| 传统北京烤鸭烤制过程中大气污染物的排放特征 |
| 摘要点击 2742 全文点击 1124 投稿时间：2017-01-19 修订日期：2017-03-21 |
| 查看HTML全文
查看全文 查看/发表评论 下载PDF阅读器 |
| 中文关键词 北京烤鸭 油烟 颗粒物 VOCs 醛酮类化合物 |
| 英文关键词 Beijing roast duck cooking fumes particulate matter volatile organic compounds aldehyde and ketone compounds |
| 作者 | 单位 | E-mail | | 徐敏 | 北京工业大学环境与能源工程学院, 区域大气复合污染防治北京市重点实验室, 北京 100124 | S201405148@emails.bjut.edu.cn | | 何万清 | 北京市环境保护科学研究院, 北京市城市大气挥发性有机物污染防治技术与应用重点实验室, 北京 100037 | | | 聂磊 | 北京市环境保护科学研究院, 北京市城市大气挥发性有机物污染防治技术与应用重点实验室, 北京 100037 | | | 韩力慧 | 北京工业大学环境与能源工程学院, 区域大气复合污染防治北京市重点实验室, 北京 100124 | hlh@bjut.edu.cn | | 潘涛 | 北京市环境保护科学研究院, 北京市城市大气挥发性有机物污染防治技术与应用重点实验室, 北京 100037 | pantao@cee.cn | | 石爱军 | 北京市环境保护科学研究院, 北京市城市大气挥发性有机物污染防治技术与应用重点实验室, 北京 100037 | |
|
| 中文摘要 |
| 烤鸭是具有北京特色的传统美食之一，制作过程采用果木炭火烤制方式，与其它食物烹饪过程存在明显的差异，国内还未对这类餐饮源的排放特征进行过系统研究，为掌握这类餐饮源排放特征，从而为污染控制提供技术依据，选取北京市具有代表性的烤鸭店，研究了其烤鸭烤制过程中大气污染物的排放特征. 结果表明，传统烤鸭烤制过程中排放的油烟、颗粒物、挥发性有机物（VOCs）和醛酮类化合物的基准排放浓度分别为（0.74±0.45）、（15.32±7.93）、（7.60±3.41）和（1.22±0.59）mg·m-3；颗粒物排放浓度要远高于油烟排放浓度，VOCs组分构成相对复杂，既包括烷烃、烯烃、芳香烃等VOCs也包括醛酮类、醇类、酯类等含氧VOCs和卤代烃，其中3-甲基呋喃、乙醇和乙酸甲酯的浓度最高；醛酮类化合物的主要组分有乙醛、甲醛和丙烯醛等，其中C1~C3物质占72.27%. |
| 英文摘要 |
| As one of the characteristics of traditional food in Beijing, there is a significant difference between roast duck and other foods in the cooking process, in that fruit trees are used as fuel in the former. However, system research about the emission characteristics of this food source has not been done domestically. In order to grasp such food source emission characteristics and provide technical basis for pollution control, we selected the representative roast duck restaurant in Beijing and studied the emission characteristics of atmospheric pollutants in the cooking process of roast duck. The results showed that the emission concentrations of cooking fumes, particulate matter, volatile organic compounds (VOCs), and aldehyde and ketone compounds were (0.74±0.45), (15.32±7.93), (7.60±3.41), and (1.22±0.59) mg·m-3, respectively. The emission concentration of particulate matter was much higher than that of cooking fumes. The VOC component composition was very complex, containing alkanes, alkenes, aromatic hydrocarbons, and oxygen VOCs, such as aldehydes, ketones, alcohols, ester compounds, and halogenated hydrocarbons, with the highest concentrations of 3-methylfuran, ethanol, and methyl acetate. The main components of aldehyde and ketone compounds were acetaldehyde, formaldehyde, and acrolein, of which C1-C3 compounds were 72.27%. |
|
|
|
