Volume-based size distribution of accumulation and coarse particles (PM0.1-10) from cooking fume during oil heating
Volume-based size distribution of accumulation and coarse particles (PM0.1-10) from cooking fume during oil heating
复制标题
油加热过程中烹调油烟累积物和粗颗粒 (PM0.1-10) 的体积粒度分布
DOI：
10.1016/j.buildenv.2012.10.009
复制
发表时间：
2013-01-01
影响因子：
7.4
通讯作者：
Luo, Zhiwen
中科院分区：
文献类型：
--
作者：
Gao, Jun;Cao, Changsheng;Luo, Zhiwen
烹饪过程中产生的颗粒物是影响室内空气质量和室内环境健康的主要问题之一。对烹饪产生的颗粒暴露的可靠评估需要准确的排放特征信息，特别是尺寸分布信息。本研究表征了实验室厨房典型中式烹饪油加热阶段油烟颗粒的体积/质量大小分布。利用激光衍射粒度分析仪测量了PM2.5和PM10中质量占比最大的0.1 ~ 10 μ m的烟尘颗粒的体积频率。测量结果表明，颗粒排放与所使用的植物油种类关系不大，但与加热温度关系密切。发现1.0-4.0 μ m范围内的烟尘颗粒体积频率占PM0.1-10的近100%，模态直径为2.7 μ m，中位数直径为2.6 μ m， Sauter平均直径为3.0 μ m， DeBroukere平均直径为3.2 μ m，分布跨度为0.48。本研究获得的这些排放特征信息可能用于改进厨房和住宅单位PM0.1-10导致的室内空气质量评估。(c) 2012 Elsevier Ltd.版权所有。
Particulate matter generated during the cooking process has been identified as one of the major problems of indoor air quality and indoor environmental health. Reliable assessment of exposure to cooking-generated particles requires accurate information of emission characteristics especially the size distribution. This study characterizes the volume/mass-based size distribution of the fume particles at the oil-heating stage for the typical Chinese-style cooking in a laboratory kitchen. A laser-diffraction size analyzer is applied to measure the volume frequency of fume particles ranged from 0.1 to 10 mu m, which contribute to most mass proportion in PM2.5 and PM10. Measurements show that particle emissions have little dependence on the types of vegetable oil used but have a close relationship with the heating temperature. It is found that volume frequency of fume particles in the range of 1.0-4.0 mu m accounts for nearly 100% of PM0.1-10 with the mode diameter 2.7 mu m, median diameter 2.6 mu m, Sauter mean diameter 3.0 mu m, DeBroukere mean diameter 3.2 mu m, and distribution span 0.48. Such information on emission characteristics obtained in this study can be possibly used to improve the assessment of indoor air quality due to PM0.1-10 in the kitchen and residential flat. (c) 2012 Elsevier Ltd. All rights reserved.