进行了一项研究，以确定商业烹饪操作的空气污染物排放系数。这项研究涉及制定取样和分析程序，用于测量烹饪作业中富含油脂的废气中的排放物。在研究过程中，开发并演示了测定挥发性有机化合物（VOC）排放的替代试验程序。此外，颗粒物（PM）测试程序也得到了扩展，包括用于表征粒度分布的取样和分析。然后将取样和分析技术与标准测试方法相结合，具体说明器具操作、烹饪程序和通风参数。 在开发和演示之后，新程序被用于进行排放测试，以确定各种过程和使用控制技术的选定过程的基线排放系数。本文讨论了13种非受控商业烹饪工艺和5种使用排放控制技术的工艺的开发过程和方法验证，随后介绍了排放因子和粒度分布。该研究发现，PM的排放系数范围从每1000磅（g/kg）肉中32.7磅（g/kg）的未充分燃烧肉仔鸡工艺烹制的肉，到低于几个深油炸工艺的可检测限值。 所有测试过程的粒度分布测量表明，废水中的大多数颗粒直径小于2.5 mm。挥发性有机化合物的排放系数范围从欠烧肉仔鸡工艺烹制的每1000磅肉3.94磅（g/kg）到几种不同工艺烹制的每1000磅肉0.1磅（g/kg）以下。研究中测试的控制技术表明，减排效率为79%至95%。单位:双引证:研讨会，ASHRAE交易，1998年，第104卷，第2部分，多伦多

A study was performed to determine air-pollutant emission factors for commercial cooking operations. The study involved the development of sampling and analytical procedures for measuring emissions in the grease-laden exhaust of cooking operations. An alternative test procedure for the determination of volatile organic compound (VOC) emissions was developed and demonstrated during the course of the study. In addition, particulate matter (PM) test procedures were expanded to include sampling and analyses for characterization of particle size distributions. The sampling and analytical techniques were then integrated with standard test methods specifying appliance operation, cooking procedures, and ventilation parameters. After development and demonstration, the new procedures were used to conduct emissions testing for determination of baseline emission factors for various processes and a selected number of processes using control technologies.This paper discusses the development process and method verification, followed by a presentation of emission factors and particle size distributions, for thirteen uncontrolled commercial cooking processes and five processes using emission-control technologies. The study found PM emission factors ranging from 32.7 lbs per 1000 lbs (g per kg) of meat cooked from an underfired charbroiler process to below detectable limits for several deep fat fryer processes. Particle-size distribution measurements for all processes tested indicate a majority of particles in the effluent with diameters less than 2.5 mm. VOC emission factors ranged from 3.94 lbs per 1000 lbs (g per kg) of meat cooked from the underfired charbroiler process to below 0.1 lbs per 1000 lbs (g per kg) of product cooked from several different processes. Control technologies tested in the study demonstrated emission reduction efficiencies of 79% to 95%.Units: Dual