Alternative control technology document for bakery oven emissions. Final report
The document was produced in response to a request by the baking industry for Federal guidance to assist in providing a more uniform information base for State decision-making with regard to control of bakery oven emissions. The information in the document pertains to bakeries that produce yeast-leavened bread, rolls, buns, and similar products but not crackers, sweet goods, or baked foodstuffs that are not yeast leavened. Information on the baking processes, equipment, operating parameters, potential emissions from baking, and potential emission control options are presented. Catalytic and regenerative oxidation are identified as the most appropriate existing control technologies applicable to VOC emissions from bakery ovens. Cost analyses for catalytic and regenerative oxidation are included. A predictive formula for use in estimating oven emissions has been derived from source tests done in junction with the development of the document. Its use and applicability are described.
- Research Organization:
- Research Triangle Inst., Durham, NC (United States)
- OSTI ID:
- 6674398
- Report Number(s):
- PB-93-157618/XAB; CNN: EPA-68-D1-0118
- Country of Publication:
- United States
- Language:
- English
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54 ENVIRONMENTAL SCIENCES
FOOD INDUSTRY
AIR POLLUTION CONTROL
OVENS
ADSORPTION
BAKING
BREAD
CARBON
CATALYSIS
COST ESTIMATION
DECISION MAKING
EMISSION
EQUIPMENT
EVALUATION
FERMENTATION
FILTRATION
FOOD PROCESSING
FORECASTING
INFORMATION NEEDS
ORGANIC COMPOUNDS
OXIDATION
PERFORMANCE TESTING
RESEARCH PROGRAMS
SCRUBBING
STANDARDS
TECHNOLOGY ASSESSMENT
APPLIANCES
BIOCONVERSION
CHEMICAL REACTIONS
CONTROL
ELEMENTS
FOOD
HEATING
INDUSTRY
NONMETALS
POLLUTION CONTROL
PROCESSING
SEPARATION PROCESSES
SORPTION
TESTING
320305* - Energy Conservation
Consumption
& Utilization- Industrial & Agricultural Processes- Industrial Waste Management
540120 - Environment
Atmospheric- Chemicals Monitoring & Transport- (1990-)