北京市顺义区餐饮VOCs排放规律研究  

Study on VOCs emission from catering in Shunyi District of Beijing

作　　者：刘芳 Liu Fang(Beijing Shunyi District Bureau of Ecological Environment,Beijing 101300,China)

机构地区：[1]北京市顺义区生态环境局,北京101300

出　　处：《环境与发展》2021年第3期117-123,共7页Environment & Development

摘　　要：近年来,随着顺义区经济的快速发展和人民生活水平的提高,顺义区餐饮业市场规模不断壮大,然而餐饮油烟中的挥发性有机物(VOCs)对大气环境的影响日益明显。本文依托顺义区2017年餐饮业的调查数据,利用排放因子法估算顺义区餐饮业VOCs的排放值,从顺义区餐饮VOCs排放的特点、分布特征以及影响因素等方面进行探讨,为顺义区今后VOCs的排放管控提出建议。In recent years,with the rapid development of Shunyi District's economy and the improvement of people's living standards,the market scale of Shunyi District's catering industry has been growing.However,the impact of the volatile organic compounds(VOCs)in cooking fume on the atmospheric environment has caused increasingly concerns.Based on the survey data of catering industry in Shunyi District in 2017,this paper estimated the VOCs emission of catering industry in Shunyi District by emission factor method,and discussed the characteristics,distribution characteristics and influence factors of VOCs emission from catering industry in Shunyi District.The main purpose of this paper is to provide recommendations for future emission control of VOCs in Shunyi District.

关 键 词：顺义区 餐饮VOCs排放 排放因子法 建议 

分 类 号：X51[环境科学与工程—环境工程]