北京市典型城区餐饮业VOCs和PM2.5排放量估算

以北京市餐饮企业分布密度最大的西城区为案例区，通过对研究区域内餐饮企业进行实地污染物检测及排放活动水平调查，计算得到基于就餐人数、就餐时间、烹饪油用量和灶头数4种核算基准的餐饮业VOCs和PM_2.5排放因子，并利用排放因子法分别估算该区域在餐饮废气净化设备升级改造前后餐饮企业VOCs和PM_2.5年排放量.结果表明：本研究区域餐饮业废气净化设备升级改造前VOCs排放量范围为319.03~506.38t/a，改造后为92.14~109.89t/a；改造前PM_2.5排放量范围为166.55~211.09t/a，改造后为30.22~36.05t/a，排放量明显减少.餐饮业废气净化设备改造后VOCs和PM_2.5减排率分别为71%~82%和80%~86%，餐饮业废气净化设备升级改造减排效果良好.计算得到以街道为单元的餐饮源VOCs和PM_2.5排放强度范围分别为1.45~4.32t/km²和0.47~1.42t/km².通过PM_2.5实测浓度（小时值）数据分析，餐饮业废气净化设备升级改造前、后PM_2.5浓度平均减少了28.9%，最接近于用油量为核算基准的排放因子降低比例.

Estimation of VOCs and PM2.5 emissions from catering industry in a typical urban area of Beijing

Taking the Xicheng District, in which it has the highest distribution density of catering companies in Beijing, as the area of case study, four types of emission factors for VOCs and PM_2.5 based on the number of people dining, dining time, edible oil consumption and number of stoves were obtained through on-site inspections and emission activity level surveys. The annual emissions of VOCs and PM_2.5 from catering companies before and after the upgrading of exhaust gas purification equipment were estimated. Results showed that VOCs emission before and after the upgrading of exhaust gas purification equipment ranged from 319.03 to 506.38t/a and 92.14 to 109.89t/a, respectively. PM_2.5 emissions also decreased from 166.55~211.09t/a to 30.22~36.05t/a. The VOCs and PM_2.5 emissions were significantly reduced by 71%~82% and 80%~86%, respectively. Taking street as unit, the VOCs and PM_2.5 emission intensities from catering sources were 1.45~4.32t/km² and 0.47~1.42t/km², respectively. Using the measured PM_2.5 data, the average reduction in PM_2.5 concentration was 28.9% by the upgrading of gas purification equipment, which is most coincident with the reduction ratio calculated from edible oil consumption.