id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-9104	Yan, Rui; Li, Miaomiao; Wang, Yao; Fu, Yao	Analysis for Improvement of Kitchen Odour by Oil Fume Purification Technology	2018	6	.pdf	application/pdf	3646	108	29	DOI: 10.3303/CET1868070 Please cite this article as: Yan R., Li M., Wang Y., Fu Y., 2018, Analysis for improvement of kitchen odour by oil fume purification technology, Chemical Engineering Transactions, 68, 415-420 DOI: 10.3303/CET1868070 415 2.2 The main components of cooking oil fume From the formation process of lampblack, it can be seen that lampblack is a kind of aerosol with three phases of gas, liquid and solid. 418 Table 2: Kitchen odour evaluation results before and after the treatment of fume purification Purification technology Pre-fume treatment Treating for 0.25h Treating for 0.5h Treating for 1h Treating for 2h Mechanical purification 1.5 2 2.5 3 3 Electrostatic purification 1.5 3 3.5 4 4 Adsorption purification 1.5 3 3.5 4 4 Filtering purification 1.5 2.5 3 3.5 3.5 Washing purification 1.5 2.5 3 3.5 3.5 Composite purification 1.5 3 3.5 4 4 Catalytic combustion 1.5 3.5 4 4 4 3.3 Comprehensive comparative analysis of fume purification technology This paper makes a comprehensive comparative analysis of the fume purification technology in terms of tech- nicality and economy.	cache/cet-9104.pdf	txt/cet-9104.txt