AP-42 Section Number: 9.8.2

Reference Number: 3

Title: Overview of Environmental Control Measures and Problems in the Food Processing Industries

Jones, J. L., et al.

Industrial Environmental Research Laboratory

January 1979

Reference Report Sect.

U.S. DI:PIIRTMl!llT OF COMMERCE Reference

Flationall Tcchniu! lnformtbn Service

PB-292 488

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Overview of the Environmental Control

Measures and Problems in the Food Processing Industries

SR1 Internotional, Menlo Park, CA

Prepared for

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I n d u s t r i a l Environmental Resea rch L a b o r a t o r y

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U.S. ENVIKONFENTAL PROTECTTON AGENCY CINClNNATX, OHIO 45268

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EPA-600/ 2-79-009 Janua ry 1979

OVERVIEW OF THE ENVIRONMENTAL CONTROL MEASWS AND PROSLEMS

I N THE-FOOD PROCESSING INDUSTRIES

J. L. Jzes . . M. C. T. Kuo

P. E. Kyle S. B. Rarding K. T. Semrau L. P. Somogyi

SRI I n t e r n a t i o n a l Menlo P a r k , C a l l f o r n i a 94025

Gran t No. R804642-01

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I n some food p r o c e s s i n g i n d u s t r i e s , a s s o c i n t e d was ted p r o d u c t s may be u s a b l e a s b o i l e r f u e l . b a g a s s e a s f u e l i n t h e c a n e s u g a r i n d u s t r y . e m i s s i o n s f r a n b a g a s s e - f i r e d b o i l e r s a r e h i g h enough t o r e q u i r e a p p r o p r i a t e d u s t c o l l e c t i o n equipment .

The most n o t a b l e i n s t a n c e is t h e u s e of The p o t e n t i a l a s h and c i n d e r

D i r e c t f i r i n g o f p r o c e s s v e s s e l s is p r a c t i c e d p r i m a r i l y f o r t h e r o a s t i n g or d r y i n g o f v a r i o u s c m o d i t i e s . p r o d u c t s c o m e - h t o d i r ec t c o n t a c t w i t h t h e materials b e i n g p r o c e s s e d , and the e f f l u e n t g a s e s may c i r r y c o a t a m i n a n t s d e r i v e d from b o t h t h e f u e l burned and t h e p r o c e s s m a t e r i a l . Where the m a t e r i a l b e i n g p r a c e s s e d i s i n t e n d e d f o r human consumpt ion , a t l e a s t , a "clean" f u e l mus t b e used i n d i r e c t f i r i n g , and the f u e l mos t often u s e d is n a t u r a l g a s . I n such c a s e s , the c o n t a m i n a n t s i n the gas stream are d e r i v e d almos't e n t i r e l y fran t h e p r o c e s s m a t e r i a l . I n any procesR i n v o l v i n g d i r e c t f i r i n g , t h e g a s e o u s and p a r t i c u l a t e e f f l u e n t s a r e s p e c i f i c t o the p r o c e s s and m a t e r i a l i n v o l v e d .

I n such c a s e s , t h e combust ion -- ..

PROCESS SOURCE OF AIR POLWPPANTS

The "noncombustion" a i r p o l l u t i o n problems t h a t may a r i s e fran p r o c e s s i n g i n t h e food i n d u s t r y a r e a s s o c i a t e d w i t h t h e f o l l o w i n g t F e s o f p r o c e s s e s :

P r o c e s s

Mechan ica l H a n i l i n g ( s i z e r e d u c t i o n , convey ing)

The ma 1 P r o c e s s i n g (roasting, b l a n c h i n g , c o n c e n t r a t i n g , d r y i n g , f r y i n g and o the r cook ing o p e r a t i o n s )

P r e s e r v l n g and F l a v o r i n g ( s u l f u r i n g , smoking)

E x t r a c t i n g and R e f i n i n g

P e e l i n g

P o l l u t i o n Problem

P a r t i c u l a t e s Odors from v o l a t i l e s

P a r t i c u l a t e s Odors

P a r t i c u l a t e s

Odors so*

PAIi ( t o x i c )

Hydrocarbons Odors Ch l o r i n n t e d o r g a n i c s

C h l o r i n a t e d o r g a n i c s

. ., . . .... - .... .. ,. . .. .. . . , ,

P n r t i c u l a t r c o n t r o l I1robIcms i n t he food i n d u s t r y r e s u l t m a i n l y i f r m ! s o l i d s h a n d l i n g , s o l i d s s i z e r e d u c t i o n , d r y i n g , r o a s t t n g and cooking .

I

I Some o f t h e p a r t i c u l a t e s a r e d u s t s , b u t o t h e r s ( p a r t i c u l a r l y t h o s e from the rma l p r o c e s s i n g o p r a t i o n s ) a r e produced by c o n d e n s a t i o n of v a y o r s

land may b e i n t h e low-micrometer o r s u b m i c r m e t e r p a r t i c l e - s i z e r a n g e . P a r t i c u l o t c c o l l c c t i o n f o r numerous sources , such a s f i s h mea l dri.=L:', dcep f a t f r y i i i s , smokchour:i ,s , 2 n d c o f f e e roasters have been d i s c u s s e d

\ b y t h e D. problems c:in be a d e q u a t e l y h a n d l e d . Problcms w i t h p a r t i c u l s t e con-

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) i : i V e g e t a b l e o i l p r o c e s s i n g 7 l b / t o n ( B ) ! I - ~ <, (soy b e a n s ) . , : : , :

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Mal ted b e v e r a g e ( s p e n t g r a i n s )

D i s t i l l e d l i q u o r ( s p e n t g r a i n s )

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Sugar cane ( b a g a s s e )

8 l b / t o n H a n d l i n g and d r y i n g (E)

8 l b / t o n Handl ing and d r y i n g (E)

7 . 6 l b / t o n D i r e c t - f i r e d (B) 4.2 lb/ton I n d i r e c t - f i r e d (B)

2 2 lb/::on b a g a s s e f i b e r (D)

-- *

Thc a c c u r a c y ol t h c emi!:sion f a c t o r s i s ranked a s " A , " "B" , "C".

! : It,,", ~~ ",;''. " A " i s c o n s i d e r e d e x c e l l e n t , "B" above a v e r a g e , "c" a v c r a g c , "i?" b c l o ~ ..~..crngc, ni id "E" p o o r .

S I<I - c s t ini:i t cd v i i 1 ties . ! :

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S o u r c e s : EPA C a n p i l a t i o n o f Emiss ion F a c t o r s , Second E d i t i o n , A P - 4 2 ; S R I I n t e r n a t i o n a l .

Note: To c o n v e r t pounds t o k i l o g m m s , d i v i d e by 2 .2 .

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T O L E 6 . CCFIPAKISON OF PARTICUIA'I'E MISSiONS F R a l SPAIN MILLING

-- AND O T H E R LARGE INDUSTRIAL SOURCES OF PARTICULATES -

Type o f p l a n t Emiss ion f a c t o r

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Rice m i l l i n g 0.69 - 5.7 l b l t o n

wheat f l m r m i l l i n g 3.4 - 4.2 l b l t o n

Wet c o r n m i l l i n g 2 . 2 l b l t o n

Power p l a n t 0 . 1 l b / 1 0 6 Ktu ( c o a l - f i r e d )

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P a r t i c u l a t e emission r a t e

T y p i c a l p l a n t s i z e ( l b / h r )

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1400 c w t l h r 154

500 MW 315

70 t o n s o f f e e d / h r 21

* S R I - e s t i m a t e d v a l u e s .

F e d e r a l N e w S o u r c e s Per formance S t a n d a r d s .

Assume power p l a n t c a p a c i t y f a c t o r of 0 .7 .

t

* Source : E P A ; S R I I n t e r n a c i o n a l .

( 3 ) P e s t i c i d e s and o t h e r p o s s i b l e t o x i c compounds e m i t t e d from r o i s t i n g o r d r y i n g o p e r a t i o n s .

( 4 ) Allcr:;cnic ni : i tcr ia lS i n g r a i n d u s t

P rob lems 1, 2 , and 3 :ibove a re d i s c u s s e d i n Appendices B , C , and D ,

I

r c s 1) cc t i vc, 1 y . K s c i m a c c q of tlic m:lxiilllul p o t c n L i n l e m i s s i o n of 1'Ni from mooi~eliotI:ies,

Iircscncnd i n i,;>pcndi.x R , show t l w t the gror ; s c rn iss io i l s from tliesc i n - d u s t r i a l sources a r c e x t r e m e l y s m a l l r e l a t i v e t o o t h e r p o i n t s o u r c e s . Although smokehouses c o u l d be tlic s o u r c c i,f a i r b o r n e p a r t i c u l a t e s and s l u d g e s c o n t a m i n a t e d w i t h PN1, l t would be d i f f i c u l t t o q u a n t i f y t h e a c t u i i l impact o f such d i s c h a r g e s . L o c a l i z e d e f f e c t s from such d i s c h a r g e s c o u l d be more i m p o r t a n t .

i !: . . . .. ,.

. . . . . . . . . . . . . . . . . . . . . . . . .......................... .... . . . . . . . . . . . . . . . . . . . .....,... .. ~ ... - Y* .... -. , ,-I ..?

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/ t o t a l i n d u s t r i a l consumption i n 1974 of t r i c h l o r o e t h y l e n e (TCE) W ~ B f o r food p r o c e s s i n g and t h i s p e r c e n t a g e l i k e l y h a s dropped a s m e t h y l e n e c h l o r i d e h a s been i n t r o d u c e d a s a s u b s t i t y t e . The food i n d u s t r y i s a

.. ::,,

. .

s o i l p icked up w i t h t h e g r a i n d u r i n g h a r v e s t i n g may c o u t a i n somc f r e c s i l i c a , t h e c h a n c e t h a t d u s t from t h c s c s o u r c e s might p r e s e n t n s i l i c a i n h a l a t i o n h a z a r d i s s o rcmotc a s t o bc n e g l i g i b l e . To bc d a n g e r o u s , t h e m a t e r i a l must b c c r y L i t a 1 l i n c - f r e e s i l i c a ( n o t s i l l c o t e s or o t h e r such compounds) and must be i n t h c rcspir:it)lc? p a r t i c l e - s i z e rilnge ( i . e . , 5 nbout 2 pm). The a c t u a l q u n n t i t i c s of m a t e r i a l of t h i s d e s c r i p t i o n a r e l i k e l y t o be v e r y s m a l l . The f r c c s i l i c a i n rLce h u l l s i s amorphous ( n o n c r y s t a l l i n e ) , and h e n c e n o t d a n g e r o u s .

I

I .j>! 1 ;r'

I n c u t t o n growing t h e p l a n t s a r c cormnonly spraycrl w i t h a d e f o l i a n t b e f o r e h a r v e s t i n g . D c f o l i . a t i o n of t h e c o t t o n p l a n t s makes machine p i c k i n g of t h e c o t t o n e a s i e r . The d e f o l i a n t s used have g e n e r a l l y br -n o r g a n i c a r s e n i c c a p o u n d s . C o n s e q u e n t l y , t h e t r a s h ( e . g . , l e a v e n , s t e m s ) c o l l e c t e d a l o n g w j t h t h e s e e d c o t t o n is contaminated w i t h a r s e n i c r e s i d u e s . The o u t e r t i ; l s o f t h e c o t t o n f i b e r s w i l l a l s o c a r r y s a n e r e s i d u a l a r sen ic , b u t t h e seeds s h o u l d be g e n e r a l l y w e l l p r o t e c t e d from c o n t a c t w i t h t h e d e f o l i a n t . A t t h e c o t t o n g i n , t h e t r a s h i s s e p a r a t e d f r c n t h e c o t t o n and is n o r m a l l y b u r n e d . Dur ing combust ion of t h e t r a s h , a t l ea s t p a r t of t h e arsenic en ters t h e o f f g a s e s and is e m i t t e d t o t h e atmosphere.Z-l l

If t h e a r s e n i c - b e a r i n g m a t e r i a l d i d r e a c h t h e c o t t o n s e e d , i t would p r e s e n t p r i m a r i l y a p o t e n t i a l h a z a r d i n a food pr ,oduct . A p p a r e n t l y , t h e e x i s t e n c e of any 3 c t u a l h a z a r d h a s n o t been r e p o r t e d . The e m i s s i o n s from t r a s h b u r n i n g a r e n o t w i t h i n t h e c a t e g o r y of food p r o c e s s i n g i n d u s - t r i e s . Cor ton g i n n i n g (SIC 0724) f a l l s u n d e r A g r i c u l t u r a l S e r v i c e s .

ODOR DIISSION AJCI CONTROL

Odor clniRnions iniiy n c c u r a t nlmost n n y Dtnj ie of food p r o c e s s i n g , b u t

t h e lliost s e r i o u s nnes usual.:y 2t-e a s s o c i n t e d w i t h t h e t h e r m a l p r o c e s s i n g s t eps such 2s c o o k i n g , r o a s t i n g , d r y i n g , and e v a p o r a t i v e c o n c e n t r a t i o n . The was te gases f rom t h e s e oper-lti.Yns w i l l u s u a l l y c o n t a i n p a r t i c u l a t e m a t t e r and p e r h a p s c o n d e n s a b l e v a p o r s a s w e l l a s t h e malodorous s u b s t a n c e s . Such p a r t l ~ u l n t e s and c o n d e q s a b l e m a t e r i a l s c o m p l i c a t e t h e problem of c o l l e c t i n g OK d e s t r o y i , , g t h e m a l o d o r s . The c o n d e n s a b l e mater ia ls them- s e l v e s may be malodorous t o sone d e g r e e .

For some p a r t i c u l a r l y malodorous o p e r a t i o n s ( e . g . , s l a u g h t e r i n g , r en - d e r i n g ) , t h e e x h a u s t a i r from b u i l d i n g v e n t i l a t i o n may be s o c o n t a m i n a t e d a s t o be a major source of o d o r . 2-6 Wastewater t r e a t m e n t ponds a r e a n o t h e r f r e q u e n t s o u r c e o f o d o r s , even from p r o c e s s i n g of m a t e r i a l s t h a t a re n o t o t h e r w i s e p a r t i c u l a r l y o b j e c t i o n a b l e . 2 - i 2 , - 1 3 w a s t e s i s n f r e q u e n t s o u r c e o f hydrogen s u l f i d e emission^,^-^^*-^^ a l t h o u g h such problems can f r c q u e n c l y bc a l l e v i a t e d o r c l i m i n n t e d by p r o p c r des ign o f clic* t r ~ n t m c n C sy:;teni. r\crobi.c treatmaiil: of wnstcwnter may a l s o producc

:;onif hydrogen su1Ci.dt. c n n I ) ? formed and c m i c c c d , p a r t i c t i - l n r l y uncIcr c o n d i t i o n s o f systcin ovcr~o: id .2-17 g a n i c compounds (some o f them malodorous) c a n be s t r i p p e d o u t o f s o l u t i o n by t h e a i r s t r e a m used i n a e r a t i o n ? - 7 . - 8 , - 1 7

Anaerobic d i g e s t i o n o f

j odors:. ' - " , - 1 6 I n : i d d i t i o n , v n r i o i i s O K -

T a b l e 7 l i s t s food i n d u s t r i e s and proccsscs t h a t a r c m a j o r s o u r c e s o f n u i s a n c e o d o r s . These :re C , I U K C C * S t h a t a m wel! known OK c i t e d w i t h some f r e q u e n c y i n t h e l l t c r a t u r e . The l i s t i s n o t e x h a u s t i v e ; n s noted p r e v i o u s l y , most of t h e food i n d u s t r i e s c a n b e s o u r c e s of o d o r s under

. .

:io

2- 1

2-2

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2 - 4

2-5

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2-7

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R : i l : ~ n i i , 1 1 . .I., "Odi~r Cmi!;:;ion C o n t r o l f o r tlie 1:l;ivor i ind P e r f u m e Indi i ! i t ry ," p r c s c n t c d t o F l n v o r C I I m i s t ! ; S o c i c t y , March 3 , 1977.

Ra t son , I I . J . , "Odor Emi . s s ion C o n t r o l f o r thc Food Inc!us t ry ," Food 'Tccliriol. 2 ( 6 ) : 3 ; - 3 5 (.June 15177).

Anon. , "I(o:l:iC Udors 'tr:ippc!d a t GF/Montrca l , " Food 13rig. (10): 1 2 3 - 1 2 4 (Oc tobc r 1973) .

R c d i n g , J . 'C., and D. P. Shephe rd , "Encrgy Consumpt ion- -Fuel U t i l i z a t i o n and C o n s e r v a t i o n i n I n d u s t r y , " EPA-650/2-75-032d, Env i ronmen ta l P r o t e c t i o n Agency, Washington , D . C . , August 1975.

Dcvclopment P l a n n i n g and Resea rch A s s o c i a t e s , I n c . , "Industrial Encrgy S tudy of S c l e c t c d Food I n d u s t r i c s , " F c d c r n l Energy Ad- m i i i i s t r n t i o n , C o n t r a c t No. 14-01-0901- 1652. Washington , D.C . J u l y 1974. NTIS: PB-237-316.

Dnn ic l son . J . A , , A i r P o l l u t i o n E n g i n e e r i n g Mnnual , 2nd Ed., L: :vironmcntal P r o t c c t i o n Agency P u b l i c a t i o n AP-40. T r i a n g l e P a r k , N . C . (May 1973) .

Rcsearcl i

Thibodeaux, L. J . , "A T e s t Method f o r Component S t r i p p i n g o f Wastc W3ter," EPA-G60/2-74-044, U . S . Envi ronmen ta l P r o t e c t i o r i Agency, Washington , D . C . , May 1974.

Thibodcnux, L. J., :ind D . G . P a r k c r , "Dcsorp t ion L i m i t s o f S c l e c t c d I n d u s t r i a l Gases cind L i q u i d s from Acratcd B a s i n s , " p a p c r p r e s e n t e d a t clic N a t i o n a l A I C I i K mcctinp, i n T u l s ; i , Oklolioma (March 1974) .

Cow:in, I ) . N . , et :11., "Uroitchinl A s t h m a Associn!cd w i t h Ai.r P o l - l.ut-:iiitLi from tI!c G r a i n I n d u s t r y , ' ' J . A i r P o l l . C o n t r o l A s s o c . 13 (11) : 5 / 1 6 - 5 5 ? (Nnvcmbcr 1963) .

3 2

i ._ . I

I ' 1. I I .

2 -13 S t o n c , I I . W . , itnil . l . V . %i.c!mli;i, "Libby, McNcl.11 S o l v c s ;in Odor Problem," Food ICnX. (12): 90-100 (Dcccmber 1973) .

2-14 C l i i t t e n d c n , J . A . , L. E . Or s i , J . L. Witherow, and W . J. Wclls, J r . , "Con t ro l of Odors f rom an Anaerob ic Lagoon T r e n t i n p , Meat P a c k i n g Wastes." I n : P r o c c c d i n g s 8 t h N a t i o n a l Symposium on Food P r o c e s s i n g Was t c s , EljA-600/2-77- 184, E n v i r o n r l l c n t ~ 1 P r o t c c t i o n Agency, Gin- c l r i n n t i , O h i o , August 1977, pp. 38-61.

Wi l longhby, E . , and J . C u r n i c k , " C o n t r o l s Odors a t Low C o s t , " Food Eng . 44 ( 1 0 ) : 107-108 (Oc tobe r 1772) .

2-15

2-1G Boscok, V . , N . O s t o j i c , and D . C r u c n w a l d , "Odor P rob lems? D o n ' t J u s t Hold Your Nose," Water h Wastes E n g . 12 (5) : (May 1 9 7 5 ) .

6 2 - 6 3 , 67, 82

2-17 E n g e l b x c h t , R . S . , A . F. Gaudy, J r . , mid J. M . C e d e r s t r a n d , "Dif fused A i r S t r i p p i n g o f V o l a t i l e Waste Components of PCtrO- chemica l Wastes , " JWPCF 2 ( 2 ) : 127-135 (Februa ry 1961) .

T u r k , A . , " I n d u s t r i a l Odor C o n t r o l and I t s Problems," Chem. Eng. - 76 (24) : 70-78 (Novcmbcr 3 , 1969) .

Dyrd, J . F . , and A . H . P h e l p s , J r . , "Odor and I t s Measuremcnt ," i n A i r P o l l u t i o n , Vo l . 7.1, A . C . S t e r n , e d . , 2nd Ed. (Academic P r e s s , Nrv York, 19G8).

2-18

2-19

2 - 2 0 T u r k , A . , "1ndus t r i : i l Odor C o n t r o l , " Chcm. Eng. ( 9 ) : 199-206 ( A p r i ? 2 7 , 1970) .

2 - 2 1 Denforado , D . 1.1.. W . J . I<otcll : i , and D . L . Hor ton , "Development o f an Odor P a n e l f o r E v a l u n t i o n of Odor C o n t r o l Equipment , " J . A i r P o l l . C o n t r o l Assoc. 3 ( 2 ) : 101-105 (Februa ry 1969) .

2-22 Yoconi, J . E . , and R . A . D u f f e e , " C o n t r o l l i n g I n d u s t r i a l Odors , " Chcm. E n g . 2 ( 1 3 ) : 160-168 (June 1 5 , 1970) .

2-:!3 Amnlc.ric:tr S o c . T c i r 'l 'esti.np, : ~ n d bl<iLeri:tls, "ASTM St : tnd ; i rd Mcthod f o r Nt!:i : :11 I-,,III~.II L 11 F (IIII>I. i.n A L I M I ! ; ~ ~ , : Y C S ,'I D1391- 57 , 19 I 6 I h c c S t K'CC L , i ' h i l : i d c ~ l ~ ~ l ~ i . ; t , l ' t : i i i l

2 -2 /1 D r a v n i . r k s , A . , "Mcnsur ing I n d u s t r i a l Odors," Chcm. Eng. 81 ( 2 2 ) : 91-95 (Occobel- 2 1 , 1.97h).

i

33

2-25

2-26

2 - 2 7

2-28

2-29

2-30

2-31

2-32

2-33

2-34

2-35

2-36

2-37

Fox, E . A . , and V. E . Gex, "Proceduir? f o r Measur ing Odor Con- c e n t r a t i o n i n A i r and G a s e s , " J . A i r P o l l . C o n t r o l Assoc. 7 (1): 60-61 (May 1957) .

M i l ; s , 3 . L . , R . T . Walsh, K. D . Lued tke , and L. K. S m i L h , " Q u a n t i t a t i v e Odor Measurement , " J. A i r P o l l . C o n t r o l Assoc. 13 (10): 467-475 (October 1 9 6 3 ) .

S c h u e t z l e , D . , T . J . P r a t e r , and S. R . R u d d e l l , "Sampling and A n a l y s i s o f Emiss ion f r a n S t a t i o n a r y S o u r c e s . I . Odor and T o t a l

(September 1975) .

Byrd, J . F . , 11. A . Mills, C . H . S c h e l l h a s e , and H . E . S t o k e s , "So lv ing a Majo r Odor Problem i n a Chemical P r o c e s s , " J. Air P o l l . C o n t r o l Assoc. 14 ( 1 2 ) : 509-516 (December 1964) .

Turk, A . , "Odor Source I n v e n t o r i e s , " P o l l u t . Eng. f! (8 ) : 22-24 (August 1 9 7 2 ) .

W a l t h e r , J. E . , and H . R . Amberg, "Odor C o n t r o l i n the K r a f t P u l p I n d u s t r y , " Chem. Eng. I'rogr. 6 ( 3 ) : 73-80 (March 1970) .

T u r k , A . , R. C . H a r i n g , and R. W . OKey, "Odor C o n t r o l Technology," E n v i r o n . Sci. Techno l . 5 ( 7 ) : 602-607 (July 1972) .

B e l t r a n , M . , "EngineeKing/EconaniC Aspec t s o f Odor C o n t r o l , " Chem. Eng. P r o g r . 2 ( 5 ) : 57-64 (May 1974) .

G r n n d j a c q u e s , B . , "Carbon A d s o r p t i o n Can P r o v i d e A i r P o l l u t i o n C o n t r o l w i t h S a v i n g s , " P o l l u t . Eng. 9 (8): 28-21 (August 1977) .

H e r r , G . A . , "Odor D e s t r u c t i o n : A C a s e H i s t o r y , " Chem. Eng. , P K O ~ K . 70 ( 5 ) : 65-69 (May 1 9 7 4 ) .

Anderson , C . E . , "Chemical C o n t r o l o f Odors , " P o l l u t . Eng. f! ( b ) :

Hydroca rbons , J . A i r P o l l . C o n t r o l ASSoC. 2 ( 9 ) : 925-932

20-21 (August 1 9 7 2 ) .

M i l l e r , T . L . , " C o n t r o l l i n g R e n d e r i n g P l a n t Odors , " P r o c . MCA S p e c i a l t y Confe rence on C o n t r o l Technology t o r A g r i c u l t u r a l Air P o l l u t a n t s , March 18-19, 1974 , pp. 81-103.

P o s s e l t , H. S . , and A. H . R e i d i e s , "Odor Abatement w i t h P o t a s s i u m Pcrmanganate S o l u t i o n s , " I h EC P r o d . Res. Develop. 5 (1): 48-50 (March 1965) .

34

. .

2-38

2-39

2-40

2-41

2-42

2-43

2-44

2-45

2-46

2-47

2 - 4 U

$ 2 - 4 9

2- SO

F i r s t , M . W . , "Cont ro l o f O ~ O K R a n d A C K O S O ~ S from S p e n t Groin D r y e r s , " P r o c . APCA S p c c i o l t y C o n f e r e n c e on C o n t r o l Technology f o r AgKiCUltUrLll A i r P o l l u t a n t s , March 18-19, 1974, p p . 133-146.

-. Quane, D. E . "Reducing Air P o l l u t i o n a t P h a r m a c e u t i c a l P l a n t s , " Cliem. Eng. P K O ~ K . 2 ( 5 ) : 51-56 (May 1974) .

R i g g i n , C . W . , J r . , " I I l iminntcs F e r m e n t a t i o n Odor," Food Eng. 44 ( 9 ) : 145 (Septembcr 1 9 7 2 ) .

B e t h c a , K . M., B. N . Mur thy , and D . F . C a r y , "Odor C o n t r o l s f o r R e n d e r i n g P l a n t s , " E n v i r o n . S c i . T e c h n o l . 1 (6) : 504-510 ( J u n e 1973) .

Doty , D . M . , R . H . Snow, and € I . G . R e i l i c h , " I n v e s t i g a t i o n o f Odor C o n t r o l i n t h e R e n d e r i n g I n d u s t r y , " EPA-R2-72-088, Envi ron- .=anta1 P r o t e c t i o n Agency, Washington , D . C . , October 1972, 152 pp.

Osag, IT. R . , and G. B. C r a n e , " C o n t r o l o f Odors from I n e d i b l e s - Render ing P l a n t s , " EPA-450/1-74-006, Envi ronmenta l P r o t e c t i o n Agency, Kesearch T r i a n g l e P a r k , N . C . , J u l y 1974.

Snow, R . H . , J . E . H u f f , and W . Boehme, "Odor C o n t r o l by S c r u b b i n g i n t h e Render ing I n d u s t r y , " EPA-600/2-76-009, Envi ronmenta l P r o t e c t i o n Agency, R e s e a r c h T r i a n g l e P a r k , N . C . J a n u a r y 1976.

S t r a u s s , W . , "The Development of a Condenser f o r Odor C o n t r o l f r a n Dry Render ing P l a n t s , ' ' 3. A i r P o l l . C o n t r o l Assoc. & ( l o ) . ; 424-426 (October 1964) .

T e l l e r , A . J . , "Odor Abatement i n t h e Render ing and A l l i e d I n - d u s t r i e s , " J. A i r P o l l . C o n t r o l Assoc. 1_3 ( 4 ) : 148-149, 166 ( A p r i l 1 9 6 3 ) .

C!eber, R . L . , and W . S . S i i n s o n , " R e c e n t l y Developed Odor C o n t r o l System E l i m i n a t e s 99% of Odors , Snvcs $300,000 i n Equipment Cost.," Food P r ~ c e s s i n g 3 ( l o ) : 40-41 (Septclnher 1977) .

I':ircce, 1:. , Air P n l . l u t i o n i n t h e Cof fcc l l o a s t i n g I n d u s t r y ( l*ul>l i <: 1 1 ~ : i 11.11 S e r v i.c(: I'iili I i.c:l I i on . 0 9 l J - A l l - 9 , C i i i l ' 1 .1 i i i : i t i , (111 i v ,

l i u v . 196G) .

Luh , D. S . , and J. G. Woodroof, Commericnl V e g e t a b l e P r o c c s s i n q (Avi P u b l i s h i n g Co. , W e s t p o r t , C o n n . , 1 9 7 5 ) .

-

Anon. , " C o n t r o l l i n g P r o c e s s i n g Odors i n Ketchup O p e r n t i o n , " Food Produc tFon/kianagcment, Apr l l 1974.

3 5

- . --... ... . . .. -- .-

PAH a r e formed unde r h i c h - t e m p e r a t u r e p y r o l y s i s of o r g a n i c m a t t e r . The amount o f b e n z o ( a ) p y r e n e (BaP) formed, f o r example , depends on how r e d u c i n g t h e c a n b u s t i o n a tmosphere i s . With i n c r e a s i n g a i r - t o - f u e l r a t i o s , Ba!' d e c r e a s e s in c o n c e n t r a t i o n . PAH f o r m a t i o n a l s o seems t o b e a s s o c i a t e d w i t h h i g h e r p l a i , t s t h a t c o n t a i n more complex p h e n o l i c <om- pounds ( e . g . , lignin), b u t o t h e r t y p e s o f o r g a n i c s can a l s o pruduce PAH. P y r o l y s i s of l i g n i n s a n d t e r p i n e s duri l lg f o r e s t i i r e s h a s been i d e n t i f i e d a s a l i k e l y s o u r c e of PAH i n r e l n t i v e l y h i g h y i e l d s .

B- 6

L i s t e d be low a r e t y p i c a l v a l u e s f o r c o n c e n t r a t i o n of PAH on p a r t i - c u l a t e matter from open b u r n i n g t h a t c o u l d b e comp3rable t o v a l u e s for a smokehouse.

Mg/kR of p a r t i c u l a t e m a t t e r

1" M u n i c i p a l Comnerc i a l Open

B e n z ( a ) a n t h r a c e n e 0 .09 -0 .26 5-210 25-560

Benzo(a )pyrene 0.02-3.3 58-180 11-1100

PROBABLE SOURCES OF PAH I N THE FOOD INDUSTRIES

Of t h e more t h a n 1300 meat p r o c e s s o r s i n t h e U n i t e d S t a t e s , t h e v a s t m a j o r i t y use smoking f o r f l a v o r i n . I n 1970, 3 m i . l l i o n t o n s of meat p ro - d u c t s and a p p r o x i m a t e l y 17,000 t . o f f i s h k e r e smoked.

Wi th in t h e p a s t few y e a r s , t e c h n o l o g y h a s made p o s s i b l e t > e manu- i z i c tu re of a n a r t i f i c i a l l f q u i d smoke ' f l a v o r i n g p r o d u c t c o n t s i n i n g chemica l c m p o n e n t s s i m u l a t i n g t h e r o l o r , aroma, and f l a v o r r h n r a c t e r - i s t i c s of ,smoke. When used i n meat or p o u l t r y p r o d u c t s , t h e i r names a r e m o d i f i e d w i t h t h e term " A r t i f i c i a l Smoke F l a v o r Added."

I n a d 3 i ~ i o n t o t h d s y n t l i c s i z e d l i q u i d , a n a t u r a l l i q u i d smoke p ro - d u c t 1 s a l s o p roduced . IC i s p r e p a r e d by b u r n i n g wood and t r a p p i n g a n d condensinf i the s m o ~ e i n t o J l i q u i d . The l i q u i d i s t h e n f i l t e r e d t o r e - move many o f t h e u n d e s i r a b l n components, such a s t a r s and s o l i d p a r t i c l e s . Meat and p o u l t r y p r o d u c t s c o n t a i n i n g such a s u b s t a n c e a r e r e q u i r e d t o be l a h e l e d w i t h t h e t e rms "Smoke F l a v o r e d " o r "Smoke F l a v o r i n g Added."

Accord ing t o Mr. L. G . Bro idy o f t h e Western Reg iona l O f f i c e MID, p e r - haps a s much a s 539. o f t h e smoke p r o c e s s e d meat i s p r e p a r e d w i t h n a t u r a l l i q u i d smoke, and t h i s p r o p o r t i o n is i n c r c o s i n g

i

Tlic appl ica tLi>i i l i q u i d sinokc has a t l r n s t two a d v a n t a g e s : (1) s i i n i t a t i o n a f hi: ::!nuking f a c i l i t i e s , duc t o t h c nl,scncit of: many car.*. from t h e l i q u i d smoke; ( 2 ) c n v i r o n m c n t a l c o n s i d c r n t i o n s , s i n c e t h e r e i s l e s s e v a c u a t i o n of p o l l u t a n t s i n t o t h c ntmospllere from l i q u i d smoke than w i t h t h e n n t d r a l wood b u r n i n g p r o c e s s . T h i s l a t t e r a d v n r ~ t n g e h a s g a i n e d p a r t f c i i l a r a t t c n t i o n i n m m l c i p a l i t i e s h a v i n g s t r i c t o r d i n a n c e s on a i r p o l l u t i o n . B-3

Al though PAH have n o t been i d e n t i f i e d as e m i s s i o n s from smokehouses, l i t e r a t u r e m e n t i o n s t h e r e l a t i v e l y h i g h PAH c o n t e n t o f smoked f i s h and m e a t s . B - 4 The s o u r c e o f t h e s e PAH i n t h e meat i s p r o b a b l y t h e smoke, b e c a u s e t h e t e m p e r a t u r e of t h e meat i t s e l f would n o t be h i g h enough t o form t h e s e compounds.

The smoking o f meat g i v e s t h e f i n i s h e d p r o d u c t a z h a r a c t e r i s t i c and d e s i r a b l e f l a v o r , some p n t e c t i o n a g a i n s t o x i d a t i o n , a n d nn i n h i b i t i n g e f f e c t on b a c t e r i a l growth. Smoke i s m s t c o m o n l y g e n e r a t e d from h a r d - wood sawdust o r s m a l l - s i z e wood c h i p s o u t s i d e t h e oven and i s c a r r i e d t o t h e oven and i n t r o d u c e d t h r o u g h d u c t work. A s rna l l stream o f w a t e r i s used t o quench thi: hurned hardwood sawdus t b e f o r e dcmping t h e sawdust t o waste . The most common o p e r a t i o n i s t o o v e r f l o w t h e w a t e r from t h i s q u e n c h i n g s e c t i o n and t o w a s t e t h e v a t e r i n t o t h e sewer. One p l a n t s l u r r i e d t h e c h a r from t h e snoke g e n e r a t o r , p iped i t t o a s t a t i c s c r e e n f o r s e p a r a t i o n of t h e c h a r from t h e s r a t e r , and t h e n w a s t e d t h e w a t e r .

I n t o t a l q u a n t i t y , t h e w a s t e l o a d and w a s t e w a t e r g e n e r a t e d i n t h i s c l e a n u p i s n o t p a r t i c u l a r l y s i g n i f i c a n t . Hr-:ever, t h e r e i s a n o t i c e a b l e c o l o r a t i o n of t h e w a s t e w a t e r d u r i n g c l e a n u p and , depending on t h e e x t e n t of t h e use of c a u s t i c , nn i n c r e a s e i n t h e pH of chc w a s t e w a t e r .

QlJA::Yli~i.:Al'IiS OF THE PAN l'KODLE.1 IN THE FOOD ICDUSTRIES

92

I;xL:iii!:t [;a.;e:; Cr<w bocli n tmosphe r i c and r e c i r c u l a t i n g smokehouses c:i i i bc pc . r iod ic : i l l y , ,xpcc tc i l t o cxcccd 40% o p z c i t y , t h e maximum a l l o w a b l e unde r many l o c a l a i r p o l l u t i o n ColiLrol r e g u l a t i o n s . Wi th t he p o s s i b l e except. iov o f p u b l i c nuis : incc, sinoki.liouse cxliaulic g a s e s a r c n o t l i k e l y to

uxcccd c ~ l i c r l o c a l a i r q u a l i t y s t a n d a r d s . B-5

Hood i n x a n d Vent i l a t i o n Rcqui reiiiL'iits

Atmospher ic smokehouses a r e d e s i g n e d w i t h e x h a u s t volumes o f abou t 2 . 7 4 c u b i c meters p e r s q u a r e m e t e r o f f l o o r a r e a . a r e used x i t h a t m o s p h e r i c houses of two o r more s t o r i e s .

X e c L r c u l a t i o n smokehouses have a c o n s i d e r a b l y w i d e r r a n g e of e x h a u s t 8 and cooking c y c l e s , volumes of 0.914 t o 3.66 c u b i c

Somewhat h i g h e r volumes B - 5

ratcs. nirtcr pilr square mc:er o f f l o o r area a r e e x h a u s t e d .

Dtiring smo: '

B - 5

The h i g h e s t r c p o r t e d v a l u e s f o r p a r t i c u l a t e m a t t e r i n smokehouse exhaus t a r e a b o u t 0 .535 grams p e r n o m a 1 c u b i c m e t e r , w i t h t h e emis s ion f a c c o r s v a r y i n g f r m 0 .136 t o 0.068 k / t o n of meat f o r t h e u n c o n t r o l l e d a:id c a n c r o l l c d c a s e s , r e s p e c t i v e l y . B-§,6

I f one assumes a PAH c o n c e n t r a t i o n c f 1000 ppm on t h e p a r t i c u l a t e ~ ! m ? i : c r and 3 x lo6 t o n s of meat smoked p e r y e a r (assuming no c o n t r o l s ) , c!:i.!' t!ic m ; x i m m P.iH r e l c n s c t o the a tmosphere would be a s : o ~ ~ o w S :

455 kg PAH 455 x 102 k.g

6 4.r) x ! 0 tor ,s m : i c 0 .136 kq p a r t i c u l a t e :: r ) ( tor1

T A B L E B- 1. ILtZARDOUS POLLUTANT SOURCES

S O U K C C T o n s / y e a r 7.

43,380

2,800 2 3 , 2 3 0

2.170

2.228 730

14 ,602

& :;:;::; X2,16:, 142 1,433,712

6,060 bY 2

193.500

8,990 !,032

3!@ ; , s 5 6.!51

Q h ,i 9 b 3 3 , 105 10 ,065

0 . 9 0

0.06 0.48

0.05

0 .05 0.02 0.30 4 . 4 2

10.98 i 4 5 . 0 5

29.89 0 .13 0 . 0 1 4.03

0.19 0.02 0.01 0.16 0 . !:i

0 , 0.'. 0 , ! :i , I , :I: 11 . .' i I 1 . :._I

1 .39 0 .69 0 . 2 1

i ( rn .00

. .

REFERENCES

~ - 1 Radding , s. B , , e t a l . , The Env i ronmen ta l F a t e of S e l e c t e d P o l y - n u c l e a r Aromatic Hydrocarbons , EPA 560/2-75-009, F e b r u a r y 1976.

P e r o o n a l communica t ion , M r . L. G . B ro idy o f t h e Western R e g i o n a l OffLce M . D , USDA ( S e p t e s b e r 1976) .

B - 3 F e d e r a l R e g i s t e r , 4 l , 85 ( A p r i l 30, 1976) .

B-4 Development Document fo r P roposed E f f l u e n t L i m i t a t i o n s G u i d e l i n e s and New Source P e r € o m a n c e S t a n d a r d s f o r t h e P r o c e s s o r Segment o f ";. t h e Meat P r o d u c t s P o i n t Source C a t e g o r y , EPA 440/1-74/031 August

B-2

--, 1974.

B-5 A i r P o l l u t i o n E n g i n e e r i n g Manual, John A. D a n i e l s o 3 , e d . , U.5. Dept. 0 2 H e a l t h , E d u c a t i o n and Welfare

Hornefi, J., F. So lonka , H. Kunte , and A. llaximos, E x p e r i m e n t a l S t u d i e s on t h e Forma t ion of P o l y c y c l i c Aromat ic Hydrocarbons i n P l a n t s , E n v i r o w e n t a l Resea rch 2: 22-29 (1968).

Coldbe rg , A. J . , A . Survey o f E m i s s i o n s and C o n t r o l s f o r Hazardous acd Ocher P o l l u t a n t s , EP.4, PB223568, F e b r u a r y 1973.

1967.

8-6

B-7

95

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CHLORINATED HYbROCN1BONS

B AC KG ROLM D

C h l o r i n a t e d hydroca rbons have been u s e d f o r hops e x t r a c t i o n , W a c - t i o n o f c a f f e i n e from c o f f e e , e x t r a c t i o n o f cocoa b u t t e r , e x t r a c t i o n o f soya b e a n s , and i n t h e p e e l i n g o f some f r u i t s ana v e g e t a b l e s . No d a t a a r e a v a i l a b l e on t h e a c t u a l p a s t u s a g e o f t r i c h l o r o e t h y l e n e (TCE), b u t i c h a s h e n e s t i m a t e d t h a t a b o u t 10% of t h e 1974 p r o d u c t i o n o f 157 m i l l i o n k i l o g r a m s went t o d s c e l l a n e o u s o r nonmeta l c l e a n i n g u s e s . The m a j o r i t y ( t w o - t h i r d s ) o f t h i s m i s c e l l a n e o u s u s e was p r o b a b l y i n t h e p r o d u c t i o n o f po lyvin : c h l o r i d e where TCE is u s e d a s a c h a i n t e r m i n a t o r . O the r non- food i n d u s t r y u s e s a r e a s a s o l v e n t f o r t e x t i l e c l e a n i n g and dye ing and a s a raw m a t e r i a l f o r f u n g i c i d e p r o d u c t i o n . A v a i l b b l e d a t a show t h a t t h e p r o b a b l e consumpt ion o f TCE by t h e food i n d u s t r i e s was w e l l below 4.55 m i l l i o n k i l o g r a m s I n 1914. C o f f e e p r o c e s s i n g p r o b a b l y r e p r e s e n t e d t h e l a r g e s t s i n g l e u s e . c

COFFEE PROCESSING

Because o f t h e "memorandum of a l e r t " i s s u e d by t h e N a t i o n a l Cancer I n s t i t u t e i n A p r i l 1975 c o n c e r n i n g p o t e n t i a l c a r c i n o g e n i c h a z a r d s o f TCE, a l l c c f f e e e x t r a c t i o n i n t h e U n i t e d S t a t e s i s now c a r r i e d G u t w i t h methylene c h l o r i d e and t h i s s o l v e n t w i l l p r o b a b l y be s u b s t i t u t e d f o r almosL a l l o the r c h l o r i i i a t e d hydroca rbon u s e s i n t h e food p r o c e s s i n g i n d u s t r i e s .

The e s t i m a t e d volume o f d i s c h a r g e i n 1975 o f TCE from e x t r a c t i o n of c o f f e e from nne p l a n t was e s t i m a t e d a t an a v e r a g e c o n c e n t r a t i o n o f less t han 150 m g / l i L e r i n an ave rage raw w a s t e w a t e r f low o f 100.000 g a l / d a y (378 .5 m3/day) , or a b o u t 55 k g l d a y .

A r e p r e s e n t a t i v e o f Hills Bros. r e p o r t e d t h a t p r o d u c e r s o f d e c a f f c i n a t e d c o f f e e are now c o n s i d e r i n g an aqueous e x t r a c t i o n p r o c e s s . The r e a s o n i s t h a t many p e o p l e c o n s i d e r the c u r r e n t s u b s t i t u t e f o r TCE, me thy lene c h l o r i d c , a l s o t o be h i g h l y s u s p e c t a s 3 chemica l ca rc i t . ogen . I n the new p r o c e s s , " s a t u r a t e d w a t e r " i s prer .arcd by e x t r - c t i n g t h e g r e e n c o f f e e b e a n s . T h i s s a t u r a t e d s o l u t i o n can b e r e c y c l e d and v l l l remove

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e s s e n t i a l l y o n l y c a f f e i n e . adop ted h e r e .

The p r o c e s s is u s e d i n Germany and may b e

Genersl Foods and Nestle a r e c u r r e n t l y t h e two l a r g e s t d e c a f f e i n a t e d c o f f e e p r o d u c e r s . Most s m a l l c o f f e e companies u s u a l l y r o n t r a c t o u t t h e d e c a f f e l n a t l o n productioLi b e c a u s e o f t h e h i g h i n v e s t m e n t c o a t f o r t h e p r o d u c t i o n u n l c s .

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c-4 From c o n t a c t s w i t h r e p r e s e n t a t i v e s o f Dow Chemical and t h e J o s e p h I i S c h l i t z Brewing C O . , ~ - ~ i t waa l e a r n e d t h a t P a b s t and S c h l i t z have Z e f i -

n L t e l y d i s c o n t i n u e d t h e u s e o f hop e x t r a c t s . a l l o t h e r b r e w e r s have d i acon t . i nued t h i s p r a c t i c e . c-5 t h i s move was an FDA r u l i n g r e q u i r i n g t h s t l a b e l s g i v e i n f o r m a t i o n t h a t t h e b e e r c o n t a i n s hop e x t r a c t s (and any o t h e r m a t e r i a l u sed f o r t h e e x t r a c t i o n t h a t may r ems ln ) .

It i a a l s o b e l i e v e d t h a t The impe tus f o r

, I . ! : !

O I L SEED EXTRACTION

Dow Chemical Company i s now w@y!.lng on a p r o c e s s t o u s e methylene c h l o r i d e f o r o i l seed p r o c e s s i n g . A t p r e s e n t , the i n d u p t r y ( w i t h o u t e x c e p t i o n , a c c o r d i n g t o Dow) u s e s h E e .

a p p a r e n t l y no r e a l i n c e n t i v e t o change t h e p r o c e s s s o l v e n t . n o t a n t i c i p a t e any r a p i d changes in t h e f u t u r e by t h i s i n d u s t r y i n u s e o f c h l o r i n a t e d s o l v e n t s .

The e s t i m a t e d l o a s o f hexane I is approx i rna te ly 1 g a l l o n p e r t o n o f s e e d p r o c e s s e s , and t h e r e is . . Dow d o e s

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FRUITS .WD VEGETABLES PEELING

Al though a g r s a t d e a l o f r e s e a r c h and development work h a s been do:iP on u s i n g c h l o r i n a t e d s o l v e n t s f o r p e e l i n g , no p r o c e s s e s have r e i c h d t h e commercial s t a g e s . The main problem wlCIi the p r o c e s s f o r comm.v?iii.r.:i such a s tomatoes h a s been r n l g r a t i o n o f t h e s o l v e n t i n t o t h e i n t e r i o r th rough t h e stem. Accord ing t o r e p r e s e n t a t i v e s o f t h e N a t i o n a l C a n c e r s A s n o c i n t l o n Labora to ry i n B e r k e l e y , no p l a n t s a r e c u r r e n t l y u s i n g c l i l o r i n a t e d solvenLs f o r p e e l i n g , n o r d o t h e y i n t e n d t J do so . C-6

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i f . . 97

M I SC E L M ECiU S USES

T r i c h l o r o e t h y l e n e was used a a a s o l v e n t f o r e x t r a c t i o n of a n n a t t o food c o l o r i n g from b o t a n i c a l m o t e r i a l . T h i s food c o l o r i n g is w i d e l y used

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.. ... --- -- . . .. . . . . _--- . .-- .

i n the dairy industry. I t i s not inown i f methylene chloride i s now used for t h i s extract ion.

Methylene chloride is a component of inks used for maricing f r u i t s and vegetables .

Neither o f these uses should represent s s i g n i f k a n t source o f chlorinated so lvents r e l a t i v e t o other indus tr ia l 8ources.

98

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REFERENCES

C-1 SRI International Chemical Economics Handbook.

C-2 Cnmia6, A. G., "Analyeis and Character is t ics of Wastes," JWPCF - 47 (5 ) : 1021-31 (1975).

Trichloroethylene

!