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Volume 38 Issue 1
Mar.  2020
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Article Navigation >  ENVIRONMENTAL ENGINEERING  > 2020  >  38(1): 37-41,20
ZHANG Xing, QIAN Zhen-qing, ZHANG De-feng, ZHU Tao, YUAN Qian-cheng, YE Ze-fu. RESEARCH PROGRESS OF COOKING FUME EMISSION CHARACTERISTICS AND PURIFICATION TECHNOLOGIES[J]. ENVIRONMENTAL ENGINEERING , 2020, 38(1): 37-41,20. doi: 10.13205/j.hjgc.202001005
Citation: ZHANG Xing, QIAN Zhen-qing, ZHANG De-feng, ZHU Tao, YUAN Qian-cheng, YE Ze-fu. RESEARCH PROGRESS OF COOKING FUME EMISSION CHARACTERISTICS AND PURIFICATION TECHNOLOGIES[J]. ENVIRONMENTAL ENGINEERING , 2020, 38(1): 37-41,20. doi: 10.13205/j.hjgc.202001005
shu

RESEARCH PROGRESS OF COOKING FUME EMISSION CHARACTERISTICS AND PURIFICATION TECHNOLOGIES

doi: 10.13205/j.hjgc.202001005

  • 1. Institute of Atmospheric Environmental Management and Pollution Control, China University of Mining&Technology(Beijing), Beijing 100083, China;

  • 2. State Environmental Protection Key Laboratory of Odor Pollution Control, Tianjin 300191, China;

  • 3. Jiangsu Polygee Environmental Technology Co., Ltd, Suzhou 215625, China;

  • 4. Shanxi Gemeng US-China Clean Energy R&D Center Co., Ltd, Taiyuan 030082, China

  • Received Date: 2019-04-12
    Abstract
  • Cooking fume not only has multiple environmental impact on the atmospheric quality, but also endangers health and living space of human beings. Firstly, we analyzed the emission characteristics and chemical properties of cooking fume, aiming at the problem of cooking fume pollution. Secondly, we discussed the traditional cooking fume purification and VOCs control technologies, summarized their advantages and disadvantages, and introduced the technical prospects which featured combining traditional fume purification technologies together with VOCs control technologies. Finally, we put forward suggestions on the emission reduction of cooking fume, based on the actual laws and emission standards in China.
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