Comparison of PM2.5 emission rates and source profiles for traditional Chinese cooking styles

The number of restaurants is increasing rapidly in recent years, especially in urban cities with dense populations. Particulate matter emitted from commercial and residential cooking is a significant contributor to both indoor and outdoor aerosols. The PM 2.5 emission rates and source profiles are i...

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Veröffentlicht in:	Environmental science and pollution research international 2019-07, Vol.26 (21), p.21239-21252
Hauptverfasser:	Lin, Pengchuan, He, Wanqing, Nie, Lei, Schauer, James J., Wang, Yuqin, Yang, Shujian, Zhang, Yuanxun
Format:	Artikel
Sprache:	eng
Schlagworte:	Agglomeration Aquatic Pollution Atmospheric Protection/Air Quality Control/Air Pollution Computer simulation Cooking Decoupling Domains Earth and Environmental Science Ecotoxicology Emissions Environment Environmental Chemistry Environmental Health Environmental science Fatty acids Feasibility studies Flavors Ions Iterative methods Mathematical models Meat Nanoparticles Organic carbon Particle decay Particulate matter Polycyclic aromatic hydrocarbons Polymers Population density Porous materials Porous media Recovery Research Article Risk assessment Saccharides Sterols Transport Two dimensional models Variance analysis Waste Water Technology Water Management Water Pollution Control
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