Experimental Study of Honeycomb Wire-Barrel Type Corona Discharge Reactor for Degrading Cooking Fume

A honeycomb wire-barrel type corona discharge reactor designed and assembled was used to degrade cooking fume. Firstly, the formation mechanism of oil fume and PM was analyzed. Then four edible oils, peanut oil, canola oil, soybean oil, and lard, which are mainly used by families in China, were selected for the experiment. The emission concentrations of common pollutants oil fume and PM of these four edible oils were measured respectively. Among them, vegetable oil contains higher unsaturated fatty acids, while animal oil contains less unsaturated fatty acids. Vegetable oil can produce more oil fume and PM, and canola oil has the highest emission concentration of oil fume and PM. Therefore, canola oil was selected as the research object after the experiment. In the experiment on the effect of cooking temperature on the emission concentration of oil fume and PM, the higher the temperature, the higher the concentration of oil fume and PM emissions. Then, the effects of temperature, air velocity, and discharge voltage on the removal efficiency of oil fume and PM in cooking fume were studied, and the removal mechanism of oil fume and PM was analyzed. Finally, the response surface was used to optimize the results. The experimental results show that when the voltage is 34 kV, the temperature is 127.726 °C, and the residence time is 0.011 s, the removal efficiency of oil fume and PM reach the maximum at the same time, which are 95.70% and 94.12% respectively.