Boiler gas collection device

The 'pot qi' of stir frying is the soul of Chinese cooking, and our company has designed this oneBoiler gas collection deviceIt can quantitatively and qualitatively collect the "pot gas" (including aroma substances, volatile organic compounds, thermal reaction products, etc.) generated during the cooking process under real cooking conditions, and efficiently transmit it to analytical instruments (GC-MS, etc.), providing stable and reproducible data support for research on catering flavor, food technology, seasoning development, and sensory evaluation.

Boiler gas collection deviceFunction Introduction:

1. Real time collection of dynamic boiler gas

By using an efficient suction module, the aroma molecules, volatile oil fumes, and key flavors sprayed from the pan during stir frying are collected in real-time to avoid aroma loss caused by thermal diffusion.

2. Precise flow control

Built in high-precision mass flow controller (MFC) or adjustable speed diaphragm pump, achieving a wide range of fine adjustment from tens of milliliters/minute to several liters/minute. Ensure a constant collection flow rate to ensure repeatability of the boiler gas concentration.

3 Multi mode sample enrichment and transfer

Direct injection mode: The pot gas is directly injected into a predetermined volume of gas bag (such as Tedlar gas bag) for direct injection into GC-MS.

Extraction/Enrichment Mode: Aromas are enriched through modules such as Solid Phase Microextraction (SPME), adsorption tubes (such as Tenax/Carbotrap), and atmospheric pre concentration instruments for high-sensitivity analysis.

4. Safety and Cleanliness Assurance

The device adopts high temperature resistant and oil fume resistant materials, and the gas path module is easy to disassemble and clean, reducing cross contamination; The overall flow path has high sealing performance, avoiding sample leakage and background interference.

5. Adapt to mainstream analytical instruments

It can seamlessly interface with gas chromatography-mass spectrometry (GC-MS), GC × GC, PTR-MS or electronic nose systems to achieve multi platform collaborative analysis.

Technical points:

Design of Sampling Head 1

Adopting a high-temperature resistant metal semi closed sampling head, the internal flow channel is optimized for low resistance flow. The sampling head inlet is equipped with an anti oil fume filter or a detachable oil film removal device to prevent a large amount of oil droplets from entering the gas path.

The sampling port can be changed to different specifications (diameter 8-20mm) to adapt to different cookware, firepower, and dishes.

2 Flow and pressure control system

High precision quality flow controller (MFC) is used for constant current acquisition, and the error can be controlled within ± 1-2%.

Equipped with a pressure sensor feedback loop to ensure stable pipeline pressure during the suction process and avoid changes in sample composition due to low pressure. For instantaneous high flow capture (such as the moment of bursting fragrance), dual pump mode can be used: high flow pump for fast capture, and low flow pump for stable suction.

Application value:

Quantitative research on dish flavor: Establish a "pot gas fingerprint map" of dishes for standardization of branded catering chain dishes.

2. Development of Condiments and Compound Flavors: Targeted analysis of key flavor molecules released during stir frying, explosion, and other processes to provide scientific basis for formula development.

Optimization of 3 intelligent cooking devices: Provide taste feedback data for stir frying robots to achieve automatic fire adjustment and time control.

4. Food safety and oil fume research: Monitor the potential harmful substance content in oil fume to provide data support for ventilation and health research.