餐饮油烟催化净化技术的研究进展  

Progress on catalytic control techniques of cooking oil fumes

作　　者：柴美彤 张润铎[1] Chai Meitong;Zhang Runduo(Beijing University of Chemical Technology,Beijing,100029,China)

机构地区：[1]北京化工大学,北京100029

出　　处：《工业催化》2018年第5期12-19,共8页Industrial Catalysis

基　　金：国家自然科学基金(21477007)资助项目;中央商投科研业务费(JD1719;PYVZ1701)

摘　　要：油烟污染控制是近年来人们关注的重点,介绍油烟的形成过程以及油烟的成分分析,表明油烟主要成分是脂肪酸、烷烃和烯烃等,其次是醛类、酯类、醇类及多环芳烃等。探讨当前油烟净化处理的多种方式,着重对催化转化法的研究现状进行阐述。Control of cooking oil fumes was emphasized by human beings in recent years.In this review,formation mechanisms of oil fumes as well as components are analyzed.Oil fumes are mainly composed of aliphatic acids,alkanes,alkenes,associated with some aldehydes,esters,alcohols and polycyclic aromatic hydrocarbons etc.Diverse methods for purification of cooking oil fumes are addressed with emphasis on catalytic elimination techniques.

关 键 词：三废处理与综合利用 餐饮油烟 催化净化 

分 类 号：TQ426.99[化学工程] X701.7[环境科学与工程—环境工程]