Distributions of PM2.5 source strengths for cooking from the research triangle park particulate matter panel study
Distributions of PM2.5 source strengths for cooking from the research triangle park particulate matter panel study
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DOI：
10.1021/es050359t
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发表时间：
2006-01-01
影响因子：
11.4
通讯作者：
Burke, JM
中科院分区：
文献类型：
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作者：
Olson, DA;Burke, JM
排放速率、衰减率和烹饪持续时间由研究三角公园(RTP)PM小组研究中使用个人Dataram浊度计(1分钟时间分辨率)测量的连续PM2.5(小于2.5微米的颗粒物)浓度报告。这项研究(n=37名参与者)包括在连续四个季节(2000年夏季至2001年春季)中的每一季连续监测7天。使用时间-活动日记和烹饪事件持续时间、峰值浓度水平和衰减曲线质量的标准来选择烹饪片段(n=411)。在所有烹饪事件中，平均源强度为36毫克/分钟(中位数为12毫克/分)，平均衰减率为0.27小时(-1)(0.17小时(-1))，平均烹饪持续时间为11分钟(7分钟)。烹饪活动被进一步分为代表烹饪方法的七类之一：烧焦的食物(烤箱烹饪、烤面包机或炉顶烹饪)、烧烤、微波炉、烤箱、油炸、烤箱烹饪和炉顶烹饪。焦烧食物(平均值=470 mg/min)、烧烤(173 mg/min)和油炸(60 mg/min)的平均污染源强度最高；烧焦食物和烧烤与其他所有烹饪方法相比，差异均有统计学意义。来源强度、腐烂率和烹饪持续时间也按季节和典型用餐时间(上午8：00、下午12：00和下午6：00)进行了比较；这些情况下的差异通常没有统计学意义。对于相同的烹饪方法(油炸、烤箱烹饪或炉顶烹饪)，使用电器的平均信号源强度通常比使用燃气器皿的高2倍，尽管在所有情况下差异都没有统计学意义。研究对象之间也比较了烹饪事件的震源强度和衰减率的分布，以评估对象内和对象间的变异性。每个受试者在研究期间的震源强度分布往往要么低于总体研究平均值(变异性较低)，要么高于总体研究平均值(变异性较高)。未发现来源强度与受试者特征(年龄、性别、就业状况)或家庭特征(每日空气交换率)之间的关系。这项分析包括了大量的烹饪事件和广泛的烹饪活动，这使得报告的PM2.5源强度分布对于概率暴露建模很有用，尽管研究人群有限。
Emission rates, decay rates, and cooking durations are reported from continuous PM2.5 (particulate matter less than 2.5 mu m) concentrations measured using personal DataRam nephelometers (1-min time resolution) from the Research Triangle Park (RTP) PM panel study. The study (n = 37 participants) included monitoring for 7 consecutive days in each of four consecutive seasons (summer 2000 through spring 2001). Cooking episodes (n = 411) were selected using time-activity diaries and criteria for cooking event duration, peak concentration level, and decay curve quality. Averaged across all cooking events, mean source strengths were 36 mg/min (median = 12 mg/min), mean decay rates were 0.27 h(-1)(0.17 h(-1)), and mean cooking durations were 11 min (7 min). Cooking events were further separated into one of seven categories representing cooking method: burned food (oven cooking, toaster, or stovetop cooking), grilling, microwave, toaster oven, frying, oven cooking, and stovetop cooking. The highest mean source strengths were identified from burned food (mean = 470 mg/min), grilling (173 mg/min), and frying (60 mg/ min); differences between both burned food and grilling compared with all remaining cooking methods were statistically significant. Source strengths, decay rates, and cooking durations were also compared by season and typical meal times (8:00 a.m., 12:00 p.m., and 6:00 p.m.); differences were generally not statistically significant for these cases. Mean source strengths using electric appliances were typically a factor of 2 greater than those using gas appliances for identical cooking methods (frying, oven cooking, or stovetop cooking), although in all cases the difference was not statistically significant. Distributions of source strengths and decay rates for cooking events were also compared among study subjects to assess both within- and between-subject variability. Each subject's distribution of source strengths during the study tended to be either lower than the overall study average (and with lower variability) or higher than the overall study average (and with higher variability). No relationships could be found between source strength and either subject characteristics (age, gender, employment status) or home characteristic (daily air exchange rate). The large number of cooking events and the broad range of cooking activities included in this analysis makes the reported distributions of PM2.5 source strengths useful for probabilistic exposure modeling even though the study population was limited.