标题:Pollution characteristics of particulate matters emitted from outdoor barbecue cooking in urban Jinan in eastern China
作者:Song Yifei;Sun Lei;Wang Xinfeng;Zhang Yating;Wang Hui;Li Rui;Xue Likun;Chen Jianmin;Wang Wenxing
作者机构:[Song Yifei] Environment Research Institute, School of Environmental Science and Engineering, Shandong University, Ji'nan, Shandong 250100, China.;[Su 更多
通讯作者:Wang, Xinfeng(xinfengwang@sdu.edu.cn)
通讯作者地址:[Wang, XF]Shandong Univ, Environm Res Inst, Sch Environm Sci & Engn, Jinan 250100, Shandong, Peoples R China.
来源:环境科学与工程前沿
出版年:2018
卷:12
期:2
DOI:10.1007/s11783-018-1024-0
关键词:Barbecue smoke; Particulate matters; Pollution characteristics;; Emissions; Removal
摘要:To understand the pollution characteristics of particulate matter emitted from outdoor barbecue cooking in eastern China, measurements of the PM2.5 mass concentration, the number concentration of particles with a diameter of 0.01 to 1.0 mu m, and the particle size distribution from 0.3 to 25 mu m were carried out at seven barbecue restaurants in urban Jinan. The average PM2.5 mass concentration and sub-micron particle number concentrations at a distance of 1 m from the grills were 250 to 1083 mu g/m(3) and 0.90 x 10(5) to2.23x10(5) cm(-3), respectively, which were much higher than those in the ambient air of the urban area. Compared to the ambient atmosphere, barbecue cooking emitted very high levels of particles with a larger increase in the concentrations of super-micron particles than that of sub-micron particles. The super-micron particle number concentrations at the barbecue restaurants were 10 to 100 times higher than those observed in the ambient urban atmosphere. The barbecue smoke had a significant effect on the particle concentrations in the surrounding region. Both mass and number concentrations of particles exhibited maximum values immediately near the barbecue grills and often reached a peak at a distance of 10 to 15 m. The removal efficiency of a range hood for the cooking particles was tested in an indoor kitchen. The range hood effectively cleaned the particulate matter pollution caused by cooking with a removal efficiency larger than 80%. Therefore, the use of a range hood is recommended for outdoor barbecue restaurants coupled with a smoke purifier to clean the emitted high concentrations of particles. (C) Higher Education Press and Springer-Verlag GmbH Germany, part of Springer Nature 2018
收录类别:EI;CSCD;SCOPUS;SCIE
资源类型:期刊论文
原文链接:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85041032062&doi=10.1007%2fs11783-018-1024-0&partnerID=40&md5=da11aae48a577e787ebd851eb3845e3a
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