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Application of oil fume monitor in cooking fume
by：Rika Sensors
2021-12-04
Application of oil fume monitor in cooking fume
Cooking fume in the catering industry refers to the volatile oil, organic matter and the mixture produced by thermal oxidation and thermal cracking during food cooking and food processing. It mainly contains harmful substances such as benzene, toluene, xylene and polycyclic aromatic hydrocarbons. These substances are gaseous. , Disperse in the air and enter the human respiratory tract, which will cause harm to human health. What are the ingredients and hazards of cooking fume? Dining oil fume is formed by the oxidation, pyrolysis and hydrolysis of edible oil and food. When the edible oil is heated to 270-280℃, there are hundreds of compounds in the condensate collected. From the state point of view, oil fume includes gas, liquid, and solid three phases. The particle size of the liquid-solid phase particles is generally less than 10 microns, and the adhesion is strong. Most of the pollutants are not easily soluble in water and have low polarity. Oil fume is harmful to the human body, stimulates the human visual organs, and can cause pharyngitis. Respiratory diseases such as tracheitis and bronchitis increase the prevalence and mortality of people. According to the survey, the risk of lung cancer from long-term exposure to high-temperature oil fume has increased by 2 to 3 times compared with ordinary people, and the incidence of lung cancer in kitchen workers for a long time is also higher than that of other occupations. The main reasons for this phenomenon: ①Using coal, gas, or natural gas as fuels may cause dry burning, gas leakage, or release of harmful gases such as carbon monoxide, carbon dioxide, etc. during the combustion of the kitchen stove. ② A large amount of oily fume is produced during high-temperature cooking, and edible oil and food are decomposed at high temperature to produce carcinogens harmful to the human body. The oily fume contains a variety of toxic chemical components, which is very harmful to the blood circulation and lung function of the human body. At present, the environmental protection department's control of catering oil fume is based on whether there are oil fume control facilities, on-site sensory inspection and experience as the main means of supervision and inspection. In addition to penalties for stopping the operation of treatment facilities, the supervision and law enforcement of oil fume pollution is basically at the stage of 'unreliablePrinciples that should be followed in the monitoring of catering oil fume The number of catering oil fume is large, the distribution is wide, and the emission is intermittent. It is difficult to monitor. Therefore, the following three principles should be grasped in the monitoring:①Outstanding The key point is that the pollution of cooking fume to the environment is mainly manifested in the destruction of environmental sanitation and visual hygiene by the more viscous volatile oils, as well as the pungent odor caused by the gaseous unsaturated aldehydes emitted during cooking and the odor of volatile oils. The irritation of the eyes and respiratory system, so the main pollution factors of oil fume should be detected. ②Use existing instruments as much as possible. The monitoring of catering oil fume belongs to the monitoring category of air pollution, so instruments should be used to collect as much as possible. ③Standardization of monitoring. The emission of cooking fume from catering has large irregularities. During the monitoring process, the monitoring time, monitoring frequency, sampling point location, etc. shall be implemented in accordance with the technical specifications. Dining oil fume monitoring methods and their characteristics The oil fume emission is discontinuously and discontinuously, and the concentration is often high and sometimes low. Most of the measurement methods for oil fume treatment facilities use particulate matter isokinetic sampling, drawing lessons from water quality Determination of mineral oil, petroleum, animal and vegetable oils, such as gravimetric method, ultraviolet spectrophotometry, infrared spectrophotometry or a combination of the above methods, using cyclohexane, petroleum ether, acetone and other reagents as absorbents to determine the content of cooking fume in the catering industry . The gravimetric method is simple to operate. This method is not subject to the limit of animal and vegetable oils, but the detection limit is high; the ultraviolet spectrophotometry has simple operation and high accuracy, but the comparability of the data is poor; infrared photometry has become the water quality of petroleum and oil. In the national standard for the determination of animal and vegetable oils, infrared photometry is more complicated than non-dispersive infrared photometry, but the accuracy is higher. In the test items of the oil smoke detection research, the concentration is the key. The light sensor converts the concentration change of the oil fume into the change of the resistance value, and then converts it into the change of the voltage through the adjustment of the circuit. In response to the country's supervision of cooking fume in the catering industry, many people choose to use pump-suction fume online monitors. It can measure the oil fume concentration, particulate matter concentration, and non-methane total hydrocarbon (NMHC) concentration of the kitchen exhaust pipe for 24 hours without interruption. Its features are as follows: ①Real-time monitoring of oil fume concentration, particulate matter concentration, and non-methane total hydrocarbon concentration, and set the upper limit value, and automatically alarm when the limit is exceeded. ②Detect whether the fan and purifier are working at the same time, and set the detection current alarm value according to the size of the fan and purifier. Some detectors will use a four-open current transformer, which can be measured without cutting the fan or purifier cable. ③ Independent working time period can be set, alarm for over limit within the time period, no alarm for over limit outside the time period. ④It can be connected to a remote monitoring platform to monitor and monitor data in real time. ⑤High protection level, can work outdoors.
Most people who see a in operation for the first time are amazed at how well the OEM sensor is managed.
Hunan Rika Electronic Tech Co.,Ltd promises you that you will be satisfied with our service.
So, what's a manufacturer to do? Familiarize ourselves with producing sensor solution in various technologies.
Hunan Rika Electronic Tech Co.,Ltd , a manufacturer of sensor solution, might emphasize less hassle or less wasted time rather than emphasizing reliability or quality.
To properly understand what customers want, when, why and how they want it, Hunan Rika Electronic Tech Co.,Ltd needs to pivot toward sentiment analysis, a burgeoning technology that taps into consumer demand based on natural language processing.
Cooking fume in the catering industry refers to the volatile oil, organic matter and the mixture produced by thermal oxidation and thermal cracking during food cooking and food processing. It mainly contains harmful substances such as benzene, toluene, xylene and polycyclic aromatic hydrocarbons. These substances are gaseous. , Disperse in the air and enter the human respiratory tract, which will cause harm to human health. What are the ingredients and hazards of cooking fume? Dining oil fume is formed by the oxidation, pyrolysis and hydrolysis of edible oil and food. When the edible oil is heated to 270-280℃, there are hundreds of compounds in the condensate collected. From the state point of view, oil fume includes gas, liquid, and solid three phases. The particle size of the liquid-solid phase particles is generally less than 10 microns, and the adhesion is strong. Most of the pollutants are not easily soluble in water and have low polarity. Oil fume is harmful to the human body, stimulates the human visual organs, and can cause pharyngitis. Respiratory diseases such as tracheitis and bronchitis increase the prevalence and mortality of people. According to the survey, the risk of lung cancer from long-term exposure to high-temperature oil fume has increased by 2 to 3 times compared with ordinary people, and the incidence of lung cancer in kitchen workers for a long time is also higher than that of other occupations. The main reasons for this phenomenon: ①Using coal, gas, or natural gas as fuels may cause dry burning, gas leakage, or release of harmful gases such as carbon monoxide, carbon dioxide, etc. during the combustion of the kitchen stove. ② A large amount of oily fume is produced during high-temperature cooking, and edible oil and food are decomposed at high temperature to produce carcinogens harmful to the human body. The oily fume contains a variety of toxic chemical components, which is very harmful to the blood circulation and lung function of the human body. At present, the environmental protection department's control of catering oil fume is based on whether there are oil fume control facilities, on-site sensory inspection and experience as the main means of supervision and inspection. In addition to penalties for stopping the operation of treatment facilities, the supervision and law enforcement of oil fume pollution is basically at the stage of 'unreliablePrinciples that should be followed in the monitoring of catering oil fume The number of catering oil fume is large, the distribution is wide, and the emission is intermittent. It is difficult to monitor. Therefore, the following three principles should be grasped in the monitoring:①Outstanding The key point is that the pollution of cooking fume to the environment is mainly manifested in the destruction of environmental sanitation and visual hygiene by the more viscous volatile oils, as well as the pungent odor caused by the gaseous unsaturated aldehydes emitted during cooking and the odor of volatile oils. The irritation of the eyes and respiratory system, so the main pollution factors of oil fume should be detected. ②Use existing instruments as much as possible. The monitoring of catering oil fume belongs to the monitoring category of air pollution, so instruments should be used to collect as much as possible. ③Standardization of monitoring. The emission of cooking fume from catering has large irregularities. During the monitoring process, the monitoring time, monitoring frequency, sampling point location, etc. shall be implemented in accordance with the technical specifications. Dining oil fume monitoring methods and their characteristics The oil fume emission is discontinuously and discontinuously, and the concentration is often high and sometimes low. Most of the measurement methods for oil fume treatment facilities use particulate matter isokinetic sampling, drawing lessons from water quality Determination of mineral oil, petroleum, animal and vegetable oils, such as gravimetric method, ultraviolet spectrophotometry, infrared spectrophotometry or a combination of the above methods, using cyclohexane, petroleum ether, acetone and other reagents as absorbents to determine the content of cooking fume in the catering industry . The gravimetric method is simple to operate. This method is not subject to the limit of animal and vegetable oils, but the detection limit is high; the ultraviolet spectrophotometry has simple operation and high accuracy, but the comparability of the data is poor; infrared photometry has become the water quality of petroleum and oil. In the national standard for the determination of animal and vegetable oils, infrared photometry is more complicated than non-dispersive infrared photometry, but the accuracy is higher. In the test items of the oil smoke detection research, the concentration is the key. The light sensor converts the concentration change of the oil fume into the change of the resistance value, and then converts it into the change of the voltage through the adjustment of the circuit. In response to the country's supervision of cooking fume in the catering industry, many people choose to use pump-suction fume online monitors. It can measure the oil fume concentration, particulate matter concentration, and non-methane total hydrocarbon (NMHC) concentration of the kitchen exhaust pipe for 24 hours without interruption. Its features are as follows: ①Real-time monitoring of oil fume concentration, particulate matter concentration, and non-methane total hydrocarbon concentration, and set the upper limit value, and automatically alarm when the limit is exceeded. ②Detect whether the fan and purifier are working at the same time, and set the detection current alarm value according to the size of the fan and purifier. Some detectors will use a four-open current transformer, which can be measured without cutting the fan or purifier cable. ③ Independent working time period can be set, alarm for over limit within the time period, no alarm for over limit outside the time period. ④It can be connected to a remote monitoring platform to monitor and monitor data in real time. ⑤High protection level, can work outdoors.
Most people who see a in operation for the first time are amazed at how well the OEM sensor is managed.
Hunan Rika Electronic Tech Co.,Ltd promises you that you will be satisfied with our service.
So, what's a manufacturer to do? Familiarize ourselves with producing sensor solution in various technologies.
Hunan Rika Electronic Tech Co.,Ltd , a manufacturer of sensor solution, might emphasize less hassle or less wasted time rather than emphasizing reliability or quality.
To properly understand what customers want, when, why and how they want it, Hunan Rika Electronic Tech Co.,Ltd needs to pivot toward sentiment analysis, a burgeoning technology that taps into consumer demand based on natural language processing.
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