烹饪油烟净化技术发展的探讨  

Development on disposal measures of cooking oil fume

作　　者：左乐[1] 李彩亭[1] 曾光明[1] 李珊红[1] 李思民[1] 王飞[1] 

机构地区：[1]湖南大学环境科学与工程学院,长沙市410082

出　　处：《中国油脂》2007年第11期16-19,共4页China Oils and Fats

基　　金：新世纪优秀人才支持计划(编号:NCET-04-0768)

摘　　要：随着我国餐饮业的飞速发展,油烟带来的环境污染日益严重。餐饮业油烟污染问题成为城市居民环保投诉的热点之一。简要说明了油烟形成过程、成分组成及对人体健康的危害,同时介绍了处理油烟的新方法——生物降解法、等离子体法等,并对国内外净化技术进行了对比。总结提出催化氧化法适用于家庭油烟净化,并有待进一步研究开发以应用于实际生活中。With the development of catering service, environmental pollution brought by cooking oil fume became more serious, and it also came into being an appeal focus to inhabitant nearby. The formation, composition and health hazard of cooking oil fume were briefly explained. The new purifying methods for cooking oil fume of biodegradation and plasma method were introduced. The comparison between thesre methods of home and abroad was performed. Catalytic oxidation method needed further research would be the best purifying way for domestic cooking oil fume.

关 键 词：油烟 净化技术 生物净化法 等离子体法 催化氧化法 

分 类 号：X701[环境科学与工程—环境工程]