Chemical Compositions, Mass Concentrations, and Emission Factors of Particulate Organic Matters Emitted from Catering

Abstract

Catering is an important emission source of atmospheric particulate organic matters (POMs). Mass concentrations, chemical compositions, and emission factors of POMs emitted from catering were studied based on simulation experiments. The effects of different cooking methods, various ingredients, oils, and other factors were investigated. The results showed that the species of POMs emitted from catering were largely influenced by cooking methods, ingredients, and oils. Among all the quantified POMs, the average mass fraction was 68.9%, 20.3%, and 4.2% for N-alkanes, sterols, and fatty acids (including saturated fatty acids and unsaturated fatty acids), respectively. The remaining 5.42% was constituted by dicarboxylic acids, polycyclic aromatic hydrocarbons, monosaccharide anhydrides, and hopane compounds. The average ingredient emission factor was 0.0131 g·kg-1, ranging from 0.0014 g·kg-1 to 0.0271 g·kg-1. The ingredient emission factors of the meat cooking process were much larger than those of the vegetable cooking process. The average oil emission factor was 1.8230 g·kg-1, ranging from 0.0019 g·kg-1 to 10.1730 g·kg-1. The oil emission factors of barbecuing were much larger than those of other cooking methods.