This study assessed the effectiveness of three novel control technologies for particulate matter（PM） and volatile organic compound（VOC） removal from commercial meat cooking operations. All experiments were conduct...This study assessed the effectiveness of three novel control technologies for particulate matter（PM） and volatile organic compound（VOC） removal from commercial meat cooking operations. All experiments were conducted using standardized procedures at University of California, Riverside＇s commercial test cooking facility. PM mass emissions collected using South Coast Air Quality Management District（SCAQMD） Method 5.1, as well as a dilution tunnel-based PM method showed statistically significantly reductions for each control technology when compared to baseline testing（i.e., without a catalyst）. Overall, particle number emissions decreased with the use of control technologies, with the exception of control technology 2（CT2）, which is a grease removal technology based on boundary layer momentum transfer（BLMT） theory. Particle size distributions were unimodal with CT2 resulting in higher particle number populations at lower particle diameters. Organic carbon was the dominant PM component（ 99%） for all experiments. Formaldehyde and acetaldehyde were the most abundant carbonyl compounds and showed reductions with the application of the control technologies. Some reductions in mono-aromatic VOCs were also observed with CT2 and the electrostatic precipitator（ESP） CT3 compared to the baseline testing.展开更多
It is now recognized that nanoscale particulate matter(PM)represents a substantial health hazard for our society,including PM from restaurant smoke.In this study,we explored the use of a transient pulsed plasma in con...It is now recognized that nanoscale particulate matter(PM)represents a substantial health hazard for our society,including PM from restaurant smoke.In this study,we explored the use of a transient pulsed plasma in conjunction with an applied DC bias to treat oil aerosols that closely resemble restaurant(i.e.,charbroiler)smoke emissions.For polyaromatic olefin PAO-4 and soybean oil,we found that a three-order-of-magnitude reduction in particulates(i.e.,99.9%remediation)could be achieved with this system.Here,the plasma discharge was produced in a 4-in.-diameter cylindrical reactor with a 5-10 ns high voltage(30 kV)pulse generator together with applied DC bias voltages up to 10 kV.The distribution of nanoparticle sizes was measured using a scanning mobility particle sizer(SMPS)with diameter centered around 225 nm.Here,the main mechanism of remediation occurs in a two-step process in which the oil nanoparticles are first ionized by the free electrons and free radicals in the plasma and then the charged particles are swept out to the sidewalls of the reactor by the applied DC potential.We believe this general approach opens up new degrees of freedom in the design of electrostatic oil aerosol pollution control devices.展开更多
基金supported by the South Coast Air Quality Management District (SCAQMD) under contract 12174
文摘This study assessed the effectiveness of three novel control technologies for particulate matter（PM） and volatile organic compound（VOC） removal from commercial meat cooking operations. All experiments were conducted using standardized procedures at University of California, Riverside＇s commercial test cooking facility. PM mass emissions collected using South Coast Air Quality Management District（SCAQMD） Method 5.1, as well as a dilution tunnel-based PM method showed statistically significantly reductions for each control technology when compared to baseline testing（i.e., without a catalyst）. Overall, particle number emissions decreased with the use of control technologies, with the exception of control technology 2（CT2）, which is a grease removal technology based on boundary layer momentum transfer（BLMT） theory. Particle size distributions were unimodal with CT2 resulting in higher particle number populations at lower particle diameters. Organic carbon was the dominant PM component（ 99%） for all experiments. Formaldehyde and acetaldehyde were the most abundant carbonyl compounds and showed reductions with the application of the control technologies. Some reductions in mono-aromatic VOCs were also observed with CT2 and the electrostatic precipitator（ESP） CT3 compared to the baseline testing.
文摘It is now recognized that nanoscale particulate matter(PM)represents a substantial health hazard for our society,including PM from restaurant smoke.In this study,we explored the use of a transient pulsed plasma in conjunction with an applied DC bias to treat oil aerosols that closely resemble restaurant(i.e.,charbroiler)smoke emissions.For polyaromatic olefin PAO-4 and soybean oil,we found that a three-order-of-magnitude reduction in particulates(i.e.,99.9%remediation)could be achieved with this system.Here,the plasma discharge was produced in a 4-in.-diameter cylindrical reactor with a 5-10 ns high voltage(30 kV)pulse generator together with applied DC bias voltages up to 10 kV.The distribution of nanoparticle sizes was measured using a scanning mobility particle sizer(SMPS)with diameter centered around 225 nm.Here,the main mechanism of remediation occurs in a two-step process in which the oil nanoparticles are first ionized by the free electrons and free radicals in the plasma and then the charged particles are swept out to the sidewalls of the reactor by the applied DC potential.We believe this general approach opens up new degrees of freedom in the design of electrostatic oil aerosol pollution control devices.
