Estimation of commercial cooking emissions in real-world operation: Particulate and gaseous emission factors, activity influencing and modelling.

Measurements of real-world cooking emission factors (CEFs) were rarely reported in recent year's studies. However, the needs for accurately estimating CEFs to produce cooking emission inventories and further implement controlling measures are urgent. In this study, we collected cooking emission aerosols from real-world commercial location operations in Beijing, China. 2 particulate (PM2.5, OC) and 2 gaseous (NMHC, OVOCs) CEF species were examined on influencing activity conditions of cuisine type, controlling technology, operation scales (represented by cook stove numbers), air exhausting volume, as well as location and operation period. Measured NMHC emission factors (Non-barbecue: 8.19 ± 9.06 g/h and Barbecue: 35.48 ± 11.98 g/h) were about 2 times higher than PM2.5 emission factors (Non-barbecue: 4.88 ± 3.43 g/h and Barbecue: 15.48 ± 7.22 g/h). T-test analysis results showed a significantly higher barbecued type CEFs than non-barbecued cuisines for both particulate and gaseous emission factor species. The efficacy of controlling technology was showing an average of 50 % in decreasing PM2.5 CEFs while a 50 % in increasing OC particulate CEFs. The effects of controlling equipment were not significant in removing NMHC and OVOCs exhaust concentrations. CEF variations within cook stove numbers and air exhausting volume also reflected a comprehensive effect of operation scale, cuisine type and control technology. The simulations among activity influencing factors and CEFs were further determined and estimated using hierarchical multiple regression model. The R square of this simulated model for PM2.5 CEFs was 0.80 (6.17 × 10-9) with standardized regression coefficient of cuisine type, location, sampling period, control technology, cook stove number (N) and N2 of 5.18 (0.02), 5.33 (0.02), 1.93 (0.19), 9.29 (4.18 × 10-6), 9.10 (1.71 × 10-3) and -1.18 (2.43 × 10-3), respectively. In perspective, our study provides ways of better estimating CEFs in real operation conditions and potentially highlighting much more importance of cooking emissions on air quality and human health.