Measurement of VOCs emissions from cooking in the Northeast Area of China

Author

Wang, Xiuyan ; Shi, Jianwu ; Bai, Zhipeng ; Gao, Shuang ; Wu, Jie

Author_Institution

Sch. of Environ. Sci. & Eng., Nankai Univ., Tianjin, China

fYear

2011

fDate

15-17 July 2011

Firstpage

3212

Lastpage

3215

Abstract

Volatile organic compounds( VOCs) from cooking can affect air quality indoor and outdoor. The compositions of VOCs from cooking in the Northeast Area of China were investigated by using the method of pre-concentration-GC-MS. The average mass concentration of VOCs from cooking was 3407.06±889.5 μg.m^-3, which is 1.7 times of fine organic particles. To estimate the contributions of major species in ozone formation, propylene equivalent concentrations were calculated to be 622.5ug.m^-3. VOCs emission factors was 5.03g.kg^-1; 994.5t VOCs emitted from cooking in Shenyang city 2007.

Keywords

air pollution measurement; atmospheric composition; organic compounds; ozone; AD 2007; China; Northeast area; O₃; Shenyang city; air quality indoor environment; air quality outdoor environment; cooking process; ozone formation process; preconcentration-GC-MS method; propylene equivalent concentration; volatile organic compound emission factor; volatile organic compound measurement; Air pollution; Atmospheric measurements; Cities and towns; Particle measurements; Pollution measurement; Volatile organic compounds; Emission factors; GC-MS; VOCs; propylene equivalent concentrations;

fLanguage

English

Publisher

ieee

Conference_Titel

Mechanic Automation and Control Engineering (MACE), 2011 Second International Conference on

Conference_Location

Hohhot

Print_ISBN

978-1-4244-9436-1

Type

conf

DOI

10.1109/MACE.2011.5987674

Filename

5987674