餐饮油烟净化处理实验研究

餐饮油烟排放的颗粒物是大气中PM2.5的重要来源,同时排放的VOCs也是形成大气中PM2.5的主要前驱物。针对餐饮油烟的特性,进行油烟中颗粒物和VOCs的深度净化实验研究。除油烟装置由预荷电区和捕集区两部分组成,在外加8 kV正直流高压下,预荷电区的高压电晕放电产生了大量的强氧化自由基将油烟中VOCs进行降解,实现了油烟颗粒的快速荷电,并在后部的捕集区被捕集。实验结果表明,在风速为2 m/s时,油烟颗粒物的去除率可达98.4%,气相色谱分析表明处理后烟气中的VOCs种类明显减少,成分简单化,消除了异味。

Particles in the cooking fume are the important source of PM2.5, moreover VOCs in the cooking fume are also the major precursor to the formation of PM2.5in the atmosphere. In this paper, the deeply removing particles and VOCs process from cooking fume was studied according to its characteristics. The cooking fume control equipment was composed of pre-charged zone and capture zone. When the applied positive DC high voltage was 8 kV, corona discharge forming in the pre-charged zone can produce a large number of strong oxidation free radicals to degrade VOCs. Meanwhile oil fume particles were rapidly charged in the pre-charged zone and removed in the back capture zone. Experimental results showed that the removal efficiency of particles can attain to 98.4% at the 2 m/s gas velocity. Gas chromatographic analysis showed that the VOCs species in the flue gas was decreased, the composition was simple, and the odor was eliminated.