| Title: | "[Pollution Characteristics of Cooking Fumes, Particulates, and Non-methane Hydrocarbons in the Exhaust of Typical Beijing Restaurants]" |
| Author(s): | He WQ; Wang TY; Shao X; Nie L; Shi AJ; |
| Address: | "National Urban Environmental Pollution Control Engineering Research Center, Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application, Beijing Municipal Research Institute of Environmental Protection, Beijing 100037, China" |
| DOI: | 10.13227/j.hjkx.201908063 |
| ISSN/ISBN: | 0250-3301 (Print) 0250-3301 (Linking) |
| Abstract: | "To understand the atmospheric pollution emission concentration and overall emission level of the Beijing catering industry, and thus provide a basis for the targeted formulation of pollution control measures for the catering industry, this study selected typical catering enterprises in Beijing to research. Combined with the use of stoves during the on-site measurement and testing period, the emission concentrations of cooking fumes, particulates, and non-methane hydrocarbons (NMHC), and the relationship between them in different types of catering enterprises, were analyzed, and the emission of atmospheric pollutants in the Beijing catering industry was estimated. The results showed that the average concentrations of cooking fumes, particulates, and NMHC of typical catering enterprises were (2.91+/-5.52), (9.25+/-10.02), and (12.72+/-11.38) mg.m(-3), respectively. These all exceed the Beijing local emission standards. Of the typical catering enterprises, roast duck and barbecue had higher particulate matter and NMHC emissions, which easily exceeded the emission standard. Roast duck and barbecue are therefore the governance focus of the catering industry. The ratio of particulates to cooking fumes in roast duck, barbecue, and cooking catering enterprises ranged from 6.21 to 43.08, 5.03 to 19.07, and 0.75 to 7.55, respectively. The emission concentrations of particles are much larger than those of cooking fumes from charcoal grill and fruit-roasted duck. Pearson correlation coefficient analysis showed that the concentrations of particulates and cooking fumes in catering enterprises were strongly correlated, and the concentrations of particulates and NMHC were weakly correlated. The study estimates roughly that the emissions of cooking fumes, particulates, and NMHC were 2492, 6127, and 9436 tons, respectively, from the catering industry in Beijing in 2014" |
| Keywords: | catering cooking fume emission characteristics non-methane hydrocarbons(NMHC) particulates; |
| Notes: | "PubMed-not-MEDLINEHe, Wan-Qing Wang, Tian-Yi Shao, Xia Nie, Lei Shi, Ai-Jun chi English Abstract China 2020/07/02 Huan Jing Ke Xue. 2020 May 8; 41(5):2050-2056. doi: 10.13227/j.hjkx.201908063" |
