Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Research of Environmental Sciences》 2016-02
Add to Favorite Get Latest Update

Chemical Characteristics of PM_(2.5) Emitted from Cooking Fumes

ZHANG Teng;PENG Lin;LI Yinghui;LIU Haili;WANG Yuxiu;WANG Yan;College of Environmental Sciences and Engineering,Taiyuan University of Technology;School of Environment and Chemical Engineering,North China Electric Power University;  
Fine particulate matter( PM_(2.5)) emitted by cooking activities,including unorganized emission sources( street snacks,Chinese hot pot restaurants and open-air barbecue) and organized emission sources( ten large and medium-sized restaurants) were collected. The cooking activity emissions were analyzed for total carbon,inorganic elements,water-soluble ions and 16 kinds of polycyclic aromatic hydrocarbons to obtain the chemical characteristics and source profiles. Mass concentrations of PM_(2.5)emitted by the cooking activities were3-42 times those of atmospheric PM_(2.5),with the highest concentrations found in outdoor barbecues,5659. 8 μg/m~3. The total carbon,inorganic elements and water-soluble ions accounted for 38. 1%-75. 8%,4. 5%-27. 0% and 2. 7%-22. 6% of the PM_(2.5)respectively,and the mass concentration of PM_(2.5)showed a significant positive correlation to the mass percentage of total carbon( R = 0. 84). Heavy metal elements from outdoor barbecue fumes such as Pb,As and Cd,which might threaten human health,were at a high level( 1. 94,0. 39 and0. 06 μg/m~3 respectively). The total mass concentration of 16 kinds of PAHs from the open-air barbecue( 5. 68 μg/m~3) was much higher than that of the other three cooking emission sources,while the mass percentages of phenanthrene( PHE,13. 8%-21. 6%),pyrene( PYR,9. 2%-26. 5%) and fluoranthene( FLT,6. 9%-22. 0%) were generally abundant regardless of source category. Large and medium-sized restaurants showed a higher mass percentage of Benzo( ghi) perylene( BPE) than other emissions( 27. 5%,others 6. 7%),while their chrysene( CHR) was significantly lower( 3. 3%,others 5. 3%). For open-air barbecue particulates,the mass percentages of pyrene( PYR) and fluoranthene( FLT) were 2.7 and 2.3 times greater than other emissions,respectively,however,the mass percentage of naphthalene( NAP) was distinctly lower( 0. 3%,others 11. 4%),which significantly differed from other cooking emissions, and may serve as a marker of the specific cooking emission source.
【Fund】: 国家自然科学基金项目(41373008)
【CateGory Index】: X799
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Citations】
Chinese Journal Full-text Database 1 Hits
1 HE Wan-qing,TIAN Gang,NIE Lei,QU Song,LI Jing,WANG Min-yan(National Engineering Research Center for Urban Environmental Pollution Control,Beijing Municipal Research Institute of Environmental Protection,Beijing 100037,China);Preliminary Study Concerning Emissions of the Volatile Organic Compounds from Cooking Oils[J];Environmental Science;2012-09
【Co-citations】
Chinese Journal Full-text Database 2 Hits
1 HE Wan-qing;NIE Lei;TIAN Gang;LI Jing;SHAO Xia;WANG Min-yan;National Urban Environmental Pollution Control Engineering Research Center,Beijing Municipal Research Institute of Environmental Protection;;Study on the Chemical Compositions of VOCs Emitted by Cooking Oils Based on GC-MS[J];Environmental Science;2013-12
2 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;;Emission Characteristics of VOCs from Typical Restaurants in Beijing[J];Environmental Science;2015-05
【Secondary Citations】
Chinese Journal Full-text Database 6 Hits
1 Xu Dongqun Cui Jiusi Han Reqin Li Baocheng(Institute of Environment Health Monitoring, Chinese Academy of Preventive Medicine, Beijing, 100021);MEASURING VOCs IN AMBIENT AIR BY ACTIVATED CARBON FIBER ABSORPTION SAMPLING/TWO STAGES OF THERMAL DESORPTION/CAPILLARY GC[J];Environmental Chemistry;1999-06
2 Su Shijun Jiang Wenju Yang Zhishan (Environmental Engineering Department, Sichuan University, Chengdu 610065);ADVANCE ON TOXICITY AND DISPOSAL MEASURES OF COOKING OIL FUME DISCHARGED FROM THE RESTAURANT[J];TECHNIGUES AND EQUIPMENT FOR ENVIRO.POLL.CONT;2000-03
3 Duan Yuhuan Xie Chaoying Fang Heng (Xuchang Municipal Environmental Monitoring Station, Henan Province, Xuchang 461000);Superficial discussion on oil smoke pollution from restaurants and its control techniques[J];Technigues and Equipment For Enviro.poll.cont;2002-11
4 NIU Xiao-ming;Analysis on the Current Oil-smoke Pollution of the Food and Beverage Industry and Countermeasures[J];Sci-Tech Information Development & Economy;2006-01
5 YAN Song,ZHOU Ping,ZHENG Xue-bin,CHEN Lin,GUO Xi-rong(Guangyuan Environmental Monitoring Station, Guangyuan,Sichuan 628017,China);Current Pollution Situation and Control Countermeasures of Cooking Fume in Guangyuan City[J];Sichuan Environment;2003-06
6 ZHANG Kai , MA Yong-liang , JIANG Hong, XU Kang-fu(1. Dept. of Environmental Science and Engineering Tsinghua University , Beijing 100084, China; 2 Pollution Control Department of National Bureau of Environment Protection, Beijing 100035, China);Comparison on Standards for Control Emissions from Restaurant Operations[J];Pollution Control Technology;2002-04
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved