Olson David A, Burke Janet M
National Exposure Research Laboratory, United States Environmental Protection Agency, Research Triangle Park, North Carolina 27711, USA.
Environ Sci Technol. 2006 Jan 1;40(1):163-9. doi: 10.1021/es050359t.
Emission rates, decay rates, and cooking durations are reported from continuous PM2.5 (particulate matter less than 2.5 microm) 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.
研究三角园（RTP）颗粒物监测小组研究中，通过使用个人DataRam散射仪（时间分辨率为1分钟）测量的连续PM2.5（小于2.5微米的颗粒物）浓度，报告了排放率、衰减率和烹饪持续时间。该研究（n = 37名参与者）包括在四个连续季节（2000年夏季至2001年春季）中，每个季节连续监测7天。使用时间活动日记以及烹饪事件持续时间、峰值浓度水平和衰减曲线质量标准，选取了烹饪事件（n = 411）。在所有烹饪事件中，平均源强为36毫克/分钟（中位数 = 12毫克/分钟），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）。烹饪事件进一步分为代表烹饪方法的七类之一：烧焦食物（烤箱烹饪、烤面包机或炉灶烹饪）、烧烤、微波炉、烤面包机、油炸、烤箱烹饪和炉灶烹饪。烧焦食物（平均 = 470毫克/分钟）、烧烤（173毫克/分钟）和油炸（60毫克/分钟）的平均源强最高；与所有其他烹饪方法相比，烧焦食物和烧烤之间的差异具有统计学意义。还按季节和典型用餐时间（上午8:00、中午12:00和下午6:00）比较了源强、衰减率和烹饪持续时间；这些情况下的差异通常无统计学意义。对于相同的烹饪方法（油炸、烤箱烹饪或炉灶烹饪），使用电器的平均源强通常比使用燃气器具的平均源强大2倍，尽管在所有情况下差异均无统计学意义。还比较了研究对象之间烹饪事件的源强和衰减率分布，以评估个体内和个体间的变异性。在研究期间，每个受试者的源强分布往往低于总体研究平均值（且变异性较低）或高于总体研究平均值（且变异性较高）。在源强与受试者特征（年龄、性别、就业状况）或家庭特征（每日空气交换率）之间未发现相关性。尽管研究人群有限，但该分析中包含的大量烹饪事件和广泛的烹饪活动使得报告的PM2.5源强分布可用于概率暴露建模。
