Characterization of odorous charge and photochemical reactivity of VOC emissions from a full-scale food waste treatment plant in China

Food waste treatment plants (FWTPs) are usually associated with odorous nuisance and health risks, which are partially caused by volatile organic compound (VOC) emissions. This study investigated the VOC emissions from a selected full-scale FWTP in China. The feedstock used in this plant was mainly collected from local restaurants. For a year, the FWTP was closely monitored on specific days in each season. Four major indoor treatment units of the plant, including the storage room, sorting/crushing room, hydrothermal hydrolysis unit, and aerobic fermentation unit, were chosen as the monitoring locations. The highest mean concentration of total VOC emissions was observed in the aerobic fermentation unit at 21,748.2–31,283.3 μg/m3, followed by the hydrothermal hydrolysis unit at 10,798.1–23,144.4 μg/m3. The detected VOC families included biogenic compounds (oxygenated compounds, hydrocarbons, terpenes, and organosulfur compounds) and abiogenic compounds (aromatic hydrocarbons and halocarbons). Oxygenated compounds, particularly alcohols, were the most abundant compounds in all samples. With the use of odor index analysis and principal components analysis, the hydrothermal hydrolysis and aerobic fermentation units were clearly distinguished from the pre-treatment units, as characterized by their higher contributions to odorous nuisance. Methanthiol was the dominant odorant in the hydrothermal hydrolysis unit, whereas aldehyde was the dominant odorant in the aerobic fermentation unit. Terpenes, specifically limonene, had the highest level of propylene equivalent concentration during the monitoring periods. This concentration can contribute to the increase in the atmospheric reactivity and ozone formation potential in the surrounding air.

A better understanding of VOC emissions released from industrial food waste treatment plant (FWTP) and their potential contributions to odorous charge and atmospheric reactivity is required. Thus, a selected full-scale FWTP was closely monitored within the continuous five-day working period in each season. Four indoor treatment units were chosen as sampling points: 1. storing room; 2. sorting/crushing room; 3. hydrothermal hydrolysis unit; 4. aerobic fermentation unit.Figure optionsDownload as PowerPoint slide