| Summary: | 碩士 === 崑山科技大學 === 環境工程研究所 === 100 === Cooking oily fume emission from cooking processes is one of the factors that can critically influence the cooking labor health and the air quality. In-situ overflow dispersion of oily fume and release it to environment without purification will cause a serious health risk to labors. Therefore, it is necessary for owners and cooking operators of restaurants and food business to take suitable measures to minimize these emissions, overflow dispersion of oily fume and prevent causing any forms of pollution.
The aim of this study is to develop an efficient purifying system to reduce the health hazard of cooking labor from food and cooking processes. The purifying system is a scrubber integrated with chemical oxidation which includes absorption using liquid atomization and advanced oxidation process. The adsorption composite liquid includes sodium hydroxide, sodium hypochlorite, surfactants and their mixture. The evaluation of the collective range hood and purifying system is based on the performance of TVOC and PM2.5 reduction of the oily fume. The largest amount of TVOC generation of cooking oily fume was about 2300 ppb, measured within the time of 25sec, then decreased significantly up to 1 min and finally gradually decreased to 500ppb at 3 min. The trends of TVOC generation were the same for all experimental runs. The water mist produced by ultrasonic atomization method can effectively remove the TVOC. The best TVOC removal ratio of 55.3% was obtained using the composite liquid agent composed of high NaOH concentration (5%) and low surfactant concentration (0.1%). In comparison with the TVOC removal ratio, the reduction of PM2.5 is not significant. The best PM2.5 removal ratio obtained un this study was only about 20.4%. The removal of oily fume using ultrasonic atomization method was higher than of using direct immersion and spray atomization. The removal of oily fume was also higher if the retention time was longer and the mist spraying rate.
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