CN1268924C - Onsite oil smoke concentration detecting method and onsite detector for oil smoke concentration - Google Patents
Onsite oil smoke concentration detecting method and onsite detector for oil smoke concentration Download PDFInfo
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Abstract
The present invention relates to an on-site oil smoke concentration detection method and an on-site oil smoke concentration detector. The adoption of manually controlled chemical reaction enables the oil smoke contained in the air to be completely oxidated so as to generate carbon dioxide and water, and the quantitive relationship between the concentration of the oil smoke and the concentration of carbon dioxide generated in oxidation reaction is established. Through detecting the change of the concentration of the carbon dioxide in the air before and after the reaction, the change is converted into a concentration value of the oil smoke. The on-site oil smoke concentration detector comprises a pipe-shaped hot reaction chamber with an air intake and an air outlet, and a thermal reaction segment, a cooling segment and a detection segment are orderly arranged from the air intake to the air outlet. The cooling segment is in the shape of a belled mouth of which the diameter changes from small to big. The pipe-shaped hot reaction chamber is provided with a blower at the air intake. A heating element and a heating element supporting piece are arranged at the thermal reaction segment. A carbon dioxide gas detector is arranged at the detection segment. The present invention can carry out the convenient, sensitive, accurate and rapid on-site detection of the concentration of oil smoke generated by most of heated edible oil and part of heated inedible oil.
Description
Technical Field
The invention relates to a detection method and equipment thereof, in particular to a detection method and equipment of oil smoke concentration.
Background
Most activities of humans are performed indoors. Contamination of the indoor environment can lead to a variety of diseases. Cooking fume and pungent odor are one of the main indoor environmental pollution sources. When the cooking temperature is higher than 130 ℃, oil smoke is generated from the edible oil and fat, which can cause damage to the respiratory and circulatory systems of people. Especially when the temperature reaches 230-280 ℃, some carcinogenic substances can be generated in the oil smoke. According to the analysis of Taiwan health administration, the lung cancer rate of Taiwan housewives is high, and the main reason is that the Taiwan housewives are in the environment polluted by cookingoil smoke for a long time. The Nanjing market found that 51.6% of lung squamous carcinomas and 61.0% of lung adenocarcinomas in the population occurred due to home oil smoke contamination. It is known that the oil smoke and harmful substances discharged from the catering industry cause more serious environmental pollution. The oil smoke concentration in the kitchen can reach 25mg/m3The above. Many countries, including china, have enacted relevant laws to control emissions. Meanwhile, sampling and component analysis of kitchen oil smoke and field detection of oil smoke concentration are one of the urgent subjects in the environmental protection field. The former has more mature technology and equipment, but the latter research is relatively lagged behind. Due to the difference of cooking habits, foreign research on the purification and detection technology of the edible oil fume is not very interested, and no equipment for detecting the concentration of the fume on site is developed, so that the directly related technology is difficult to find. U.S. patent No. 5,849,598 proposes a method for measuring the concentration of cooking oil fume by heating a certain amount of cooking oil to a certain temperature and then adding sulfurAnd (3) absorbing the generated oil smoke by acid, determining the concentration of the oil smoke condensate dissolved in the acid liquor by established chromatogram-concentration marking contrast, and finally converting into the measured oil smoke concentration. The method has the advantages of low accuracy, high difficulty in making chromatogram-concentration marks, low efficiency in absorbing oil fume by using sulfuric acid, and low possibility of being used for laboratory research and rapid detection of cooking sites.
A set of trial regulations (GB18483-2001, carried out in 1 month and 1 day in 2002) has been issued to domestic emission standards and measurement means of cooking oil fume in the catering industry. The method is that a special sampling machine is used to sample oil smoke under the specified conditions, and the air flow containing the oil smoke passes through a collecting head provided with a stainless steel wire mesh filter element to intercept tiny oil smoke aerosol particles. Then the filter core that will collect the oil smoke takes out and puts in the container that contains the carbon tetrachloride solvent, lets the oil smoke condensate dissolve under the ultrasonic wave effect, moves the solvent that will dissolve the oil smoke condensate into the colour comparison tube constant volume, and finally, measures its oil smoke content with infrared spectrophotometry, changes the oil smoke concentration of making into of surveying again. The whole process generally needs several days, which is obviously not applicable to the situation that the detection result needs to be rapidly obtained on site, for example, whether the oil smoke emission meets the standard or not detected by environmental protection monitoring personnel in a restaurant. Furthermore, since the inertia of the aerosol particles is much greater than the inertia of the gas molecules, as the gas stream flows through the filter element, the particles will be trapped by inertial impaction on against the filter material surface, which inertial settling effect is related to the gas stream velocity. Therefore, in order to ensure the accuracy of measurement, the method requires constant sampling, namely, the air flow speed of the sampling machine passing through the filter element is required to be completely consistent with the flow speed of the oil fume in the pipeline. This makes the structure of the sampling machine very complicated, the cost is greatly increased, and the operational reliability is reduced.
The oil fume generated by heating inedible oil (such as coal tar, wood tar, mineral oil and natural asphalt) can cause serious outdoor environmental pollution. Taking asphalt oil fume as an example, asphalt, coal, petroleum and substances containing asphalt are processed, manufactured and used, asphalt oil fume with complex components is generated in the heating and burning processes, and the air is seriously pollutedStrict emission standards have been defined by the house (GB 16297-1996). The existing pollution source is 80mg/m3The new pollution source is 40mg/m3. At present, the detection of the concentration of the oil fume and the fog still lacks a complete means. Chinese patent (application No. 02221112) proposes an instrument for detecting the content of asphalt in a sample, which burns the sample in a combustion chamber of the instrument, measures the reactant with an electronic balance and calculates the corresponding asphalt content, and the device is not suitable for detecting the oil smoke concentration of asphalt.
Disclosure of Invention
The invention aims to provide a method for detecting oil smoke concentration on site and an oil smoke concentration on-site detector, which break through the traditional detection mode of collection-dissolution-analysis and solve the problem of conveniently, accurately, sensitively and rapidly detecting the concentration value of the oil smoke generated by heating most edible oil and part of non-edible oil on site.
The technical scheme of the invention is as follows: the method for detecting the oil smoke concentration on site is characterized by comprising the following steps: adopting a chemical reaction controlled manually to ensure that the oil smoke contained in the air is fully oxidized to generate carbon dioxide and water, establishing a quantitative relation between the concentration of the oil smoke and the concentration of the carbon dioxide generated by the oxidation reaction of the oil smoke, and converting the change of the concentration of the carbon dioxide in the air into an oil smokeconcentration value by detecting the change of the concentration of the carbon dioxide in the air before and after the reaction; the detection steps are as follows:
(1) extracting the oil smoke-containing air to be detected, and detecting the carbon dioxide concentration value in the extracted air flow by using a conventional method;
(2) extracting the to-be-detected oil-smoke-containing air, allowing the extracted oil-smoke-containing air to enter a thermal reaction chamber, fully oxidizing the oil smoke in the thermal reaction chamber, and detecting a carbon dioxide concentration value in the air flow discharged from the thermal reaction chamber;
(3) and (3) subtracting the value of the concentration of the carbon dioxide detected in the step (1) from the value of the concentration of the carbon dioxide detected in the step (2) to obtain a difference value, and converting the difference value into the value of the concentration of the measured oil smoke according to a corresponding relation table which is established in advance between the concentration of the oil smoke and the concentration of the carbon dioxide generated after the oil smoke with the concentration is completely oxidized.
In the above (1), the conventional method means a standard method stipulated by the state.
Reaction environment temperature of the thermal reaction chamber in the above (2): not lower than 150 ℃ and not higher than 850 ℃; retention time: the oily flue gas flow is not less than 0.05 second in the high-temperature reaction environment; oxygen supply: the reaction environment has surplus oxygen supply, so that aerosol particles formed by the oil smoke can be fully refined.
The heat energy for maintaining the temperature of the reaction environment of the thermal reaction chamber in the above (2) is chemical energy, electric energy or electromagnetic energy.
In the above (2), the oxide catalyst is used in the thermal reaction chamber, so as to reduce the reaction environment temperature required for the continuous reaction, and promote the further decomposition and oxidation of the oil fume and part of the intermediate products.
The oxide catalyst in the step (2) is anatase titanium dioxide or aluminum oxide.
In the above (3), the step of establishing the correspondence table between the oil smoke concentration and the concentration of carbon dioxide generated after the oil smoke of the concentration is completely oxidized includes:
a. collecting oil smoke generated by non-combustion of each sample oil during continuous heating by a conventional method to obtain corresponding oil smoke concentration values at different heating temperatures;
b. taking the first sample oil by the method in the step (2), dividing the first sample oil into equal parts, adopting a non-combustion heating device capable of controlling the temperature, selecting heating temperatures with different gradients from 100 ℃ to 450 ℃, respectively and continuously heating each sample oil, and measuring the concentration value of carbon dioxide after the oil fume generated when each sample oil is continuously heated is converted into carbon dioxide and water;
c. and comparing the oil smoke concentration value and the carbon dioxide concentration value obtained in the two steps one by one to obtain a corresponding relation table between the oil smoke concentration value and the corresponding carbon dioxide concentration value of the sample oil.
d. And repeating the steps to obtain other sample oil, and operating other sample oil to obtain a corresponding relation table.
This kind of oil smoke concentration field detector, its characterized in that: the tubular heat reaction chamber is provided with a heat reaction section, a cooling section and a detection section in sequence from the air inlet to the air outlet, wherein the cooling section is in a horn mouth shape with the diameter from small to large, a fan is arranged at the air inlet of the tubular heat reaction chamber, a heating element and a heating element supporting piece are arranged at the heat reaction section, and a carbon dioxide gas detector is arranged at the detection section.
The thermal reaction section is connected with a temperature display.
The heating element of the thermal reaction section is an electric heating element, an electromagnetic heating element or a chemical heating element.
Has the advantages that: the method breaks through the conventional detection mode of collection-dissolution-analysis, solves the problem of detecting the concentration value of the oil fume generated by heating most of edible oil and part of non-edible oil on site, has the characteristics of convenience, rapidness, accuracy and sensitivity in detection, and is suitable for detecting the concentration value of the oil fume of most of edible oil and part of non-edible oil.
Drawings
FIG. 1 is a schematic structural diagram of an embodiment of an oil smoke concentration field detector of the present invention;
fig. 2 is a flow chart of the detection operation of the present invention.
In the figure: 1-a fan, 2-a fan blade, 3-a support frame, 4-a heat reaction chamber, 5-a heat reaction section, 6-a heating element, 7-a heating element support, 8-a cooling section, 9-a detection section, 10-an exhaust port, 11-a carbon dioxide gas detector, 12-a data processing-display, 13-a data display screen, 14-a heating element switch, 15-a fan motor switch, 16-a motor transformer, 17-a power plug, 18-a lead, 19-an air inlet, 20-a temperature display and 21-a thermocouple probe.
Detailed Description
Embodiment one referring to fig. 1: according to the oil smoke concentration detection principle and technology provided by the invention, a specific oil smoke concentration field detector can be designed. The oil smoke concentration field detector in the embodiment comprises a tubular heat reaction chamber 4 with an air inlet 19 and an air outlet 10, wherein a heat reaction section 5, a cooling section 8 and a detection section 9 are arranged in sequence from the air inlet to the air outlet, the cooling section is in a horn shape with the diameter from small to large, the cooling section can be in other shapes with gradually-changed diameters, the tubular heat reaction chamber is provided with a fan 1 at the air inlet, a heating element 6 and a heating element support 7 are arranged at the heat reaction section, a carbon dioxide gas detector 11 is arranged at the detection section, a thermocouple probe of a temperature display 20 is inserted into the heat reaction section 5, and the heating element of the heat reaction section can be an electric heating element, an electromagnetic heating element or a chemical heating element, and can be even arranged outside the heat reaction chamber.
The working process of the oil smoke concentration field detector is as follows: firstly, a heating element switch 14 is closed, a fan 1 is started, negative pressure is generated through rotation of a fan blade 2, oil-containing flue gas flow to be detected is pumped into a heat reaction chamber, the air flow enters a detection section 9 after passing through a heat reaction section 5 and a cooling section 8 which are not heated, and carbon dioxide gas contained in the air flow is detected by a carbon dioxide gas detector 11 and then is transmitted to a data processing-display 12 for storage. Then the motor switch 15 is closed, and the oil smoke collection is stopped. The heating element switch 14 is turned on and waits for a period of time to allow the temperature display 20 to indicate that the temperature of the thermal reaction section 5 has risen to a certain level. The fan motor switch 15 is started, oil-containing smoke to be detected flows into an air inlet 19 of the heat reaction chamber, the oil smoke contained in the oil-containing smoke is oxidized into carbon dioxide and water when passing through the high-temperature heat reaction section 5, the air flow enters the detection section 9 after being cooled by the cooling section 8, the contained carbon dioxide consists of two parts, one part is the carbon dioxide contained in the original air, and the other part is the carbon dioxide generated by the oil smoke oxidation reaction. The carbon dioxide is detected by the carbon dioxide gas detector 11, the data is transmitted to the processing and displaying device 12, and the originally stored carbon dioxide value (i.e. the carbon dioxide originally contained in the air) is subtracted to obtain the carbon dioxide value completely obtained from the soot oxygen, and the processing and displaying device automatically converts the value into the soot concentration value and displays the soot concentration value on the display screen 13.
In order to improve the detection accuracy, the original carbon dioxide concentration in the air can be detected while the heating element is started to detect the oil smoke concentration, the two collected carbon dioxide concentration values are simultaneously input into the data processing-display, and the real oil smoke concentration values are convertedafter subtraction.
The working flow of the oil smoke concentration detection provided by the invention is shown in figure 2: after the oil-containing flue gas flow is sucked, the gas flow is divided into two parts, one part directly detects the concentration of carbon dioxide, the oil smoke is discharged after detection, and the data is transmitted to a data processing part; the other part of the airflow discharges the oil smoke after heating treatment, airflow cooling and carbon dioxide detection, and the data is also transmitted to the data processing part; and after the analysis of the data processing part, displaying the oil smoke concentration.
The principle of the invention is as follows: the method comprises the steps of adopting a manually controlled chemical reaction method to enable oil smoke contained in the air to be fully oxidized to generate carbon dioxide and water, establishing a quantitative relation between the concentration of the oil smoke and the concentration of the carbon dioxide generated by oxidation reaction, and converting the change of the concentration of the carbon dioxide in the air before and after the reaction or under the conditions of reaction and non-reaction into the concentration value of the oil smoke.
The edible oil smoke refers to an aerosol substance generated by heating edible vegetable or animal oil, mainly existing in the form of aerosol, and also contains a small amount of oil molecules and other intermediate product molecules.
As is well known, fats and oils are a generic term for higher fatty acid glycerides. It is called oil which is liquid at room temperature and fat which is solid. The compositions of different natural edible oil and fat may be different, but all are composed of three elements of carbon, hydrogen and oxygen. Under the conditions of proper temperature and sufficient air supply, the aerosol particles in the cookingoil fume can be fully oxidized to generate carbon dioxide and water. The general reaction formula can be written as:
wherein X, Y and Z represent the number of atoms of carbon, hydrogen and oxygen in the oil molecule, respectively, (O)2+3.76N2) Representing the composition of air. If the supply of air is insufficient, carbon monoxide may be generated:
wherein W represents the number of moles of carbon monoxide.
In order to sufficiently oxidize the oil fume sol particles and ensure that carbon dioxide and water are generated during the treatment without generating carbon monoxide, the following conditions need to be satisfied.
1. Proper reaction environment temperature
Both reactions are exothermic, but generally the concentration of soot is not so high that the heat generated by the reactions is not sufficient to maintain the reaction continuously. Sufficient external heat energy must be provided to ensure at least the reaction temperature. For typical hydrocarbons, the temperature should not be below 500 ℃. For the oxidation of aerosol particles in edible vegetable oil smoke, the temperature is preferably not lower than 550-600 ℃. This temperature can be suitably reduced using a specific catalyst, but it must not be lower than 150 ℃. On the other hand, too high reaction environment temperature may also affect the accuracy of detection. Firstly, the oil smoke is easily carbonized rapidly to form so-called black smoke which can not be detected by a carbon dioxide detector, so that the detection result is lower. On the other hand, too high temperature can decompose or oxidizepart of the odor gas accompanied with the oil smoke to generate more carbon dioxide and water, so that the detection result is higher. According to the experiment, the reaction environment temperature is preferably not higher than 850 ℃. From the viewpoint of energy form, the thermal energy for maintaining the high temperature of the reaction environment may be derived from chemical energy, electric energy or electromagnetic energy.
2. Sufficiently long reaction time
Heat burners are commonly used in industry to eliminate gaseous hydrocarbons from air. The residence time required for complete oxidative combustion of gaseous hydrocarbons in a thermal combustion furnace is typically in the range of 0.3 to 0.5 seconds. According to the experiment, in order to sufficiently oxidize the aerosol particles, the residence time of cooking fumes in the high-temperature region of the specific reaction chamber is preferably not less than 0.3 seconds.
The residence time in the presence of the catalyst was also not less than 0.05 second.
3. Sufficient oxygen supply
In order to sufficiently oxidize the soot without generating carbon monoxide and other intermediate products, it is necessary to ensure sufficient oxygen for the reaction. Conventional methods of sampling cooking fumes (i.e., extracting the cooking fumes directly from the air with an exhaust blower) have also extracted sufficient oxygen while extracting the cooking fumes.
4. Small enough and dispersed oil mist form
Generally, once the oil molecules leave the hot environment, the temperature will drop immediately and aerosol particles will form quickly. As the temperature further decreases, these particles can grow by engulfming each other. If a colder solid surface is encountered, such as the fan blades of a fan, the oil condenses and adheres to the surface. If the aerosol particles in the oil fume are too large to enter the reaction, only the oil molecules on the surface of the particles will be oxidized and the rest of the molecules will not be oxidized within a limited reaction time. The oil smoke is preferably in a dispersed mist state.
5. Using catalysts
The catalyst can reduce the temperature required by oil smoke oxidation, improve the reaction efficiency and promote the further decomposition and oxidation of intermediate products. The metal oxide can resist high temperature and is not easy to be poisoned and lost under the oxidizing atmosphere. Anatase titanium dioxide is one of the catalysts that can be selected. In general, the service life of a catalyst depends on various factors such as the type, quality, service temperature, gas flow composition, concentration and flow rate of the catalyst. Other high temperature resistant catalysts may of course be chosen.
According to the principle, the detection technology of the oil smoke concentration of edible oil or non-edible oil can be formed, wherein one of the detection technologies comprises the following steps:
1. and extracting the oil smoke-containing air to be detected by using a certain negative pressure generated by the exhaust fan.
2. A carbon dioxide detector detects the concentration of carbon dioxide in the extracted gas stream.
3. And starting a heat source arranged in the specific reaction chamber to keep the temperature of the reaction chamber not lower than 150 ℃ and not higher than 850 ℃.
4. And extracting the oil smoke-containing air to be detected by using the same negative pressure generated by the exhaust fan.
5. The extracted air flow containing the oil fumeenters the reaction chamber through the inlet of the reaction chamber at a certain speed.
6. The retention time of the airflow in the reaction chamber is not less than 0.05 second, so that the contained oil fume is fully oxidized.
7. The carbon dioxide concentration in the gas stream exiting the reaction chamber was measured with a carbon dioxide detector.
8. And establishing a one-to-one correspondence relationship between the concentration of the oil smoke and the concentration of carbon dioxide generated after the oil smoke with the concentration is completely oxidized.
9. From the above relationship, the carbon dioxide concentration detected in the gas flow that has not passed through the reaction chamber obtained in step 2 is subtracted from the carbon dioxide concentration detected in the gas flow that has passed through the reaction chamber obtained in step 7, and the difference is converted into the detected soot concentration. There are various methods for establishing the relationship between the oil smoke concentration and the corresponding carbon dioxide concentration. One of these concerns the relationship between the smoke concentration of the edible oil and the corresponding carbon dioxide concentration, which can be done in the laboratory by the following steps.
1. A first sample oil (such as rape oil) is divided into a plurality of parts, a temperature-controllable non-combustion heating device is adopted (aiming at avoiding the interference of carbon dioxide generated by fuel combustion), a plurality of different heating temperatures ranging from 100 ℃ to 450 ℃ are selected, and each part of sample oil is continuously heated.
2. The method specified in GB18483-2001 is used for collecting the oil fume generated when each sample oil is continuously heated at aspecific temperature.
3. The method provided by the invention is used for measuring the concentration of carbon dioxide after the oil fume generated when each sample oil is continuously heated is converted into carbon dioxide and water.
4. Analyzing each oil smoke sample collected in the step 2 by using a method specified in GB18483-2001 to obtain corresponding oil smoke concentration values under different heating temperatures.
5. Comparing the values obtained in the steps 3 and 4 one by one to obtain an empirical relationship between the oil fume concentration and the corresponding carbon dioxide concentration of the sample oil, and further obtaining a corresponding empirical formula or chart by using a numerical fitting method.
6. And carrying out experimental analysis on the second or more sample oils according to the steps to obtain corresponding empirical formulas or graphs.
7. Based on the equation (1), the amount of carbon dioxide generated after a certain amount of oil is completely oxidized is theoretically estimated, and then the amount is converted into an approximate relationship between the concentration of the oil smoke and the concentration of the corresponding carbon dioxide, so as to verify whether the experimental result is reasonable.
The principle of detecting the smoke concentration of the inedible oil is similar to that of the edible oil. Taking asphalt smoke as an example. The smoke content is divided into gas phase and liquid phase. The liquid phase is a very finely volatile condensate, the particle size being mostly between 0.1 and 1.0. mu.m. The main component is polycyclic aromatic hydrocarbon and a small amount of heterocyclic compounds. The gas phase portion is a mixture of different gases. Many components of asphalt smoke are carcinogens. Asphalt smoke, which is not highly concentrated and extremely dispersed, is difficult to purify by conventional methods. The combustion method is one of the commonly used methods. Under the conditions that the temperature exceeds 790 ℃, the combustion time is not less than 0.5 second and the oxygen supply is sufficient, the main components in the smoke can be oxidized to generate carbon dioxide and water. Insufficient temperature or too short time, the oxidation may be insufficient. However, if the temperature is too high and the time is too long, part of the asphalt smoke is carbonized into particles and discharged in the form of powder, and secondary pollution is caused. Therefore, the edible oil fume concentration detection technology provided by the invention can also be used for on-site detection of the asphalt fume concentration, but the required reaction chamber temperature is higher, and the required reaction time is longer. If a catalyst is used, the temperature and time conditions required may be suitably relaxed. For example, for asphalt smoke, a honeycomb ceramic non-noble metal catalyst with aluminum oxide as a carrier is adopted, and the required reaction room temperature can be reduced from above 700 ℃ to about 400 ℃.
Claims (6)
1. A method for detecting oil smoke concentration on site is characterized in that: adopting a chemical reaction controlled manually to ensure that the oil smoke contained in the air is fully oxidized to generate carbon dioxide and water, establishing a quantitative relation between the concentration of the oil smoke and the concentration of the carbon dioxide generated by the oxidation reaction of the oil smoke, and converting the change of the concentration of the carbon dioxide in the air into an oil smoke concentration value by detecting the change of the concentration of the carbon dioxide in the air before and after the reaction; the detection steps are as follows:
(1) extracting the oil smoke-containing air to be detected, and detecting the carbon dioxide concentration value in the extracted air flow by using a conventional method;
(2) extracting the to-be-detected oil-smoke-containing air, allowing the extracted oil-smoke-containing air to enter a thermal reaction chamber, fully oxidizing the oil smoke in the thermal reaction chamber, and detecting a carbon dioxide concentration value in the air flow discharged from the thermal reaction chamber;
(3) subtracting the value of the concentration of the carbon dioxide detected in the step (1) from the value of the concentration of the carbon dioxide detected in the step (2), and converting the difference value into the value of the concentration of the measured oil smoke according to a corresponding relation table which is established in advance between the concentration of the oil smoke and the concentration of the carbon dioxide generated after the oil smoke with the concentration is completely oxidized;
in the above (1), the conventional methods refer to the national standard methods, such as GB 18483-2001;
reaction environment temperature of the thermal reaction chamber in the above (2): not lower than 150 ℃ and not higher than 850 ℃; retention time: the oily flue gas flow is not less than 0.05 second in the high-temperature reaction environment; oxygen supply: the reaction environment has surplus oxygen supply, so that aerosol particles formed by oil smoke can be fully refined;
in the above (3), the step of establishing the correspondence table between the oil smoke concentration and the concentration of carbon dioxide generated after the oil smoke of the concentration is completely oxidized includes:
a. collecting oil smoke generated by non-combustion of each sample oil during continuous heating by a conventional method to obtain corresponding oil smoke concentration values at different heating temperatures;
b. taking the first sample oil by the method in the step (2), dividing the first sample oil into equal parts, adopting a non-combustion heating device capable of controlling the temperature, selecting heating temperatures with different gradients from 100 ℃ to 450 ℃, respectively and continuously heating each sample oil, and measuring the concentration value of carbon dioxide after the oil fume generated when each sample oil is continuously heated is converted into carbon dioxide and water;
c. comparing the oil smoke concentration value and the carbon dioxide concentration value obtained in the two steps one by one to obtain a corresponding relation table between the oil smoke concentration value and the corresponding carbon dioxide concentration value of the sample oil;
d. and repeating the steps to obtain other sample oil, and operating other sample oil to obtain a corresponding relation table.
2. The method for detecting the concentration of the oil smoke on site according to claim 1, wherein the method comprises the following steps: the heat energy for maintaining the temperature of the reaction environment of the thermal reaction chamber in the step (2) is chemical energy, electric energy or electromagnetic energy.
3. The method for detecting the concentration of the oil smoke on site according to claim 1, wherein the method comprises the following steps: and (2) an oxide catalyst is used in the intermediate heat reaction chamber, so that the reaction environment temperature required by the continuous reaction is reduced, the further decomposition and oxidation of the oil smoke and part of intermediate products are promoted, and the oxide catalyst is anatase titanium dioxide or aluminum oxide.
4. An oil smoke concentration field detector which is characterized in that: the tubular heat reaction chamber is provided with a heat reaction section, a cooling section and a detection section in sequence from the air inlet to the air outlet, wherein the cooling section is in a horn mouth shape with the diameter from small to large, a fan is arranged at the air inlet of the tubular heat reaction chamber, a heating element and a heating element supporting piece are arranged at the heat reaction section, and a carbon dioxide gas detector is arranged at the detection section.
5. The field lampblack concentration detector according to claim 4, characterized in that: the thermal reaction section is connected with a temperature display.
6. The field lampblack concentration detector according to claim 4 or 5, characterized in that: the heating element of the thermal reaction section is an electrical heating element, an electromagnetic heating element, or a chemical heating element.
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| CN 200410037414 CN1268924C (en) | 2004-04-30 | 2004-04-30 | Onsite oil smoke concentration detecting method and onsite detector for oil smoke concentration |
| PCT/CN2005/000607 WO2005106456A1 (en) | 2004-04-30 | 2005-04-29 | A method for in situ detecting the oil smoke concentration and a device thereof |
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| CN111220512A (en) * | 2020-02-28 | 2020-06-02 | 瑞德(新乡)路业有限公司 | Catering oil smoke on-line monitoring instrument display device |
| CN111289577A (en) * | 2020-03-20 | 2020-06-16 | 天津大学 | Detachable low-cost oil smoke on-line monitoring equipment |
| CN114166710A (en) * | 2021-12-16 | 2022-03-11 | 北京市计量检测科学研究院 | Intelligent detection device for catering oil fume purification equipment and oil fume concentration measuring instrument |
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|---|---|---|---|---|
| SE434575B (en) * | 1982-06-04 | 1984-07-30 | Metallforskning Inst | PROCEDURE FOR ANALYSIS OF COAL AND CARBON SOCIETIES ON CONSISTENT MATERIALS BY OXIDATION |
| US5349163A (en) * | 1990-08-17 | 1994-09-20 | Samsung Electronics Co., Ltd. | Method of automatically cooking food by detecting the amount of gas or smoke being exhausted from a cooking device during cooking |
| CN1209896A (en) * | 1996-01-29 | 1999-03-03 | 恩格尔哈德传感器技术公司 | Method for dynamically adjusting fire detection cirteria |
| CN2268257Y (en) * | 1996-05-23 | 1997-11-19 | 徐春明 | Quick-acting analysis instrument for smoke |
| US5849596A (en) * | 1996-07-08 | 1998-12-15 | Food Industry Research And Development Institute | Process for determining the smoke content of edible oil |
| JPH10177016A (en) * | 1996-12-18 | 1998-06-30 | Nippon Parkerizing Co Ltd | Method for controlling concentration of organic substance in degreasing solution |
| CN2445222Y (en) * | 2000-09-22 | 2001-08-29 | 曲振征 | Cooker hood |
| CN1140343C (en) * | 2001-09-28 | 2004-03-03 | 华南理工大学 | Fume purifying catalyst and its prepn and application |
| CN2505737Y (en) * | 2001-09-29 | 2002-08-14 | 华南理工大学 | Catalytic cleaner for kitchen ventilator |
| CN2505738Y (en) * | 2001-09-29 | 2002-08-14 | 华南理工大学 | Adsorption catalytic cleaner for kitchen ventilator |
| CN1166895C (en) * | 2002-12-30 | 2004-09-15 | 何宗彦 | Apparatus and method for treating cooking fume, peculiar small gas and other harmful substance |
-
2004
- 2004-04-30 CN CN 200410037414 patent/CN1268924C/en not_active Expired - Fee Related
-
2005
- 2005-04-29 WO PCT/CN2005/000607 patent/WO2005106456A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2005106456A1 (en) | 2005-11-10 |
| CN1570626A (en) | 2005-01-26 |
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