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赵紫微, 童梦雪, 李源遽, 李勤勤, 李鸷, 吴爱华, 徐同宽. 深圳市餐饮源排放颗粒物的特征[J]. 环境化学, 2020, (7): 1763-1773. doi: 10.7524/j.issn.0254-6108.2019050804
引用本文: 赵紫微, 童梦雪, 李源遽, 李勤勤, 李鸷, 吴爱华, 徐同宽. 深圳市餐饮源排放颗粒物的特征[J]. 环境化学, 2020, (7): 1763-1773. doi: 10.7524/j.issn.0254-6108.2019050804
shu
ZHAO Ziwei, TONG Mengxue, LI Yuanju, LI Qinqin, LI Zhi, WU Aihua, XU Tongkuan. Characteristics of particulate matters emitted from cooking in Shenzhen[J]. Environmental Chemistry, 2020, (7): 1763-1773. doi: 10.7524/j.issn.0254-6108.2019050804
Citation: ZHAO Ziwei, TONG Mengxue, LI Yuanju, LI Qinqin, LI Zhi, WU Aihua, XU Tongkuan. Characteristics of particulate matters emitted from cooking in Shenzhen[J]. Environmental Chemistry, 2020, (7): 1763-1773. doi: 10.7524/j.issn.0254-6108.2019050804
shu

深圳市餐饮源排放颗粒物的特征

  • 1. 北京大学深圳研究院深圳环境模拟与污染控制重点实验室, 深圳, 518057;

  • 2. 大连工业大学轻工与化学工程学院, 大连, 116034

    • 通讯作者: 吴爱华, E-mail: phenix_wah@aliyun.com ; 
  • 基金项目:

    国家重点研发计划（2017YFC0211501）资助.

Characteristics of particulate matters emitted from cooking in Shenzhen

  • 1. Shenzhen Key Laboratory of Environment Simulation and Pollution Control, Peking University Shenzhen Institute, Shenzhen, 518057, China;

  • 2. School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, 116034, China

    • Corresponding author: WU Aihua, phenix_wah@aliyun.com ; 
  • Fund Project: Supported by the National Key Research and Development Program of China (2017YFC0211501).

  • 摘要: 采用在线监测和采样分析等手段对深圳市4家规模相当的餐厅（粤菜馆、茶餐厅、西餐厅、职工食堂）烹饪过程排放颗粒物的质量浓度、微观形貌、化学组分进行研究.结果表明，不同餐厅的烹饪方式、用油量、原材料及调料都会影响到餐厅排放颗粒物的理化性质.各餐厅午市烹饪时段排放的PM2.5/PM10约为7.5%-96.9%，说明餐饮源排放颗粒物在细颗粒和粗颗粒均有分布.餐饮源排放颗粒物主要包含6种形态：片状、块状、簇状、絮状、球状、不规则状，其中数量最多的为不规则状（30%）和块状颗粒物（21%）.块状、片状、球状颗粒物粒径较小，处于小于2.5 μm范围内；絮状和簇状颗粒物粒径普遍偏大，且大部分大于4.0 μm；不规则状颗粒物在各个粒径段均有分布.Cu、Fe、Zn、Ca2+、Cl-、SO42-等6种物质在餐饮源排放颗粒物中均偏高，此外，粤菜馆和西餐厅的CH3COO-占比偏高.
    Abstract: Cooking emissions from four similar-scale restaurants (a cantonese restaurant, tea restaurant, western restaurant, and staff canteen) in Shenzhen were measured. Mass concentration, microscopic appearance and chemical compositions of particles were analyzed by online monitoring and sampling analysis. The results showed that the cooking methods, oil consumption, raw materials and spices of different restaurants affect the physical and chemical properties of cooking emission particulates. PM2.5 accounted for 7.5%-96.9% of PM10 in mass concentration, indicating that the cooking emission from four restaurants was distributed in both fine and coarse particles. The particles from the cooking emission occur mainly in six forms:flaky, massive, clustered, flocculent, spherical, and irregular shapes. The most abundant particles were irregular, and massive particles account for approximately 30% and 21% of the total particles. The particle sizes of massive, flaky and spherical particles were smaller than 2.5 μm; the particle sizes of flocculent and cluster particles were generally larger, and most of them were larger than 4.0 μm, while irregular particles were distributed in all sizes. The mass fractions of Cu, Fe, Zn, Ca2+, Cl-, and SO42- were high in cooking emissions. In addition, the proportion of CH3COO- in Cantonese and Western restaurants was high.
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  • 收稿日期:  2019-05-08
赵紫微, 童梦雪, 李源遽, 李勤勤, 李鸷, 吴爱华, 徐同宽. 深圳市餐饮源排放颗粒物的特征[J]. 环境化学, 2020, (7): 1763-1773. doi: 10.7524/j.issn.0254-6108.2019050804
引用本文: 赵紫微, 童梦雪, 李源遽, 李勤勤, 李鸷, 吴爱华, 徐同宽. 深圳市餐饮源排放颗粒物的特征[J]. 环境化学, 2020, (7): 1763-1773. doi: 10.7524/j.issn.0254-6108.2019050804
shu
ZHAO Ziwei, TONG Mengxue, LI Yuanju, LI Qinqin, LI Zhi, WU Aihua, XU Tongkuan. Characteristics of particulate matters emitted from cooking in Shenzhen[J]. Environmental Chemistry, 2020, (7): 1763-1773. doi: 10.7524/j.issn.0254-6108.2019050804
Citation: ZHAO Ziwei, TONG Mengxue, LI Yuanju, LI Qinqin, LI Zhi, WU Aihua, XU Tongkuan. Characteristics of particulate matters emitted from cooking in Shenzhen[J]. Environmental Chemistry, 2020, (7): 1763-1773. doi: 10.7524/j.issn.0254-6108.2019050804
shu

深圳市餐饮源排放颗粒物的特征

    通讯作者: 吴爱华, E-mail: phenix_wah@aliyun.com ; 
  • 1. 北京大学深圳研究院深圳环境模拟与污染控制重点实验室, 深圳, 518057;
  • 2. 大连工业大学轻工与化学工程学院, 大连, 116034
  • 收稿日期:  2019-05-08
基金项目:

国家重点研发计划（2017YFC0211501）资助.

摘要: 采用在线监测和采样分析等手段对深圳市4家规模相当的餐厅（粤菜馆、茶餐厅、西餐厅、职工食堂）烹饪过程排放颗粒物的质量浓度、微观形貌、化学组分进行研究.结果表明，不同餐厅的烹饪方式、用油量、原材料及调料都会影响到餐厅排放颗粒物的理化性质.各餐厅午市烹饪时段排放的PM2.5/PM10约为7.5%-96.9%，说明餐饮源排放颗粒物在细颗粒和粗颗粒均有分布.餐饮源排放颗粒物主要包含6种形态：片状、块状、簇状、絮状、球状、不规则状，其中数量最多的为不规则状（30%）和块状颗粒物（21%）.块状、片状、球状颗粒物粒径较小，处于小于2.5 μm范围内；絮状和簇状颗粒物粒径普遍偏大，且大部分大于4.0 μm；不规则状颗粒物在各个粒径段均有分布.Cu、Fe、Zn、Ca2+、Cl-、SO42-等6种物质在餐饮源排放颗粒物中均偏高，此外，粤菜馆和西餐厅的CH3COO-占比偏高.

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