Abstract
To understand the hydrocarbon emissions in China, the source profile and emission factors of hydrocarbon species from cooking sources were measured. The measured commercial restaurants represented Sichuan cuisine, Zhejiang cuisine, household-style cuisine and Korean-style barbecue, respectively. Forty-one hydrocarbon species were quantified, in which the abundant species were n-butane, iso-butane, 2-methlybutane, pentane, propene, 1-butene, toluene and benzene. The hydrocarbon mixing ratios from Korean barbecue were evidently higher than those from the other Chinese-style restaurants, and the Sichuan-style restaurants had significantly higher emissions of iso-butane and d-limonene. The hydrocarbon source profiles of Chinese cooking were different from the profiles obtained from cooking sources of other cities. While the Korean-style barbecue had abundant species such as light alkanes, propene, benzene and toluene, similar to results for Western barbecue source, the relative percentages of these species were different, probably due to the difference in fuels for cooking. The hydrocarbon emission factors were estimated for Sichuan-style cuisine, which was 0.21g hydrocarbon per kg of meat cooked, much lower than that from the barbecue source.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Environmental Analytical Chemistry
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
