觸媒焚燒法消除油煙廢氣異味

Odor Elimination of Cooking-oil Fumes by Catalytic Incineration

何妤安(Yu-An Ho)

指導教授 ： 吳紀聖

國立臺灣大學/工學院/化學工程學研究所/碩士(2016年)

https://doi.org/10.6342/NTU201601343

摘要

餐飲業烹調食材，油煙廢氣排至大氣中會造成環境汙染，吸入身體亦對人體產生負面之傷害。國內現有油煙防治設備效率不彰，無法有效改善油煙及臭味問題，而去除效率高之設備多數價格昂貴，小型店家無法負荷。發展合理價格的優良油煙廢氣處理設備有其必要性。現有油煙廢氣防治設備中，以靜電油煙淨化器為最常用，油煙的小油粒去除效果可達85-90%，但對於臭味分子去除率只有40-60%。本研究擬於靜電油煙淨化器之後，再以低溫觸媒焚燒完全去除臭味分子為主要目標，疏水性貴金屬觸媒能在較低溫氧化燃燒有機揮發氣體，除了減少焚燒所需補充燃料外，疏水性載體表面能避免油煙廢氣中大量水蒸氣對觸媒造成之影響，增強使用效率，可以徹底解決油煙臭味問題。並發展疏水性碳材載體，用於製備高活性低溫燃燒觸媒。並結合蜂巢式觸媒反應器，降低風管的壓降損耗，結果顯示，在反應溫度300℃，1.5wt%白金觸媒負載於疏水性奈米碳管載體之蜂巢反應器，在GHSV為17200hr-1條件下，油煙廢氣總碳氫化合物消除率為91.3%，並經由測試在溼度為95.6%條件下，消除率仍高達89.4%，證明高濕度環境並不會影響觸媒活性，亦對具有強烈臭味之含硫化合物－甲基硫醇有完全去除率，並模擬實際情形油炸薯條，經過GC/MS驗證化合物種類及濃度皆明顯下降，未來期望發展全套的餐廳油煙消除設備，可供餐飲業使用，降低對都市社區居民健康之危害。

關鍵字

廚房油煙 ； 臭味 ； 觸媒焚燒 ； 疏水性觸媒 ； 蜂巢式反應器

並列摘要

In urban area, serious air pollution can be attributed to the oil fume, which is harmful to human body, emitted from the restaurant kitchens. Nowadays, especially in odor removal, the equipment for oil-fume elimination is low in efficiency, while that of high efficiency usually costs too high to be affordable for many small restaurants. Therefore, to remove oil-fume for most restaurants, it is preferable to find equipment with both high efficiency and reasonable cost. Currently the electrostatic precipitator has been used to remove oil fume in lots of restaurants. Although the collection rate of oil particles was very high up to 85-90%, for odor molecules, the removal efficiency can only reach 40-60%. In this research, we developed a low-temperature catalytic incineration method to further destroy the odor molecules after the treatment of electrostatic precipitation and achieved high removal of odor from cooking-oil fume. Hydrophobic noble-metal catalyst allows low-temperature oxidation of VOCs and high-resistance toward moisture so that less fuel is required to sustain the working temperature and that the moisture will have negligible effect on the performance of the catalyst. Integrating the catalyst in a honeycomb catalytic system, which permits low pressure drop in the ducks of kitchen hoods, we could get 91.3% removal efficiency when using 1.5 wt% Pt/CNT honeycomb reactor under 300℃ and 17200 h-1 in GHSV. Even when the humidity is high up to 95.6% did the removal efficiency still reach 89.4% which proved high water tolerance of the catalyst. In addition, with this catalytic system, we can attain total elimination of the sulfur compound, methyl mercaptan, which is of strong odor. In case of mimicking real French fries cooking, sharp decreases in the amounts of at once species and concentrations of the fume could be found. In the future, it is the whole system that is needed to be constructed to handle cooking oil fume from restaurant kitchens and gives us freshly clean air.

並列關鍵字

kitchen fume ； stink odor ； catalytic incineration ； hydrophobic catalyst ； honeycomb reactor

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