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FW: Odor elimination at a chamois facility
> From: Phillips, Joseph W.
> Sent: Friday, September 18, 1998 10:36 AM
> To: McEntyre, Charles L.; Jarrett, Marvin N.; Hillenbrand, Steve
> Subject: RE: Odor elimination at a chamois facility
> Not knowing the process, I couldn't recommend changes there. However,
> odor control requires two things. First contain the odorus material.
> Housekeeping, Housekeeping, Housekeeping! Often odor is more related to
> last weeks and last months material than it is to the material in the
> process at a give time. Contain leaks, prevent spills, control dragout
> even what leaves the controlled areas on boots, coveralls, etc. Second,
> control air flow in the area generating the odor to capture the odor for
> treatment. In Tampa, the building is probably not very tight. To control
> the air flow it will have to be tight enough to allow negative pressure to
> be generated by the air handlers.
> There are a couple of options for treatment and I use that term loosely.
> If the facility has a boiler or other combustion unit large enough to use
> a substantial volume of air, use the odorus air as combustion air. If
> that is not practical, a biofilter can be used to deodorize the air before
> release. There are some commercial varieties around. I think Dr.
> Speidel's group was working on one at one time, but I don't know the
> From: Hillenbrand, Steve
> Sent: Thursday, September 17, 1998 5:56 PM
> To: Charles McEntyre; Joseph Phillips; Marvin Jarrett; Jim Mantooth; Jon
> Loney; Lynn Brown; Peter Scheffler; Ronald Williams
> Subject: FW: Odor elimination at a chamois facility
> Is this a job for the bio-filter? Although source reduction (process
> change) would be better.
> Steve Hillenbrand
> Industrial Waste Reduction Engineer
> Process & Prevention Services, Tennessee Valley Authority
> (423) 632-8489; (423) 632-3616 (fax)
> TVA P&PS HomePage www.tva.gov/orgs/iwr/iwrhome.htm
> From: Tammy Allen[SMTP:email@example.com]
> Reply To: Tammy Allen
> Sent: Thursday, September 17, 1998 10:22 AM
> To: firstname.lastname@example.org
> Subject: Odor elimination at a chamois facility
> A facility in the Tampa Bay area tans sheep hides to use as chamois. They
> use cod liver oil for a specific effect during washing processes.
> Unfortunately, the combined sheep skin and cod liver oil "wreak' or to put
> it nicely, create an undesirable odor for which local regulators turn
> their nose up at... Does anyone have an idea of how the odor could be
> eliminated or minimized greatly? Maybe some tannery secrets out there for
> odor reduction?