Sun Liu, Wallace Lance A
Air Health Science Division, Water and Air Quality Bureau, Health Canada, Ottawa, Ontario, Canada.
Consultant, Santa Rosa, California, USA.
J Air Waste Manag Assoc. 2021 Jul;71(7):830-843. doi: 10.1080/10962247.2020.1823525. Epub 2021 Apr 22.
Cooking is one of the most significant indoor sources of particles. This study investigated residential cooking and kitchen ventilation behaviors in Canadian homes, using data from 132 households in Halifax and Edmonton. Only 27% of the cooking activities were conducted with added ventilation (range hood use 10%, window opening 15%, and both 2%). The use pattern of the range hood was associated with mealtime and cooking method/device. The frequency of window opening was influenced by season and did not show a clear linkage to ventilation for cooking. Fine particle (PM) decay rates, source strengths, emission masses, and exposure levels were estimated for cooking activities under different ventilation conditions. The results demonstrated the effect of kitchen ventilation on PM removal. Using a range hood and (or) opening kitchen windows increased the geometric mean (GM) decay rate by a factor of two. The GM source strength from cooking was 0.73 mg min (geometric standard deviation (GSD) = 4.3) over an average cooking time of 17 minutes (GSD = 2.6). The GM emission mass was 12.6 mg (GSD = 5.3). The GM exposure from a single cooking event was 12 µg m h (GSD = 6.6). The average number of cooking events per day was 2.4 (SD = 1.5) times. Cooking contributed about 22% to the total daily PM exposure in participating homes. The frequency and duration of cooking conducted at various temporal scales (mealtime, weekday/weekend, and season), as well as the use of different methods and devices, can support more accurate modeling of the impact of cooking on indoor air quality and human exposure.: The inadequate use of ventilation during cooking highlights the need for educational programs on cooking exposures and ventilation strategies, such as running a range hood fan or opening kitchen windows when possible. Exposures in newly built homes might be a bigger concern than older homes if not providing sufficient ventilation during cooking, due to the tighter building envelopes.
烹饪是室内颗粒物的最重要来源之一。本研究利用哈利法克斯和埃德蒙顿132户家庭的数据,调查了加拿大家庭的住宅烹饪和厨房通风行为。只有27%的烹饪活动是在增加通风的情况下进行的(使用抽油烟机的占10%,开窗的占15%,两者都用的占2%)。抽油烟机的使用模式与用餐时间和烹饪方法/设备有关。开窗频率受季节影响,与烹饪通风没有明显联系。对不同通风条件下的烹饪活动估算了细颗粒物(PM)衰减率、源强、排放质量和暴露水平。结果证明了厨房通风对去除颗粒物的作用。使用抽油烟机和(或)打开厨房窗户可使几何平均(GM)衰减率提高一倍。在平均17分钟(几何标准差(GSD)=2.6)的烹饪时间内,烹饪的GM源强为0.73毫克/分钟(GSD=4.3)。GM排放质量为12.6毫克(GSD=5.3)。单次烹饪活动的GM暴露量为12微克/立方米·小时(GSD=6.6)。每天烹饪活动的平均次数为2.4次(标准差=1.5)。烹饪对参与研究家庭的每日总颗粒物暴露贡献约22%。在不同时间尺度(用餐时间、工作日/周末和季节)进行烹饪的频率和持续时间,以及使用不同的方法和设备,有助于更准确地模拟烹饪对室内空气质量和人体暴露的影响。烹饪时通风使用不足凸显了开展烹饪暴露和通风策略教育项目的必要性,比如使用抽油烟机风扇或尽可能打开厨房窗户。如果在烹饪时没有提供足够的通风,新建房屋中的暴露问题可能比旧房屋更令人担忧,因为新建房屋的围护结构更严密。