北京市餐饮业大气污染物排放特征  

Emission Characteristics of the Catering Industry in Beijing

作　　者：孙成一 白画画[1] 陈雪[1] 翟翼飞 高启天 何万清[1] 聂磊[1] 石爱军[1] 李国傲[1] SUN Cheng-yi;BAI Hua-hua;CHEN Xue;ZHAI Yi-fei;GAO Qi-tian;HE Wan-qing;NIE Lei;SHI Ai-jun;LI Guo-ao(Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application,National Engineering Research Center of Urban Environmental Pollution Control,Beijing Municipal Research Institute of Environmental Protection,Beijing 100037,China;Beijing Tongzhou Municipal Ecological Environment Bureau,Beijing 101101,China)

机构地区：[1]北京市环境保护科学研究院,国家城市环境污染工程技术研究中心,城市大气挥发性有机物污染防治技术与应用北京市重点实验室,北京100037 [2]北京市通州区生态环境局,北京101101

出　　处：《环境科学》2020年第6期2596-2601,共6页Environmental Science

基　　金：北京市科技计划项目(Z181100005418015,Z171100004417029);国家重点研发计划项目(2017YFC0211504)。

摘　　要：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5512、18849和6169 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.The emissions of the catering industry are important sources of air pollution in megacities in China.A total of 41 restaurants in Beijing were selected as the sampling sites to evaluate the contribution of the catering industry to megacity air pollution.The original emissions load of cooking fume,particulate matter,and non-methane hydrocarbon(NMHC)were studied via field tests for different types of restaurants.The results showed that the cooking fume,particulate matter,and NMHCs generated from the kitchen were 1.93,6.6,and 10.9 mg·m^-3,respectively.An evaluation method based on working days was developed.Considering the total number of restaurants in Beijing,the original emission loads of 2019 were calculated.The cooking fume,particulate matter,and NMHC emissions were 5512,18849,and 6169 t,respectively.The Pearson numbers of the cooking fume emission and particular matter emission from Sichuan and Hunan cuisine,Roast Duck,Grill and Barbecue,and Chinese Home-Style cuisine were all above 0.6,which indicated a high level of correlation between the cooking fume emission and particular matter emission.Notably,the Pearson numbers of Sichuan and Hunan cuisine and Roast Duck were both higher than 0.8,which indicates a strong correlation between the cooking fume emission and particular matter emission.

关 键 词：餐饮业 油烟 颗粒物 非甲烷总烃(NMHC) 相关性 初始产生总量 

分 类 号：X511[环境科学与工程—环境工程]