Classification accounting and quality control method of catering source volatile organic compound emission

Abstract

The invention discloses a catering source volatile organic compound emission grading accounting and quality control method, belongs to the technical field of grading accounting and quality control methods, and aims to investigate and determine catering source volatile organic compound emission accounting method types and establish specific catering source volatile organic compound emission accounting methods. The method comprises the following steps: establishing an activity level library and a source of volatile organic compound emission amount accounting of various catering sources, actually measuring and establishing an emission coefficient library of volatile organic compound emission amount accounting of various catering sources, and grading the priority of volatile organic compound emission amount accounting methods of various catering sources; and quality control is carried out on the whole process of catering source volatile organic compound discharge amount accounting.

Description

Technical Field

[0001] The invention relates to a hierarchical accounting and quality control method, in particular to a hierarchical accounting and quality control method for volatile organic compound emissions from catering sources, and belongs to the technical field of hierarchical accounting and quality control methods. Background Art

[0002] There are many types of methods for calculating volatile organic compound emissions from catering sources in the existing technology, and they vary greatly, including six types: accounting methods based on actual pollutant measurements, accounting methods based on edible oil consumption, accounting methods based on the number of diners, accounting methods based on the number of stoves, accounting methods based on the scale of catering enterprises, and accounting methods based on population. In environmental management work such as environmental impact assessment of catering enterprises, total pollutant emission control, environmental statistics, and regional inventory compilation, due to the lack of a unified emission accounting technical method, the accounting results vary greatly, affecting the scientific judgment of ecological and environmental departments and enterprises, and causing many troubles for subsequent environmental management.

[0003] Therefore, a hierarchical accounting and quality control method for volatile organic compound emissions from catering sources was designed to solve the above problems. Summary of the invention

[0004] The main purpose of the present invention is to provide a hierarchical accounting and quality control method for volatile organic compound emissions from catering sources.

[0005] The purpose of the present invention can be achieved by adopting the following technical solutions: A hierarchical accounting and quality control method for volatile organic compound emissions from catering sources comprises the following steps: Step 1: Determine the type of method for calculating volatile organic compound emissions from catering sources through research and establish specific methods for calculating volatile organic compound emissions from various catering sources; Step 2: Establish activity level libraries and sources for accounting of volatile organic compound emissions from various catering sources; Step 3: Establish an emission coefficient library for calculating volatile organic compound emissions from various catering sources through actual measurement; Step 4: Prioritize the methods for calculating volatile organic compound emissions from various catering sources; Step 5: Conduct quality control on the entire process of calculating volatile organic compound emissions from catering sources.

[0006] Preferably, in step one, the types of methods for calculating volatile organic compound emissions from catering sources include calculation methods based on actual measurements of pollutants, calculation methods based on edible oil consumption, calculation methods based on the number of diners, calculation methods based on the number of stoves, calculation methods based on the scale of catering enterprises, and calculation methods based on population.

[0007] Preferably, the calculation method based on actual measurement of pollutants includes the following formula: ; Where: E 实测 ——Based on the measured VOCs emissions from restaurant fumes, g / year; T——annual operation time, h / year; EF 实测 ——Hourly VOCs emissions, g / h; The calculation method based on edible oil consumption specifically includes the following calculation formula for the VOCs emissions from restaurant fume based on edible oil consumption: ; Where: E 食用油 ——VOCs emissions from restaurant fume based on edible oil consumption, g / year; B——Annual consumption of edible oil, kg; EF 食用油 ——VOCs emissions per unit mass of edible oil used, g / kg edible oil.

[0008] Preferably, the calculation method based on the number of diners includes calculating the VOCs emissions from restaurant fume based on the number of diners using the following calculation formula: ; Where: E 人次 ——VOCs emissions from restaurant fume based on the number of diners, g / year; Nc——number of people dining, times / year; EF 人次 ——VOCs emissions per dining person, g / person; The calculation method based on the number of stoves includes calculating the VOCs emissions from restaurant fume based on the number of stoves using the following calculation formula: ; Where: E 灶头数 ——VOCs emissions from restaurant fume based on the number of stoves, g / year; C——Number of stoves, pieces; T——annual operation time, h / year; EF 灶头数 ——Hourly VOCs emissions per stove, g / h stove.

[0009] Preferably, the calculation method based on the restaurant scale includes calculating the VOCs emissions from restaurant fume based on the restaurant scale using the following calculation formula: ; Where: E 餐馆 ——VOCs emissions from restaurant fume based on restaurant size, g / year; i——restaurant size, representing large, medium and small restaurants respectively; T——annual operation time, h / year; EF 餐馆 ——Hourly VOCs emissions of catering enterprises of different sizes, g / h restaurant; The population-based accounting method includes the following calculation formula for the population-based VOCs emissions from restaurant fume: ; Where: E 人口 ——VOCs emissions from restaurant fume based on population, g / year; A——Permanent population, people; EF 人口 ——Per capita VOCs emissions from restaurant fumes, g / person.

[0010] Preferably, in step 2, establishing the activity level library and sources for calculating volatile organic compound emissions from various catering sources specifically includes the following steps: The activity level of the method for calculating volatile organic compound emissions from various catering sources is obtained based on the specific calculation formula; The annual consumption of edible oil is obtained through two methods: statistical data of catering enterprises and on-site surveys combined with empirical estimates.

[0011] Preferably, the acquisition of catering enterprise statistical data refers to obtaining the statistical data of the catering enterprise on the total purchase amount of edible oil this year, the inventory of edible oil last year and the surplus of edible oil this year by the following formula: ; In the formula, B is the amount of edible oil; The on-site survey combined with experience estimation refers to the estimation based on the average monthly consumption of cooking oil by kitchen chefs;

[0012] Wherein, B is the amount of edible oil.

[0013] Preferably, in step three, an emission coefficient library for calculating volatile organic compound emissions from various catering sources is established by actual measurement, which specifically includes the following steps: The VOCs emission coefficient based on the pollutant measurement method comes directly from the online monitoring equipment and systems installed by the enterprise; In the absence of online monitoring, refer to the general emission coefficient library of volatile organic compounds from catering sources obtained through offline measurement methods.

[0014] Preferably, in step 4, the priority of the volatile organic compound emission accounting methods of various catering sources is graded as follows: According to the accounting principles of the volatile organic compound emissions from various catering sources, determine the principles for selecting the accounting method; According to the uncertainty of the accounting results of the accounting methods, they are divided into levels A to F according to the priority order, and the uncertainty of the accounting results increases in turn; When selecting an accounting method for volatile organic compound emissions from catering sources, determine the most appropriate accounting method based on selection principles and uncertainty classification.

[0015] Preferably, in step six, the whole process of calculating the volatile organic compound emissions from catering sources is quality controlled, specifically in the following steps: The quality control of the entire process of accounting for volatile organic compound emissions from catering sources includes three aspects: data information collection quality control, emission calculation review, and accounting result review.

[0016] Beneficial technical effects of the present invention: The present invention provides a hierarchical accounting and quality control method for volatile organic compound emissions from catering sources, and systematically establishes an accounting method system for volatile organic compound emissions from catering sources including accounting method principles, formulas, activity levels and emission coefficient libraries, and again establishes selection principles and uncertainty classification for various accounting methods on this basis, which provides an important basis for selecting the most suitable accounting method for volatile organic compound emissions from catering sources at different levels, establishes a full-process quality control method for the accounting of volatile organic compound emissions from catering sources, and provides a strong guarantee for the accuracy of the accounting results of volatile organic compound emissions from catering sources.

[0017] At present, due to the lack of a unified technical method for calculating volatile organic compound emissions from catering sources, the accounting results of various management departments or enterprises vary greatly, affecting the scientific judgment of ecological and environmental departments and enterprises, and causing many troubles for subsequent environmental management. The present invention standardizes the selection principles and priorities of various volatile organic compound emission accounting methods for catering sources, improves the applicability and operability of the accounting methods, and guides relevant management and technical personnel to carry out emission accounting and quality control work, which can effectively improve the scientificity and accuracy of the volatile organic compound emission accounting from catering sources. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The present invention is a flow chart of a preferred embodiment of a method for hierarchical accounting and quality control of volatile organic compound emissions from catering sources. DETAILED DESCRIPTION

[0019] In order to make the technical solution of the present invention more clear and specific to those skilled in the art, the present invention is further described in detail below in conjunction with embodiments and drawings, but the implementation manner of the present invention is not limited thereto.

[0020] Embodiment 1: Figure 1 As shown, this embodiment provides a hierarchical accounting and quality control method for volatile organic compound emissions from catering sources, comprising the following steps: Step 1: Research and determine the type of method for calculating volatile organic compound emissions from catering sources; Step 2: Establish specific methods for calculating volatile organic compound emissions from various catering sources; Step 3: Establish the activity level library and sources for the calculation of volatile organic compound emissions from various catering sources; Step 4: Establish an emission coefficient library for calculating volatile organic compound emissions from various catering sources through actual measurement; Step 5: Prioritize the methods for calculating volatile organic compound emissions from various catering sources; Step 6: Conduct quality control on the entire process of calculating volatile organic compound emissions from catering sources.

[0021] In this embodiment, the survey determines the types of methods for calculating volatile organic compound emissions from catering sources, including six types: accounting methods based on actual measurement of pollutants, accounting methods based on edible oil consumption, accounting methods based on the number of diners, accounting methods based on the number of stoves, accounting methods based on the scale of catering enterprises, and accounting methods based on population.

[0022] In this embodiment, in step 2, a specific method for calculating the volatile organic compound emissions from various catering sources is established, as follows: (1) Calculation method based on actual pollutant measurements: ; Where: E 实测 ——Based on the measured VOCs emissions from restaurant fumes, g / year; T ——Annual operating time, h / year; EF 实测 ——Hourly VOCs emissions, g / h.

[0023] (2) Calculation method based on edible oil consumption: The VOCs emissions from restaurant fume based on edible oil (vegetable oil) consumption are calculated using the following formula: ; Where: E食用油 ——VOCs emissions from restaurant fume based on edible oil consumption, g / year; B ——Annual consumption of edible oil, kg; EF 食用油 ——VOCs emissions per unit mass of edible oil used, g / kg edible oil.

[0024] (3) Calculation method based on the number of dining guests: The VOCs emissions from restaurant fume based on the number of diners are calculated using the following formula: ; Where: E 人次 ——VOCs emissions from restaurant fume based on the number of diners, g / year; Nc ——Number of dining guests, times / year; EF 人次 ——VOCs emissions per dining person, g / person.

[0025] (4) Calculation method based on the number of stoves: The VOCs emissions from restaurant fume based on the number of stoves are calculated using the following formula: ; Where: E 灶头数 ——VOCs emissions from restaurant fume based on the number of stoves, g / year; C ——Number of stoves, pieces; T ——Annual operating time, h / year; EF 灶头数 ——Hourly VOCs emissions per stove, g / h stove.

[0026] (5) Calculation method based on restaurant scale: The VOCs emissions from restaurant fume are calculated based on the restaurant scale using the following calculation formula: ; Where: E 餐馆 ——VOCs emissions from restaurant fume based on restaurant size, g / year; i ——Restaurant size, representing large, medium and small restaurants; T——Annual operating time, h / year; EF 餐馆 ——Hourly VOCs emissions from catering enterprises of different sizes, g / h restaurant.

[0027] (6) Population-based calculation method: The population-based VOCs emissions from restaurant fume are calculated using the following formula: ; Where: E 人口 ——VOCs emissions from restaurant fume based on population, g / year; A —— is the permanent population, person; EF 人口 ——Per capita VOCs emissions from restaurant fumes, g / person.

[0028] In this embodiment, in step three, the activity level library and sources for calculating volatile organic compound emissions from various catering sources are established, as follows: The activity level of the volatile organic compound emission accounting method of various catering sources is obtained according to the specific accounting formula, and the specific values ​​are obtained according to the sources in Table 1. Among them, the annual consumption of edible oil can generally be obtained through two methods: statistical data of catering enterprises and on-site surveys combined with empirical estimates.

[0029] Catering enterprise statistical data acquisition refers to the statistical data of catering enterprises on the total purchase volume of edible oil this year, the inventory volume of edible oil last year and the surplus volume of edible oil this year, which are calculated by the following formula: ; Wherein, B is the amount of edible oil.

[0030] The on-site survey combined with experience estimation refers to the estimation based on the average monthly cooking oil consumption of kitchen chefs.

[0031] ; Wherein, B is the amount of edible oil.

[0032] Table 1 Activity levels and sources of volatile organic compound emissions from catering sources

[0033] In this embodiment, in step 4, an emission coefficient library for calculating volatile organic compound emissions from various catering sources is established by actual measurement, as follows: (1) The VOCs emission coefficient based on the pollutant measurement method can be directly derived from the online monitoring equipment and systems installed by the enterprise; (2) In the absence of online monitoring, the general emission coefficient library of volatile organic compounds from catering sources obtained through offline measurement methods can be used as a reference (Table 2).

[0034] (3) Offline measurement method of emission coefficient 1) Pollutant target objects: 56 PAMS + 65 TO15, a total of 121 VOCs indicators and 13 aldehydes and ketones indicators; 2) Sampling method: 121 VOCs indicators: collected by air bag method, according to the "Sampling Air Bag Method for Volatile Organic Compounds in Exhaust Gas from Stationary Pollution Sources" (HJ732-2014), at 500~800 mL·min -1 The flow rate is collected into a 2 L air bag (PVF bag or FEP bag). The sample volume of a single air bag is about 80% of the air bag capacity. The entire sampling connection pipeline uses Teflon tube, and a particulate filter is set at the front end.

[0035] 13 aldehyde and ketone indicators: According to the method of "High Performance Liquid Chromatography for the Determination of Aldehyde and Ketone Compounds in Ambient Air" (HJ683-2014), aldehyde and ketone VOCs were collected using a DNPH column with a sampling flow rate of 500 mL·min-1, and the front end of the sampling tube was connected to glass wool to filter particulate matter.

[0036] 3) Sampling period and number: The samples were collected during the peak meal time at noon or in the evening, and the total sampling time was at least 1 hour. 3-4 samples were collected at each air bag sampling point, and the samples were collected every 10 minutes. Each sample was collected for 8-10 minutes (the specific time varies depending on the sampling flue gas environment). At the same time, 2 aldehyde and ketone samples were collected using a DNPH column, and the sampling time for a single sample was 0.5 hours. The flue gas flow parameters were measured while collecting VOCs gas.

[0037] 4) Sample analysis: 121 VOCs indicators: The quantitative analysis of PAMS+TO15 was carried out according to the USEPA TO15 method. The samples were introduced into the automatic sampling system (Entech 7032) through a quick connector and pre-concentrated by a three-stage cold trap (Entech 7100A) to remove most of the water and CO2. After pre-concentration, the samples were transferred to a gas chromatograph / mass spectrometer (Agilent 7890A / 5975C) for quantitative analysis.

[0038] 13 aldehyde and ketone indicators: After elution and constant volume filtration, the samples were analyzed using an Agilent 1260 Infinity LC high performance liquid chromatograph, with an Agilent-C18 reverse phase column (250 mm × 4.6 mm, 5.0 μm). The mobile phase was acetonitrile, tetrahydrofuran and water. The detection wavelength was 360 nm.

[0039] Table 2 General emission coefficient library of volatile organic compounds from catering sources

[0040] Table 3 Classification of catering unit scale

[0041] In step 5, the priority of the calculation methods of volatile organic compound emissions from various catering sources is graded as follows: According to the accounting principles of various types of volatile organic compound emission accounting methods for catering sources, the selection principles of accounting methods are determined. According to the uncertainty of the accounting results of the accounting methods, they are divided into grades A to F in order of priority, and the uncertainty of the accounting results increases in turn. When selecting the accounting method for volatile organic compound emissions from catering sources, the most suitable accounting method is determined based on the selection principles and uncertainty classification.

[0042] Table 4 Principles and classification of calculation methods for volatile organic compound emissions from catering sources In step seven, the whole process of calculating volatile organic compound emissions from catering sources is quality controlled as follows: The quality control of the entire process of accounting for volatile organic compound emissions from catering sources includes three aspects: data information collection quality control, emission calculation review, and accounting result review.

[0043] (1) Data information collection quality control 1) Data acquisition channel specifications Before the survey, a detailed data acquisition plan and questionnaire should be formulated to ensure that researchers can accurately understand the content and meaning of the basic data. During the survey, data should be acquired strictly according to the survey plan and alternative plans. According to the characteristics of the emission source, data information should be reported truthfully and comprehensively, and all information should be filled in. During the reporting process, it should be ensured that the content filled in accurately matches the data requirements.

[0044] 2) Review of survey data results When filling in data, ensure that the data reported is true, reliable, verifiable and traceable. If there are special circumstances, indicate the situation in the corresponding position. After completing the survey, review the logic of the survey indicators of the reported data in combination with the emission characteristics of the enterprise.

[0045] (2) Emissions calculation review 1) For emissions calculated using pollutant measurement methods, the following three aspects shall be reviewed: ① Strictly regulate the use of online monitoring data. If it is found that the company has engaged in illegal fraud in the automatic monitoring data of the year, or the automatic monitoring data has remained at or close to a fixed value, the company's atmospheric pollutant emissions can only be calculated using other accounting methods. Monitoring equipment and its operation and maintenance should comply with relevant technical requirements.

[0046] ② Compliance of monitoring data processing. Automatic monitoring data should cover all time periods of the year. According to the "Stationary Pollution Source Flue Gas (SO2, NO x "Technical Specifications for Continuous Monitoring of Air and Particulate Matter (PM2.5) Emissions" (HJ 75-2017) provides normative supplements and replacements for missing periods of automatic monitoring data, and does not arbitrarily intercept data from a certain period or period as the basis for accounting.

[0047] 2) For emissions calculated using other accounting methods, the following two aspects shall be reviewed in particular: ① The calculation process is accurate. The data on production activity levels and important accounting parameters should be comprehensive and accurate. At the same time, attention should be paid to data unit conversion or parameter conversion, and the data conversion calculation should be accurate.

[0048] ② Review the rationality of emission calculation results. The volatile organic compound emissions from catering sources are within a reasonable range and meet the emission characteristics of the industry. Combined with the production situation and pollution control situation, examine the rationality of emission changes.

[0049] (3) Review of final accounting results 1) Logical review For example, a catering enterprise has operation or online monitoring data but no pollutant emissions.

[0050] 2) Reasonableness of results Analyze the rationality of emission structure and changes based on macro conditions such as the scale distribution of catering enterprises, industry edible oil consumption and population; compare population data in different regions and analyze the rationality of regional distribution of emissions; Implementation Case 2: According to Figure 1 The flow chart shown is used to calculate and control the volatile organic compound emissions of a catering enterprise. The enterprise has no online monitoring data and is medium-sized with 5 stoves. The main calculation steps are as follows: Step 1: Based on the hierarchical accounting method for volatile organic compound emissions from catering sources, since the company has no online monitoring data, it is impossible to use the accounting method based on pollutant monitoring. The accounting method based on edible oil consumption is preferred.

[0051] Step 2: Investigate whether the company has procurement data on its annual edible oil consumption. If so, obtain it directly. Otherwise, estimate it by investigating the chefs' monthly consumption experience. Because the above two methods cannot obtain the company's edible oil consumption, the accounting method based on edible oil consumption cannot be used. Further priority is given to the accounting method based on the number of stoves.

[0052] Step 3: It is known that the number of stoves in the catering enterprise is 5, and further on-site investigation of the annual operation time of the catering enterprise is required. The annual operation time can be estimated by consulting the staff for the operation time on weekdays and holidays, the annual rest day data of the enterprise, etc. If the enterprise staff does not cooperate with the investigation during the on-site investigation, the estimate is made according to the empirical value, assuming 7 hours of operation per day and 360 working days per year, and the annual operation time is 2520 hours.

[0053] Step 4: According to the calculation method based on the number of stoves, the volatile organic compound emissions of the catering enterprise are calculated as follows: ; Step 5: The quality control of data information collection, emission calculation review and accounting result review are all correct. Therefore, the volatile organic compound emissions of this catering enterprise are 127kg / year.

[0054] Implementation case three: According to Figure 1 The flowchart shown is now used to calculate and control the volatile organic compound emissions from catering sources in Guangdong Province in 2022. The provincial environmental management department has not yet mastered the basic data such as the number, scale, and number of stoves of catering enterprises. The specific calculation steps are as follows: Step 1: According to the graded accounting method for volatile organic compound emissions from catering sources, since the basic data such as the number, scale, number of stoves, etc. of catering source enterprises in the province are not available, other accounting methods cannot be used except the population-based accounting method.

[0055] Step 2: It is necessary to further obtain the number of permanent residents in Guangdong Province and various cities through survey statistical data. Through the 2023 Statistical Yearbook data of the province (2022 data), the number of permanent residents in the province and various cities in 2022 can be obtained as shown in Table 5.

[0056] Step 3: According to the population-based accounting method, the volatile organic compound emissions from catering sources in various cities at the provincial level are calculated as shown in Table 5.

[0057] Step 4: Check the quality of data information collection, emission calculation and accounting results to ensure they are correct.

[0058] Table 5 Volatile organic compound emissions from permanent population and catering sources in Guangdong Province

[0059] The above description is only a further embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and concepts of the present invention within the scope disclosed by the present invention, which belong to the protection scope of the present invention.

Claims

1. A hierarchical accounting and quality control method for volatile organic compound emissions from catering sources, characterized by: The steps include: Step 1: Determine the type of method for calculating volatile organic compound emissions from catering sources through research and establish specific methods for calculating volatile organic compound emissions from various catering sources; Step 2: Establish activity level libraries and sources for accounting of volatile organic compound emissions from various catering sources; Step 3: Establish an emission coefficient library for calculating volatile organic compound emissions from various catering sources through actual measurement; Step 4: Prioritize the methods for calculating volatile organic compound emissions from various catering sources; Step 5: Conduct quality control on the entire process of calculating volatile organic compound emissions from catering sources.

2. The hierarchical accounting and quality control method for volatile organic compound emissions from catering sources according to claim 1 is characterized by: In step one, the types of methods for calculating volatile organic compound emissions from catering sources include accounting methods based on actual measurements of pollutants, accounting methods based on edible oil consumption, accounting methods based on the number of diners, accounting methods based on the number of stoves, accounting methods based on the scale of catering enterprises, and accounting methods based on population.

3. The hierarchical accounting and quality control method for volatile organic compound emissions from catering sources according to claim 2 is characterized by: The calculation method based on actual pollutant measurements includes the following formula: ； Where: E 实测 ——Based on the measured VOCs emissions from restaurant fumes, g / year; T——annual operation time, h / year; EF 实测 ——Hourly VOCs emissions, g / h; The calculation method based on edible oil consumption specifically includes the following calculation formula for the VOCs emissions from restaurant fume based on edible oil consumption: ； Where: E 食用油 ——VOCs emissions from restaurant fume based on edible oil consumption, g / year; B——Annual consumption of edible oil, kg; EF 食用油 ——VOCs emissions per unit mass of edible oil used, g / kg edible oil.

4. The hierarchical accounting and quality control method for volatile organic compound emissions from catering sources according to claim 2 is characterized by: The calculation method based on the number of diners includes the following calculation formula for the VOCs emissions from restaurant fume based on the number of diners: ； Where: E 人次 ——VOCs emissions from restaurant fume based on the number of diners, g / year; Nc——number of people dining, times / year; EF 人次 ——VOCs emissions per dining person, g / person; The calculation method based on the number of stoves includes calculating the VOCs emissions from restaurant fume based on the number of stoves using the following calculation formula: ； Where: E 灶头数 ——VOCs emissions from restaurant fume based on the number of stoves, g / year; C——Number of stoves, pieces; T——annual operation time, h / year; EF 灶头数 ——Hourly VOCs emissions per stove, g / h stove.

5. The hierarchical accounting and quality control method for volatile organic compound emissions from catering sources according to claim 2 is characterized by: The calculation method based on restaurant scale includes the following calculation formula for the VOCs emissions from restaurant fume based on restaurant scale: ； Where: E 餐馆 ——VOCs emissions from restaurant fume based on restaurant size, g / year; i——restaurant size, representing large, medium and small restaurants respectively; T——annual operation time, h / year; EF 餐馆 ——Hourly VOCs emissions of catering enterprises of different sizes, g / h restaurant; The population-based accounting method includes the following calculation formula for the population-based VOCs emissions from restaurant fume: ； Where: E 人口 ——VOCs emissions from restaurant fume based on population, g / year; A——Permanent population, people; EF 人口 ——Per capita VOCs emissions from restaurant fumes, g / person.

6. The hierarchical accounting and quality control method for volatile organic compound emissions from catering sources according to claim 1 is characterized by: In step 2, the establishment of the activity level library and sources for calculating volatile organic compound emissions from various catering sources specifically includes the following steps: The activity level of the VOC emission accounting method for various catering sources is obtained based on the specific accounting formula; The annual consumption of edible oil is obtained through two methods: statistical data of catering enterprises and on-site surveys combined with empirical estimates.

7. The hierarchical accounting and quality control method for volatile organic compound emissions from catering sources according to claim 6 is characterized by: Catering enterprise statistical data acquisition refers to the statistical data of catering enterprises on the total purchase volume of edible oil this year, the inventory volume of edible oil last year and the surplus volume of edible oil this year, which are calculated by the following formula: ； In the formula, B is the amount of edible oil; The on-site survey combined with experience estimation refers to the estimation based on the average monthly consumption of cooking oil by kitchen chefs; ； Wherein, B is the amount of edible oil.

8. The hierarchical accounting and quality control method for volatile organic compound emissions from catering sources according to claim 1 is characterized by: In step 3, the emission coefficient library for calculating volatile organic compound emissions from various catering sources is established through actual measurement, which specifically includes the following steps: The VOCs emission coefficient based on the pollutant measurement method comes directly from the online monitoring equipment and systems installed by the enterprise; In the absence of online monitoring, refer to the general emission coefficient library of volatile organic compounds from catering sources obtained through offline measurement methods.

9. The hierarchical accounting and quality control method for volatile organic compound emissions from catering sources according to claim 1 is characterized by: In step 4, the priority of the calculation methods of volatile organic compound emissions from various catering sources is graded as follows: According to the accounting principles of the volatile organic compound emissions from various catering sources, determine the principles for selecting the accounting method; According to the uncertainty of the accounting results of the accounting methods, they are divided into levels A to F according to the priority order, and the uncertainty of the accounting results increases in turn; When selecting the accounting method for volatile organic compound emissions from catering sources, the most suitable accounting method should be determined based on the selection principles and uncertainty classification.

10. The hierarchical accounting and quality control method for volatile organic compound emissions from catering sources according to claim 1 is characterized by: In step six, the whole process of calculating the volatile organic compound emissions from catering sources is quality controlled, as follows: The quality control of the entire process of accounting for volatile organic compound emissions from catering sources includes three aspects: data information collection quality control, emission calculation review, and accounting result review.

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