Pollution characteristics of particulate matters emitted from outdoor barbecue cooking in urban Jinan in eastern China
Pollution characteristics of particulate matters emitted from outdoor barbecue cooking in urban Jinan in eastern China作者机构：Environment Research Institute School of Environmental Science and Engineering Shandong University Jinan 250100 China
出 版 物：《Frontiers of Environmental Science & Engineering》 (环境科学与工程前沿（英文）)
年 卷 期：2018年第12卷第2期
页 面：139-146页
核心收录：
学科分类：07[理学] 070602[理学-大气物理学与大气环境] 0706[理学-大气科学]
基 金：国家自然科学基金 山东省自然科学基金 the Postdoctoral Innovative Projects of Shandong Province
主 题：Barbecue smoke Particulate matters Pollution characteristicsEmissionsRemoval
摘 要：To understand the pollution characteristics of particulate matter emitted from outdoor barbecue conking in eastern China, measurements of the PM2.5 mass concentration, the number concentration of particles with a diameter of 0.01 to 1.0 pm, and the particle size distribution from 0.3 to 25 μm were carried out at seven barbecue restaurants in urban Jinan. The average PM2.5 mass concentration and sub-micron particle number concentrations at a distance of 1 m from the grills were 250 to 1083μtg/m-3 and 0.90 × 105 to 2.23 × 105 cm 3 respectively, which were much higher than those in the ambient air of the urban area. Compared to the ambient atmosphere, barbecue cooking emitted very high levels of particles with a larger increase in the concentrations of super-micron particles than that of sub-micron particles. The super-micron particle number concentrations at the barbecue restaurants were 10 to I O0 times higher than those observed in the ambient urban atmosphere. The barbecue smoke had a significant effect on the particle concentrations in the surrctindng region.. Both mass and number concentrations of particles exhibited maximum values immediately-near the barbecue grills and often reached a peak at a distance of 10 to 15 m. The removal efficiency of a range hood for the cooking particles was tested in an indoor kitchen. The range hood effectively cleaned the particulate matter pollution caused by cooking with a removal efficiency larger than 80%, Therefore, the use of a range hood is recommended for outdoor barbecue restaurants coupled with a smoke purifier to clean the emitted high concentrations of particles.
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