Catering and food industry

The environmental pollution caused by the vigorous development of the catering industry has become one of the major environmental problems facing the urban agglomeration in China. It is recognized that in addition to particulate matter, volatile organic compounds (VOCs) also exist in the fume emitted by the catering industry. As a source of VOCs emissions concentrated in urban areas, the catering industry has a large number of impacts on the short-term local air quality of the city and the living environment around the outlet, so it should be studied in depth.

The composition of VOCs emitted by the catering industry is complex. The organic substances that have been detected are fatty acids, alkanes, olefins, aldehydes, ketones, alcohols, esters, polycyclic aromatic hydrocarbons and heterocyclic compounds, which not only directly threatens the health of kitchen workers, but also affects the regional atmosphere. Environmental quality has a significant impact. Its main hazard is that it can react with nitrogen oxides (NOx) to generate ozone (O3), which forms photochemical smog pollution, and can be converted into secondary aerosol (SOA) through a series of reactions, and SOA is a pollution of urban fine particles. An important part of things.

Puyi Environment