Performance of Cooking Aerosol Treatment in China Catering: a Review and Assessment

Abstract

Cooking aerosol generating from commercial kitchens was one of the most fine particulates contribution in China megacities air environment [1]. It was found that cooking process emitted high concentration of particulate matter (PM), mainly the inhalable particulate matter with aerodynamic diameter of 2.5 μm or less(PM 2.5 ) [2-3], which can be detrimental to human health, ranging from oxidative DNA damage to respiratory damage caused by exposure and inhalation [4], particularly. Growing evidence shows that the severe effects of PM are related to the size of the particulate. Thus, many countries are paying increasing attention to the emission of fine particulates [5].By the impact of dietary cultural influences, there were many delicate culinary skills in typical Chinese cuisines, such as stir-frying, deep-frying, quick-frying, crisp-frying, burning and roasting [6], especially in the commercial kitchens, which generate a mass of aerosol,

Review of Emission Characteristics and Purification Methods of Volatile Organic Compounds (VOCs) in Cooking Oil Fume

“…Mechanical separation is a typical physical treatment method, divided into inertial, gravity, and centrifugal separation [43][44][45]. The inertial separation method changes the airflow direction by setting up folded plates and filters to make the oil droplets collide and stick to the pipe.…”