| 餐饮行业活动水平调查及大气污染物排放清单编制研究 |
| |
| 引用本文： | 张洋,支国瑞,薛志刚,靳文静,张宇哲,程轲,郭思聪,王镭.餐饮行业活动水平调查及大气污染物排放清单编制研究[J].环境科学研究,2019,32(6):929-937. |
| |
| 作者姓名： | 张洋 支国瑞 薛志刚 靳文静 张宇哲 程轲 郭思聪 王镭 |
| |
| 作者单位： | 中国环境科学研究院,北京 100012;河南师范大学环境学院,河南新乡 453007;中国环境科学研究院,北京,100012;中国环境科学研究院,北京 100012;中国石油大学理学院,北京 102249;河南师范大学环境学院,河南新乡,453007;中国环境科学研究院,北京 100012;太原理工大学化学化工学院,山西太原 030024 |
| |
| 基金项目： | 国家重点研发计划重点专项（No.2017YFC0213001）；中国环境科学研究院基本科研业务专项（No.JY41373131）；陕西省重点产业创新链项目（No.2015KTZDSF01-04） |
| |
| 摘 要： | 餐饮行业是重要的大气污染源，但人们对其实际存在状况、活动水平及排放量的了解有限.以菏泽市为例，采用逐户摸排的方式获得辖区内餐饮单位的基本状况，最终建立餐饮行业的大气污染物排放清单.结果表明:①菏泽市餐饮单位共9 259家，其中大型、中型、小型餐饮单位占比分别为4%、14%和82%，其分布与人口聚居及流动相关，空气质量数值模拟区域空气质量时应考虑这些因素.②餐饮单位的员工人数和餐位数均与表征单位规模的基准灶头数呈显著的相关关系，员工人数与基准灶头数的线性方程为y=2.5x1.3（R2为0.93），餐位数与基准灶头数的线性方程为y=23.0x1.5（R2为0.98），其丰富了表征餐饮单位规模的手段.③在全部被调查的餐饮单位中，安装油烟净化设备的仅占45%，大型、中型、小型餐饮单位安装油烟净化设备的占比分别为64%、59%、41%，其相应的油烟净化率算术平均值分别为52.8%、49.1%、32.1%，表明餐饮单位规模越大越重视油烟的净化.④菏泽市餐饮行业污染主要来自于油烟排放及燃料使用2个部分，其中，SO2、NOx、NH3和CO主要来源于燃料使用，而PM10、PM2.5、VOCs（挥发性有机物）、BC（黑碳）、OC（有机碳）则来源于燃料使用和油烟排放，并且油烟排放的贡献较高.⑤餐饮行业的能源结构中气体燃料占比（76%）较大，液体燃料、煤、生物质占比分别为6%、11%、7%，电能占比不足1%.研究显示，餐饮油烟排放控制的重点在于油烟净化设备的普及、能力维护及运行保障，因此有关部门需加强监管力度.
|
| 关 键 词： | 餐饮 活动水平 排放清单 菏泽市 |
| 收稿时间： | 2019/1/16 0:00:00 |
| 修稿时间： | 2019/4/23 0:00:00 |
Investigation of Activity Levels of Catering Service Industry and Construction of Air Pollutant Emission Inventory |
| |
| ZHANG Yang,ZHI Guorui,XUE Zhigang,JIN Wenjing,ZHANG Yuzhe,CHENG Ke,GUO Sicong and WANG Lei.Investigation of Activity Levels of Catering Service Industry and Construction of Air Pollutant Emission Inventory[J].Research of Environmental Sciences,2019,32(6):929-937. |
| |
| Authors: | ZHANG Yang ZHI Guorui XUE Zhigang JIN Wenjing ZHANG Yuzhe CHENG Ke GUO Sicong and WANG Lei |
| |
| Affiliation: | 1.Chinese Research Academy of Environmental Sciences, Beijing 100012, China2.College of Environment, Henan Normal University, Xinxiang 453007, China3.College of Science, China University of Petroleum, Beijing 102249, China4.College of Chemistry and Chemical Engineering, Taiyuan University of Technology, Taiyuan 030024, China |
| |
| Abstract: | Catering industry is an important source of air pollution, but the knowledge of its status, activity level and emissions are limited. Taking Heze City as an example, the basic status of the catering service suppliers was obtained by means of restaurant-to-restaurant survey, and finalized with an emission inventory of air pollutants from catering industry in 2016. It was found that:(1) There were totally 9259 catering service units in Heze City, of which 4% were large-size, 14% were medium-size, and 82% were small-size. The spatial distribution was related to population concentration and mobility, which should be taken into account in the numerical simulation of air quality. (2) There were significant correlations between the number of employees and the number of stove heads (y=2.5x1.3, R2=0.93) and between the number of seats and the number of stove heads (y=23.0x1.5, R2=0.98). These relationships enrich the means of characterizing the size of a catering service unit. (3) Only 45% of the investigated catering service units were equipped with oil fume abatement devices, and the equipment rates were 64%, 59% and 41% for large, medium and small units, respectively. The arithmetic averages of the actual removal efficiencies were 52.8%, 49.1% and 32.1% for large, medium and small units, respectively, which suggests that the larger the size of catering service units, the more attention was paid to the purification of oil fumes. (4) The pollution of catering industry in Heze came from oil fumes and/or fuels, of which SO2, NOx, NH3, CO and OC were exclusively from the use of fuels, while PM10, PM2.5, VOCs and BC were jointly contributed by fuel-burning process and oil fume formation, with oil fume dominating. (5) With respect to energy use, fuel gases dominated the energy structure at a share as high as 76%, whereas the percentages of liquid fuels, coal and biomass were only 6%, 11% and 7%, respectively, and electricity contributed less than 1% to the total energy consumed in the catering industry. Based on this study, key efforts on the control of cooking fume emission are the popularization, capability maintenance and operation guarantee of cooking fume purification equipment, which depends on the strengthened the supervision by relevant departments. |
| |
| Keywords: | catering service industry activity level emission inventory Heze City |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《环境科学研究》浏览原始摘要信息 |
|
点击此处可从《环境科学研究》下载全文 |
|
