成都餐饮源PM_(2.5)及VOCs排放因子的探索  

The Study on Fine Particles and VOCs Emission Factor of Cooking Activities in Chengdu

作　　者：尹元畅 蒋燕[1] 王波[1] 马焕焕[1] 王斌[1] 

机构地区：[1]四川大学建筑与环境学院,四川成都610065

出　　处：《环境监测管理与技术》2015年第5期63-67,共5页The Administration and Technique of Environmental Monitoring

基　　金：四川省环境保护重大科技专项基金资助项目(2013HBZX02)

摘　　要：对成都8家社会餐饮企业排放的PM2.5和VOCs监测分析,结果表明,餐饮企业排放的PM2.5平均质量浓度为(1.32±0.84)mg/m3,VOCs平均质量浓度为(0.37±0.45)mg/m3,VOCs的主要成分是48%的苯系物,22%的烷烯烃以及20%的酮类。根据餐饮企业的活动水平和实际监测结果,以就餐人数为基准得到的PM2.5和VOCs的排放因子分别为0.80 g/(人·次)和0.11 g/(人·次),以用油量为基准得到的PM2.5和VOCs的排放因子分别为8.5 g/kg和1.4 g/kg。This paper conducted the measurements of cooking emission from 8 restaurants in Chengdu. The mass concentration of PM2. 5and chemical compositions of VOCs were analyzed based on the filter and Canister samples. The mass concentration of PM2. 5is( 1. 32 ± 0. 84) mg / m3,while the concentration of VOCs is( 0. 37 ±0.45) mg/m3. The main components of VOCs are BTEX( 48%),alkanes olefins( 22%) and ketones( 20%). The PM2. 5and VOCs emission factors on the basis of person in commercial restaurant are 0. 80 g /( person·time) and 0. 11 g /( person·time),while PM2. 5and VOCs emission factors on the basis of oil are 8. 5 g / kg and 1. 4 g / kg.

关 键 词：细颗粒物 挥发性有机物 排放因子 餐饮源 成都 

分 类 号：X51[环境科学与工程—环境工程]