運用靜電集塵法減量廚房排放油煙廢氣中總懸浮微粒之研究

THE STUDY OF REDUCTION OF TOTAL SUSPENDED PARTICLES IN COOKING FUME EXHAUST

　　靜電集塵之工程方法常被餐飲業選為處理廚房排放油煙廢氣之管末處理方法。本研究目的為利用靜電集塵器技術收集燒烤時產生之油煙廢氣中之總懸浮微粒物質，探討廢氣中總懸浮微粒物質之特徵與其去除效率。實驗時，利用市售豬絞肉置於自行設計之燒烤系統中產生油煙廢氣。設定兩種溫度（180℃與220℃）進行處理。於設備末端排放尾氣處，串聯靜電集塵器，進行總懸浮微粒物質之樣品採樣。實驗時，在靜電集塵器前端、尾端進行總懸浮微粒物質採樣與分析，氣流中之總懸浮微粒物質以石英濾紙收集後，於濾紙穩定後進行秤重與其質量濃度之計算。結果顯示油煙廢氣中總懸浮微粒物質之去除效率，於燒烤溫度180℃排放尾端控制下，減量約為33.4%；而於220℃時，約為33.0%，顯示兩種燒烤溫度下減量程度具相似性。

　　Electrostatic precipitators (ESPs) are often applied to the collection of particulate matters in the exhaust from the cooking stack. In this study, we investigated the reduction of total suspended particles emitted from the cooking fume exhaust. This study also investigated the characteristics of total suspended particles collected in the fume exhaust during the process of roasting pork. During the experiment, the fume was generated from a small-scale electric oven. The input pork was heated and roasted separately at two heating temperatures (180oC and 220oC). After a steady condition was reached, the samples were collected simultaneously in the front of the ESP and in the exit from the ESP. The total suspended particles were weighted. The results obtained from this study indicate that the reduction was about 33.4% and 33.0% by ESP at 180oC and 220oC, respectively.