TY  - JOUR
TI  - Characterization and assessment of volatile organic compounds (VOCs) emissions from the typical food manufactures in Jiangsu province, China
AB  - Food manufacture is a significant source of volatile organic compounds (VOCs) contamination. The VOCscharacterizations of the typical food manufactures in Jiangsu province were studied during May 19th and June6th, 2017. Several VOCs were found in the air samples of the studied food manufactures boundary and the totalconcentration varied from 0.178 to 0.968 mg $m^−3$. The difference of the raw materials and the productionprocesses resulted in the different pollution characteristics of the VOCs. Oxygenated volatile organic compounds(OVOCs) were all abundant in the VOCs emitted from the studied food factories varying from 69.6 to 98.9%.Odor index (OI) was calculated to estimate the olfactory nuisances of the VOC emissions. The total OIs (TOIs)showed that the unorganized VOCs emission of all the studied enterprises had odor pollution to the atmosphereenvironment. OVOCs were the largest contributors to the odor pollution ranging from 79.6 to 99.9%. Maximumincrement reactivity (MIR) was used to evaluate the ozone formation potential (OFP) for the major VOC species.The OFPs for the VOCs emitted from the studied food manufactures were ranging from 0.294 to 0.792 mg $m^−3$.Not all of the species with large emissions had large OFP contributions and some species with relatively smallemissions could contribute largely to the OFPs. OVOCs contributed to the total OFPs varying from 55.3 to 98.1%.The VOCs did not pose non-carcinogenic risk to the exposed population. The carcinogenic risks of the VOCs wereabove the acceptable level proposed by EPA (1 × $10^−6$).
AU  - WANG, Jing Hui
AU  - GAO, Zhanqi
AU  - HU, Guanjiu
AU  - ZHU, Bingqing
DO  - 10.1016/j.apr.2018.10.010
PY  - 2019
JO  - Atmospheric Pollution Research
VL  - 10
IS  - 2
SN  - 1309-1042
SP  - 571
EP  - 579
DB  - TRDizin
UR  - http://search/yayin/detay/374148
ER  -