Estimation of Fine Particle (PM2.5) Emission Inventory from Cooking: Case Study for Shanghai

被引：4
|
作者：
Wang H.-L. [1 ]
Jing S.-A. [1 ]
Lou S.-R. [1 ]
Tao S.-K. [1 ]
Qiao L.-P. [1 ]
Li L. [1 ]
Huang C. [1 ]
Lin L. [1 ]
Chen C.-H. [1 ]
机构：
[1] State Environmental Protection Key Laboratory of Formation and Prevention of the Urban Air Complex, Shanghai Academy of Environmental Sciences, Shanghai
来源：
Huanjing Kexue/Environmental Science | 2018年 / 39卷 / 05期
关键词：
Catering industry; Emission calculation method; Emission factor; PM[!sub]2.5[!/sub; Shanghai;
D O I：
10.13227/j.hjkx.201708228
中图分类号：
学科分类号：
摘要：
Cooking is one of important emission sources of fine particles (PM2.5). This study using the catering enterprises of Shanghai as an example, presents a method to estimate the PM2.5 emission inventory from cooking according to the number of stoves, cooking time, and number of customers. Based on in situ measurements, the concentrations of PM2.5emissions ranged from 0.1 mg•m-3 to 1.8 mg•m-3, which exceeded the limit (1.0 mg•m-3for lampblack) in the national standard. Organic carbon dominated the PM2.5 emitted from cooking, accounting for more than 50%. Extremely high ratios of organic carbon to elemental carbon were observed, ranging from 58.8 to 752.3, which could be used as an indicator of cooking emissions. The emission factors of PM2.5 in the catering industry are closely related to the scale of the catering enterprises. The emission factors of large-and medium-sized enterprises are obviously higher than those of small and micro enterprises. The PM2.5 emissions of catering enterprises are mainly attributed to high emission loads of large enterprises and those for a large number of small and medium enterprises. The PM2.5 emission inventory of cooking in Shanghai was calculated according to the three emission factors above, and the results were very close. Therefore, the method for estimating the PM2.5 emission inventory for cooking presented in this study is helpful for other Chinese cities to calculate their PM2.5 emission inventory from cooking. © 2018, Science Press. All right reserved.
引用
收藏
页码：1971 / 1977
页数：6
相关论文
共 21 条
  • [1] He L.Y., Hu M., Huang X.F., Et al., Measurement of emissions of fine particulate organic matter from Chinese cooking, Atmospheric Environment, 38, 38, pp. 6557-6564, (2004)
  • [2] See S.W., Balasubramanian R., Chemical characteristics of fine particles emitted from different gas cooking methods, Atmospheric Environment, 42, 39, pp. 8852-8862, (2008)
  • [3] Duan Y.H., Xie Y.C., Fang H., Superficial discussion on oil smoke pollution from restaurants and its control techniques, Techniques and Equipment for Environmental Pollution Control, 3, 11, pp. 67-69, (2002)
  • [4] Taner S., Pekey B., Pekey H., Fine particulate matter in the indoor air of barbeque restaurants: elemental compositions, sources and health risks, Science of the Total Environment, 454-455, pp. 79-87, (2013)
  • [5] Zhao Y.L., Hu M., Slanina S., Et al., The molecular distribution of fine particulate organic matter emitted from western-style fast food cooking, Atmospheric Environment, 41, 37, pp. 8163-8171, (2007)
  • [6] He W.Q., Tian G., Nie L., Et al., Preliminary study concerning emissions of the volatile organic compounds from cooking oils, Environmental Science, 33, 9, pp. 2973-2978, (2012)
  • [7] He W.Q., Nie L., Tian G., Et al., Study on the chemical compositions of VOCs emitted by cooking oils based on GC-MS, Environmental Science, 34, 12, pp. 4605-4611, (2013)
  • [8] Cheng J.C., Cui T., He W.Q., Et al., Pollution characteristics of aldehydes and ketones compounds in the exhaust of Beijing typical restaurants, Environmental Science, 36, 8, pp. 2743-2749, (2015)
  • [9] Cui T., Cheng J.C., He W.Q., Et al., Emission characteristics of VOCs from typical restaurants in Beijing, Environmental Science, 36, 5, pp. 1523-1529, (2015)
  • [10] Wang L.N., Xiang Z.Y., Stevanovic S., Et al., Role of Chinese cooking emissions on ambient air quality and human health, Science of the Total Environment, 589, pp. 173-181, (2017)
123