文献类型：期刊文献

英文题名：Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China

作者：Wang, Hongli[1];Xiang, Zhiyuan[2];Wang, Lina[2,5];Jing, Shengao[1];Lou, Shengrong[1];Tao, Shikang[1];Liu, Jing[3];Yu, Mingzhou[4];Li, Li[1];Lin, Li[1];Chen, Ying[5,6];Wiedensohler, Alfred[5];Chen, Changhong[1]

机构：[1]Shanghai Acad Environm Sci, State Environm Protect Key Lab Format & Prevent U, Shanghai 200233, Peoples R China;[2]East China Univ Sci & Technol, State Environm Protect Key Lab Risk Assessment &, Shanghai 200237, Peoples R China;[3]Harbin Inst Technol, Sch Municipal & Environm Engn, Harbin 150001, Heilongjiang, Peoples R China;[4]China Jiliang Univ, Hangzhou 310018, Zhejiang, Peoples R China;[5]Leibniz Inst Tropospher Res, Leipzig, Germany;[6]Univ Lancaster, Lancaster Environm Ctr, Lancaster LA1 4YQ, England

年份：2018

卷号：621

起止页码：1300

外文期刊名：SCIENCE OF THE TOTAL ENVIRONMENT

收录：;EI(收录号：20174304288227);WOS:【SCI-EXPANDED(收录号:WOS:000424196800128)】；

基金：This study was financially sponsored by the National Science Foundation of China (No. 91543120 and No. 51308216), Ministry of Environmental Protection of China (No. 201409008 and No. 201409017), and Shanghai natural science fund (No. 14ZR1435600.)

语种：英文

外文关键词：Cooking emissions; Volatile organic compounds; Emission inventory and factor; Environmental Kuznets curve; Restaurant scales

摘要：Cooking emission is one of sources for ambient volatile organic compounds (VOCs), which is deleterious to air quality, climate and human health. These emissions are especially of great interest in large cities of East and Southeast Asia. We conducted a case study in which VOC emissions from kitchen extraction stacks have been sampled in total 57 times in the Megacity Shanghai. To obtain representative data, we sampled VOC emissions from kitchens, including restaurants of seven common cuisine types, canteens, and family kitchens. VOC species profiles and their chemical reactivities have been determined. The results showed that 51.26%+/- 23.87% of alkane and 24.33 +/- 11.69% of oxygenated VOCs (O-VOCs) dominate the VOC cooking emissions. Yet, the VOCs with the largest ozone formation potential (OFP) and secondary organic aerosol potential (SOAP) were from the alkene and aromatic categories, accounting for 6.8-97.0% and 73.8-98.0%, respectively. Barbequing has the most potential of harming people's heath due to its significant higher emissions of acetaldehyde, hexanal, and acrolein. Methodologies for calculating VOC emission factors (EF) for restaurants that take into account VOCs emitted per person (EFperson), per kitchen stove (EFkitchen (stove)) and per hour (EFhour) are developed and discussed. Methodologies for deriving VOC emission inventories (S) from restaurants are further defined and discussed based on two categories: cuisine types (S-type) and restaurant scales (S-scale). The range of Stype and Sscale are 4124.33-7818.04 t/year and 1355.11-2402.21 t/year, respectively. We also found that S-type and S-scale for 100,000 people are 17.07-32.36 t/year and 5.61-9.95 t/year, respectively. Based on Environmental Kuznets Curve, the annual total amount of VOCs emissions from catering industry in different provinces in China was estimated, which was 5680.53 t/year, 6122.43 t/year, and 66,244.59 t/year for Shangdong and Guangdong provinces and whole China, respectively. Large and medium-scaled restaurants should be paid more attention with respect to regulation of VOCs. (c) 2017 Elsevier B.V. All rights reserved.