北京市典型城区餐饮业VOCs和PM_(2.5)排放量估算

Estimation of VOCs and PM_(2.5) emissions from catering industry in a typical urban area of Beijing

以北京市餐饮企业分布密度最大的西城区为案例区,通过对研究区域内餐饮企业进行实地污染物检测及排放活动水平调查,计算得到基于就餐人数、就餐时间、烹饪油用量和灶头数4种核算基准的餐饮业VOCs和PM_(2.5)排放因子,并利用排放因子法分别估算该区域在餐饮废气净化设备升级改造前后餐饮企业VOCs和PM_(2.5)年排放量.结果表明:本研究区域餐饮业废气净化设备升级改造前VOCs排放量范围为319.03~506.38t/a,改造后为92.14~109.89t/a;改造前PM_(2.5)排放量范围为166.55~211.09t/a,改造后为30.22~36.05t/a,排放量明显减少.餐饮业废气净化设备改造后VOCs和PM_(2.5)减排率分别为71%~82%和80%~86%,餐饮业废气净化设备升级改造减排效果良好.计算得到以街道为单元的餐饮源VOCs和PM_(2.5)排放强度范围分别为1.45~4.32t/km2和0.47~1.42t/km^(2).通过PM_(2.5)实测浓度(小时值)数据分析,餐饮业废气净化设备升级改造前、后PM_(2.5)浓度平均减少了28.9%,最接近于用油量为核算基准的排放因子降低比例.

Taking the Xicheng District,in which it has the highest distribution density of catering companies in Beijing,as the area of case study,four types of emission factors for VOCs and PM_(2.5) based on the number of people dining,dining time,edible oil consumption and number of stoves were obtained through on-site inspections and emission activity level surveys.The annual emissions of VOCs and PM_(2.5) from catering companies before and after the upgrading of exhaust gas purification equipment were estimated.Results showed that VOCs emission before and after the upgrading of exhaust gas purification equipment ranged from 319.03 to 506.38t/a and 92.14 to 109.89t/a,respectively.PM_(2.5) emissions also decreased from 166.55~211.09t/a to 30.22~36.05t/a.The VOCs and PM_(2.5) emissions were significantly reduced by 71%~82%and 80%~86%,respectively.Taking street as unit,the VOCs and PM_(2.5) emission intensities from catering sources were 1.45~4.32t/km^(2) and 0.47~1.42t/km^(2),respectively.Using the measured PM_(2.5) data,the average reduction in PM_(2.5) concentration was 28.9%by the upgrading of gas purification equipment,which is most coincident with the reduction ratio calculated from edible oil consumption.