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Characterization of Cooking Effluent from Seven Commercial Kitchen Appliances and Representative Food Products

机译:表征七种商用厨房用具和代表性食品中的烹饪废水

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摘要

The main objective of this study was to characterize the grease emissions from seven common commercial kitchen cooking appliances and associated food products: (1) gas-fired conveyor broiler (hamburger), (2) gas/electric clamshell griddle (hamburger), (3) gas-fired conveyor pizza oven (thin crust pepperoni pizzas), (4) gas overfired broiler (beefsteak), (5) electric steamer (chicken breasts), (6) solid-fuel broiler fueled by mesquite charcoal (hamburger), and (7) a gas-fired Chinese wok cooking diced chicken breasts in peanut oil. Emission measurements were made in the center of the plume above each appliance at the lower entrance to an eight foot canopy exhaust hood and in the center of the horizontal exhaust duct approximately six feet downstream from the hood collar. No filters were used in the hood for these measurements. Paniculate mass concentration data were obtained from 0.5 to 15 μm with personal cascade impactors and number concentration data were obtained from 20 nm to 0.8 μm with scanning mobility particle sizers. Grease vapor results were obtained using an EPA method five stack gas sampler. Results indicate that the wok had the largest total grease mass emission in the plume, 247 lb (kg) /1000 lb (kg) food cooked, nearly a factor of two over the solid fuel broiler at 142 lb (kg)/ 1000 lb (kg) food cooked. The conveyor broiler had 50.2 lb (kg)/ 1000 lb (kg) food cooked, whereas the other appliances were less than 14. The total grease mass emissions measured in the exhaust duct were much less than the values in the plume, primarily because the plume emissions are often dominated by particles larger than 10 μm in size that rarely make it to the exhaust duct sampling location. The total grease muss emissions in the exhaust duct were dominated by grease vapor and ranged from 72.5 lbrn(kg)/1 000 lb (kg) food product for the solid fuel broiler to 2.64 lb (kg)/1000 lb (kg) food product for the conveyor pizza oven.
机译:这项研究的主要目的是表征七种常见的商用厨房烹饪用具及相关食品的油脂排放:(1)燃气输送肉鸡(汉堡),(2)燃气/电翻盖烤炉(汉堡),(3 )燃气输送机披萨烤箱(薄皮意大利辣香肠比萨饼),(4)燃气超火鸡(牛排),(5)电蒸锅(鸡胸肉),(6)以豆蔻木炭(汉堡包)为燃料的固体燃料肉鸡和(7)用燃气炒锅用花生油将鸡胸脯切成丁。排放测量是在每个设备上方的烟羽中心,八英尺顶篷排气罩的下部入口处以及水平排气管的中心(位于排气罩项圈下游约六英尺处)进行的。引擎盖中未使用任何过滤器进行这些测量。使用个人级联撞击器获得的颗粒质量浓度数据为0.5至15μm,使用扫描迁移率粒度仪获得的颗粒质量浓度数据为20 nm至0.8μm。使用EPA方法的五层气体采样器获得油脂蒸汽的结果。结果表明,炒锅中烟羽中的总油脂量最大,为247 lb(kg)/ 1000 lb(kg)煮熟的食物,是142 lb(kg)/ 1000 lb(固体燃料)的两倍。公斤)食物煮熟。输送肉鸡的食物煮熟量为50.2磅(kg)/ 1000磅(kg),而其他器具小于14。排气管中测得的总油脂质量排放量远小于烟羽中的值,主要是因为羽流通常由尺寸大于10μm的颗粒控制,这些颗粒很少进入排气管采样位置。排气管中的总油脂糊状排放主要由油脂蒸气引起,范围从固体燃料肉鸡的72.5磅(kg)/ 1000磅(kg)食品到2.64磅(kg)/ 1000 lb(kg)食品用于传送带比萨饼烤箱。

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  • 来源
    《ASHRAE Transactions 》 |2009年第1期| 360-372| 共13页
  • 作者单位

    Department of Mechanical Engineering, University of Minnesota, Minneapolis, MN;

    Department of Mechanical Engineering, University of Minnesota, Minneapolis, MN;

    Department of Mechanical Engineering, University of Minnesota, Minneapolis, MN;

    Department of Mechanical Engineering, University of Minnesota, Minneapolis, MN;

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