Add to ORKGLiquid anaerobic waste collected from a swine finishing barn was chemically investigated. Various phenols, amines, sulfides and organic acids were identified in the waste and were shown to contribute to its odor. The rapid reduction in odor intensity brought about by short term aeration of the waste was studied with respect to these different compounds. The effectiveness of odor reduction by aeration was found to be contingent on the waste's pH. Reasons for this phenomenon are presented in terms of ionization constants for solutes, previously shown to be present in the waste.Land and Food Systems, Faculty ofGraduat
The effect of dietary manipulation on odor emission in a research pig facility was evaluated with 26...
The swine industry follows a large increase of meat production since the 1950s causing the developme...
Determination of the human olfactory response measured as odour concentration to mixtures of the fou...
Livestock industries are expanding rapidly in many areas of the globe, and this expansion is causing...
Animal production results in conversion of feeds into valuable products such as meat, milk, eggs, an...
Farm slurry management from storage and/or treatment is the main source of odors from swine producti...
Raising hogs in confinement has caused concern for air quality inside and outside of buildings. Comp...
International audienceCompost sustainability requires a better control of its gaseous emissions resp...
Techniques to identify odorous compounds and to determine their emission rates from liquid wastes ar...
In this study, the potential reduction of odor of anaerobic digestion has been evaluated in three co...
Previous studies on solids/liquid (S-L) separation for odor control from swine manure indicated that...
In modern intensive animal farming labour-saving waste handling systems are applied. As such, slatte...
Odor from buildings where pigs are housed is generated by anaerobic fermentation of undigested mater...
The potential of various biochars to remove 15 odorous volatile organic compounds emitted from swine...
Swine operations are associated with emissions of odor, volatile organic compounds (VOCs) and other ...
The effect of dietary manipulation on odor emission in a research pig facility was evaluated with 26...
The swine industry follows a large increase of meat production since the 1950s causing the developme...
Determination of the human olfactory response measured as odour concentration to mixtures of the fou...
Livestock industries are expanding rapidly in many areas of the globe, and this expansion is causing...
Animal production results in conversion of feeds into valuable products such as meat, milk, eggs, an...
Farm slurry management from storage and/or treatment is the main source of odors from swine producti...
Raising hogs in confinement has caused concern for air quality inside and outside of buildings. Comp...
International audienceCompost sustainability requires a better control of its gaseous emissions resp...
Techniques to identify odorous compounds and to determine their emission rates from liquid wastes ar...
In this study, the potential reduction of odor of anaerobic digestion has been evaluated in three co...
Previous studies on solids/liquid (S-L) separation for odor control from swine manure indicated that...
In modern intensive animal farming labour-saving waste handling systems are applied. As such, slatte...
Odor from buildings where pigs are housed is generated by anaerobic fermentation of undigested mater...
The potential of various biochars to remove 15 odorous volatile organic compounds emitted from swine...
Swine operations are associated with emissions of odor, volatile organic compounds (VOCs) and other ...
The effect of dietary manipulation on odor emission in a research pig facility was evaluated with 26...
The swine industry follows a large increase of meat production since the 1950s causing the developme...
Determination of the human olfactory response measured as odour concentration to mixtures of the fou...