气候变化领域集成服务门户(CCPortal): Insights into the comprehensive characteristics of volatile organic compounds from multiple cooking emissions and aftertreatment control technologies application

CCPortal

DOI	10.1016/j.atmosenv.2020.117646
	Insights into the comprehensive characteristics of volatile organic compounds from multiple cooking emissions and aftertreatment control technologies application
	He W.-Q.; Shi A.-J.; Shao X.; Nie L.; Wang T.-Y.; Li G.-H.
发表日期	2020
ISSN	1352-2310
卷号	240
英文摘要	We characterized the mass concentrations of total volatile organic compounds (VOCs) and chemical components from multiple cooking emissions, assessed the ozone and secondary organic aerosol (SOA) formation potential of individual VOC species, and test the purification effect on VOCs with the use of aftertreatment control technologies. The results demonstrated that Barbecue produced the highest VOCs concentrations (12470.6 μg/m3), followed by Huaiyang cuisine (2965.9 μg/m3), Cantonese cuisine (2297.1 μg/m3), Shandong cuisine (2233.3 μg/m3), Family cuisine (1843.1 μg/m3) and Sichuan and Hunan cuisine (1827.9 μg/m3). The abundance of alkanes and O–VOCs were higher in Sichuan and Hunan cuisine, Family cuisine, Shandong cuisine, and Cantonese cuisine with the value of 31.8%–41.9%, while the dominant chemical components was O–VOCs (87.0%) for Huaiyang cuisine and alkenes (33.6%) and Chl-VOCs (27.4%) for Barbecue, respectively. The sensitivity species of ozone formation potential for Family cuisine, Shandong cuisine and Barbecue were alkenes, and that of Sichuan and Hunan cuisine and Huaiyang cuisine were O–VOCs, and that of Cantonese cuisine were alkenes and O–VOCs. Group 1 and 2 test results indicated that VOCs emissions from experimental cuisines have not been effectively reduced, but the concentration of some species has increased with the use of Lide, New sunshine, Langyi and Chuangxin control technologies, except for CT2 (14% and 23% reduction). However, VOCs and individual species concentrations exhibited a strong dependence on the single or coupled aftertreatment control technologies from Huaxia company, with all emissions concentration from Barbecue showing significant decrease with the control technologies compared to the baseline testing. Overall, the use of aftertreatment control technologies have a significant effect on the reduction of VOCs emissions from Barbecue, but it played a mediocre or even counterproductive role in other cuisines in this study. © 2020 Elsevier Ltd
关键词	Aftertreatment control technologies Chemical components Cooking emissions Ozone formation potential Secondary organic aerosol (SOA) formation potential Volatile organic compounds (VOCs)
语种	英语
scopus关键词	Ozone; Volatile organic compounds; Chemical component; Control technologies; Formation potential; Mass concentration; Ozone formation potentials; Purification effect; Secondary organic aerosols; Species concentration; Olefins; alkane derivative; ozone; volatile organic compound; aerosol; alkane; concentration (composition); emission; ozone; purification; volatile organic compound; Article; carbon footprint; combustion; controlled study; cooking; mass fragmentography; photolysis; priority journal; secondary organic aerosol; sensitivity and specificity; ultraviolet radiation; volatilization; China; Hunan; Shandong; Sichuan
来源期刊	ATMOSPHERIC ENVIRONMENT
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/248992
作者单位	Beijing Municipal Research Institute of Environmental Protection, National Urban Environmental Pollution Control Engineering Research Center, Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application, Beijing, 100037, China
推荐引用方式 GB/T 7714	He W.-Q.,Shi A.-J.,Shao X.,et al. Insights into the comprehensive characteristics of volatile organic compounds from multiple cooking emissions and aftertreatment control technologies application[J],2020,240.
APA	He W.-Q.,Shi A.-J.,Shao X.,Nie L.,Wang T.-Y.,&Li G.-H..(2020).Insights into the comprehensive characteristics of volatile organic compounds from multiple cooking emissions and aftertreatment control technologies application.ATMOSPHERIC ENVIRONMENT,240.
MLA	He W.-Q.,et al."Insights into the comprehensive characteristics of volatile organic compounds from multiple cooking emissions and aftertreatment control technologies application".ATMOSPHERIC ENVIRONMENT 240(2020).