Cooking Odor Elimination by Photocatalytic Oxidation

January 30, 2014

Most of the time, cooking aromas are pleasant and appetizing.  They can bring us back to our childhoods and give us a sense of comfort.

 

But what happens when these odors out stay their welcome?  Certain types of food, like fish, or cuisine, such as Asian, Indian, and Italian, produce stonger smells that linger for days.

 

Chemical reactions happen during cooking.  For example, the Maillard reaction occurs between amino acids (protein) and sugars (carbohydrates) during cooking and produces browned foods and flavors.  Cooking breaks large molecules (i.e. sugars, carbohydrates) down into smaller molecules.  Then these elements may be subsequently broken down into even smaller molecules.  The newly formed molecules become airborne, thus giving us the aromas we experience during cooking.

 

Airborne molecules generated by cooked vary in size.  Larger molecules stay in the air for shorter amounts of time, while smaller molecules remain afloat longer - this is why cooking smells change over time.  The larger molecules drop out of the air and the small, hard-to-eliminate molecules remain, sometimes for days.  The microscopic molecules vary in size from 0.03 to 0.9 micrometers; so small that not even a high grade, Merv12 air filter is able to capture them.

 

Photocatalytic oxidation (PCO) is an effective way of eliminating these tiny, lingering odor molecules.  Titanium dioxide interacts with UVC light to break down these small molecules and VOC pollutants in the air.  PCO create hydroxyl radicals and super-oxide ions.  These two highly reactive species go on to oxidize odor molecules, producing harmless cardon dioxide and water molecules.

 

The Dr. Sunshine UVC PCO Air Purification System puts PCO technology dirrectly into your home's heating and cooling system.  It effectly eliminates cooking odors, as well as other sources of odor.

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