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Oil fume monitoring system and oil fume control 'on the tip of the tongue'
'Stir-fry' is the main method of Chinese cooking today. Whether it is the dishes that we often eat at home or the delicacies ordered in restaurants, most of them are done with the cooking technique of 'stir-frying'. It is this 'stir-fry' that appeared 1500 years ago that laid the basic characteristics of Chinese cuisine in the future and satisfied the gluttonous desire of countless foodies. Although stir-frying is a very common cooking method in Chinese catering, it is also the main source of cooking fume in the catering industry. The air pollutants produced by the catering industry are discharged into the environment in the form of oil fume, which can be specifically divided into two types: particulate matter and gaseous matter: Condensation and the decomposition and cracking of oily food materials are mainly fine particulate matter, which directly affects the content of PM2.5 in the atmosphere. Particulate matter forms oil fume aerosol in the atmosphere, which mainly causes damage to the respiratory system and cardiovascular system, aggravates asthma, and causes premature death of patients with heart and lung diseases. The elderly, children, and patients with heart and lung diseases are sensitive groups of fine particulate pollution. Gaseous substances mainly refer to volatile organic compounds (VOCs). VOCs in oil fume are also different due to different cuisines, but the main characteristic pollutants include propane, butane, isobutane, etc. They can participate in atmospheric photochemical reactions and provide raw materials for the production of secondary particulate matter. Some components have peculiar smells and directly interfere with the normal life of surrounding residents. According to statistics, in 2020, Beijing’s catering oil fume air pollution complaints accounted for 34% of the total air pollution complaints. In view of the above two pollutants, the 'Food Fume Emission Standard' GB18483-2001 clarifies the specific standards for oil fume emission. Whether restaurants, hotels, or canteens, all restaurants, hotels, or canteens are required to detect the degree of oil fume pollution and install oil fume filtering equipment , Upload data in real time to test whether it meets the emission standards. Principle of oil fume monitoring In recent years, due to the higher and higher standards of oil fume monitoring, online oil fume monitors have been popularized in a large area. The installation of oil fume monitors has also become a hot trend, but many people do not know how the oil fume online monitor measures the data. The following is a popular science for everyone about the detection principles of oil fume monitoring. 1: Traditional electrochemical Sieve sensor with porous coordination. When oil fume particles enter the sensor, the pores of the sensor will receive oil fume particles, which will increase the resistance of the sieve, which will affect the current The intensity change is due to the linear relationship (proportional relationship) between the current intensity and the oil smoke concentration, so the oil smoke concentration can be calculated according to the electric field (current) intensity. Features: low accuracy, maintenance is required once every 1, 2 weeks; single-sided installation is adopted, but the probe needs to be replaced every year. Two: the light method: Adopt bilateral fixed installation, one end is the transmitting end, and the other is the receiving end. The transmitting end will continuously send out an infrared light wave to the receiving end. When the oil fume particles enter the sensor, astigmatism will be generated when the oil fume particles and the laser beam meet, and the receiving end will receive such optical changes, so that the concentration of oil fume can be obtained. . Features: An optical method, with higher accuracy than electrochemistry and lower than front-scattered optics; the anti-vibration ability of bilateral installation is poor, and the numerical value is prone to be inaccurate after deviation. The outlet of the purifier vibrates greatly; the shortcomings of the photometric method is that the probe needs to be cleaned for about 1 to 2 months because of the lack of a blowback system. 3: Principle of light scattering (the following three types) 1. Forward light scattering: The optical lampblack monitor is based on the principle of forward light scattering. A laser beam with a wavelength of 635nm is irradiated into the flue to be measured. The soot particles in the flue cause the laser beam to scatter, and the intensity of the scattered light is proportional to the amount of soot particles. Therefore, the corresponding relationship between the concentration of oil fume and the intensity of the scattered light of the laser can be established. After being calibrated by the standard concentration in the factory, the accurate lampblack concentration can be obtained by measuring the intensity of scattered light. Single-sided installation, good anti-vibration ability; installed with a blowback system, maintenance-free; high precision. 2. Backscattering: The backscattering method uses the radiation conduction equation of the medium to describe the multi-scattering process, and then selects appropriate boundary conditions to solve the equation. The measuring device of the back light scattering method is also relatively simple, the laser and the photodetector are on the same side, and there is no need for angle calibration. 3. Concentrated light scattering method: In this method, the monochromatic light source (infrared) of the monitoring channel is in a straight line between the transmitting end and the receiving end. When the sample enters the monitoring channel and the infrared generates scattered light, the receiving end receives this optical The change of the signal is converted into a digital signal (electrical signal), which is amplified and transmitted to the detector for display. The accuracy is about 10 times higher than that of forward light scattering.
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