Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China

Abstract

Cooking emission is one of sources for ambient volatile organic compounds (VOCs), which is deleterious to air quality, climate and human health. These emissions are especially of great interest in large cities of East and Southeast Asia. We conducted a case study in which VOC emissions from kitchen extraction stacks have been sampled in total 57 times in the Megacity Shanghai. To obtain representative data, we sampled VOC emissions from kitchens, including restaurants of seven common cuisine types, canteens, and family kitchens. VOC species profiles and their chemical reactivities have been determined. The results showed that 51.26%±23.87% of alkane and 24.33±11.69% of oxygenated VOCs (O-VOCs) dominate the VOC cooking emissions. Yet, the VOCs with the largest ozone formation potential (OFP) and secondary organic aerosol potential (SOAP) were from the alkene and aromatic categories, accounting for 6.8-97.0% and 73.8-98.0%, respectively. Barbequing has the most potential of harming people's heath due to its significant higher emissions of acetaldehyde, hexanal, and acrolein. Methodologies for calculating VOC emission factors (EF) for restaurants that take into account VOCs emitted per person (EF), per kitchen stove (EF) and per hour (EF) are developed and discussed. Methodologies for deriving VOC emission inventories (S) from restaurants are further defined and discussed based on two categories: cuisine types (S) and restaurant scales (S). The range of S and S are 4124.33-7818.04t/year and 1355.11-2402.21t/year, respectively. We also found that S and S for 100,000 people are 17.07-32.36t/year and 5.61-9.95t/year, respectively. Based on Environmental Kuznets Curve, the annual total amount of VOCs emissions from catering industry in different provinces in China was estimated, which was 5680.53t/year, 6122.43t/year, and 66,244.59t/year for Shangdong and Guangdong provinces and whole China, respectively. Large and medium-scaled restaurants should be paid more attention with respect to regulation of VOCs.

Indoor Air Quality Real-Time Monitoring in Airport Terminal Areas: An Opportunity for Sustainable Management of Micro-Climatic Parameters

“…Areas investigated, in fact, are characterized not only by passengers’ flow, but, in the case of the departures area, by commercial and food-preparing activities, such as coffee bars and restaurants. As widely documented [ 36 ], food preparation may be regarded as a major source of airborne contamination in indoor (not industrial) environments, in particular of VOCs and particulate matter [ 35 , 36 , 37 , 38 , 39 ]. A closer control on such emissions could lead to a better IAQ management in the departure area.…”

Source Apportionment of Vocs by Receptor Modelling in an Urban Site in Ha Noi

“…Vehicular and biomass burning emission profiles were calculated using to this approach. Cooking profile uncertainties were chosen as standard deviation provided by supplement data from Wang et al [15]. Regarding the remaining source profiles, a nominal uncertainty of 100 % was applied to the mean weight fractions because there were no further available information.…”

Synergetic effect of N/P/B coordinated Fe/Co on carbon support catalysts for removing odor-chemicals of cooking source

“…There are odors and fumes spreading at indoor and outdoor air during cooking activities. However, rang hoods in kitchens have limit of removing odors [3,4], particularly when oil-based cooking methods are the primary process [5]. Thus, main odorchemicals, for instant, carbonyls (C1-C8) are needed to be environment-friendly removed so that minimum effect in term of human health and outdoor air within the specific range [3,6].…”