Solutions

Analysis of Food Processing Technology and Pollution Sources

During the production process, food is added to a deep fryer for high-temperature frying. Palm oil is used as a stop to rapidly mature the material, while the outer layer quickly dehydrates to form a brittle shell. This process generates a large amount of water vapor and oil fume, and the smoke is discontinuous. The smoke is mainly concentrated at the front end of the feeding process, and the amount of steam and oil fume is significantly reduced in the later stage.

Process flow of oil fume treatment in food processing

In response to the characteristics of smoke in food processing, this plan proposes a process flow consisting of a smoke collection system (Exhaust Fan, Air duct) + Cooling Device + Main Purification System (electrostatic Precipitator)+Exhaust System (Exhaust Fan, Air duct, chimney). The treatment process flow chart is as follows:

Introduction to the Process of Oil Fume Purification in Food Processing

The high-temperature steam containing oil fume exhaust gas evaporated from the frying line is collected by the smoke collection device and transported through the gas pipeline to enter the cooler. Through the condensation effect of circulating water, the temperature of the flue gas is lowered to below 50 ℃, causing the pollutants in the flue gas to condense and aggregate into large oil fume particles. Considering the high melting point of palm oil, which is about 27-50 ℃, the temperature should be controlled at 50-55 ℃ to reduce the condensation of palm oil and block purification equipment.;

The cooled flue gas enters the electrostatic fume removal equipment. Under the action of high-voltage static electricity, the fume particles are charged, and the charged particles are collected by the adsorption unit on the anode plate of the equipment and then flow to the bottom of the equipment. They are smoothly discharged through the pressure holding pipe of the oil outlet. At the same time, the ozone generated in the electrostatic field can remove some odors;

The purified flue gas is discharged through the chimney after being purified by the induced draft fan pipeline

electrostatic air cleaning for food processing instant noodle

Typical Scenarios in Instant noodles manufacturing

Instant noodle factories typically generate primarily water vapor (steam) as a byproduct of cooking and drying processes. Additionally, if the production involves frying the noodles, you might also see emissions such as oil vapors and VOCs as noodles being fried, volatile organic compounds (VOCs) and oil fumes can be released. These emissions are generally well-controlled through wet electrostatic precipitator system to comply with environmental regulations

Smoke and fumes from Oil Extraction mills

Mechanical processes like crushing, malaxation, and centrifugation generate fine dust and aerosols from olive paste and seeds. Incomplete combustion from boilers and dryers—often fueled by natural gas, biomass, or oil—produces smoke containing CO, NOₓ, particulates, and VOCs. Extraction and pressing also release VOCs and oil droplets, causing odors and air quality issues. Electrostatic precipitators (ESPs) or fabric filters (baghouses) capture these emissions, reducing visible smoke and particulate levels.

Recommended oil fume solution for food processing

For the emission of oil smoke from food processing, we recommend the following solutions

This scheme is applicable to various types of smoke generated during food processing, using conventional cooling devices, central purification equipment, and fans; The cooling device can quickly reduce high-temperature flue gas (≤ 40 degrees) to ensure the purification efficiency of the back-end purification equipment; The mid mounted purification equipment adopts multi-stage electric field independent power supply technology. Single stage power outage or failure does not affect the overall operation of the equipment. The working current is adjusted appropriately according to the concentration of flue gas, achieving energy-saving effect while ensuring purification efficiency. The dual drive mid mounted purification equipment adopts a horizontal structure with a wide pole distance electric field built-in, which has the characteristics of anti floc, anti water, anti wax, etc., and is easy to clean and maintain.

Selection parameters of Esp filter in food processing

Model	Air Volume	Filter Cell	Efficiency	Introduction
Wide-Spacing ESP Filter	6K-72K	Wide-spacing vertical electrodes	95%	More>>