Department of Civil and Environmental Engineering, National University of Singapore, Singapore, 117576, Republic of Singapore.
Department of Civil and Environmental Engineering, National University of Singapore, Singapore, 117576, Republic of Singapore.
Environ Res. 2020 Apr;183:109192. doi: 10.1016/j.envres.2020.109192. Epub 2020 Jan 27.
Gas cooking is an important source of airborne particulate matter (PM) indoors. Exposure to cooking-derived PM can lead to adverse human health impacts on non-smokers, especially in poorly-ventilated residential homes. Most of the previous studies on gas cooking emissions mainly focused on fine particles (PM) with little information on their size-fractionation. Moreover, studies dealing with mitigation of indoor human exposure to cooking-derived PM are currently sparse. Therefore, a systematic study was conducted to investigate the characteristics of PM and size-fractionated PM derived from five commonly used cooking methods, namely, steaming, boiling, stir-frying, pan-frying and deep-frying in a poorly-ventilated domestic kitchen under controlled experimental conditions. Additionally, an indoor portable air cleaner was employed as a mitigation device to capture cooking-derived PM and improve indoor air quality (IAQ). Results revealed that the oil-based deep-frying cooking released the highest airborne particles which were about 170 folds higher compared to the baseline levels for PM mass concentrations. The use of the air cleaner showed a statistically significant (p < 0.05) reduction in the indoor PM levels. Moreover, PM (particles with diameter ≤ 250 nm) showed a very high mass concentration (378.2 μg/m) during deep-frying, raising human health concern. A substantial reduction (~60-85%) in PM mass concentrations and their total respiratory deposition doses (RDD) in the human respiratory tract was observed while using the air cleaner during the five cooking methods. Furthermore, morphological characteristics and the relative abundance of trace elements in cooking-derived PM were also investigated. This study provides useful insights into the assessment and mitigation of indoor human exposure to cooking-derived PM.
煤气烹饪是室内空气中可吸入颗粒物（PM）的重要来源。暴露于烹饪产生的 PM 会对不吸烟者造成不良的健康影响，尤其是在通风不良的住宅中。以前关于煤气烹饪排放的大多数研究主要集中在细颗粒物（PM）上，而关于其粒径分级的信息很少。此外，目前涉及减轻室内人类暴露于烹饪产生的 PM 的研究还很稀疏。因此，进行了一项系统研究，以在受控实验条件下，研究五种常见烹饪方法（蒸煮、煮沸、炒菜、煎锅和油炸）在通风不良的家庭厨房中产生的 PM 和粒径分级的 PM 的特征。此外，还使用室内便携式空气净化器作为缓解设备来捕获烹饪产生的 PM 并改善室内空气质量（IAQ）。结果表明，基于油的油炸烹饪释放出的空气传播颗粒最高，比 PM 质量浓度的基线水平高约 170 倍。空气净化器的使用显示出室内 PM 水平的统计学显著降低（p<0.05）。此外，在油炸过程中 PM（直径≤250nm 的颗粒）表现出非常高的质量浓度（378.2μg/m），引起了人们对健康的关注。在使用空气净化器进行五种烹饪方法时，PM 质量浓度及其在人体呼吸道中的总呼吸沉积剂量（RDD）均显著降低（约 60-85%）。此外，还研究了烹饪产生的 PM 中的形态特征和微量元素的相对丰度。本研究为评估和减轻室内人类暴露于烹饪产生的 PM 提供了有用的见解。
