R&D Laboratory, 3M Company, St Paul, MN, USA.
J Air Waste Manag Assoc. 2011 Oct;61(10):1005-14. doi: 10.1080/10473289.2011.599271.
There is a growing recognition of the risks to health, fire hazard, and air quality from cooking emissions. Recent research has identified what is emitted when foods are cooked. Some of the emitted mass is captured in the exhaust system. The balance is expelled into the atmosphere. The outlet of the exhaust system is a demarcation point-upstream the captured mass is the operator or building owner's concern, whereas downstream into the atmosphere, it affects air quality. Building codes have long required operators to deal with the upstream section. More recently, regulations are being placed on what kitchens can emit to the atmosphere. The industry is responding to this challenge with product innovations. Recently gained understanding of cooking emissions supports much of the innovation-but not all. This paper evaluates the purported benefit of adding better filtration and ultraviolet C (UVC) bulbs in kitchen hoods. A "UV hood" claims a two-step process to reduce emissions: better filters capture more emitted mass, and UVC photons and ozone drive photo-decomposition and oxidation reactions of some of the remaining greasy constituents. Adding UV to a hood at least doubles the cost compared to an equivalent non-UV hood. There is evidence that UV hoods do reduce some emissions. The essential question is whether improved performance is due to UV or relatively inexpensive, improved filters. Experimentation exposed an oleic acid aerosol, representative of cooking emissions, to UVC energy and ozone at higher concentrations and for longer exposure times than can occur in a UV hood. Particle-size and chemical changes were measured on samples collected with UV bulbs off and on. Results strongly indicate little change is happening and most emission reductions are caused by better filtration and not UV. The conclusion is that UV hoods fall short of claimed performance, and unreacted ozone may increase air pollution.
越来越多的人认识到烹饪排放物对健康、火灾隐患和空气质量的危害。最近的研究已经确定了食物在烹饪时会释放出什么物质。一些排放的物质被排气系统捕获。其余的则被排放到大气中。排气系统的出口是一个分界线——上游捕获的物质是操作者或建筑物所有者关注的问题，而下游进入大气，则会影响空气质量。建筑规范长期以来一直要求操作者处理上游部分。最近，对厨房向大气排放的物质也有了规定。该行业正在通过产品创新来应对这一挑战。最近对烹饪排放物的理解为许多创新提供了支持——但并非全部。本文评估了在厨房罩中添加更好的过滤和紫外线 C（UVC）灯泡的所谓好处。“UV 罩”声称有一个两步过程来减少排放：更好的过滤器捕获更多的排放物质，UVC 光子和臭氧驱动一些剩余油腻成分的光分解和氧化反应。与等效的非 UV 罩相比，在罩上添加 UV 至少会使成本增加一倍。有证据表明 UV 罩确实可以减少一些排放。关键问题是，改进的性能是由于 UV 还是相对便宜、改进的过滤器。实验将代表性烹饪排放物的油酸气溶胶暴露于比 UV 罩中更高浓度和更长暴露时间的 UVC 能量和臭氧下。用关闭和开启 UV 灯泡收集的样品测量了粒径和化学成分的变化。结果强烈表明，几乎没有发生变化，并且大多数排放减少是由于更好的过滤而不是 UV。结论是，UV 罩未能达到声称的性能，并且未反应的臭氧可能会增加空气污染。
