Abstract
The purpose of this paper is to investigate odors at a fish meat cannery and examine the possibility of applying an absorption method for odor countermeasures which is a combination of a chemical absorption method and a chemical oxidation method.
The odors are generated mainly from cooker, soup separator and primary finishing processes. The odor concentration was 18, 000 for the cooker steam and 7, 500 for the primary finishing room. It smelt like strong boiled fish odor. It was seemed main odorants were trimethylamine and methylmercaptan for the cooker steam and was trimethylamine for the primary finishing room.
The odor concentration of the treated gas by the absorption method was 70-310, suggesting that this absorption method is applicable.
