摘要
针对餐饮业油烟污染问题，阐述了餐饮业油烟气的形成过程、危害以及目前国内市场上使用油烟净化方法：冷凝法、旋风分离法、活性炭吸附、静电法、液体洗涤法等工艺及优缺点，为科学防治油烟污染提供了借鉴。
It described the formation and hazards of gas fumes aming to the pollution problems of cooking- fumes in catering industry. It analyzed the craft technology, advantages and disadvantages of cleaning methods which commonly used in domestic market： condensation, cyclone separation, activated carbon adsorption, static electricity, liquid washing, and provided scientific reference to pollution prevention.
出处
《贵州工业职业技术学院学报》
2012年第4期32-34,共3页
GUIZHOU SCIENCE AND TECHNOLOGY PROFESSIONAL COLLEGE
关键词
油烟
危害
控制方法
cooking fumes
hazard
control method
