Fiera Foods Company, located in Toronto, Ontario, produces frozen dough and baked goods that use yeast. As the yeast grows, it produces ethanol. The ethanol is driven off during the baking process and is emitted to the natural environment. Ethanol emission rates were estimated from published emission factors based on the amount of yeast, sugar, and time allowed for the bread to rise.
Burnside was retained to complete an amendment of the existing Environmental Compliance Approval (ECA) Air and Noise.
The air assessment included determining the emissions for the site and modelling the emissions to predict the initial off-property point of impingement (POI) concentrations. Ethanol emission rates were estimated from published emission factors based on the amount of yeast, sugar, and time allowed for the bread to rise. All POI concentrations were compared against applicable Ministry of the Environment and Climate Change (MOECC) criteria, and it was determined that all of the predicted POI concentrations were below the corresponding limits.
The noise assessment included measuring noise from the noise sources and modelling to predict the initial off-property point of reception (POR) impacts. Due to the large number of noise sources and the close proximity of those sources, it was quite difficult to get sound level readings for individual pieces of equipment. As a result, several techniques were used including: calculating the individual emission from several sources based on multiple measurements; subtracting the background measured without the source operating, and measuring with an intensity probe.
The final documentation for an ECA was prepared in a timely manner and submitted to the MOECC for approval.
Engineering projects of all shapes and sizes.