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Cooking grease particles purification review and technology combination strategy evaluation for commercial kitchens

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Abstract

Effective emission control of cooking oil fumes (COFs), particularly for grease particles, has always been a cause of great concern for catering industry. The review and evaluation of combinations of purification technology are urgently required. This work presents a literature review and combination strategy evaluation of purification technology of grease particles of commercial kitchens. A variety of mainstream purification technologies, such as mechanical separation (M), filtration (F), washing absorption (W) and electrostatic deposition (E) are discussed. In order to establish a complete and efficient fume purification system for commercial kitchen, this study proposes the four-point principles of combined purification technologies as: (1) from easy to difficult (for grease particle diameter); (2) fire prevention and noise reduction; (3) electrostatic deposition postposition; (4) Absorption and dissolution (by-product from electrostatic). Based on the above principles and separation characteristics, the recommended combinations of purification strategies are M-E, F-E, M-F-E and M-E-F. The combination strategy of M-F-E is adopted as an example to evaluate and optimize COFs purification system use life cycle assessment approach. The results indicate that the optimization of the M-F-E purification system using rotating mesh plate instead of baffle filter can reduce the environmental impact of global warming and eutrophication by about 35% which reduces the emissions of CO2 and SO2 from 92.533 kg and 0.110 kg to 60.214 kg and 0.072 kg, respectively. Besides the review of relevant purification technologies, the study also proposes the combination of principles of purification technologies and the evaluation and optimization of life cycle assessment for the optimal design of combined purification system.

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Abbreviations

AP:

acidification potential

BaP:

benzo[a]pyrene

COD:

chemical oxygen demand

COFs:

cooking oil fumes

E:

electrostatic deposition

EB :

potential degree of a certain impact

EP:

eutrophication potential

F:

filtration

GWP:

global warming potential

M:

mechanical separation

N :

number

OC:

organic carbon

PAHs:

polycyclic aromatic hydrocarbons

PED:

primary energy demand

PF :

potential factors

PM:

particulate matter

RI:

respiratory inorganics

S1:

Scenario 1

S2:

Scenario 2

W:

washing (and) absorption

w :

weight of various substances

a, b, c :

various chemical substances contained in the emissions

eff:

effective combination

invalid:

invalid combination

m :

number of purification technology used in one implementation of combination strategy

n :

total number of purification technology

total:

total number

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Acknowledgements

This research was financially supported by the National Key R&D Program of China (No. 2017YFC0211500).

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  1. Tianjin Key Lab of Indoor Air Environmental Quality Control, School of Environmental Science and Engineering, Tianjin University, Jinnan District, Tianjin, 300350, China

    Dongfang Zhao & Xue-yi You

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Zhao, D., You, Xy. Cooking grease particles purification review and technology combination strategy evaluation for commercial kitchens. Build. Simul. 14, 1597–1617 (2021). https://doi.org/10.1007/s12273-021-0767-x

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