烹调油烟的危害及其污染治理

烹调油烟的主要来源：由油脂及食物本身所含脂质的热氧化分解；食物中碳水化合物、蛋白质等发生化学反应；上述反应的中间产物或最终产物之间相互作用的二次反应物等．油烟污染物有颗粒和挥发性气态2种形态，化学成分可分为烃类、卤代烃类、醇酚醚类、醛酮类、羧酸及衍生物类、稠环杂环类和胺类．介绍了烹调油烟污染对大气质量、居民健康和家电的危害．对机械式、过滤式、静电式、湿式和复合式等油烟污染治理方法进行分析比较，提出改进和完善现有治理设备，发展组合治理技术，开发生物治理技术是今后油烟污染治理技术的发展方向．

Cooking oil fumes pollution and solution

Cooking oil fumes mainly result from thermic oxygenating of the lipid and food fat.Carbohydrate and protein reacting; secondary reacting in mid-products or terminal products and oil temperature and cooking of fry play important role in producing oil fumes pollutants. The pollutants from cooking consist of the inhalable particles and the volatility organic compounds.Their chemical components mainly have hydrocarbons, halogenated hydrocarbons, alcohols, phenols, ethers, ketones, carboxylic acids and derivatives, amines, aromatic compounds and hereto-cyclic compounds, etc. Pollution from cooking can be observed in atmosphere quality,air pollution indoor and domestic apparatus. Finally pollution solutions including mechanical, filtrating, electrostatic, wetting, multiplex are compared improving and perfecting existing treatment equipment, developing multiplex solutions and bio-treatment equipment of oil fumes from cooking in future are introduced.