Characterization of volatile organic compounds from different cooking emissions

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Characterization of volatile organic compounds from different cooking emissions

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作者：Shuiyuan Cheng^a ; ^b ; ^{chengsy@bjut.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Gang Wang^a ; Jianlei Lang^a ; ^{jllang@bjut.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Wei Wen^c ; Xiaoqi Wang^a ; Sen Yao^a
关键词：Cooking styles ; Volatile organic compounds ; Chemical profiles ; Ozone formation potential
刊名：Atmospheric Environment
出版年：2016
出版时间：November 2016
年：2016
卷：145
期：Complete
页码：299-307
全文大小：745 K

文摘

•: The VOCs concentrations emitted from cooking fume were 257.5–3494 μg/m³.
•: The VOCs emission amounts and emission factors were also estimated.
•: The sensitivity species of cooking fume were alkanes and alkenes.
•: The degree of stench pollution from cooking fume was lighter.

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