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Carbonyls from commercial, canteen and residential cooking activities as crucial components of VOC emissions in China by Xiaoming Liang; Laiguo Chen; Ming Liu; Qing Lu; Haitao Lu; Bo Gao; Wei Zhao; Xibo Sun; Jiantie Xu; Daiqi Ye is a Environmental Science article available to read on EtoBox.
What is Carbonyls from commercial, canteen and residential cooking activities as crucial components of VOC emissions in China about?
Cooking in China supply the large population with nutrition and, as a commercial activity, it also promotes the economic growth of Chinese society. The specific cooking styles in China can produce complex volatile organic compound (VOC) emissions. The resulting adverse effects on the environment and human health of carbonyls from cooking should not be ignored. We quantitatively evaluated the contribution of carbonyls to common VOCs (carbonyl/VOC ratio) from cooking activities in China through the establishment and comparison of the source profiles, emission factors (EFs), emission amount and ozone formation potential (OFP). It was found that carbonyls are crucial components of VOCs from commercial, canteen and residential cooking activities (COC, CAC and REC, respectively). The carbonyl/VOC ratio from cooking activities in China had EFs, emissions, and a total OFP of 22–65 %, 23–34 %, and 49–104 %, respectively. The high OFP was due to the high OFP emissions intensity (OFPEI) and maximum incremental reactivity (MIR) values of carbonyls. This indicates that to alleviate O3 pollution, OFP-based control measures that target carbonyls might be more efficient than measures that target c
Who reads Carbonyls from commercial, canteen and residential cooking activities as crucial components of VOC emissions in China?
It is typically read by researchers, students, and practitioners in Environmental Science.
- Author
- Xiaoming Liang; Laiguo Chen; Ming Liu; Qing Lu; Haitao Lu; Bo Gao; Wei Zhao; Xibo Sun; Jiantie Xu; Daiqi Ye
- Publisher
- Elsevier BV
- Published
- 2022
- Language
- EN
- Field
- Environmental Science (Physical Sciences)