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  • Title: [Physical and chemical characteristics of fine particles emitted from cooking emissions and its contribution to particulate organic matter in Beijing].
    Author: Wen MT, Hu M.
    Journal: Huan Jing Ke Xue; 2007 Nov; 28(11):2620-5. PubMed ID: 18290493.
    Abstract:
    This paper investigated the current status of Beijing restaurants, conducting measurements of cooking emission from 4 kinds of typical Chinese restaurants with different cooking styles in Beijing. Mass concentration, morphology and chemical compositions of PM2.5 were analyzed based on filter samples. Mass concentrations of cooking source are about 8 - 35 times of those of ambient air simultaneously. Both PM1.0 and PM2.5 emitted from the restaurants were monitored by on-line equipment, and PM1.0 took 50% - 85% of PM2.5 in mass concentration. Particles emitted from cooking source are mostly in solid and liquid morphology. Chemical concentrations of organic matter, inorganic ions and elemental carbon account for about 70%, 5% - 11%, and less than 2%, respectively. The total amount of fine particles emitted by cooking source and its contribution to total POM for Beijing are roughly estimated. POM in fine particles from cooking source is approximately the same magnitude as transportation source emission and becomes one of the main sources of POM in fine particles in Beijing. Therefore it's quite urgent to understand the physical and chemical characteristics of cooking emission in order to improve Beijing air quality and secure residents' health.
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