Effect of Fuels on Cooking Fume Emissions
Effect of Fuels on Cooking Fume Emissions
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DOI：
10.1177/1420326x11409462
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发表时间：
2011-10-01
影响因子：
3.6
通讯作者：
Yeung, L. L.
中科院分区：
文献类型：
--
作者：
To, W. M.;Yeung, L. L.
本研究调查了香港常用的两种燃料——煤气和电力在不同环境下的炊事油烟排放情况。通过使用这两种燃料重复烹饪过程，控制了烹饪过程对烟雾排放的影响。测量结果表明，烹饪过程和能源对厨房PM10和总挥发性有机化合物（TVOC）浓度以及厨房废气中可提取有机物浓度均有影响。燃气烹饪产生的PM10、TVOC和可提取有机物质浓度高于家用厨房的爆炒、平底锅和油炸，但商用厨房的油炸、煎锅和炭烤的结果也包括在内。配对样本t检验显示，燃气烹饪产生的TVOC浓度在5%的水平上显著高于电烹饪产生的TVOC浓度，但在家庭和商业环境中结合测量时，PM10的浓度并不高。方差分析表明，可提取有机物质的排放在很大程度上取决于家庭厨房和商业厨房的烹饪燃料和烹饪过程。
Emissions of cooking fumes across a wide range of settings were investigated for two commonly used fuels in Hong Kong - town gas and electricity. The effect of cooking process on the emissions of fumes was controlled by repeating cooking processes using these two fuels. The measurement results showed that the cooking process and energy source could have an effect on the concentrations of PM10 and total volatile organic compound (TVOC) in kitchens and the concentrations of extractable organic material in kitchen exhausts. Gas cooking produced higher concentrations of PM10, TVOC and extractable organic material than electric cooking for stir frying, pan frying and deep frying in the domestic kitchens but inclusive results were obtained for deep frying, griddle frying and char-broiling in the commercial kitchens. Paired-sample t-tests revealed that the concentrations of TVOC generated from gas cooking were significantly higher than those generated from electric cooking at the 5% level, but not for PM10 when measurements in the domestic and commercial environments were combined. Analyses of variance indicated that the emissions of extractable organic material depended significantly on the cooking fuel and the cooking process in domestic kitchens and commercial kitchens.