餐饮源VOCs组成特征及处理技术研究进展

王亚琪; 常甜; 陈庆彩

doi:10.13205/j.hjgc.202106014

餐饮源VOCs组成特征及处理技术研究进展

doi: 10.13205/j.hjgc.202106014

陕西科技大学环境科学与工程学院, 西安 710021

基金项目:

国家自然科学基金面上项目（41877354）；国家自然科学基金青年项目（41703102）

详细信息

作者简介:
王亚琪(1996-),女,硕士,主要研究方向为大气污染控制。qi897126609@126.com

通讯作者:
陈庆彩(1985-),男,博士,副教授,主要研究方向为大气污染化学及控制。chenqingcai@sust.edu.cn

计量
- 文章访问数: 160
- HTML全文浏览量: 5
- PDF下载量: 14
- 被引次数: 0
出版历程
- 收稿日期: 2020-07-15
- 网络出版日期: 2022-01-18

RESEARCH PROGRESS OF COMPOSITION CHARACTERISTICS AND TREATMENT TECHNOLOGIES OF VOLATILE ORGANIC COMPOUNDS FROM COOKING FUME

School of Environmental Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China

摘要

摘要: 餐饮油烟排放是环境挥发性有机化合物（VOCs）的来源之一，严重威胁着环境空气质量和人类健康。结合餐饮油烟VOCs的组成特征，总结近几年餐饮油烟VOCs净化技术的研究现状及其难点，同时阐述了油烟VOCs净化组合工艺的优势和必要性。最后针对现有问题对油烟VOCs净化组合工艺的发展进行展望，以期为发展绿色高效油烟净化技术提供参考。
- 餐饮油烟 /
- 挥发性有机物 /
- 组成特征 /
- 净化技术
Abstract: Cooking fume emission is one of the sources of environmental volatile organic compounds(VOCs), which seriously threaten ambient air quality and human health. Combined with the compositions characteristics of cooking fume VOCs, the recent progress and important issues of various purification technologies for cooking fume VOCs were summarized. At the same time, the advantages and necessity of the combined technologies to control the cooking fume VOCs were also given. Finally, in view of the current problems, the developments of the combined technologies to control the cooking fume VOCs were prospected. It could provide references for the development of a green and efficient oil fume purification technology.
- cooking fume /
- volatile organic compounds /
- compositions characteristics /
- purification technology

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