引用本文:徐岚;张迪生;李京.餐饮业油烟排放监测模拟工况研究[J].环境监控与预警,2010,2(2):21-24
XU Lan, ZHANG Di-sheng, LI Jing.Monitoring Working Conditions of Soot Emissions in Catering Industry[J].Environmental Monitoring and Forewarning,2010,2(2):21-24
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餐饮业油烟排放监测模拟工况研究
徐岚;张迪生;李京
南京市环境监测中心站,江苏 南京 210013
摘要:
在现行《饮食业油烟排放标准(试行)》(GB18483--2001)的执行过程中,工况难以控制,影响监测结果的准确性。在对不同餐饮业的主要烹饪方式(炸、煎、煮、炒)餐饮油烟的初始排放浓度进行实测的基础上,模拟出和以上4种烹饪方式相匹配的工况,分析各种类型餐饮业不同工况下的油烟排放规律,建立了一组能够由监测人员主动控制的油烟监测模拟工况。
关键词:  餐饮业工况  油烟排放  模拟试验
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Monitoring Working Conditions of Soot Emissions in Catering Industry
XU Lan, ZHANG Di-sheng, LI Jing
Nanjing Environmental Monitoring Central Station, Nanjing, Jiangsu 210013, China
Abstract:
On the implementation of the current GB18483--2001 "cooking soot emission standards (for trial implementation)", working conditions of the catering industry are diffieult to control, which is affeeting the aeeuraey of monitoring results. Based on the real-time surveying on the initial soot emissions eoneentrations of different cooking methods (mainly: deep-fried, fried, boiled, fried) , this paper simulated out different working conditions matched the cooking methods. By analyzing the soot emission of differ- ent types of working eonditions in catering industry, this paper established a group of simulated working conditions to aetively eontrol by the monitoring personnel.
Key words:  working conditions in catering industry  soot emissions  simulation test