Department of Architectural Engineering, Yonsei University, Republic of Korea; Departments of Living and Built Environment Research, Korea Institute of Construction Technology, Go yang, Republic of Korea.
Department of Architectural Engineering, Yonsei University, Republic of Korea.
Sci Total Environ. 2019 Jun 10;668:56-66. doi: 10.1016/j.scitotenv.2019.02.316. Epub 2019 Feb 21.
The fine particles (PM, PM) have worsened indoor air quality and have caused an adverse effect on health. While range hoods have been typically used to exhaust cooking-generated fine particles in residential buildings, it is difficult to remove the fine particles effectively. The present study analyzed the effect of cooking on indoor air quality through the on-site measurements of cooking-generated fine particles (PM and PM) in 30 residential buildings. The results of the field measurement showed that the fine particles occurred during the cooking and the concentration exceeded the Korean indoor fine particle concentration standards for PM and PM. The particle decay rate constant in field measurement was 1.27-21.83 h. The emission rates were 0.39-20.45 mg/min. In addition, the fine particles were measured in the experimental building by varying the cooking methods and ventilation types. Four different cooking methods were selected including broiling fish, meat, frying egg, and meat. By operating the range, hood system and the natural ventilation, the dispersion of the fine particle concentration, the particle emission rate, decay rate constant, and the Living-Kitchen (L/K) Ratio change was evaluated quantitatively. Based on the obtained results, the maximum concentrations of the fine particles were measured when broiling fish. Moreover, the range hood system was not able to decrease the cooking-emitted particle concentration effectively during the cooking period. The cooking-emitted particles were removed rapidly when both natural ventilation and the range hood system were operated simultaneously, where the particle decay rate constant was approximately 9 h. Furthermore, the selection of cooking type was the most important factor that can significantly have an impact on indoor particle concentrations. Cooking - generated particles; Range hood; Particle decay rate constant; Living-Kitchen (L/K); PM2.5; Emission rate.
细颗粒物（PM，PM）已经恶化了室内空气质量，并对健康产生了不利影响。虽然抽油烟机通常用于排出住宅建筑中烹饪产生的细颗粒物，但很难有效地去除细颗粒物。本研究通过对 30 栋住宅建筑烹饪产生的细颗粒物（PM 和 PM）的现场测量，分析了烹饪对室内空气质量的影响。现场测量结果表明，烹饪过程中会产生细颗粒物，其浓度超过了韩国室内细颗粒物浓度标准 PM 和 PM。现场测量的颗粒衰减率常数为 1.27-21.83 h。排放率为 0.39-20.45 mg/min。此外，还通过改变烹饪方法和通风类型在实验楼中测量了细颗粒物。选择了四种不同的烹饪方法，包括烤鱼、烤肉、煎蛋和炒肉。通过操作抽油烟机系统和自然通风，定量评估了细颗粒物浓度、颗粒排放率、衰减率常数和 Living-Kitchen（L/K）比值的变化。根据获得的结果，当烤鱼时，测量到的细颗粒物浓度最大。此外，在烹饪过程中，抽油烟机系统并不能有效地降低烹饪产生的颗粒浓度。当同时操作自然通风和抽油烟机系统时，烹饪产生的颗粒被迅速去除，颗粒衰减率常数约为 9 h。此外，烹饪类型的选择是对室内颗粒浓度有显著影响的最重要因素。烹饪产生的颗粒物；抽油烟机；颗粒衰减率常数；Living-Kitchen（L/K）；PM2.5；排放率。
