| Summary: | 碩士 === 嘉南藥理科技大學 === 環境工程與科學系暨研究所 === 96 === The oily cooking fumes, one of major air pollutants emission resources, were investigated on PAH and its BaPeq emission in this study. Smoke samples from the exhaust of kitchens including Chinese, Japanese and western restaurants, in both gas and particulate matter phases, were collected and analysed for 21 PAHs by GC/MS.
The results revealed that PAH has mass distribution of 74.5% mainly in gas phase from the exhaust of 11 restaurants. The range of total PAHs concentration is between 39.5 ~ 450 μg/Nm3, and the average is 120 μg/Nm3. Simultaneously, the concentration of ΣHM-PAHs (5-, 6- and 7-rings) is between 15.9 ~ 207 μg/Nm3, and the average is 38.7 μg/Nm3. However, with individual highest carcinogenic potential of the BbF+BaP +DBA concentration is between 5.34 ~ 21.0 μg/Nm, the average is 14.4 μg/Nm3; total-BaPeq concentration range is 7.79~14.9 μgBaPeq/Nm3, and the average is 11.4 μgBaPeq /Nm3. Among 11 restaurants, Japanese- style barbecue restaurant has the highest total-PAHs, ΣHM-PAHs, BbF+BaP+DBA, total BaPeq emission concentration, and following by fast-food restaurant, a Chinese restaurant , and Western-style restaurant. Also different type of Restaurants, their total-PAHs emission factor for Japanese-style barbecue (4130 mg/L-oil) is the highest, and followed by fast food (3010 mg/L-oil), a Chinese restaurant (772 mg/L-oil), Western-style restaurants has the lowest emission factor (215 mg/L-oil) among those restaurants. Finally, The collection efficiency for Flue gas control equipment including pilot-scale ESP and wet scrubber are between the range of 60.0% to 69.8% for PAH removal..
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