鱼粉加工过程产生的腥臭气体，其化学成份复杂，目前还无全面的成份分析数据

Gas stench of fish meal produced by the process, the chemical composition of the complex, there is no comprehensive data analysis component, known main ingredients are acrylic acid, butyric acid, Xu acid, oil degradation, hydrogen sulfide, ammonia, trimethylamine, diethylamine, A disulfide, methyl sulfide and other substances. Overall, which contains a variety of low odor threshold odor substances, mostly biodegradable substances. The analog data, in the cooking of the system, the exhaust gas discharged from the drying processing step trimethylamine in concentrations of up to 500mg / m3, hydrogen sulphide up to 30mg / m3, odor concentration of 5000 to 10000 (frozen fresh processing) If the fish deterioration, odor concentration will be increased substantially.

Fishmeal processing process produced odorous gas, its chemical composition is complex, there is no comprehensive analysis of the composition data, the main known components are acrylic, butyric acid, acid, oil degradation, hydrogen sulfide, ammonia, dimethyl amine, dimethyl thie ether, methyl thie ether and other substances. In general, it contains a variety of odorous substances with low sniffing threshold, most of which belong to biodegradable substances. According to analog data, in the cooking, chemical, drying processing process emissions of triamcinolone concentration of up to 500mg/m3, hydrogen sulfide up to 30mg/m3, odor concentration of 5000 to 10000 (fresh frozen meat processing), if the fish deterioration, odor concentration will also increase significantly.

The odor gas produced in the process of fish meal processing has complex chemical composition. At present, there is no comprehensive component analysis data. The known main components include acrylic acid, butyric acid, Xu acid, oil degradation products, hydrogen sulfide, ammonia, trimethylamine, dimethyl disulfide, methyl sulfide and other substances. In general, there are many odorous substances with low olfactory threshold, most of which are biodegradable. According to the analogy data, the concentration of trimethylamine, hydrogen sulfide and odor in the waste gas discharged from the cooking, chemical processing and drying processes can reach 500mg / m3, 30mg / m3 and 5000-10000 (fresh frozen meat processing). If the fish body deteriorates, the odor concentration will increase significantly.