餐饮排放有机颗粒物的质量浓度、化学组成及排放因子特征

餐饮废气是大气有机颗粒物的重要排放源.本研究基于模拟实验,研究了烹饪方式、食材以及油品等因素对餐饮废气排放有机颗粒物浓度、组成以及排放因子的影响.结果表明,餐饮排放有机颗粒物的特征受烹饪方式、烹饪食材与烹饪油品等因素影响较大.在所有模拟实验条件下,餐饮废气中可定量的有机颗粒物中,正构烷烃、甾醇和脂肪酸(包括饱和脂肪酸和不饱和脂肪酸)所占的平均质量分数分别为68. 9%、20. 3%和4. 2%,其余的有机物还包括二元羧酸、多环芳烃、单糖以及藿烷类化合物等.有机颗粒物的平均食材排放因子为0. 013 1 g·kg~(-1),变化范围为0. 001 4～0. 027 1 g·kg~(-1).肉类烹饪过程的食材排放因子远大于蔬菜烹饪过程.基于油品的平均排放因子为1. 823 0 g·kg~(-1),变化范围为0. 001 9～10. 173 0 g·kg~(-1).铁架烧烤烹饪方式的油品排放因子大于其他烹饪方式.

Chemical Compositions, Mass Concentrations, and Emission Factors of Particulate Organic Matters Emitted from Catering

Catering is an important emission source of atmospheric particulate organic matters (POMs). Mass concentrations, chemical compositions, and emission factors of POMs emitted from catering were studied based on simulation experiments. The effects of different cooking methods, various ingredients, oils, and other factors were investigated. The results showed that the species of POMs emitted from catering were largely influenced by cooking methods, ingredients, and oils. Among all the quantified POMs, the average mass fraction was 68.9%, 20.3%, and 4.2% for N-alkanes, sterols, and fatty acids (including saturated fatty acids and unsaturated fatty acids), respectively. The remaining 5.42% was constituted by dicarboxylic acids, polycyclic aromatic hydrocarbons, monosaccharide anhydrides, and hopane compounds. The average ingredient emission factor was 0.0131 g·kg^-1, ranging from 0.0014 g·kg^-1 to 0.0271 g·kg^-1. The ingredient emission factors of the meat cooking process were much larger than those of the vegetable cooking process. The average oil emission factor was 1.8230 g·kg^-1, ranging from 0.0019 g·kg^-1 to 10.1730 g·kg^-1. The oil emission factors of barbecuing were much larger than those of other cooking methods.