Critical components of odors in evaluating the performance of food waste composting plants

The current Taiwan government policy toward food waste management encourages composting for resource recovery. This study used olfactometry, gas chromatography–mass spectrometry (GC–MS) and gas detector tubes to evaluate the ambient air at three of the largest food waste composting plants in Taiwan. Ambient air inside the plants, at exhaust outlets and plant boundaries was examined to determine the comprehensive odor performance, critical components, and odor elimination efficiencies of various odor control engineering. Analytical results identified 29 compounds, including ammonia, amines, acetic acid, and multiple volatile organic compounds (VOCs) (hydrocarbons, ketones, esters, terpenes and S-compounds) in the odor from food waste composting plants. Concentrations of six components – ammonia, amines, dimethyl sulfide, acetic acid, ethyl benzene and p-Cymene – exceeded human olfactory thresholds. Ammonia, amines, dimethyl sulfide and acetic acid accounted for most odors compared to numerous VOCs. The results also show that the biotrickling filter was better at eliminating the concentrations of odor, NH3, amines, S-compounds and VOCs than the chemical scrubber and biofilters. All levels measured by olfactometry at the boundaries of food waste composting plants (range, 74–115 Odor Concentration (OC)) exceeded Taiwanʹs EPA standard of 50 OC. This study indicated that the malodor problem continued to be a significant problem for food waste recovery