长春市餐饮源PM<sub>2.5</sub>和VOC<sub>S</sub>排放清单

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Abstract

Cooking activities are one of important sources of atmospheric pollutants, but few corresponding emission inventory has been published. In this study PM_2.5 and VOC_S 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 PM_2.5 and VOC_S 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 PM_2.5 emissions in Changchun City are from 183 tons to 770 tons and VOC_S emissions between 9 tons and 586 tons in 2014. The PM_2.5 and VOC_S 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 VOC_S emissions inventory based on the population has the highest uncertainty, and based on edible oil amount the lowest uncertainty. The uncertainties of the PM_2.5 and VOC_S 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.

Key words： Changchun air pollutant air quality cooking pollution

Received: 15 December 2017

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	Articles by authors
	WU Xue-wei
	CHEN Wei-wei
	WANG Kun
	XIU Ai-jun
	ZHANG Shi-chun
	ZHAO Hong-mei
	ZHANG Xue-lei

Cite this article:

WU Xue-wei,CHEN Wei-wei,WANG Kun等. PM_2.5 and VOC_S emission inventories from cooking in Changchun City[J]. CHINA ENVIRONMENTAL SCIENCECE, 2018, 38(8): 2882-2889.

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http://www.zghjkx.com.cn/EN/ OR http://www.zghjkx.com.cn/EN/Y2018/V38/I8/2882

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