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《Environmental Science》 2015-05
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Emission Characteristics of VOCs from Typical Restaurants in Beijing

CUI Tong;CHENG Jing-chen;HE Wan-qing;REN Pei-fang;NIE Lei;XU Dong-yao;PAN Tao;School of Chemical and Environmental Engineering,China University of Mining and Technology ( Beijing);Beijing Municipal Research Institute of Environmental Protection;  
Using the EPA method,emission of volatile organic compounds( VOCs),sampled from barbecue,Chinese and Western fast-food,Sichuan cuisine and Zhejiang cuisine restaurants in Beijing was investigated. VOCs concentrations and components from different cuisines were studied. The results indicated that based on the calibrated baseline ventilation volume,the VOCs emission level from barbecue was the highest,reaching 12. 22 mg·m- 3,while those from fast-food of either Chinese or Western,Sichuan cuisine and Zhejiang cuisine were about 4 mg·m- 3. The components of VOCs from barbecue were different from those in the other cuisines,which were mainly propylene,1-butene,n-butane,etc. The non-barbecue cuisines consisted of high concentration of alcohols,and Western fast-food contained relatively high proportion of aldehydes and ketones organic compounds. According to emission concentration of baseline ventilation volume,barbecue released more pollutants than the non-barbecue cuisines at the same scale. So,barbecue should be supervised and controlled with the top priority.
【Fund】: 国家科技支撑计划项目(2013BAC17B01);; 环境保护公益性行业科研专项(2014001019);; 北京市科技计划项目(Z131100004213007)
【CateGory Index】: X511
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