Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Abstract"Biosynthesis of aphid alarm pheromone is modulated in response to starvation stress under regulation by the insulin, glycolysis and isoprenoid pathways"    Next AbstractGraphene-enhanced metal oxide gas sensors at room temperature: a review »

Huan Jing Ke Xue


Title:[Emission Characteristics of the Catering Industry in Beijing]
Author(s):Sun CY; Bai HH; Chen X; Zhai YF; Gao QT; He WQ; Nie L; Shi AJ; Li GA;
Address:"Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application, National Engineering Research Center of Urban Environmental Pollution Control, Beijing Municipal Research Institute of Environmental Protection, Beijing 100037, China. Beijing Tongzhou Municipal Ecological Environment Bureau, Beijing 101101, China"
Journal Title:Huan Jing Ke Xue
Year:2020
Volume:41
Issue:6
Page Number:2596 - 2601
DOI: 10.13227/j.hjkx.201911076
ISSN/ISBN:0250-3301 (Print) 0250-3301 (Linking)
Abstract:"The emissions of the catering industry are important sources of air pollution in megacities in China. A total of 41 restaurants in Beijing were selected as the sampling sites to evaluate the contribution of the catering industry to megacity air pollution. The original emissions load of cooking fume, particulate matter, and non-methane hydrocarbon (NMHC) were studied via field tests for different types of restaurants. The results showed that the cooking fume, particulate matter, and NMHCs generated from the kitchen were 1.93, 6.6, and 10.9 mg.m(-3), respectively. An evaluation method based on working days was developed. Considering the total number of restaurants in Beijing, the original emission loads of 2019 were calculated. The cooking fume, particulate matter, and NMHC emissions were 5512, 18849, and 6169 t, respectively. The Pearson numbers of the cooking fume emission and particular matter emission from Sichuan and Hunan cuisine, Roast Duck, Grill and Barbecue, and Chinese Home-Style cuisine were all above 0.6, which indicated a high level of correlation between the cooking fume emission and particular matter emission. Notably, the Pearson numbers of Sichuan and Hunan cuisine and Roast Duck were both higher than 0.8, which indicates a strong correlation between the cooking fume emission and particular matter emission"
Keywords:catering industry cooking fume correlation non-methane hydrocarbon (NMHC) original emission load particulate matter;
Notes:"PubMed-not-MEDLINESun, Cheng-Yi Bai, Hua-Hua Chen, Xue Zhai, Yi-Fei Gao, Qi-Tian He, Wan-Qing Nie, Lei Shi, Ai-Jun Li, Guo-Ao chi English Abstract China 2020/07/02 Huan Jing Ke Xue. 2020 Jun 8; 41(6):2596-2601. doi: 10.13227/j.hjkx.201911076"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 27-12-2024