Air pollution has become a top priority in environmental protection in recent years. When it comes to air pollution, for ordinary residents, the picture in the mind will be a towering chimney and a rising smoke in the production of enterprises. Some people think that the three meals a day in ordinary people's daily life may have a significant impact on the atmosphere.
Relevant research shows that the proportion of food fume in Beijing's atmospheric PM2.5 is about 13%; the proportion in Beijing-Tianjin-Hebei region is about 6%; in Guangzhou, the proportion of catering enterprises can reach 14%. The pollution hazard of catering fumes is far more than that, and more than 300 kinds of volatile organic compounds can be detected. The long-term dissociation over the city directly threatens the health of urban residents. The soot condensation under high temperature has a strong carcinogenic and mutagenic effect. The amount of particle size distribution of the outer oil droplets, in the particle concentration of PM2.5, accounts for the vast majority of the proportion, how to reduce the amount of harmful substances in the soot emissions, which is the strength and focus of Ningbo local enterprises. item.
It is understood that last year, Fang Tai took the lead in participating in the 13th Five-Year National Key R&D Program, focusing on the governance of indoor and outdoor air environment. From June 7th to 9th this year, at the 16th International Environmental Protection Exhibition just concluded in Beijing, Fang Tai brought the latest research and development results and won the recognition of the Ministry of Ecology and Environment.
During the exhibition, Gao Bo, deputy director of the National Committee of the CPPCC National Committee, Wang Xinfang, former deputy director of the Ministry of Environmental Protection, Liu Zhiquan, director of the Environmental Monitoring Department of the Ministry of Ecology and Environment, and Yi Bin, secretary general of the China Environmental Protection Industry Association, visited Fang Tai’s booth. After understanding the progress of Fangtai's research and development, Gao Bo said that only by researching and developing relevant technologies can the development of the industry be promoted. Only when the industry has executive power can the NPC proposal be formed and the healthy development of the market be guaranteed from the policy level.
According to the staff of Fangtai Technology R&D Department, in fact, in the 1940s, in the modern sense of the range hood, the industry has begun to explore how to effectively control the harmful substances emitted by the soot, related filtration, adsorption Catalytic materials and technologies are also constantly updated and upgraded.
However, due to the lack of relevant national standards, the organic volatiles in the kitchen fume are in a “out of control†state. The Beijing News has once conducted an experiment to measure the PM2.5 pollutants produced by the soot in a daily cooking. The results show that cooking can produce PM2.5, but the steaming and cooking methods produce less PM2.5. When frying and cooking, PM2.5 quickly soars 8 times to nearly 20 times, achieving serious pollution and even The level of explosion table, in which the cooking produces the most PM2.5, the PM2.5 value increases from 38 micrograms per cubic meter to 787 micrograms per cubic meter in 5 minutes, and these pollutants will go indoors with the range hood Discharge to the outside and into the atmosphere.
At present, the characteristics of soot emission and the dynamic behavior of pollutants are still unclear; the overall R&D strength of commercial soot purification equipment manufacturers is weak, the purification equipment has low efficiency in the collection and separation of soot, and it is impossible to purify and purify volatile organic compounds in flue gas. The equipment lacks effective regulatory technology and online monitoring equipment. The existing national standard only has specific requirements for the concentration of soot emissions, and has not yet involved the purification of volatile organic compounds and noise indicators.
Because there is no relevant standard, the current hood industry enterprises are all relying on self-discipline, and only a few large-scale enterprises in the industry are investing in reducing volatile organic compounds.
At present, Fangtai has been able to purify 50% of the flue out of volatile organic compounds: "Our goal is to achieve 85% of volatile organic compounds purification efficiency." And the greater significance of participating in environmental protection exhibition, for Fang Tai, as The leading kitchen and food industry companies starting from Ningbo have released a strong signal to their peers and participated in this research and development to promote the healthy development of the entire industry.
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In June last year, Fang Tai was based on his own research on cooking fumes for many years. He joined hands with Peking University Shenzhen Research Institute, Institute of Process Engineering of Chinese Academy of Sciences, Tianjin University, Tsinghua University, China Academy of Environmental Sciences, Beijing Municipal Academy of Environmental Sciences, Northwestern Polytechnical University. Shanghai University of Technology and other universities and a number of units, formed a joint research and innovation research team, and jointly won the "13th Five-Year" key scientific research project "air pollution causes and control technology research" in the "high-efficiency separation of smoke and flue gas purification Key technology and equipment" special. As the first private enterprise in the kitchen electric industry to lead and lead the national key scientific research projects, Fang Tai also created a leading position in the kitchen and electric appliance industry, led by enterprises and joint top universities and scientific research institutions to undertake national key scientific and technological research projects.
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PM2.5 is easy to adsorb carcinogens in soot
Fan Zhihong, an associate professor in the Department of Nutrition and Food Safety at the College of Food Science, China Agricultural University, and an expert in the China Nutrition Association, said in an interview that cooking pollution is indeed an important source of air pollution.
Cooking in a steamed, boiled manner, the resulting PM2.5 is negligible, which is mainly caused by the burning of the gas during the combustion process. However, cooking and frying are not the same. There are a lot of carcinogens such as benzopyrene and heterocyclic amine in the oily smoke, which will stick to PM2.5, which is even more powerful than ordinary dust. It is easy to be inhaled by human body. Lead to lung cancer, stomach cancer, etc. In particular, the cooking frying temperature is above 200 ° C. When the oil is heated for a long time, hundreds of toxic substances will be produced.
In addition, in the high-temperature heating of cooking frying or frying, aging-producing substances such as acrylamide are also produced. Fan Zhihong pointed out that when the oil temperature is too high during cooking, the PM2.5 will be higher, and the carcinogens and aging substances will be more.
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