Detection and treatment of VOCs in the food industry

Wei Peng; Luling Lan; Peitao Wu; Xinqiang Ning

doi:10.62051/ijafsr.v1n1.12

Authors

Wei Peng
Luling Lan
Peitao Wu
Xinqiang Ning

DOI:

https://doi.org/10.62051/ijafsr.v1n1.12

Keywords:

Food industry, Volatile organic compounds, Detection technology, Treatment technology

Abstract

Volatile organic compounds (VOCs) are common pollutants in the atmosphere, which will do some harm to the environment and the human body. At present, the detection and treatment of VOCs are mainly concentrated in chemical, petroleum, pharmaceutical, household and other industries, but few scholars have studied the management of VOCs emitted by food industry. According to the characteristics of VOCs emitted from food industry, this article summarizes the research progress of relevant detection methods (gas chromatography, gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, electronic nose technology) for VOCs emitted from food industry in recent years, focusing on the research progress, advantages, and disadvantages of destruction technology (combustion method, low temperature plasma technology, biological method), treatment and recovery technology (adsorption method, absorption method, condensation method, membrane separation method) and combination technology for VOCs emitted from food industry. Based on the understanding of various governance technologies and the relevant policy requirements of VOCs governance, the future research trends in this field are prospected.

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