Venturi Injectors Add Efficiency, Green Performance, Paper360º May/June 2018

Odor in pulp and paper manufacturing is a huge issue—one that is growing increasingly important as the share of paper and paperboard products dedicated to food and beverage packaging increases. Beyond the long-standing problems caused by hydrogen sulfide and mercaptans in neighbor relations and nuisance complaints, there is little tol-erance among consumers for the vinegar, Swiss cheese, or vomit odors of volatile fatty acids (VFAs) that can be entrained in paper or paperboard and released as the package is warmed.

Odor concerns increase further as plants go deeper into “green” technology. Recycled feedstocks and closed whitewater reuse systems can quickly build up massive populations of odor-causing bacteria. Gentler bleaches allow more microbes to survive. And large chests with long dwell times and “dead spots” in their flow can dramatically increase the tendency of a mill to go anaerobic, which raises the risk of dangerous buildups of toxic and explosive hydrogen sulfide as well as VFA-producing bacteria. 

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