# Commission Implementing Decision (EU) 2019/2031 of 12 November 2019 establishing best available techniques (BAT) conclusions for the food, drink and milk industries, under Directive 2010/75/EU of the European Parliament and of the Council (notified under document C(2019) 7989) (Text with EEA relevance), Division 9.3: Emissions to air

Extent: E+W+S+N.I.

BAT 29. In order to reduce channelled emissions of organic compounds to air from meat smoking, BAT is to use one or a combination of the techniques given below.
Technique
Description
(a)
Adsorption
Organic compounds are removed from a waste gas stream by retention on a solid surface (typically activated carbon).
(b)
Thermal oxidation
See Section 14.2.
(c)
Wet scrubber
See Section 14.2.
An electrostatic precipitator is commonly used as a pretreatment step.
(d)
Use of purified smoke
Smoke generated from purified primary smoke condensates is used to smoke the product in a smoke chamber.
Table 18
BAT-associated emission level (BAT-AEL) for channelled TVOC emissions to air from a smoke chamber
The lower end of the range is typically achieved when using adsorption or thermal oxidation.
The BAT-AEL does not apply when the TVOC emission load is below 500 g/h.
Parameter
Unit
BAT-AEL(average over the sampling period)
TVOC
mg/Nm3
3-50
The associated monitoring is given in BAT 5.

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Source: https://www.legislation.gov.uk/eudn/2019/2031/annex/division/9/division/9.3 (the official version)
Page: https://openlegislation.uk/eu-decision-2019-2031/annex/division-9/division-9.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.