In the 6th International Conference on Environmental Control Odor Monitoring - NOSE2018 in Milan (Italy) 9-12 September 2018, ARCO Solutions srl, spin off company of the Department of Chemistry and Pharmacy of University of Trieste, presented for the first time its new product LEO - Light Evolution Olfactometer.

   An Olfactometer with 4 panel port designed according to the EN 13725: 2003 and fully automated with 29 dilution steps. Leo is a Dynamic Olfactometer developed for use in laboratories and on-site activities (mobile labs). During the conference the work “Testing Performances of a Newly Design Olfactometer" was also presented, in which the first results of a comparison were made on some samples between the new product and the market benchmark.

   The company QualityFry has developed the first patented frier in the world that is able to tackle the odour emission from the process of deep frying. This way, there is no need of installation of stacks or ventilation systems for these processes. Deep frying is a source of odour emission, as odorants are easily carried out to the atmosphere at temperatures of 175-190 ºC. If the gases emitted during deep frying are not collected and treated adequately, they can be a source of odour complaints on communities nearby.

   Restaurants are sometimes a source of odour complaints around the world, but unfortunately, here at olores.org we have not paid much attention to these activities, probably because we focus a bit more on the big scale of the odour impact of industrial activities. However, that does not mean that nothing is happening around the management of the odour impacts in restaurants. The company QualityFry has developed an interesting frier totally covered and with a controlled ventilation that is able to reduce de odour emission by passing the gases of oils, fats and food through an activated carbon filter.