Corpus ID: 127394592

Air Quality and Odor Control From Swine Production Facilities

@inproceedings{Chastain2004AirQA,
  title={Air Quality and Odor Control From Swine Production Facilities},
  author={J. Chastain},
  year={2004}
}

J. Chastain

Published 2004

Environmental Science

clemson.edu

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For an odor to be detected downwind, odorous compounds must be: (a) formed, (b) released to the atmosphere, and (c) transported to the receptor site. These three steps provide the basis for most odor control. If any one of the steps is inhibited, the odor will diminish. Many of the same compounds that cause odor on a hog farm also effect the indoor air quality in the buildings. As a result, many practices that help control odor also improve air quality.