Insights into the comprehensive characteristics of volatile organic compounds from multiple cooking emissions and aftertreatment control technologies application

• Published in: Atmospheric environment (1994) 2020-11, Vol.240, p.117646, Article 117646
• Main Authors: He, Wan-qing, Shi, Ai-jun, Shao, Xia, Nie, Lei, Wang, Tian-yi, Li, Guo-hao
• Format: Article
• Language: English
• Subjects: Aftertreatment control technologies; Chemical components; Cooking emissions; Ozone formation potential; Secondary organic aerosol (SOA) formation potential; Volatile organic compounds (VOCs)
• ISSN: 1352-2310; 1873-2844
• DOI: 10.1016/j.atmosenv.2020.117646

We characterized the mass concentrations of total volatile organic compounds (VOCs) and chemical components from multiple cooking emissions, assessed the ozone and secondary organic aerosol (SOA) formation potential of individual VOC species, and test the purification effect on VOCs with the use of aftertreatment control technologies. The results demonstrated that Barbecue produced the highest VOCs concentrations (12470.6 μg/m3), followed by Huaiyang cuisine (2965.9 μg/m3), Cantonese cuisine (2297.1 μg/m3), Shandong cuisine (2233.3 μg/m3), Family cuisine (1843.1 μg/m3) and Sichuan and Hunan cuisine (1827.9 μg/m3). The abundance of alkanes and O–VOCs were higher in Sichuan and Hunan cuisine, Family cuisine, Shandong cuisine, and Cantonese cuisine with the value of 31.8%–41.9%, while the dominant chemical components was O–VOCs (87.0%) for Huaiyang cuisine and alkenes (33.6%) and Chl-VOCs (27.4%) for Barbecue, respectively. The sensitivity species of ozone formation potential for Family cuisine, Shandong cuisine and Barbecue were alkenes, and that of Sichuan and Hunan cuisine and Huaiyang cuisine were O–VOCs, and that of Cantonese cuisine were alkenes and O–VOCs. Group 1 and 2 test results indicated that VOCs emissions from experimental cuisines have not been effectively reduced, but the concentration of some species has increased with the use of Lide, New sunshine, Langyi and Chuangxin control technologies, except for CT2 (14% and 23% reduction). However, VOCs and individual species concentrations exhibited a strong dependence on the single or coupled aftertreatment control technologies from Huaxia company, with all emissions concentration from Barbecue showing significant decrease with the control technologies compared to the baseline testing. Overall, the use of aftertreatment control technologies have a significant effect on the reduction of VOCs emissions from Barbecue, but it played a mediocre or even counterproductive role in other cuisines in this study. •The concentrations of VOCs and species from six cooking cuisines were analyzed.•The ozone and SOA formation potential of VOC species were assessed.•The purification effect of aftertreatment control technologies on VOCs were tested.