Effect of industrial wastewater treatment system upgrade on the composition of emitted odorants and volatile organic compounds from a cheese production facility
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43929627" target="_blank" >RIV/60461373:22330/24:43929627 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22340/24:43929627
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/full/10.1002/wer.10970" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1002/wer.10970</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/wer.10970" target="_blank" >10.1002/wer.10970</a>
Alternative languages
Result language
angličtina
Original language name
Effect of industrial wastewater treatment system upgrade on the composition of emitted odorants and volatile organic compounds from a cheese production facility
Original language description
This study investigates the rarely studied volatile organic compound emissions from a cheese production facility and the impact of its wastewater treatment system upgrade on the composition of emitted odorants. Wastewater grab samples were collected from six separate wastewater channels before (2019) and after (2021) the system upgrade and analyzed for volatile organic compounds, pH, total dissolved solids, and electrical conductivity. Results showed that the channel from hard cheese production in 2021 had the highest number of volatile organic compounds (35), followed by the fresh cheese production channel (22). Following the industrial wastewater treatment system upgrade, a mineral oil contamination occurred; however, the number of odorants with nasal impact frequency (NIF) ≥ 0.5 in the effluent decreased from 11 to 5. 2-Propenoic acid butyl ester (NIF 0.75) stood out as the most prominent compound, described as fruity, waxy, or green. After the industrial wastewater treatment system upgrades, we observed a decrease in the number of odorants. However other measures must be taken to ensure proper wastewater processing. Practitioner Points: More than 60 VOCs were identified in 6 channels from the cheese production facility.15 odorants in cheese production wastewater were detected by SPME-GC–MS/O. The most potent odorants before and after the system upgrade were 1-octen-3-ol and 2-propenoic acid butyl ester, respectively. The upgrades of the industrial wastewater treatment system had a positive impact on reducing the number of odorants and their odor intensity. © 2024 The Authors. Water Environment Research published by Wiley Periodicals LLC on behalf of Water Environment Federation.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
20701 - Environmental and geological engineering, geotechnics
Result continuities
Project
<a href="/en/project/QK1710156" target="_blank" >QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
WATER ENVIRONMENT RESEARCH
ISSN
1061-4303
e-ISSN
1554-7531
Volume of the periodical
96
Issue of the periodical within the volume
1
Country of publishing house
US - UNITED STATES
Number of pages
13
Pages from-to
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UT code for WoS article
001135880600001
EID of the result in the Scopus database
2-s2.0-85181629764