厨房烟气主要由烹调油烟和燃料燃烧产物组成，两者都对人体健康产生极大的危害。
Kitchen fumes main consists of cook smoke and the burning production of fuels, both of which are harm to human health.
基于烟气特性参数将烟层界面的判定方法分为温度判定法、能见度判定法和燃烧产物浓度判定法。
Classifies the determination methods into those by temperature profiles, visibility profiles and combustion product concentration profiles in terms of characteristic parameters of smoke.
分析了煤气化和燃烧过程的气体产物中汞形态转化的条件，以及烟气中硫和氯元素对汞排放的影响。
Conditions of mercury speciation transformation and effects of sulfur and chlorine on mercury emission were analyzed for gas products derived from coal gasification and combustion processes.
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