This text is a reference on the treatment of odours and odour control technology. It covers odours emitted by a variety of industrial sources, including wastewater treatment plants, chemical process plants and food industry plants.

The purpose of the symposium was to present recent advances in characterization and control of odour and volatile organic compound emissions in the atmosphere, and to contribute to the state-of-the-art of measurement and sampling tools, impact prediction methods and abatement techniques. Topics covered were:Legislative aspectsEmission characterizationAbatement technologies, both recuperative and destructive andReduction methods.Apart from the global problems of climate, all aspects relating to the workplace environment and official regulations were discussed.

Here is the first book on biotechnological processes for controlling odor and air pollution emanating from industrial and municipal airstreams. Authors from academia and industry describe biotechnological methods ranging from those in laboratory stages to pilot evaluation to full-scale process implementation. In addition to the basic microbiology and engineering, the design, modeling, and control of bioreactors are discussed in detail.

This book provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high quality potable water. Key topics include early warning, detection and source-tracking, chemical, sensory and molecular diagnosis, treatment options for common odorants and minerals, source management, modelling and risk assessment, and future research directions. Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new biological wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.

The purpose of the symposium was to present recent advances in characterization and control of odour and volatile organic compound emissions in the atmosphere, and to contribute to the state-of-the-art of measurement and sampling tools, impact prediction methods and abatement techniques. Topics covered were:Legislative aspectsEmission characterizationAbatement technologies, both recuperative and destructive andReduction methods. Apart from the global problems of climate, all aspects relating to the workplace environment and official regulations were discussed.

This book, the second volume of the ISEKI-Food book series, discusses the diverse questions raised by odors in the food industry and the closely related Volatile Organic Compounds. Topics range from perception of the issue to implementation of regulations, from prevention of the problems to their possible treatment, through specific case studies and analysis methods illustrating the different measurement technologies.