Performance of Air Fresher System for the Removal of Various Odorants Released from Foodstuffs

• Main Authors: Ki-Hyun Kim, Adedeji A. Adelodun, Akash Deep, Eilhann E. Kwon, Eui-Chan Jeon, Yong-Hyun Kim, Sang-Hee Jo, Min-Hee Lee, Sung-Back Cho, Ok-Hwa Hwang
• Format: Article
• Language: English
• Published: Asian Association for Atmospheric Environment 2017-03-01
• Series: Asian Journal of Atmospheric Environment
• Subjects: air fresher; food odor; hydrogen sulfide; ammonia; fresh food odor
• Online Access: http://asianjae.org/_common/do.php?a=full&b=11&bidx=1455&aidx=18758

The effectiveness of four air fresher (AF) systems was evaluated with respect to their removal efficiencies against offensive odorants. For this purpose, malodorous species were generated by exposing freshly cooked foods emitting odorants with levels moderately above their respective threshold values in a confined room. The deodorization efficiency of the four AF systems was then tested for a period of 30 min by estimating the extent of reduction in odorant levels after the operation of each AF. The removal efficiency of the four AF units against each odorant was evaluated as follows: (1) between AF products from different manufacturers, (2) between odorants and ultrafine particulate matter (PM2.5), and (3) between operation and natural degassing. The average sorptive removal of odorants was generally <80% and considered less effective or non-effective relative to PM2.5. Further examination of odor reduction, if evaluated in terms of odor indices like odor intensity (OI) and odor activity value (OAV), recorded a mean of 33% and 87%, respectively. The overall results of this study confirmed that all tested AF units were not effective to resolve odor problems created under our testing conditions.