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Olfactometric determination of odour emissions from coffee roasting plants

by Gunther, H; Association Scientifique Internationale du Café, París (Francia); 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987.
Publisher: París (Francia) 1988Description: p. 313-319.Other Title: Report.Subject(s): CAFE TOSTADO | PROCESAMIENTO | GAS RESIDUAL | CONTAMINACION DEL AIRE | MEDICION | PROCESSING | WASTE GASES | MEASUREMENT | TRAITEMENT | EFFLUENT GAZEUX | MESURESummary: In the FRG and in many other countries administrative regulations give restrictions concerning the emission of odorous waste gases in order to avoid annoyances in the neighbourhood of the factories. Olfactometry is the measuring method to determine unknown odorant concentrations with the help of the human sense of smell as the detector. Under controlled conditions (dilution with neutral air) the odour thresholds of the odorous samples are determined in order to evaluate the odorant concentrations. With the odorant flow rate (product of odorant concentration and the pertinent flow rate of the waste air) it is possible to obtain an odour assessment with regard to potential odour nuisance. In order to have a control of the emissions of the coffee roasting plants, Jacobs Suchard is provided with their own measuring equipment including a representative panel of people for smelling. The presentation includes a description of the measuring method (with reference to the according VDI-Guideline Olfactometry/Odour Threshold Determination) and own experiences with olfactometric measurements
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++ Sum. (En, Fr) p. 36-37

In the FRG and in many other countries administrative regulations give restrictions concerning the emission of odorous waste gases in order to avoid annoyances in the neighbourhood of the factories. Olfactometry is the measuring method to determine unknown odorant concentrations with the help of the human sense of smell as the detector. Under controlled conditions (dilution with neutral air) the odour thresholds of the odorous samples are determined in order to evaluate the odorant concentrations. With the odorant flow rate (product of odorant concentration and the pertinent flow rate of the waste air) it is possible to obtain an odour assessment with regard to potential odour nuisance. In order to have a control of the emissions of the coffee roasting plants, Jacobs Suchard is provided with their own measuring equipment including a representative panel of people for smelling. The presentation includes a description of the measuring method (with reference to the according VDI-Guideline Olfactometry/Odour Threshold Determination) and own experiences with olfactometric measurements

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