SIZE DISTRIBUTIONS OF SUBMICROMETER AEROSOLS FROM COOKING
SIZE DISTRIBUTIONS OF SUBMICROMETER AEROSOLS FROM COOKING
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DOI：
10.1016/0160-4120(93)90365-o
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发表时间：
1993-01-01
影响因子：
11.8
通讯作者：
JENQ, FT
中科院分区：
文献类型：
--
作者：
LI, CS;LIN, WH;JENQ, FT
虽然燃气灶的使用因国家而异，但它仍然是主要的室内燃烧源之一。为了评估使用瓦斯炉对健康的影响，本研究在台北地区一间一楼公寓进行了烹调微粒排放的物理特性研究。从炒鸡蛋，炸鸡，和烹饪汤的粒度分布进行了测量，在厨房中的高分辨率粒度仪，它可以测量的颗粒的尺寸范围为0.01 μ m至1 μ m。亚微米颗粒物的浓度在烹饪过程中从15 000 cm-3显著增加到150 000 cm-3。此外，超细颗粒物占总亚微米气溶胶的60%-70%。比较了气溶胶生成前后亚微米气溶胶粒径分布和浓度的变化。平均而言，炒蛋、炸鸡、煮汤和背景条件的中值直径分别为40 nm、50 nm、30 nm和70 nm。关于表面积加权尺寸分布，四种情况的表面中值直径分别为180 nm、300 nm、150 nm和220 nm。此外，在上述条件下的体积中值直径几乎相似，即300-350 nm。
Although gas stove usage varies from country to country, it is still one of the major indoor combustion sources. In order to assess the health effects of using gas stoves, the physical characteristics of the particle emissions from cooking were conducted in a first-floor apartment in the Taipei area. The particle size distributions from scrambling eggs, frying chicken, and cooking soup were measured in the kitchen by a high resolution particle sizer, which could measure the particles in the size range of 0.01 mum to 1 mum. The concentrations of the submicrometer particles increased significantly from 15 000 cm-3 to 150 000 cm-3 during cooking. Additionally, the ultrafine particles constituted 60%-70% of the total submicron aerosols. The changes in the size distributions and the concentrations of the submicrometer aerosols before, during, and after the aerosol generations were compared. On the average, the median diameters of scrambling eggs, frying chicken, cooking soup, and of the background conditions were 40 nm, 50 nm, 30 nm, and 70 nm, respectively. Regarding the surface area-weighted size distributions, the surface median diameters of the four situations were 180 nm, 300 nm, 150 nm, and 220 nm, respectively. Furthermore, the volume median diameters in the conditions mentioned above were almost similar, namely 300-350 nm.