Pollution Characteristics and Risk Assessment of VOCs in Catering Fume in Guangzhou
With the rapid development of the urban catering industry,catering sources have gradually become one of the main sources of atmospheric volatile organic compounds(VOCs).To further understand the emission characteristics of catering fumes and scientifically develop the emission reduction countermeasures of catering sources in Guangzhou,a cooking platform was built in the laboratory to simulate the cooking process,and the effects of oil heating temperature,edible oil type and cuisine type on the VOCs composition of cooking oil fume emission were discussed.The stainless steel sampling tank or air bag was used to collect the catering fume emission from four restaurants in typical business district of Guangzhou,including Sichuan restaurant,Hunan restaurant,Guangdong restaurant and Vietnam restaurant.The composition characteristics of VOCs in catering fume emission from four restaurants were studied by gas chromatography-mass spectrometry.The results showed that there were significant differences in the concentration and composition characteristics of VOCs produced by different edible oils at different oil temperatures and in different cuisines.The emission concentration of VOCs from cooking fumes is positively correlated with temperature.The VOCs of cooking fumes produced by Southeast Asian and Sichuan cuisines are mainly carbonyl compounds,while deep-fried cooking methods(fries)are dominated by carbonyl compounds and alkanes.Among the carbonyl compounds of VOCs in fries,Southeast Asian and Sichuan cooking oil fumes,acetaldehyde accounted for a prominent proportion.Acetaldehyde accounted for the highest proportion of lard fume(60.4％),followed by peanut oil(53％).Compared with ambient air samples,aldehydes(butyraldehyde,methyl acrolein,benzaldehyde,glutaraldehyde,and hexanal)were detected in catering fumes VOCs.At the same time,the experimental simulation and field monitoring results show that the electrostatic catering fume purifier could effectively remove acetaldehyde.The minimum concentration of benzene series detected in catering fume was higher than that in the surrounding environmental samples.The carcinogenic risk of benzene in the catering fume of only Hunan restaurants among 4 different cuisines is greater than 10-4,indicating a significant risk of cancer.Therefore,it is suggested that the catering industry should be standardized and scientifically managed according to the key components and pollution types of catering fumes VOCs.
万方数据
维普
