Oil fume particles are mainly generated during high-temperature processing of food such as baking, frying, and frying. For example, when baking bread, frying fast food or heating vegetable oil, the organic matter in oil and food decomposes and volatilizes to form a large number of oil fume particles.
Oil fume particles consist of fine oil particles and organic compounds like fatty acids, hydrocarbons, and acrolein. Their size ranges from PM10 to PM2.5, with some being small enough to enter the human respiratory system. Once released into the air, they can harm the atmosphere, contribute to haze, and reduce air quality.
Long-term inhalation of fume particles may cause a variety of health problems, especially respiratory diseases and cardiovascular problems. Small particles can enter the human lungs, and long-term exposure increases the risk of lung cancer, asthma and chronic bronchitis.
Type |
Source |
Hazards |
|
Volatile Organic Compounds (VOCs) |
Emitted from solvents, cleaners, disinfectants, and food processing additives. |
Acute symptoms: headaches, dizziness, eye/nose/throat irritation. Long-term: respiratory issues, increased cancer risk, environmental impact (ozone depletion, smog). |
|
Ammonia (NH₃) |
Released during fermentation, curing, or animal product processing. |
Short-term: severe irritation of eyes, throat, lungs; breathing difficulties. Chronic: long-term respiratory diseases. |
Hydrogen Sulfide (H₂S) |
Produced during meat and seafood processing, especially with decayed materials. |
Irritation of the respiratory system; symptoms: headaches, nausea, rapid breathing. High concentrations can cause nervous system damage and be lethal. |
|
Sulfur Dioxide (SO₂) |
Released during food preservation, dehydration, or bleaching processes. |
Short-term: respiratory irritation, coughing, difficulty breathing (especially in asthma sufferers). Prolonged: impaired lung function. |
These substances not only pollute the environment but can also pose health risks to humans, especially with long-term exposure to harmful gases. Therefore, effective waste gas treatment, ventilation measures, and ensuring occupational health and safety for employees are essential in the food processing industry. KLEANLAND has several classic cases demonstrating its expertise in waste gas treatment within this sector:
During grain flour processing—such as grinding, baking, and steaming—dust, smoke, and volatile organic compounds (VOC) are generated. Baking releases organic substances from grains at high temperatures, resulting in fine particulate matter and harmful gases, including oil fume particles， PM2.5, PM10, VOC, and some incompletely burned organic materials. KLEANLAND 's smoke purification system uses electrostatic adsorption and particulate filtration technology to efficiently capture fine particles. Combined with activated carbon adsorption, it effectively removes VOC, ensuring purification meets national emission standards.
In frying food, plant or animal oils decompose at high temperatures, generating substantial smoke, particularly in fast-food restaurants and production lines. The main emissions include fat particles, volatile fatty acids, aldehydes, and ketones. KLEANLAND ’s smoke purifiers employ multi-stage electrostatic purification technology to effectively remove oil smoke particles and incorporate separation and filtration systems to reduce air pollution. Additionally, the activated carbon filterabsorbs odors and VOC present in the smoke.
During baking and stir-frying, especially under high temperatures, fats decompose, releasing oil fume particles and harmful gases, including fat particles and VOCs (e.g., fatty acids and acrolein). KLEANLAND 's commercial kitchen purification system utilizes electrostatic dust removal and particulate filters to effectively capture fine particles and reduce fat emissions. The activated carbon adsorption system further purifies VOCs to ensure emissions comply with environmental standards.
In the steaming process, particularly with fatty ingredients like meat and fish, smoke can be generated due to the high-temperature evaporation and volatilization of fats. This includes fat particles, volatile fatty acids, and some VOC. KLEANLAND ’s oil mist precipitator uses efficient electrostatic field technology to capture and remove smoke particles produced during steaming. The activated carbon layer effectively adsorbs organic compounds, minimizing air pollution.
The smoking process is widely used in meat and fish processing. The fats in food release smoke at high temperatures. KLEANLAND provides smoke emission control equipment specifically designed for smoking processes, employing a multi-stage purification ESP to effectively remove oil smoke particles. Additionally, UV light and activated carbon filter systems efficiently eliminate odors.
The composition of smoke varies in food processing. Grain processing produces more particulates, while frying, baking, steaming, and smoking meat generate oil smoke particles at high temperatures. KLEANLAND’s oil smoke purification ESP combines technologies like electrostatic dust removal, particulate filtration, activated carbon adsorption, and UV photolysis to effectively manage these emissions and meet environmental standards.
KLEANLAND Food Processing ESP provides high efficiency air purification solutions for all kinds of food factories. To learn more, please click the link below: https://www.klean-esp.com/products/food-processing-industry
