饮食业油烟净化工艺的新探索  

NEW EXPLORATION OF CLEANING TECHNIQUE FOR CATERING OIL FUME

作　　者：张金萍[1] 李德生[2] 李安桂[1] 

机构地区：[1]西安建筑科技大学环境与市政工程学院,陕西710043 [2]兰州交通大学环境与市政工程学院,甘肃730070

出　　处：《环境工程》2005年第2期45-47,51,共4页Environmental Engineering

基　　金：甘肃省环保局重点支持项目 (编号 :CH2 0 0 0 7) ;兰州交通大学"青蓝工程"资助

摘　　要：针对饮食业厨房油烟组成及污染特点 ,在比较现有净化技术优缺点的基础上 ,提出了雾化湿法与过滤吸附相结合的油烟净化新工艺 ,且对油烟净化方法进行了新的探索。试验结果表明 :雾化湿法与过滤吸附相结合的净化工艺对油烟的去除效率在 92 %以上 ,净化后的油烟排放浓度符合国家标准 ,适合中、小型餐馆使用。On the basis of comparing conclusion of various cooking oil fume decontamination technology, a new cleaning technique combined an atomization wet method with a filtration adsorption is developed and a cooking fume decontamination method is searched according to cooking oil fume constituents and contamination characteristics of catering.The results in the laboratory showed that the removing efficiency of oil fume by the new cleaning technique is above 92%.The released cooking fume consistency by the technique can meet the national standard.The new technique is suited to medium and small restaurants.

关 键 词：饮食业 油烟净化工艺 雾化湿法 过滤吸附相工艺 

分 类 号：X701[环境科学与工程—环境工程]