| Title: | [Atmospheric Pollutant Emission Characteristics from the Cooking Process of Traditional Beijing Roast Duck] |
| Author(s): | Xu M; He WQ; Nie L; Han LH; Pan T; Shi AJ; |
| Address: | "Key Laboratory of Beijing on Regional Air Pollution Control, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing 100124, China. 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.201701165 |
| ISSN/ISBN: | 0250-3301 (Print) 0250-3301 (Linking) |
| Abstract: | "As one of the characteristics of traditional food in Beijing, there is a significant difference between roast duck and other foods in the cooking process, in that fruit trees are used as fuel in the former. However, system research about the emission characteristics of this food source has not been done domestically. In order to grasp such food source emission characteristics and provide technical basis for pollution control, we selected the representative roast duck restaurant in Beijing and studied the emission characteristics of atmospheric pollutants in the cooking process of roast duck. The results showed that the emission concentrations of cooking fumes, particulate matter, volatile organic compounds (VOCs), and aldehyde and ketone compounds were (0.74+/-0.45), (15.32+/-7.93), (7.60+/-3.41), and (1.22+/-0.59) mg.m(-3), respectively. The emission concentration of particulate matter was much higher than that of cooking fumes. The VOC component composition was very complex, containing alkanes, alkenes, aromatic hydrocarbons, and oxygen VOCs, such as aldehydes, ketones, alcohols, ester compounds, and halogenated hydrocarbons, with the highest concentrations of 3-methylfuran, ethanol, and methyl acetate. The main components of aldehyde and ketone compounds were acetaldehyde, formaldehyde, and acrolein, of which C1-C3 compounds were 72.27%" |
| Keywords: | Air Pollutants/*analysis Animals Beijing *Cooking Ducks Environmental Monitoring Meat Particulate Matter/*analysis Volatile Organic Compounds/*analysis Beijing roast duck aldehyde and ketone compounds cooking fumes particulate matter volatile organic comp; |
| Notes: | "MedlineXu, Min He, Wan-Qing Nie, Lei Han, Li-Hui Pan, Tao Shi, Ai-Jun chi China 2018/07/03 Huan Jing Ke Xue. 2017 Aug 8; 38(8):3139-3145. doi: 10.13227/j.hjkx.201701165" |
