臺灣博碩士論文加值系統

本研究主要目的為探討小型電烤箱加熱肉類過程之油煙VOCs逸散特徵，紫外光反應處理技術應用於油煙VOCs防制之可行性。實驗時以實際餐飲業常使用之小型電熱烤箱為產生油煙之反應裝置，依照國人燒烤習慣，每批次進料豬(絞)肉300公克，設計烤箱加熱溫度170℃、200℃、230℃以產生燒烤油煙，個別導入紫外光反應器，利用遠紫外光氧化去除排氣中揮發性有機物試驗。紫外光反應器由16支253.7 nm UV燈管組成，可產生能量6 mW/cm2；切換至8支UV燈管時可產生能量3 mW/cm2。導入1 L/M油煙廢氣進入光反應器之停留時間為18.8秒，導入2 L/M油煙廢氣進入紫外光反應器之停留時間為9.4秒；實驗以標準檢驗方法之氣袋進行廢氣收集，再以氣相層析質譜儀器(GC/MS)進行VOCs樣品之分析。探討項目為：油煙VOCs逸散特徵暨光照強度、停留(反應)時間、燒烤溫度等參數對燒烤油煙VOCs去除與生成之影響，以求出適當反應條件並評估其經濟性。
實驗結果發現當固定豬肉進料量，加熱至不同溫度時(170 ~ 230℃)，其排放油煙廢氣中之VOCs濃度特徵剖面有顯著之不同變化。由採樣分析得知廢氣中特徵物種計有十二種所佔含量較高，包括n-Pentane、1-Butene、Styrene、Propylene、3-Methylheptane、n-Undecane、1-Pentene、n-Butane、n-Hexane、n-Octane、n-Heptane、1-Hexene；而其它較少貢獻量之物種：o-Ethyltoluene、Trans-2-Butene、Isopentane、2,2,4-Trimethylpentane、Cis-2-Butene、p-Xylene、m-Xylene、n-Dodecane、1,2,4-Trimethylbenzene、Cyclohexane等，雖然含量較少，但亦存在於排放之油煙廢氣中。
實驗結果發現，當豬(絞)肉加熱至200℃、光照強度3 mW/cm2、停留時間為9.4秒時，油煙廢氣VOCs去除效果最佳，共有24個物種去除率大於20%，順序為：Trans-2-Pentene＞Propane+Isobutane＞p-Diethylbenzene＞Cyclopentane+2-Methylpentane＞2,4-Dimethylpentane+2-Methylhexane＞2,3-Dimethylbutane＞Methylcyclopentane＞3-Methylpentane＞3-Mehtylhexane＞Methylcyclohexane＞n-Hexane＞Benzene＞Cis-2-Butene＞1-Pentene＞1,2,4-Trimethylbenzene＞p-Ethyltoluene＞Ethylbenzene＞m-Diethylbenzene＞1-Hexene＞2,2,4-Trimethylpentane＞2,2-Dimethylbutane＞n-Undecane＞1,2,3-Trimethylbenzene＞Propylene。
研究結果顯示，以遠紫外光分解肉類油煙VOCs時，當停留時間由9.4 sec增加至18.8 sec時，肉類油煙Benzene之去除率由5.2%提昇至19.7%，Styrene之去除率由1.6%提昇至20.5%，Ethylbenzene之去除率由4.2%提昇至20.7%，p-Xylene之去除率由4.5%提昇至12.5%；肉類油煙VOCs之紫外光分解效率隨停留時間之增加而升高。

This preliminary study investigated the characteristics of volatile organic compounds (VOCs) in the fume exhaust emitted from the small-scale electric oven during the process of roasting pork. The possibility of UV reaction treatment technology was applied to prevent VOCs in the fume exhaust. In this experiment, the fume was generated from a small-scale electric oven. According to the citizens’ roasting habit, inputted 300g pork every time, set up the electric oven heating temperature to 170℃, 200℃ and 230℃ to produce the fume exhaust and imported ultraviolet reactor individually. Used the far ultraviolet to oxidize and eliminate VOCs in the fume exhaust. The ultraviolet reactor consisted of 16 pieces of 253.7 nm UV fluorescent tubes and it could produce the energy with 6 mW/cm2. If the ultraviolet reactor switched to 8 pieces of UV fluorescent tubes and it could produce the energy 3 mW/cm2.
Imported 1 L/M fume exhaust to the ultraviolet reactor, stayed 18.8 seconds, and imported 2 L/M fume exhaust to the ultraviolet reactor, stayed 9.4 seconds. Standard gaseous sampling bags were applied to collect the fume exhaust. Gas samples were analyzed by GC/MS technique. The investigation subjects were the affections of VOCs elimination and producing caused by the parameters of the characteristics of VOCs in the fume exhaust emitted and the strength of illumination、staying (reaction) time and the roasting temperature. Figured out the appropriate reaction criteria and evaluated the economy effects.
Results indicated that under the fixed input amount of pork the characteristics of VOCs in the fume exhaust varied obviously when the heating temperature in the electric oven varied from 170℃ to 230℃. Results also revealed that there were twelve species (i.e. n-Pentane, 1-Butene, Styrene, Propylene, 3-Methylheptane, n-Undecane, 1-Pentene, n-Butane, n-Hexane, n-Octane, n-Heptane, 1-Hexene) were the major contributors to the fumes. Moreover, some minor species (including, o-Ethyltoluene, Trans-2-Butene, Isopentane, 2,2,4-Trimethylpentane, Cis-2-Butene, p-Xylene, m-Xylene, n-Dodecane, 1,2,4-Trimethylbenzene, Cyclohexane) were also detected in the fume exhaust.
Results revealed that the best elimination effects of VOCs in the fume exhaust while the pork heating temperature was at 200℃、the strength of illumination was 3 mW/cm2 and the staying time was 9.4 seconds. There were twenty-four species elimination rate over 20%, the sequences were trans-2-Pentene＞Propane+Isobutane＞p-Diethylbenzene＞Cyclopentane+2-Methylpentane＞2,4-Dimethylpentane+2-Methylhexane＞2,3-Dimethylbutane＞Methylcyclopentane＞3-Methylpentane＞3-Mehtylhexane＞Methylcyclohexane＞n-Hexane＞Benzene＞Cis-2-Butene＞1-Pentene＞1,2,4-Trimethylbenzene＞p-Ethyltoluene＞Ethylbenzene＞m-Diethylbenzene＞1-Hexene＞2,2,4-Trimethylpentane＞2,2-Dimethylbutane＞n-Undecane＞1,2,3-Trimethylbenzene＞Propylene。
Results indicated that far ultraviolet degraded VOCs in the fume exhaust when the staying time from 9.4 seconds increased to 18.8 seconds, the elimination rate of Benzene in the fume exhaust from 5.2% raised to 19.7%, the elimination rate of Styrene in the fume exhaust from 1.6% raised to 20.5%, the elimination rate of Ethylbenzene in the fume exhaust from 4.2% raised to 20.7%, the elimination rate of p-Xylene in the fume exhaust from 4.5% raised to 12.5%; The efficiency of ultraviolet degradation of VOCs in the fume exhaust will raise along with the staying time.

目 錄

摘 要 I
Abstract III
謝 誌 VI
目 錄 VII
表目錄 IX
圖目錄 XII
第1章 前言 1
1.1 研究動機 1
1.2 研究目的 3
第2章 文獻回顧 4
2.1 餐飲業規範與處理技術 4
2.1.1 餐飲業法規條文 4
2.1.2 餐飲業廢氣排放特性及防制設備 4
2.1.3 UV/O3與有機物之反應機制 6
2.2 VOCs廢氣之來源、危害及控制技術 8
2.2.1 揮發性有機物(Volatile Organic Compounds, VOCs)來源 8
2.2.2 VOCs廢氣一般控制技術 8
2.3 光分解反應原理 10
2.3.1 紫外線之特性 10
2.3.2 光強度的影響 12
2.3.3 溫度的影響 12
第3章 研究方法 14
3.1 研究流程 14
3.2 研究方法與步驟 15
3.2.1 操作參數及範圍 15
3.2.2 實驗步驟 16
3.3 實驗設備 16
3.3.1 實驗設備與裝置 16
3.3.2分析儀器 19
3.4 實驗室分析品保品管 20
3.4.1 VOCs檢量線之製定 20
3.4.1.1 VOCs標準品檢量線之建立 20
3.4.1.2 VOCs檢量線確認 20
第4章 結果與討論 22
4.1 處理前特徵分析 22
4.1.1 固定流量下，不同燒烤溫度下之主要物種變化趨勢 26
4.1.2 固定燒烤溫度下，改變流量時之主要物種變化趨勢 32
4.1.3 固定流量下，不同燒烤溫度下之次要物種變化趨勢 39
4.1.4 固定燒烤溫度下，改變流量時之次要物種變化趨勢 43
4.2 經UV處理後特徵分析 47
4.2.1 固定流量時，不同燒烤溫度下，經UV處理後之主要物 種變化趨勢 57
4.2.2 固定燒烤溫度下，改變流量時，經UV處理後之主要物 種變化趨勢 69
4.2.3 固定流量下，不同燒烤溫度下，經UV處理後之次要物 種變化趨勢 85
4.2.4 固定燒烤溫度下，改變流量時，經UV處理後之次要物 種變化趨勢 89
4.3 燒烤油煙經UV處理後之去除率分析 95
4.3.1 UV光強度的影響 95
4.3.2 停留時間的影響 95
4.4 經UV處理前後SEM特徵分析 97
4.5 成本效益評估 99
第5章 結論與建議 101
參考文獻 103
作者簡介 107

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