中文关键词细颗粒物(PM_2.5)排放测算方法餐饮业排放因子上海 英文关键词PM_2.5emission calculation methodcatering industryemission factorShanghai

作者	单位	E-mail
王红丽	上海市环境科学研究院, 国家环境保护城市大气复合污染成因与防治重点实验室, 上海 200233	wanghl@saes.sh.cn
景盛翱	上海市环境科学研究院, 国家环境保护城市大气复合污染成因与防治重点实验室, 上海 200233	jingsa@saes.sh.cn
楼晟荣	上海市环境科学研究院, 国家环境保护城市大气复合污染成因与防治重点实验室, 上海 200233	lousr@saes.sh.cn
陶士康	上海市环境科学研究院, 国家环境保护城市大气复合污染成因与防治重点实验室, 上海 200233
乔利平	上海市环境科学研究院, 国家环境保护城市大气复合污染成因与防治重点实验室, 上海 200233
李莉	上海市环境科学研究院, 国家环境保护城市大气复合污染成因与防治重点实验室, 上海 200233
黄成	上海市环境科学研究院, 国家环境保护城市大气复合污染成因与防治重点实验室, 上海 200233
林立	上海市环境科学研究院, 国家环境保护城市大气复合污染成因与防治重点实验室, 上海 200233
陈长虹	上海市环境科学研究院, 国家环境保护城市大气复合污染成因与防治重点实验室, 上海 200233

中文摘要 以上海市餐饮企业为例，研究了餐饮企业PM_2.5排放特征以及排放测算方法.按照单位灶头、单位时间、单位就餐人次这3种计算基准，获得了不同类型餐饮企业PM_2.5的排放因子，并在此基础上结合2014年上海市餐饮企业活动水平测算了PM_2.5的排放清单.结果表明，餐饮企业排放PM_2.5的浓度范围0.1~1.8 mg·m^-3，甚至超过国家饮食业标准中关于油烟1 mg·m^-3的排放限值；PM_2.5中OC质量贡献超过50%，OC/EC比值的变化范围为58.8~752.3，平均值为128.4，可作为餐饮排放的示踪特征.企业规模是影响餐饮企业PM_2.5排放因子的重要因素.按照灶头活动、餐饮作业时间以及就餐人次这3种方法计算得出的餐饮企业PM_2.5排放因子均表明，大型、中型企业明显高于小型和微型企业（食堂、快餐）.基于上述3种排放因子，计算2014年上海PM_2.5排放量相对一致，表明本研究获得基于3种活动水平的排放因子比较可靠，未来可应用于其他城市餐饮企业排放清单的核算. 英文摘要 Cooking is one of important emission sources of fine particles (PM_2.5). This study using the catering enterprises of Shanghai as an example, presents a method to estimate the PM_2.5 emission inventory from cooking according to the number of stoves, cooking time, and number of customers. Based on in situ measurements, the concentrations of PM_2.5 emissions ranged from 0.1 mg ·m^-3 to 1.8 mg ·m^-3, which exceeded the limit (1.0 mg ·m^-3 for lampblack) in the national standard. Organic carbon dominated the PM_2.5 emitted from cooking, accounting for more than 50%. Extremely high ratios of organic carbon to elemental carbon were observed, ranging from 58.8 to 752.3, which could be used as an indicator of cooking emissions. The emission factors of PM_2.5 in the catering industry are closely related to the scale of the catering enterprises. The emission factors of large-and medium-sized enterprises are obviously higher than those of small and micro enterprises. The PM_2.5 emissions of catering enterprises are mainly attributed to high emission loads of large enterprises and those for a large number of small and medium enterprises. The PM_2.5 emission inventory of cooking in Shanghai was calculated according to the three emission factors above, and the results were very close. Therefore, the method for estimating the PM_2.5 emission inventory for cooking presented in this study is helpful for other Chinese cities to calculate their PM_2.5 emission inventory from cooking.

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