Application and Principle of Narrow Pulse Discharge Technology in Fermentation Odor Treatment

To address the issue of kitchen waste fermentation odors impacting the surrounding environment, a narrow pulse discharge device is employed for odor control. The removal efficiencies of non-methane total hydrocarbons and odor concentrations are quantitatively analyzed, while the reaction mechanisms underlying odor degradation are qualitatively assessed. The results indicated that a single stage of narrow pulse discharge equipment could eliminate 79.19% of total nonmethane hydrocarbons and 65.05% of the odor concentration in kitchen waste fermentation odors, resulting in an average outlet odor concentration of 520.67 (dimensionless). The reaction mechanisms involved direct ionization of oxidizing or pollutant molecules as well as indirect reactions occurring through chain reactions for malodorous gases under this technology. This method offers potential solutions for odor control in various other applications.