Revolutionizing Odor and Emission Control in Food Production 30

Navigating Odor and SO2 Emission Challenges in the Food Industry

Initial Operation and System Trials

A Breakthrough in Food Production: Successfully Tackling Odor and SO2 Emission
In 2021, this food producer contacted Aager to reduce its production-related emission levels to current standards, aiming to minimize environmental impact, protect employee health, and comply with national legal obligations. Measurements conducted with the company revealed an air flow of 35,000 m³/h containing 485 ppm of SO2. Additionally, an odor measurement detected 89,000 OU of odor

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