The ignored emission of volatile organic compounds from iron ore sinter process

Iron ore sintering is a major source of gaseous and particulate pollutants emission in iron smelt plant. The aim of present study is to characterize the volatile organic compounds(VOCs) emission profiles from iron ore sintering process. Both sinter pot test and sinter simulation experiment were conducted and compared. Out results showed that sinter process produced large quantity of VOCs together with NOxand SO_2. VOCs and NO were produced simultaneously in sinter pot test from 3 to 24 min after ignition, flowed by SO_2 production from 15 min to the end of sintering. Total VOCs(TVOC) concentration in sinter flue gas was affected by the coal and coke ratio in sinter raw material. The maximum TVOC concentration was 34.5 ppm when using 100% coal as fuel. Sinter simulation experiments found that the number of VOCs species and their concentrations were found by sinter temperature. The largest VOCs species varieties were obtained at 500 °C. Benzene, toluene,xylene and ethylbenzene were major VOCs in sinter flue gas based on the results from both simulation test and sinter pot. It thus demonstrated that in addition to NO_x, SO_2 and metal oxide particles, sinter flue gas also contained significant amount of VOCs whose environmental impact cannot be ignored. Based on our work, it is timely needed to establish a new VOC emission standard for sinter flue gas and develop advanced techniques to simultaneously eliminate multi-pollutants in iron ore sinter process.

Chemical characteristics of fine particulate matter emitted from commercial cooking

The chemical characteristics of fine particulate matter （PM2.5） emitted from commercial cooking were explored in this study. Three typical commercial restau- rants in Shanghai, i.e., a Shanghai-style one （SHS）, a Sichuan-style one （SCS） and an Italian-style one （ITS）, were selected to conduct PM2.5 sampling. Particulate organic matter （POM） was found to be the predominant contributor to cooking-related PM2.5 mass in all the tested restaurants, with a proportion of 69.1% to 77.1%. Specifically, 80 trace organic compounds were identified and quantified by gas chromatography/mass spectrometry （GC/MS）, which accounted for 3.8%-6.5% of the total PM2.5 mass. Among the quantified organic compounds, unsaturated fatty acids had the highest concentration, followed by saturated fatty acids. Comparatively, the impacts of other kinds of organic compounds were much smaller. Oleic acid was the most abundant single species in both SCS and ITS. However, in the case of SHS, linoleic acid was the richest one. ITS produced a much larger mass fraction of most organic species in POM than the two Chinese cooking styles except for monosaccharide anhy-drides and sterols. The results of this study could be utilized to explore the contribution of cooking emissions to PM2.5 pollution and to develop the emission inventory of PM2.5 from cooking, which could then help the policymakers design efficient treatment measures and control strategies on cooking emissions in the future.