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[模拟烹饪油烟的粒径分布与扩散]

[Particle Size Distribution and Diffusion for Simulated Cooking Fume].

作者信息

Li Shuang-de, Xu Jun-Bo, Mo Sheng-Peng, Li Wen-Hui, Gao Jia-Jia, Cao Ya-Qun, Chen Yun-Fa

机构信息

State Key Laboratory of Multi-phase Complex Systems, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China.

University of Chinese Academy of Sciences, Beijing 100190, China.

出版信息

Huan Jing Ke Xue. 2017 Jan 8;38(1):33-40. doi: 10.13227/j.hjkx.201605110.

DOI:10.13227/j.hjkx.201605110
PMID:29965028
Abstract

Studying particle size distribution and dispersion characteristics of cooking oil fume can help to analyze the influence of the particles on indoor air quality and the health of the residents.Electrical low pressure impactor (ELPI) was employed to measure the number and mass concentration of the particles size range of 0.03-10 μm at two different locations in the kitchen space with smoke exhaust on and off,respectively.The cooking particles were mostly located at below 655 nm.The smoke exhaust with open condition could remarkably decrease the kitchen's cooking fume.The number concentration of particles decreased from 2.8×10 cm to 2.3×10 cm,and PM(aerodynamics diameter ≤2.5 μm particulate matter) mass concentrations decreased from 85.9 mg·m to 6.2 mg·m.The sucking efficiency of smoke exhaust for PM was higher than PM.The number concentration of particles could be declined by 65%,and the cooking fume of PM could be declined by 75% during the diffusion process detected at the area of 3 m far away from the area where cooking took place.The distribution of PM mass concentration field of oil fume was simulated by computational fluid dynamics.The temperature field distribution of oil fume was monitored by infrared camera,presenting sector diffusion with the temperature decreasing from 70℃ to room temperature.

摘要

研究食用油油烟的粒径分布和扩散特性有助于分析颗粒物对室内空气质量和居民健康的影响。分别在厨房空间的两个不同位置,使用低压电冲击器(ELPI)测量了油烟开启和关闭时粒径范围为0.03 - 10μm的颗粒物的数量浓度和质量浓度。烹饪产生的颗粒物大多位于655nm以下。开启排烟条件下可显著降低厨房的烹饪油烟。颗粒物数量浓度从2.8×10⁶/cm³降至2.3×10⁶/cm³,细颗粒物(空气动力学直径≤2.5μm的颗粒物)质量浓度从85.9mg/m³降至6.2mg/m³。排烟对细颗粒物的抽吸效率高于粗颗粒物。在距离烹饪区域3m处检测的扩散过程中,颗粒物数量浓度可下降65%,细颗粒物烹饪油烟可下降75%。采用计算流体力学模拟了油烟细颗粒物质量浓度场的分布。用红外热像仪监测了油烟的温度场分布,呈现出扇形扩散,温度从70℃降至室温。

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