河南师范大学学报(自然科学版)

2021, v.49;No.221(06) 99-105

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新乡市餐饮源PM_(2.5)排放清单
PM_(2.5) emission inventory from cooking in Xinxiang

闫广轩;杨洁;张朴真;雷豪杰;王沛;吴洪安;胡慧琳;李富东;陈卫卫;刘子锐;
Yan Guangxuan;Yang Jie;Zhang Puzhen;Lei Haojie;Wang Pei;Wu Hongan;Hu Huilin;Li Fudong;Chen Weiwei;Liu Zirui;School of Environment,Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control,Ministry of Education,Henan Key Laboratory for Environmental Pollution Control,Henan Normal University;Chinese Academg of Science,Northeast Institute of Geography and Agroecology,Key Laboratory of Wetland Ecology and Environment;Chinese Academg of Science,Institute Atmosphere Physic

摘要(Abstract):

排放清单是大气颗粒物污染源解析的一个重要手段,是提高区域环境质量的重要依据.采用自下而上的清单编制方法,分别以就餐次数、用油量和灶头为基准编制了2018年新乡市餐饮源PM_(2.5)排放清单.选用合适的活动水平和排放因子,得到新乡市中心4个行政区3种餐饮活动的年排放量.清单编制结果显示新乡市餐饮源PM_(2.5)年排放量为75~303 t, 3种餐饮活动的年排放量贡献率由大到小顺序为:家庭餐饮,食堂餐饮,社会餐饮,空间分布特征显示新乡市4个市区年排放量大小依次为:红旗区,牧野区,卫滨区,凤泉区.此外,数据拟合结果显示餐饮源PM_(2.5)排放强度随人均生产总值的增加呈指数下降关系.研究结果可为新乡市餐饮源PM_(2.5)管控提供科学依据.
Emission inventory is one of crucial means for the pollution source apportionment of atmospheric particles to improve regional environmental quality. In this study, using bottom-up method(based on dining out frequency, the amount of oil and the stove), the PM_(2.5) inventory from cooking activity was estimated in Xinxiang in 2018. The annual emission from three cooking activities in four urban areas of Xinxiang were estimated by using emission factor and cooking activity data. The results showed that the total annual emission of cooking is 75-303 t. The contributions of the three categories in descending order are resident cooking, cafeteria cooking, commercial cooking. The spatial distribution shows that annual emission of four urban areas in descending order is Hongqi, Muye, Weibin, Fengquan. Furthermore, a significant negative exponential relationship was found between GDP per capita and PM_(2.5) emission intensity. The results could provide scientific basis for cooking PM_(2.5) control in Xinxiang.

关键词(KeyWords): 餐饮源;排放清单;空间分布;PM_(2.5)
cooking source;emission inventory;spatial distribution;PM_(2.5)

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(41807327)

作者(Author): 闫广轩;杨洁;张朴真;雷豪杰;王沛;吴洪安;胡慧琳;李富东;陈卫卫;刘子锐;
Yan Guangxuan;Yang Jie;Zhang Puzhen;Lei Haojie;Wang Pei;Wu Hongan;Hu Huilin;Li Fudong;Chen Weiwei;Liu Zirui;School of Environment,Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control,Ministry of Education,Henan Key Laboratory for Environmental Pollution Control,Henan Normal University;Chinese Academg of Science,Northeast Institute of Geography and Agroecology,Key Laboratory of Wetland Ecology and Environment;Chinese Academg of Science,Institute Atmosphere Physic

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DOI: 10.16366/j.cnki.1000-2367.2021.06.014

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