Abstract
An assessment of a current situation of the actual pollution process of cooking oil fumes during Chinese cooking was carried out in this study. Parameters were measured during cooking mode, and idle mode included the continuous measurements of air temperature, air relative humidity, and generations of CO, CO2, and TVOC during cooking process of the breathing zone. From the data available, we could find that without using an exhaust hood, the concentrations of the breathing were far more than the acceptable level. In addition, the generation of CO and CO2 had little to do with the cooking time and occurred largely as a result of the burning of the gas. The high emission of TVOC concentration was related to the use of the seasonings and ingredients. There was a significantly higher value of temperature during cooking the eight case-study dishes, because the wasted heat cannot be removed effectively. The influence factor of relative humidity is complicated. After we turned on the exhaust hood, the concentrations of CO, CO2, and TVOC exhibited an exponential decay with respect to the measuring time.
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Acknowledgments
Support from the National Natural Science Foundation of China through Grant No. 51178374 in this study is gratefully acknowledged.
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Zhao, Y., Li, A., Gao, R., Tao, P. (2014). Measurement of the Pollutants from Cooking Chinese Dishes. In: Li, A., Zhu, Y., Li, Y. (eds) Proceedings of the 8th International Symposium on Heating, Ventilation and Air Conditioning. Lecture Notes in Electrical Engineering, vol 261. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-39584-0_22
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DOI: https://doi.org/10.1007/978-3-642-39584-0_22
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