Alternative Control Technology Document For Bakery Oven Emissions, Final.
This document was produced in response to a request by the baking industry for Federal guidance to assist in providing a more uniform information base for State decision-making with regard to control of bakery oven emissions. The information in the document pertains to bakeries that produce yeast-leavened bread, rolls, buns, and similar products but not crackers, sweet goods, or baked foodstuffs that are not yeast leavened. Information on the baking processes, equipment, operating parameters, potential emissions from baking, and potential emission control options are presented. Catalytic and regenerative oxidation are identified as the most appropriate existing control technologies applicable to VOC emissions from bakery ovens. Cost analysis for catalytic and regenerative oxidation are included. A predictive formula for use in estimating oven emissions has been derived from source tests done in junction with the development of this document. Its use and applicability are described.
|Bakery oven emissions; Baker's percent fermentation time; VOC controls; Ethanol; Catalytic oxidation; Regenerative oxidation; Dough formula; Predictive formula|
|Office of Air and Radiation|
|Office of Air Quality Planning and Standards|
|Emission Standards Division|
|Background Cost-Related Document|
|Research Triangle Institute|