Food Processing and VOC Control

Food processing can generate VOC and odorous emissions as byproducts of various processes

Food processing is an industry that involves various techniques and methods to transform raw ingredients into edible products for consumption. Volatile organic compounds (VOCs), hazardous air pollutants (HAPs), and odorous emissions can be generated during various stages of food processing, including cooking, baking, frying, and various other processing methods.

VOCs combine in the atmosphere to form smog and are regulated as ozone precursors under EPA’s criteria pollutant program.

Catalytic Oxidizers and Regenerative Thermal Oxidizers (RTO) are identified as the most appropriate existing control technologies for food processing facilities to control VOC emissions, manage odors, ensure compliance with environmental regulations, and even recover energy.