北京市餐饮业大气污染物排放特征

餐饮业是中国大型城市大气环境污染源之一.为了解餐饮业大气污染物的产生能力,本研究以北京为研究对象,选取41家不同菜系的餐饮企业,现场实地检测了净化设备前端的油烟、颗粒物和非甲烷总烃(NMHC)的产生浓度水平.结果表明,净化前油烟、颗粒物和NMHC的初始平均浓度约为1.93、 6.6和10.9 mg·m~(-3).提出了一种基于工作日与非工作日的估算污染物排放总量的计算方法.并基于北京市餐饮企业数量和本研究测得的排放因子,初步估算了2019年全市餐饮源主要污染物的初始产生总量,油烟、颗粒物和NMHC的年排放总量分别为5 512、 18 849和6 169 t.川湘菜、烧烤、烤鸭与家常菜产生的油烟与颗粒物浓度的Pearson系数均0.6,具有强相关性;其中川湘菜和烤鸭排放的Pearson系数均0.8,呈现极强相关性.     

中式餐饮业油烟中非甲烷碳氢化合物排放特征研究

使用挥发性有机物采样标准方法TO-14/15,选择了北京市5家不同菜系、不同营业规模的餐馆,在其营业时段,连续采集油烟中非甲烷碳氢（NMHCs）样品,使用气相色谱质谱联用仪（GC/MS）进行样品分析.研究了4大类72种NMHCs排放浓度和组分组成特点.不同采样餐馆的NMHCs排放浓度存在差异,与菜系类型、规模、上座率、...     

英国废弃烹调油再生利用现状分析

以英国废弃烹调油的回收、处理和再生利用的产品为主线,结合与其相关的政策、法规及有效激励方法在废弃烹调油再生利用管理过程中的作用,详细介绍了英国废弃烹调油再生利用的管理现状,以期对我国废弃烹调油及其他废弃物的循环经济实践提供具体的参考案例。     

餐饮油烟中挥发性有机物风险评估

餐饮油烟中的挥发性有机物(VOCs)通过参与大气化学反应、气味效应、毒性效应影响室内外环境及人体健康. 分别于冬夏两季(6月和12月)用餐高峰时段对天津某中型餐馆排放油烟中VOCs进行实地监测,通过气相色谱-质谱联用仪(GC-MS)分析得出厨房油烟VOCs中主要污染物为乙醇和丙烷;餐馆油烟去除效率不足30%,对环境影响显著;醛类是影响油烟排放源臭气指数的主要污染物,油烟平均嗅阈值与丁醛嗅阈值相当;厨房排放油烟中含氧有机物和烯烃是其光化学活性的主要贡献者,油烟单位数浓度活性为3.8×10-12,与正己烷相当;厨房油烟中1,3-丁二烯、苯的致癌风险分别为1.3×10-3和1.6×10-5,存在较大的人群潜在致癌风险.      

油烟污染物降解优势菌的驯化培育及其性能

通过驯化污水厂曝气池中的活性污泥,获得以细菌、真菌为主的降解油烟污染物的优势菌种.驯化21d后,细菌的数量由16000cfu/mL减少到1500cfu/mL,种类由8种减少为2种.真菌包含丝状真菌和酵母状真菌,且数量显著增加.对驯化后的菌种进行形态学、生理学和分子生物学鉴定,结果为芽孢杆菌(Bacillussubtilis)、铜绿假单胞菌(Pseudomonasaeraginosa)、青霉菌(Penicillum)和红冬孢酵母菌(Rhodosporidiumtoruloides).在30℃,初始油烟污染物浓度为70.6mg/L条件下,铜绿假单胞菌、芽孢杆菌、青霉菌、红冬孢酵母菌的最大油烟比降解率分别为0.627,0.916,2.102,2.453mg/g菌,优势菌群降解能力最高可达到7mg/g菌.     

Clean energy,clean water,and quality education: Prospects of achieving Sustainable Development Goals (SDGs) in Sri Lanka

The Sustainable Development Goal (SDG) 7 targets universal access to affordable, reliable, and modern energy services by 2030. Modern or clean energy is perceived to be the golden thread that connects economic growth, human development, and environmental sustainability. However, one third of the world's population still uses solid fuels for cooking, endangering human health, and the environment. This paper, therefore, analyses demographic, socio-economic, and housing characteristics that affect the fuel choice for cooking. Further, it identifies how SDG 4 (quality education) and SDG 6 (clean water) create synergies with SDG 7 (clean energy). The data are obtained from the four waves of the Sri Lankan Households Income and Expenditure Survey, covering more than 79,000 households. The random-effects panel multinomial logit results reveal that household income, wealth, marital status and education of the head, age and education of the spouse, household size, number of children, housing characteristics, and residential sector are vital in selecting clean fuel for cooking. Furthermore, advanced sustainability analysis shows SDG 4 and 6 have a strong synergistic effect on SDG 7. Policymakers can use the findings to prioritise educational, water, and sanitation programmes in national policies aimed at enhancing the use of clean cooking fuel and technologies to meet SDG 7 by 2030.     

Carbon black-benzo(a)pyrene complex-induced apoptosis and autophagy blockage in rat alveolar macrophages

Abstract

Cooking of foods and the burning of biomass and fossil fuels in stoves are the main sources of cooking fumes, with carbon black and polycyclic aromatic hydrocarbons as main components. The toxicity of carbon black and polycyclic aromatic hydrocarbons has been well studied individually, but the combined toxicity is much less understood. Carbon black can adsorb benzo(a)pyrene to form a complex which displays an altered physical form which in this study has been constructed to simulate particles in the cooking fumes and explore the combined toxic effect on rat alveolar macrophages. The complex-induced cell apoptosis and blocked cell autophagy flux compared with both individually. The mechanism of toxicity may be by intracellular reactive oxygen species generation, impairing the mitochondrial membrane potential and activating apoptosis signaling pathways.     

An investigation of engine and fuel system performance in a diesel engine operating on waste cooking oil

Waste cooking oil (WCO) was experimentally examined to determine whether it can be used as an alternative fuel in a 3-cylinder, 4-stroke, direct injection, 48 kW power tractor engine. The test engine was operated under full load conditions using diesel fuel and waste vegetable oil from the 2400 to 1100 rpm and performance values were recorded. Tests were performed in two stages to evaluate the effect of the waste oils on the engine life cycle. When the test engine was operated with diesel fuel and waste cooking oil; engine torque decreased between at ratio of 0.09 % and 3% according to the engine speed. While no significant difference occurs in the diesel fuel tests at the end of 100 hours of operation, an important reduction was observed in the engine torque of the WCO engine between 4.21% and 14.48% according to the engine speed, and an increase in average smoke opacity ratio was also observed. In accordance with the results obtained from the studies, it was determined that the engine performance values of waste cooking oil show similar properties with diesel fuel, but in long-term usage, performance losses increased. In the SEM analysis performed on the fuel system, there were dark deposits at the nozzle tip and stem. According to an EDX analysis at the nozzle tips, the detected elements point to engine oil ash in the combustion chamber and show coking products (C and O). The other elements (Na, S, Ca, P, Cl, and K) point to used WCO.     

饮食业油烟测试过程中相关问题研究

饮食业油烟测试在具体操作中有许多共性的问题影响了油烟测试结果的准确性和代表性。为了更好地做好油烟测试工作,本文针对油烟测试标准中涉及的油烟采集、样品分析和数据处理三个方面的问题进行探讨,结合长期的检测实践经验,提出了在油烟测试过程中解决这些问题的方法和对策,希望能为今后更好地开展饮食业油烟的测试工作有所帮助。     

油烟排放控制指标的探讨

油烟已经被列入大气污染的一个重要污染源,由于其对环境空气的污染日益严重,对居民生活造成的严重影响,油烟污染的治理检测显得非常重要。阐述了油烟污染的治理及油烟排放标准的制定。同时,就油烟中甲醛的检测方法作了一些可行性的实验。