油烟净化器对餐饮VOCs排放和光化学特征的影响

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Abstract 21 restaurants in Beijing were selected to examine the concentrations of VOCs before and after fume purifiers. The results showed that the average concentrations of alkane, alkene, oxygenated volatile organic compounds (OVOCs) and benzene series were (714.62±212.17), (264.88±94.58), (374.72±57.48) and (174.93±55.19)μg/m³, respectively. Among alkene compounds, only the concentration of tetrachloroethylene significantly decreased after fume purifying. Interestingly, the VOC-removal efficiency for 35.7% of fume purifiers was negative. As the most important precursors of ozone, ozone formation potential (OFP) of alkene compounds counted for 48.2%~50.7% of total OFP. Benzene series had become the most important precursor of secondary organic aerosol (SOA) in the restaurant emissions, accounting for more than 95% of the total SOA potential.

Key words： catering volatile organic compounds (VOCs) ozone formation potential (OFP) secondary organic aerosol (SOA)

Received: 24 September 2020

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X511

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	Articles by authors
	JIANG Bao
	SUN Cheng-yi
	BAI Hua-hua
	CHEN Xue
	HE Wan-qing
	NIE Lei
	SHI Ai-jun
	LI Guo-ao

Cite this article:

JIANG Bao,SUN Cheng-yi,BAI Hua-hua等. Influence of fume purifier on VOCs emission characteristics and photochemical reaction of catering[J]. CHINA ENVIRONMENTAL SCIENCECE, 2021, 41(5): 2040-2047.

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http://www.zghjkx.com.cn/EN/ OR http://www.zghjkx.com.cn/EN/Y2021/V41/I5/2040

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