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Sci Total Environ

Title:		Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China
Author(s):		Wang H; Xiang Z; Wang L; Jing S; Lou S; Tao S; Liu J; Yu M; Li L; Lin L; Chen Y; Wiedensohler A; Chen C;
Address:		"State Environmental Protection Key Laboratory of Formation and Prevention of Urban Air Pollution Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China. State Environmental Protection Key Laboratory of Risk Assessment and Control on Chemical processes, East China University of Science and Technology, Shanghai 200237, China. State Environmental Protection Key Laboratory of Risk Assessment and Control on Chemical processes, East China University of Science and Technology, Shanghai 200237, China; Leibniz-Institute for Tropospheric Research, Leipzig, Germany. Electronic address: wanglina@ecust.edu.cn. School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin 150001, China. China Jiliang University, Hangzhou 310018, China. Leibniz-Institute for Tropospheric Research, Leipzig, Germany; Lancaster Environment Centre, Lancaster University, Lancaster LA1 4YQ, UK. Leibniz-Institute for Tropospheric Research, Leipzig, Germany"
Journal Title:		Sci Total Environ
Year:		2018
Volume:		20171018
Issue:
Page Number:		1300 - 1309
DOI:		10.1016/j.scitotenv.2017.10.098
ISSN/ISBN:		1879-1026 (Electronic) 0048-9697 (Linking)
Abstract:		"Cooking emission is one of sources for ambient volatile organic compounds (VOCs), which is deleterious to air quality, climate and human health. These emissions are especially of great interest in large cities of East and Southeast Asia. We conducted a case study in which VOC emissions from kitchen extraction stacks have been sampled in total 57 times in the Megacity Shanghai. To obtain representative data, we sampled VOC emissions from kitchens, including restaurants of seven common cuisine types, canteens, and family kitchens. VOC species profiles and their chemical reactivities have been determined. The results showed that 51.26%+/-23.87% of alkane and 24.33+/-11.69% of oxygenated VOCs (O-VOCs) dominate the VOC cooking emissions. Yet, the VOCs with the largest ozone formation potential (OFP) and secondary organic aerosol potential (SOAP) were from the alkene and aromatic categories, accounting for 6.8-97.0% and 73.8-98.0%, respectively. Barbequing has the most potential of harming people's heath due to its significant higher emissions of acetaldehyde, hexanal, and acrolein. Methodologies for calculating VOC emission factors (EF) for restaurants that take into account VOCs emitted per person (EF(person)), per kitchen stove (EF(kitchen stove)) and per hour (EF(hour)) are developed and discussed. Methodologies for deriving VOC emission inventories (S) from restaurants are further defined and discussed based on two categories: cuisine types (S(type)) and restaurant scales (S(scale)). The range of S(type) and S(scale) are 4124.33-7818.04t/year and 1355.11-2402.21t/year, respectively. We also found that S(type) and S(scale) for 100,000 people are 17.07-32.36t/year and 5.61-9.95t/year, respectively. Based on Environmental Kuznets Curve, the annual total amount of VOCs emissions from catering industry in different provinces in China was estimated, which was 5680.53t/year, 6122.43t/year, and 66,244.59t/year for Shangdong and Guangdong provinces and whole China, respectively. Large and medium-scaled restaurants should be paid more attention with respect to regulation of VOCs"
Keywords:		Air Pollutants/*analysis China Cities *Cooking *Environmental Monitoring Humans Ozone Volatile Organic Compounds/*analysis Cooking emissions Emission inventory and factor Environmental Kuznets curve Restaurant scales Volatile organic compounds;
Notes:		"MedlineWang, Hongli Xiang, Zhiyuan Wang, Lina Jing, Shengao Lou, Shengrong Tao, Shikang Liu, Jing Yu, Mingzhou Li, Li Lin, Li Chen, Ying Wiedensohler, Alfred Chen, Changhong eng Netherlands 2017/10/22 Sci Total Environ. 2018 Apr 15; 621:1300-1309. doi: 10.1016/j.scitotenv.2017.10.098. Epub 2017 Oct 18"