Volatility Characterization of Cooking-Generated Aerosol Particles
Volatility Characterization of Cooking-Generated Aerosol Particles
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DOI：
10.1080/02786826.2011.580797
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发表时间：
2011-01-01
影响因子：
5.2
通讯作者：
Stabile, L.
中科院分区：
文献类型：
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作者：
Buonanno, G.;Johnson, G.;Stabile, L.
烹饪产生的气溶胶特性对于准确评估人类暴露于颗粒浓度的情况至关重要。此外，在评估烹饪活动产生的气溶胶的尺寸特性时，需要研究的一个关键方面是所排放颗粒的成分。为此，本研究对烹饪产生的气溶胶颗粒的挥发性进行了评估。使用热调节装置以及扫描迁移率粒径谱仪（SMPS）和空气动力学粒径谱仪（APS）进行了总浓度和粒径分布测量，以评估不同烹饪活动（油炸和烧烤）以及涉及不同种类食物（高脂肪食物和蔬菜类食物）所排放的挥发性物质的量。结果表明，随着气溶胶调节温度升高，主要粒径分布模式向更小直径方向移动。烹饪高脂肪食物时，相应的总颗粒数浓度大致恒定，但在油炸或烧烤蔬菜类食物时，观察到总颗粒浓度显著降低。这些结果似乎表明在烹饪高脂肪食物时存在一个非挥发性核心。通过比较每种烹饪活动的非挥发性表面积和挥发性质量分布，也证明了与蔬菜类食物烹饪相关的较大挥发性部分，以便评估颗粒对人类的化学和物理影响。
Cooking-generated aerosol characterization is crucial for providing an accurate evaluation of human exposure to particle concentrations. In addition, when evaluating the dimensional properties of aerosols emitted from cooking activities, one key aspect to be investigated is the composition of the particles emitted. To this end, an evaluation of the volatility of cooking-generated aerosol particles was performed in this study. Total concentration and size distribution measurements were carried out using a thermal conditioning device, along with a scanning mobility particle sizer (SMPS) and an aerodynamic particle sizer (APS), in order to evaluate the amount of volatile material emitted by different cooking activities (frying and grilling), as well as those involving different kinds of food (fatty and vegetable foods). The results showed a shift in the dominant size distribution mode toward smaller diameters with higher aerosol conditioning temperatures. The corresponding total number concentrations were roughly constant when fatty foods were cooked, but a significant reduction in total particle concentration was observed when vegetable foods were fried or grilled. These results seem to demonstrate the presence of a nonvolatile core when cooking fatty foods. The larger volatile fraction associated with vegetable food cooking is also demonstrated by comparing the nonvolatile surface area and volatile mass distributions for each cooking activity, in order to evaluate the particle's chemical and physical effects on human being.