餐饮业油烟的颗粒物分析

利用显微镜照相技术和电低压冲击式采样器分别对餐饮业油烟中10μm以上和10μm以下的颗粒物进行分析,得出餐饮业油烟颗粒物的粒径分布状况.结果表明,厨房内油烟中可沉降颗粒的粒径主要分布在10～400μm之间,数量浓度峰值粒径集中在10～100μm之间;油烟中可吸入颗粒粒径主要分布在1μm以下,数量浓度峰值粒径集中在0.063～0.109μm之间,质量浓度峰值粒径在6.560～9.990μm之间.通过对餐饮业油烟颗粒物物理特性的全面分析,找出特征值,确定油烟监测的标志物,为餐饮业油烟的治理和监测提供科学依据.

Analysis on Oil Fume Particles in Catering Industry Cooking Emission

By measuring the particulate matter of oil fume which is over 10 microm or below 10 microm separately and using microradiography and Electrical Low Pressure Impactor (ELPI), it is found out the distributing characteristic of oil fume particles in catering industry cooking emission. The result shows that the diameter of the oil fume particles which was sedimentated in the kitchen is between 10-400 microm, the concentration peak value is between 10-100 microm. The diameter of oil fume aerosol is mostly smaller than 1 microm, while the concentration peak value is between 0.063-0.109 microm. In addition, the mass concentration peak value is between 6.560-9.990 microm. Through the analysis to the physical characteristics of oil fume from catering industry cooking emissions, the eigenvalue of the oil fume has been found and the feature matter for monitoring the oil fume has been discovered to provide a reasonable standard for controlling and monitoring the catering industry cooking emission.