regulatory penalties. OdoServe’s lower dosing rate and long-lasting action mean chemical costs are less than with disposable masks or constant sprays. When used in place of high-maintenance scrubbers or multiple products, OdoServe can cut overall odour-control costs by a significant margin. (Exact ROI will depend on plant size and odour load.) Amalgam Biotech also cites customer cases where one-time setup costs were recovered within months due to these savings.
     

  • How do I apply OdoServe? OdoServe can be used in portable foggers, spray systems, or even simple hand sprayers. For best results in large areas, a high-pressure misting system is recommended to create a fine mist. The treatment typically lasts several hours (2–6 hours on a single mist, depending on odour intensity) and can be reapplied as needed.

Conclusion

Conclusion and Call to Action

Effective odour control is essential for any food processing operation. By addressing odour sources with modern solutions, plants protect health, comply with laws, and create a better working environment. Eco-friendly products like OdoServe offer a sustainable, simple and proven way to achieve these goals. With its odor-engulfing chemistry, fast action and safety profile, OdoServe is well-suited to meet the needs of meat, dairy, seafood and other food plants of all sizes.

 

Ready for fresh air? Contact Amalgam Biotech today to discuss OdoServe solutions for your facility. Learn how this eco-conscious odour management system can save costs and keep your plant smelling clean.

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