Following a bibliographic research on the molecules responsible for the odours generated during a cooking process, a set-up for quantitative measurement of volatile organic compounds at various points of the odours’ disposal system was placed in a high catering oven. In this way it was possible to provide an overview of the performance of the treatment system adopted, or under study, by the company. At the same time, some samples were subjected to qualitative instrumental analysis, such as GasChromatography with Mass Spectrometry, with the aim of identifying the specific compounds generated by a particular cooking, so as to obtain a characterization of the odors in the sector in which the company operates and the measures taken by the same to cope with these more or less unpleasant emissions.
A seguito di una ricerca bibliografica sulle molecole responsabili degli odori generati durante un processo di cottura è stato impostato, in un forno di alta ristorazione, un set up di misurazione quantitativa dei composti organici volatili in vari punti del sistema di abbattimento odori. In questo modo è' stato possibile realizzare un quadro di massima delle performances del sistema di trattamento adottato, o in studio, dall'azienda. Parallelamente a ciò, sono stati sottoposti alcuni campionamenti ad analisi strumentali qualitative, quali GasCromatografia con Spettrometria di Massa, con l'obiettivo di eseguire l'identificazione dei composti specifici generati da una particolare cottura, così da ottenere una caratterizzazione degli odori nel settore in cui opera l'azienda e le misure adottate dalla stessa per far fronte a queste più o meno spiacevoli emissioni.
Caratterizzazione odori prodotti nei forni professionali
MARANI, MATTEO
2021/2022
Abstract
Following a bibliographic research on the molecules responsible for the odours generated during a cooking process, a set-up for quantitative measurement of volatile organic compounds at various points of the odours’ disposal system was placed in a high catering oven. In this way it was possible to provide an overview of the performance of the treatment system adopted, or under study, by the company. At the same time, some samples were subjected to qualitative instrumental analysis, such as GasChromatography with Mass Spectrometry, with the aim of identifying the specific compounds generated by a particular cooking, so as to obtain a characterization of the odors in the sector in which the company operates and the measures taken by the same to cope with these more or less unpleasant emissions.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/34761