Vapours

About: Vapours is a research topic. Over the lifetime, 1153 publications have been published within this topic receiving 15022 citations.

Using barrier materials efficiently

Abstract: In addition to protection against mechanical damage, many food products must be protected from atmospheric environmental influences such as rain, water vapour, oxygen and odours. Barriers are mostly used to provide resistance to the passage of gases, vapours and odours; of the gases, carbon dioxide, oxygen, sulphur dioxide and nitrogen are the principal ones concerned in packaging foods. Water vapour is the most important vapour, while flavourings and essential oils are important odours.

Odour removal from exhaust vapours - by heating with a burner to above 850 deg Cin an annular column

Abstract: An oil fired burner fires tangentially into a annular column formed from a refractory tower with a refractory core. The odorous exhaust vapours are also injected into the tower tangentially, giving an intense vortex with consequent good mixing. The final temp. is in the range 850-1000 degrees C and the exhaust products can be led through a heat exchanger for heat recovery. For application in exhaust vapours from cooking operations, partic. in the animal products industry.