Characterization of particulate matter from heating and cooling several edible oils
Characterization of particulate matter from heating and cooling several edible oils
复制标题
几种食用油加热和冷却过程中颗粒物的表征
DOI：
10.1016/j.buildenv.2019.02.007
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发表时间：
2019-04
影响因子：
7.4
通讯作者：
Chao Huan
中科院分区：
文献类型：
--
作者：
Yujiao Zhao;Zhenhao Zhang;Changfa Ji;Lang Liu;Bo Zhang;Chao Huan
油在高温下产生的油烟会释放大量的细颗粒物（PM）。暴露于烹饪烟雾会增加许多疾病的风险。一项室内研究调查了六种食用油（橄榄油、大豆油、菜籽油、花生油、玉米油和向日葵籽油）的颗粒排放和衰变特性。实验测定了食用油加热和冷却过程中粒径小于等于0.3 μm、0.3-0.5 μm和0.5-1.0 μm（分别为PM0.3、PM0.3- 0.5和PM0.5-1.0）的颗粒物的数量浓度和粒径分布。探讨了加热功率、室内相对湿度和通风条件对橄榄油和向日葵籽油相应颗粒物排放和衰变特性的影响。由于颗粒的沉积和凝聚同时发生在实验室中，冷却过程中的沉积和凝聚速率进行了计算。比较两种方法以获得准确的凝固速率。
Cooking fumes produced by oils at high temperatures release large amounts of fine particulate matter (PM). Exposure to cooking fumes increases the risk of many diseases. A chamber study investigated particle emission and decay characteristics originating from six types of edible oil (olive oil, soybean oil, rapeseed oil, peanut oil, corn oil and sunflower seed oil). The experiment determined the particle number concentration and particle size distribution of PM with diameters of 0.3 μm and less, 0.3–0.5 μm and 0.5–1.0 μm (PM0.3, PM0.3-0.5and PM0.5-1.0, respectively) during the heating and cooling of the edible oils. The effects of heating power, indoor relative humidity and ventilation conditions on the corresponding particle emission and decay characteristics of olive oil and sunflower seed oil were discussed. Since the deposition and coagulation of the particles occur simultaneously in the experimental chamber, the deposition and coagulation rates of the cooling process were calculated. Two methods were compared to obtain an accurate coagulation rate.
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影响因子：
8.9
作者：
N. Zhang;B. Han;F. He;Jia Xu;Ruo-jie Zhao;Yujuan Zhang;Z. Bai
通讯作者：
N. Zhang;B. Han;F. He;Jia Xu;Ruo-jie Zhao;Yujuan Zhang;Z. Bai
DOI：
10.13227/j.hjkx.201605110
发表时间：
2017-01
期刊：
Huan jing ke xue= Huanjing kexue
影响因子：
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作者：
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通讯作者：
Shuang Li;Juntian Xu;Shengpeng Mo;Wen-Hui Li;Jiajia Gao;Yaqun Cao;Yunfa Chen
影响因子：
5.2
作者：
Buonanno, G.;Johnson, G.;Stabile, L.
通讯作者：
Stabile, L.
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影响因子：
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作者：
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通讯作者：
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影响因子：
7.4
作者：
Lai Alvin C. K.;Chen Jia
通讯作者：
Chen Jia