Research On Emission Characteristics Of Volatile Organic Compounds From Cooking Oil Fumes

The rapid development of catering industry has led to increasingly serious air pollution in cities.In this thesis VOCs emitted from Cantonese cuisine,Chinese dim sum,Western restaurant,Hunan cuisine and Staff canteen in Shenzhen were investigated.,and studied their concentration level,component characteristics,OFP and SOAp.This work can further improve the composition spectrum of Chinese restaurants,and extract the VOC components for the following VOCs processing work.In addition,the emission characteristics and emission factors of VOCs were analyzed by simulating cooking of Shandong cuisine,Sichuan cuisine,Guangdong cuisine,Fujian cuisine,Su cuisine,Zhejiang cuisine,Hunan cuisine,Hui cuisine,Northeast cuisine and domestic cuisine.The study on five types of restaurants shows that the VOCs emission from staff canteens is as high as 29 014.03?g?m^-3,which should receive additional attention.The decane has a high proportion of VOCs in various restaurants,accounting for 7.33%³3.24%.Propylene is the key active substance to generate the O₃ in Staff canteen,Western restaurant and Hunan restaurant.Methyl methacrylate is the key substance to generate the O₃ in Cantonese restaurant and tea restaurant.The main contributing components of SOAp are alkanes and aromatic hydrocarbons.The results of simulation experiments of ten cuisines show that Hui cuisine has the highest VOCs emission o f2 849.32?g?m^-3.The frying process emits more VOCs,reaching 2 532.72?g·m^-3.On the basis of oil consumption and operation time,emission factors of VOCs for jiangsu cuisine were the largest,which were 0.38 g?mL^-1 and 3.42 g?h^-1,respectively.While those for Guangdong dishes were the smallest,as 0.28 g?mL^-1 and 2.49 g?h^-1.In conclusion,this study puts forward suggestions on the control and administration of VOCs emission of Chinese cuisines,from the aspects of source control,selection of purification equipment and follow-up maintenance.