Coffee roasting - Air purification without the smell

Several food manufacturing and processing facilities have today to seriously implement and put in place best available technology to abate and control emissions specifically odours from waste air exhaust.

Lesni compact catalytic oxidiser

Even if people like the smell of fresh coffee, coffee roasting companies have to control smells and other emissions from the manufacturing process, because besides the coffee aroma other volatile substances like, aldehydes, alcohols, phenols, ketones, amines and mercaptans are normally emitted to atmosphere.

Of particular importance in the smell of coffee roasting companies is nitrogen containing compounds (such as amines) as well as sulfur containing compounds (such as mercaptans). A measurement of the raw waste air detects levels near 3 x 105 odour unit, which could be in the region of 10,000 mg/m³ as Total Organic Carbon.

LESNI, a specialist in air purification and pollution control, design and engineers a variety of proven solutions continues to deliver turnkey solutions, for such industry in the form of a compact catalytic abator, which economically operates within auto thermal levels by utilising selective catalytic media to convert odours to harmless and odourless compounds with better than 99.9% efficiency.

Design regularly includes integrated "air to air" recuperative heat exchanger and controls to ensure lowest running cost and increased safety.

For further information please email Lesni A/S Air Purification Engineering

Click here to enquire about this story 

N.B. The information contained in this entry is provided by Lesni A/S Air Purification Engineering, and does not necessarily reflect the views and opinions of the publisher.

© Faversham House Group Ltd 2011. edie news articles may be copied or forwarded for individual use only. No other reproduction or distribution is permitted without prior written consent.