臺灣博碩士論文加值系統

咖啡館多位於人口稠密的商業區或住宅區，目前咖啡生豆烘焙產生之油煙多未經妥善處理而逕行排放，影響民眾生活品質，致造成陳情。咖啡生豆於高溫烘焙時，產生含醛、吡啶、醋酸及酮類等異味物質排氣，具強烈刺激性，久聞會有頭暈及喉嚨乾燥等不適現象。
本研究分別使用「次氯酸鈉串聯過氧化氫」及「臭氧串聯過氧化氫」二段曝氣洗滌法，將廢氣中有機異味物質氧化，並以過氧化氫將剩餘氯氣或臭氧還原去除。
實驗結果顯示，以「次氯酸鈉串聯過氧化氫」處理，在次氯酸鈉洗滌液初始pH=12且有效氯濃度為200 mg/L、過氧化氫洗滌液初始pH=12且過氧化氫濃度為1%時，可將廢氣中總碳氫化合物(THC)平均去除85%。另以「臭氧串聯過氧化氫化學洗滌」處理，進氣臭氧濃度10 ppm，洗滌瓶過氧化氫濃度為0.3%時，可將廢氣THC平均去除80%。經臭氣及異味官能測定法測定，未處理廢氣臭味濃度為9,772，經兩種系統處理後皆降為31。
氣相層析質譜儀(GC/MS)分析結果顯示，使用「次氯酸鈉串聯過氧化氫」洗滌，可將廢氣中丙烯醛、乙烯醋酸酯與丙酮完全去除，其餘去除率分別為丙烷80%及2-丁酮97%，研究發現以次氯酸鈉處理後排氣含微量含氯有機物物，應用上需考量二次污染問題。以「臭氧串聯過氧化氫」化學洗滌，可將乙烯醋酸酯完全去除，其餘去除率分別為丙烷96%、2-丁酮85%、丙酮99%、丙烯醛97%，異味去除效果佳且無二次污染物問題，經評估後為實場可行技術。

Fumes emitted from coffee bean roasters contain various chemicals such as aldehydes, pyridine, volatile fatty acids, and ketones. These chemicals have high odor intensities and are sensitive to human breathing organs and eyes. In Taiwan, most of these fumes are not well controlled before venting to the atmosphere.
This research attempted to eliminate these odorous and offensive chemicals by chemical scrubbing methods. Sodium hypochlorite oxidation followed by hydrogen peroxide reduction (hypochlorite-peroxide) was investigated first. After that, ozone oxidation followed by hydrogen peroxide reduction (ozone-peroxide) was also tried. In both methods, hydrogen peroxide acted as a reducing agent for the elimination of either residual chlorine or ozone emitted from the oxidation reaction.
Experimental results indicated that both methods were effective. An oxidative scrubbing liquid with an initial effective chlorine content of 200 mg/L and a pH of 12, and an reducing scrubbing liquid with an initial hydrogen peroxide concentration of 1% and a pH of 12 could remove an average of 85% of total hydrogen carbons (THC) in the fume gas from a coffee bean roaster. With a dose of 10 ppm ozone in the fume gas to the oxidative scrubbing liquid (water only) followed by an reducing scrubbing liquid with an initial hydrogen peroxide concentration of 0.3% and a pH of 12, an average removal of 80% of the THC could be removed. An odor intensity (expressed by the dilution to threshold ratio) of 9,772 in the original fume could be reduced to as low as 31 by both methods.
As indicated by the data from GC/MS (gas chromatography-mass spectrometry) analysis for the hypochlorite-peroxide method, acrolein, vinyl acetate, 2-butanone, and acetone in the roaster fume could almost completely be eliminated. Traces of chlorinated hydrocarbons as potential secondary pollutants were detected in the treated gases from the hypochlorite-peroxide scrubbing system. While by the ozone-peroxide one, satisfactory results were also obtained with no chlorinated hydrocarbons emitted. An economical analysis shows that the ozone-peroxide approach is a practical one for actual control applications.

謝誌……………………………………………………..............Ⅰ
摘要…………………………………………………………….. Ⅱ
ABSTRACT…………………………………………………… Ⅲ
目錄…………………………………………………………….. Ⅴ
表目錄………………………………………………………….. Ⅷ
圖目錄………………………………………………………….. Ⅹ
第一章 前言………………………………………………… 1
1.1 研究動機………………………………………………. 1
1.2 研究內容與架構………………………………………. 3
第二章 文獻回顧……………………………………………… 4
2.1 咖啡豆處理程序介紹…………………………………. 4
2.1.1 咖啡生豆處理程序……………………………….. 4
2.1.2 咖啡烘焙程序…………………………………….. 5
2.2 咖啡豆烘焙前後成分變化……………………………. 5
2.3 咖啡豆烘焙排氣問題………………………………... 11
2.4 異味污染物相關法規及處理技術……………………. 12
2.4.1 台灣異味污染物現行法規……………………….. 12
2.4.2 異味污染物處理技術…………………………….. 14
2.5 化學洗滌案例介紹…………………………………..... 25
2.5.1 濕式臭氧洗滌聚丙烯回收熱熔排氣…………….. 25
2.5.2 次氯酸鈉去除飼料異味研究案例……………….. 26
2.5.3 臭氧去除飼料異味研究案例…………………….. 27
2.5.4 其他臭氧去除揮發性有機物案例……………….. 28
第三章 實驗材料、設備及方法……………………………….. 30
3.1 研究架構及方法………………………………………. 30
3.2 實驗方法………………………………………………. 31
3.2.1 咖啡烘焙廢氣來源……………………………….. 31
3.2.2 化學二段洗滌設備……………………………….. 33
3.2.3 次氯酸鈉串聯雙氧水二段吸收處理流程……….. 33
3.2.4 臭氧機設備……………………………………….. 33
3.2.5 臭氧串聯雙氧水二段吸收處理流程…………….. 33
3.2.6 臭味官能測定法-三點比較式嗅袋法……………. 33
3.3 實驗設備與藥品………………………………………. 36
3.3.1 實驗設備………………………………………….. 36
3.3.2 實驗藥品及氣體………………………………….. 36
3.3.3 分析儀器………………………………………….. 36
第四章 結果與討論…………………………………………… 38
4.1 咖啡烘焙廢氣空白水洗試驗…………………………. 38
4.2 以次氯酸鈉串聯過氧化氫化學氧化洗滌試驗………. 39
4.2.1 不同次氯酸鈉處理咖啡烘焙廢氣之影響…............ 39
4.2.2 不同pH值處理咖啡烘焙廢氣之影響……………. 40
4.2.3 過氧化氫劑量處理咖啡烘焙廢氣之影響...... 42
4.2.4 次氯酸鈉串聯過氧化氫洗滌法之最佳操作參數..... 43
4.3 以臭氧串聯過氧化氫化學氧化洗滌試驗……………. 45
4.3.1 不同臭氧劑量處理咖啡烘焙廢氣之影響................. 45
4.3.2 不同過氧化氫劑量處理咖啡烘焙廢氣之影響......... 46
4.4 咖啡烘焙廢氣處理前後之GC/MS分析……………… 47
4.5 官能測定法評估臭味去除效率………………………. 50
4.6 經濟效益與可行性評估………………………………. 51
4.6.1 次氯酸鈉串聯過氧化氫系統………………………. 51
4.6.2 臭氧串聯過氧化氫系統……………………………. 51
第五章 結論及建議…………………………………………… 53
5.1 結論……………………………………………………. 53
5.2 建議……………………………………………………. 55
參考文獻……………………………………………………….. 56
附錄A 環檢所公告之臭氣及異味官能測定法………………... 59
附錄B 三點比較式嗅袋法實驗結果…………………………... 62
附錄C GC/MS檢測分析報告…………………………………. 66

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