REVIEW PAPER
Performance of Cooking Aerosol Treatment in China Catering: a Review and Assessment
Qi-Chao Zhao 1  
,   Chang Chen 1  
,   Jun-Tong Zhang 1  
,   Peng-Ju Hu 1  
,   Xue-Jing Zhang 1
 
More details
Hide details
1
China National Center for Quality Supervision and Test of Environmental Protection Products, Shijiazhuang, Hebei, 050091, China
CORRESPONDING AUTHOR
Chang Chen   

China National Center for Quality Supervision and Test of Environmental Protection Products, zhonghua south, 050091, Shijiazhuang, China
Submission date: 2020-05-25
Final revision date: 2020-08-02
Acceptance date: 2020-08-02
Online publication date: 2021-01-29
Publication date: 2021-02-05
 
Pol. J. Environ. Stud. 2021;30(2):1923–1933
 
KEYWORDS
TOPICS
ABSTRACT
Cooking aerosol treatment was a significant part of the ventilation system in the commercial kitchen, for reducing the emission of particulate matter (PM) and volatile organic compounds (VOCs) in cities. This study was comprehensively reviewed the research progress, the standards and policy of major global regions and the recent development of purifying methods, which was included: (1) wet method, (2) photolysis oxidation method, (3) physical interception method, (4) electrostatic adsorption method and (5) integrated purifying practice. Based on an extensive test of purifying devices, it analyzed the performance parameters of this method, and introduced the mechanisms, the individual characters, the merits and demerits of these purifying methods. According to the data statistics of test reports, it was found that the integrated purifying devices which was based on the electrostatic adsorption method received considerable attention because it had the high and stable purifying capacity and more straightforward installation. The suggestions and prospects for future researches were finally proposed. This review might be used for inspiration in developing novel technologies for cooking aerosol treatment.
eISSN:2083-5906
ISSN:1230-1485