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Chemical characterization of volatile organic compounds (VOCs) emitted from multiple cooking cuisines and purification efficiency assessments

引用

Journal of Environmental Sciences 2023年第8期130卷 163-173页

作者： Hanyu Zhang XuejunWang Xianbao Shen Xin Li BoboWu Guohao Li Huahua Bai Xinyue Cao Xuewei Hao Qi Zhou Zhiliang Yao School of Ecology and Environment Beijing Technology and Business UniversityBeijing 100048China State Environmental Protection Key Laboratory of Food Chain Pollution Control Beijing Technology and Business UniversityBeijing 100048China Beijing Municipal Research Institute of Environmental Protection Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and ApplicationNational Urban Environmental Pollution Control Engineering Research CenterBeijing 100037China

cooking process can produce abundant volatile organic compounds(VOCs),which are harmful to environment and human ***,we conducted a comprehensive analysis in which VOCs emissions from multiple cuisines have been sampled based on the simulation and acquisition platform,involving concentration characteristics,ozone formation potential(OFP)and purification efficiency *** emissions varied from 1828.5 to 14,355.1μg/m^(3),with the maximumand minimumvalues fromBarbecue and Family cuisine,*** and alcohol had higher contributions to VOCs from Sichuan and Hunan cuisine(64.1%),Family cuisine(66.3%),Shandong cuisine(69.1%)and Cantonese cuisine(69.8%),with the dominant VOCs species of ethanol,isobutane and *** comparison,alcohols(79.5%)were abundant for Huaiyang cuisine,while alkanes(19.7%),alkenes(35.9%)and haloalkanes(22.9%)accounted for higher proportions from ***,carbon tetrachloride,n-hexylene and 1-butene were the most abundant VOCs species for Barbecue,ranging from 8.8%to 14.6%.The highest OFP occurred in *** sensitive species of OFP for Huaiyang cuisine were alcohols,while other cuisines were *** efficiency assessments shed light on the removal differences of individual and synergistic control *** emissions exhibited a strong dependence on the photocatalytic oxidation,with the removal efficiencies of 29.0%–54.4%.However,the high voltage electrostatic,wet purification and mechanical separation techniques played a mediocre or even counterproductive role in the VOCs reduction,meanwhile collaborative control technologies could not significantly improve the removal *** results identifiedmore effective control technologies,which were conductive to alleviating air pollution from cooking emissions.

关键词： cooking emissions Volatile organic compounds(VOCs) VOCs categories Ozone formation potential(OFP) Purification efficiency

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