Comparison of the time-dependent characteristics between particle mass and particle number emissions during oil heating and emission mitigation strategies
Comparison of the time-dependent characteristics between particle mass and particle number emissions during oil heating and emission mitigation strategies
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DOI：
10.1016/j.buildenv.2023.110511
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发表时间：
2023-06-15
影响因子：
7.4
通讯作者：
Liu, Jing
中科院分区：
文献类型：
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作者：
Ma, Shengyuan;Liu, Wei;Liu, Jing
了解烹饪颗粒物随时间的排放对减轻烹饪污染很重要，但目前的控制策略未能同时考虑颗粒物的质量和数量排放。因此，本研究旨在比较颗粒质量和数量排放随时间变化的特征的差异，并提出考虑这两种特征的综合缓解战略。为此，分析了各种因素对两种排放的影响，并建立了随时间变化的排放速率模型。获得的时间依赖性模型具有统计学显著性（P < 0.001），大多数R2值大于0.90。发射出的粒子的质量和数量往往在相反的方向上变化。在烟熏阶段，玉米油的颗粒物质量排放量较低，颗粒物数量排放速率（TERn）达到109 #/s。而在较高温度下（T > TDM），随着油量的增加，TERn的百分比差异从7.1%下降到3.5%，而随着油量的减少，PM2.5排放率的百分比差异几乎超过25%。这表明，增加的油体积在减少从玉米油排放的颗粒质量方面比在增加排放的颗粒数量方面更有效，并且对于减少油表面积也得出了类似的结论。总的来说，推荐使用颗粒质量排放量较低和烹饪温度较低的油进行烹饪。应在相对较低的温度（T < TDM）下使用较低的油量和较大的平底锅，主要是为了减少颗粒物数量的排放，而应在较高的温度下使用较高的油量和较小的平底锅，以控制颗粒物质量的排放。
It is important to understand the cooking particles emitted over time to mitigate cooking pollution, but current control strategies fail to consider both particle mass and number emissions. Therefore, this study was designed to compare the differences in time-dependent characteristics of particle mass and number emissions and to propose comprehensive mitigation strategies that consider both characteristics. For this purpose, the effects of various factors on both emissions were analyzed, and time-dependent emission rate models were developed. The time-dependent models obtained were statistically significant (P < 0.001), with most R2 values greater than 0.90. The masses and numbers of particles emitted often varied in the opposite direction. During the smoking stage, corn oil exhibited low particle mass emissions while its particle number emission rate (TERn) reached 109#/s. However, at higher temperatures (T > TDM), the percentage difference in TERn with increasing oil volume decreased from 7.1% to 3.5%, while that in PM2.5 emission rate with decreasing oil volume was almost more than 25%. This indicated that the increased oil volumes were more effective in reducing the particle masses emitted from corn oil than in increasing the numbers of particles emitted, and similar conclusions were also drawn for decreasing oil surface area. Overall, oils exhibiting lower particle mass emissions and lower cooking temperatures were recommended for cooking. Lower oil volumes and larger pans should be used at relatively lower temperatures (T < TDM) primarily to mitigate particle number emissions, while higher oil volumes and smaller pans should be used at higher temperatures to control particle mass emissions.