餐饮业大气污染物治理现状及对策

Current situation and countermeasures of air pollutant treatment in catering industry

近年来,随着经济的快速发展和人民生活水平的不断提高,餐饮业快速兴起并得到蓬勃发展。在北京包括中餐、西餐、日餐、韩餐等在内的各种酒家、酒店、饭庄、火锅店、烧烤店在各大商区星罗密布。在人们享受现场烹饪、调制加工的味蕾美味的同时,与之相伴的油烟、颗粒物、挥发性气体的排放并未得到有效控制,这些现已成为制约首都大气质量改善的不容忽视的污染源,必须采取有效措施控制餐饮油烟颗粒物以及VOCs的污染。研究表明,餐饮油烟的色—质分析成分有20余种,包含了苯并芘【B(a)P】、二苯并【a,h】蒽等16种多环芳香族碳氢化合物(PAHs)、醛类、颗粒物等[1]。

In recent years,with the rapid development of the economy and the continuous improvement and improvement of the people’s living standards,the catering industry has risen rapidly and has flourished.In Beijing,a variety of restaurants,restaurants,restaurants,hot pot restaurants,and barbecue restaurants including Chinese,Western,Japanese,and Korean foods are scattered in major business districts.While people enjoy the delicious taste of the on-site cooking and processing,the emission of soot,particulate matter and volatile gases accompanying it has not been effectively controlled,and it has become a source of pollution that cannot restrict the improvement of the air quality of the capital.Effective measures must be taken.Control the pollution of food fume particulate matter and VOCs.Studies have shown that there are more than 20 kinds of color-mass analysis components of food fume,including 16 polycyclic aromatic hydrocarbons(PAHs)such as benzopyrene[B(a)P]and dibenzo[a,h]pyrene.),aldehydes,particulate matter,etc.[1].