贵州省典型油辣椒企业废气排放现状研究

Exhaust gas emissions from production of fried pepper sauce in Guizhou Province

为了解贵州省油辣椒制品业的大气污染排放现状和总体排放水平,本研究选取了贵州省典型的油辣椒制品业,分析油辣椒企业废气中油烟、颗粒物和非甲烷总烃(NMHC)的排放浓度和各污染物指标之间的关系。结果表明,贵州省典型油辣椒制品业油烟、非甲烷总烃和颗粒物的平均浓度为0.634±0.696、4.73±4.88、28.9±29.9 mg/m^(3),油烟排放浓度均未超过GB18483-2001《饮食业油烟排放标准》规定的油烟最高允许排放浓度;根据北京市《餐饮业大气污染物排放标准》,测试企业油烟、非甲烷总烃和颗粒物排放浓度超标率分别为26.7%、8.0%、92.0%,表明颗粒物为油辣椒炒制过程中排放的主要污染物。油辣椒制品业颗粒物、油烟、非甲烷总烃相关性分析表明,油烟和颗粒物可以同时净化处理,非甲烷总烃需要单独净化处理。

In order to understand the overall emission level of production of fried pepper sauce in Guizhou Province,this study selected the typical pepper products industry in Guizhou Province,and analyzed the concentrations of and their relationship between the cooking fumes,particulates and non-methane Total Hydrocarbon(NMHC)from these enterprises.The results showed that the average concentrations of cooking fumes,NMHC and particulates were 0.634±0.696,4.73±4.88 and 28.9±29.9 mg/m^(3) respectively,the emission concentration of cooking fume does not exceed the maximum permitted limits stipulated in GB18483-2001 Emission Standard of Cooking Fume;according to DB11/1488-2018 Emission Standards of Air Pollutants for Catering Industry,the over-standard rates of oil fume,non-methane total hydrocarbon and particulate matter were 26.7%,8.0%and 92.0%respectively.The correlation analysis for particulate matter,lampblack and non-methane total hydrocarbon in pepper sauce industries shows that lampblack and particulate matter can be purified at the same time,and non-methane total hydrocarbon needs to be purified separately.