MATEC Web Conf.
Volume 305, 20209th International Symposium on Occupational Health and Safety (SESAM 2019)
|Number of page(s)||12|
|Published online||17 January 2020|
Sources of pollutants and environmental factors protection in the meat processing industry
University “Lucian Blaga” of Sibiu, Department of Agricultural Sciences and Food Engineering, 7-9 Ioan Ratiu, Sibiu, Romania
* Corresponding author: email@example.com
The production activity in the food industry involves the passage of stages of the technological process through which the raw materials are transformed into semi-finished products or finished products destined for food consumption. Their processing involves the occurrence of waste at certain operations of technological processes. These wastes can cause major environmental problems if they are not properly processed and neutralized. The study is about the smoking section of cold meats and meat specialities. The smoke required for the smoking process is produced by a generator. The resulting smoke is ventilated into the atmosphere. The sampling of air-flue gases was achieved at the level of the exhaust pipe. In the chemical composition of the smoke, about 300 known chemicals have been identified, and the most dangerous compounds identified were aromatic polycyclic hydrocarbons, especially 3,4-benzpyrene. This has resulted in an analysis of the technological conditions in which can be obtained the best results regarding the creation of safe and quality products in the conditions of using environmentally friendly working methods.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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