Effect of industrial wastewater treatment system upgrade on the composition of emitted odorants and volatile organic compounds from a cheese production facility

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22340/24:43929627

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of industrial wastewater treatment system upgrade on the composition of emitted odorants and volatile organic compounds from a cheese production facility

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of industrial wastewater treatment system upgrade on the composition of emitted odorants and volatile organic compounds from a cheese production facility

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20701 - Environmental and geological engineering, geotechnics

Projekt

<a href="/cs/project/QK1710156" target="_blank" >QK1710156: Nové přístupy a metody analýzy pro zajištění kvality, bezpečnosti a zdravotní nezávadnosti sýrů, optimalizace jejich výroby a zefektivnění procesů hygieny a sanitace při současném snížení zátěže životního prostředí odpadními vodami</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

WATER ENVIRONMENT RESEARCH

ISSN

1061-4303

e-ISSN

1554-7531

Svazek periodika

96

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

—

Kód UT WoS článku

001135880600001

EID výsledku v databázi Scopus

2-s2.0-85181629764