1. Key Laboratory of Wetland Ecology and Environment, Northeast Institute of Geography and Agroecology, Changchun 130102, China;
2. Univeresity of Chinese Academy of Sciences, Beijing 100049, China;
3. Department of Air Pollution Control, Beijing Municipal Institute of Labour Protection, Beijing 100054, China
Cooking activities are one of important sources of atmospheric pollutants, but few corresponding emission inventory has been published. In this study PM2.5 and VOCS emission inventories from cooking in Changchun City, Northeast China are developed. Based on four different bottom-up methods (i.e., based on population, dining out frequency, amount of edible oil and burner numbers), we collected the cooking activity data in Changchun City, Northeast China for the year of 2014. These data include the population, the frequency of dining out, the amount of edible oil, and the number of burners. The emission factors are obtained through literature review. Then the PM2.5 and VOCS emission inventories from cooking based on the four different methods are developed and their spatial-temporal distributions analyzed. The results show the magnitude of annual cooking PM2.5 emissions in Changchun City are from 183 tons to 770 tons and VOCS emissions between 9 tons and 586 tons in 2014. The PM2.5 and VOCS emission from residential cooking were highest, which accounted for 74% to 81% and 28% to 78% of the total amount, while for 8% to 22% and 3% to 26% from cafeteria cooking and for 8% to 22% and 3% to 26% from commercial cooking. The spatial distribution of cooking emissions show that they are higher in Chaoyang District than in Nanguan District, Lvyuan District, Erdao District, Kuancheng District and Shuangyang District. Based on the temporal variation, emissions from cooking mainly occur from 7 am to 8am, 11:30 am to 12:30 pm, 18:00 pm to 20:00 pm during the day and are higher on Wednesday, Saturday and Sunday during the week. The emissions are higher in winter than other seasons, especially in January, February and December, which accounted for 9.23%, 9.47% and 9.98%. Considering the uncertainty of emission inventory, the VOCS emissions inventory based on the population has the highest uncertainty, and based on edible oil amount the lowest uncertainty. The uncertainties of the PM2.5 and VOCS emissions based on edible oil amount are 31% and 61%, which can act as a reference method to calculate regional cooking emission inventory. This study can provide reference and basis for the formulation of cooking emission inventory specifications in China.
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