| 餐饮业油烟的颗粒物分析 |
| 摘要点击 4498 全文点击 2571 投稿时间：2011-08-03 修订日期：2012-02-13 |
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| 中文关键词 餐饮业油烟 可沉降颗粒 可吸入颗粒 标志物 特征值 |
| 英文关键词 catering industry cooking emission subsiding particulate inhalable particulate feature matter eigenvalue |
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| 中文摘要 |
| 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10 μm以上和10 μm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 10~400 μm之间,数量浓度峰值粒径集中在 10~100 μm之间; 油烟中可吸入颗粒粒径主要分布在 1 μm以下,数量浓度峰值粒径集中在 0.063~0.109 μm之间,质量浓度峰值粒径在 6.560~9.990 μm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. |
| 英文摘要 |
| By measuring the particulate matter of oil fume which is over 10 μm or below 10 μm 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 μm, the concentration peak value is between 10-100 μm.The diameter of oil fume aerosol is mostly smaller than 1 μm, while the concentration peak value is between 0.063-0.109 μm. In addition, the mass concentration peak value is between 6.560-9.990 μm. 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. |
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