...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Environmental Science & Technology >Emission Rates of Multiple Air Pollutants Generated from Chinese Residential Cooking
【24h】

Emission Rates of Multiple Air Pollutants Generated from Chinese Residential Cooking

机译：中国居民烹饪产生的多种空气污染物的排放率

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Household air pollution generated from cooking is severe, especially for Chinese-style cooking. We measured the emission rates of multiple air pollutants including fine particles (PM_(2.5)), ultrafine particles (UFPs), and volatile organic compounds (VOCs, including formaldehyde, benzene, and toluene) that were generated from typical Chinese cooking in a residential kitchen. The experiment was designed through five-factor and five-level orthogonal testing. The five key factors were cooking method, ingredient weight, type of meat, type of oil, and meat/vegetable ratio. The measured emission rates (mean value ± standard deviation) of PM_(2.5), UFPs, formaldehyde, total volatile organic compounds (TVOCs), benzene, and toluene were 2.056 ± 3.034 mg/min, 9.102 ± 6.909 × 10~(12) #/min, 1.273 ± 0.736 mg/min, 1.349 ± 1.376 mg/min, 0.074 ± 0.039 mg/min, and 0.004 ± 0.004 mg/min. Cooking method was the most influencing factor for the emission rates of PM_(2.5), UFPs, formaldehyde, TVOCs, and benzene but not for toluene. Meanwhile, the emission rate of PM_(2.5) was also significantly influenced by ingredient weight, type of meat, and meat/vegetable ratio. Exhausting the range hood decreased the emission rates by approximately 58%, with a corresponding air change rate of 21.38/h for the kitchen room.
机译：烹饪产生的家庭空气污染严重，尤其是中式烹饪。我们测量了在住宅中典型的中国烹饪过程中产生的多种空气污染物的排放速率，其中包括微粒（PM_（2.5）），超微粒（UFP）和挥发性有机化合物（VOC，包括甲醛，苯和甲苯）。厨房。该实验是通过五因素和五级正交测试设计的。五个关键因素是烹饪方法，配料重量，肉的类型，油的类型以及肉/蔬菜的比例。 PM_（2.5），UFP，甲醛，总挥发性有机化合物（TVOCs），苯和甲苯的测量排放速率（平均值±标准偏差）为2.056±3.034 mg / min，9.102±6.9​​09×10〜（12） ＃/ min，1.273±0.736 mg / min，1.349±1.376 mg / min，0.074±0.039 mg / min和0.004±0.004 mg / min。蒸煮方法是影响PM_（2.5），UFP，甲醛，TVOCs和苯排放速率的最大因素，而对甲苯的影响最大。同时，PM_（2.5）的排放速率也受到原料重量，肉类类型和肉/蔬菜比例的显着影响。抽油烟机排空后，排放率降低了约58％，厨房的相应换气率为21.38 / h。

著录项

  • 来源
    《Environmental Science & Technology》 |2018年第3期|1081-1087|共7页
  • 作者

    Chen Chen; Yuejing Zhao; Bin Zhao;

  • 作者单位

    Department of Building Science, School of Architecture and Beijing Key Laboratory of Indoor Air Quality Evaluation and Control, Tsinghua University, Beijing 100084, China;

    Department of Building Science, School of Architecture and Beijing Key Laboratory of Indoor Air Quality Evaluation and Control, Tsinghua University, Beijing 100084, China;

    Department of Building Science, School of Architecture and Beijing Key Laboratory of Indoor Air Quality Evaluation and Control, Tsinghua University, Beijing 100084, China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号