Determination of Size-Dependent Source Emission Rate of Cooking-Generated Aerosol Particles at the Oil-Heating Stage in an Experimental Kitchen
Determination of Size-Dependent Source Emission Rate of Cooking-Generated Aerosol Particles at the Oil-Heating Stage in an Experimental Kitchen
复制标题
实验厨房油加热阶段烹饪产生的气溶胶颗粒尺寸依赖性源排放率的测定
DOI：
10.4209/aaqr.2012.09.0238
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发表时间：
2013-04-01
影响因子：
4
通讯作者：
Zhang, Xu
中科院分区：
文献类型：
--
作者：
Gao, Jun;Cao, Changsheng;Zhang, Xu
摘要烹饪产生的颗粒物是影响室内空气质量和危害人体健康的主要室内颗粒物污染物之一。预测烟雾颗粒物的时空分布和个体吸入暴露量高度依赖于源特性。本研究旨在确定烹饪产生的颗粒物在0.1至10 μm范围内的排放率，因为在考虑室内颗粒物动力学时，该尺寸是最受关注的。在实验室厨房的受控条件下测量0.1至10 μm范围内颗粒的质量浓度和基于体积的粒度分布。基于质量平衡模型，利用实测浓度随时间的衰减率和浓度随时间的变化曲线确定PM2.5和PM10的总排放率。通过将总排放速率乘以颗粒体积分布，进一步获得与尺寸相关的排放速率。结果发现，源强度是高度敏感的油的类型，而体积分布模式和衰减率值表现出较小的差异，在这项工作中检查的六种植物油。在15 min ~ 2 h的时间跨度内测定的源速率的相对方差小于5.5%，因此15 min的短测量周期足以得出可靠的发射速率。油加热实验中，1.0 ~ 4.0 μm颗粒的体积频率几乎占PM10质量的100%。本研究所得到的粒径范围及相关的粒径排放率可作为室内颗粒物动力学进一步研究的源特征。
ABSTRACTCooking-generated particles represent one major indoor particulate pollutant that significantly affect indoor air quality as well as pose a risk to human health. Prediction of the spatial-temporal distribution of fume particles and individual inhalation exposure is highly dependent upon the source characteristics. This study aims to determine the emission rate of cooking-generated particles in the range from 0.1 to 10 μm, because this size is of most concern when considering indoor particle dynamics. The mass concentration and volume-based size distribution of particles in the range from 0.1 to 10 μm are measured under controlled conditions in a laboratory kitchen. Based on a mass balance model, the total emission rates of PM2.5 and PM10 are determined using the concentration decay rate derived from the measured concentration plus its changing curve with time. The size-dependent emission rate is further obtained by multiplying the total emission rate by the particle volume distribution. It is found that source strengths are highly sensitive to the oil type, whilst both the volume-distribution patterns and decay rate values exhibit less difference among the six types of vegetable oil examined in this work. The relative variance of source rate determined at time spans from 15 min to 2 h is less than 5.5%, and thus a short measuring period of 15 min is sufficient to derive a reliable emission rate. The results also show that the volume frequency of particles in the size range from 1.0 to 4.0 μm accounts for nearly 100% of the mass of PM10 in the oil-heating experiments. The size range and the associated size-based emission rates derived in this study can be applied as the source characteristics for further studies of indoor particle dynamics.