Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA 98195, United States.
Department of Biostatistics, Harvard University, Cambridge, MA 02138, United States.
Sci Total Environ. 2021 Dec 1;798:149236. doi: 10.1016/j.scitotenv.2021.149236. Epub 2021 Jul 22.
Interventions that improve air exchange or filter the air have the potential to reduce particle exposures from residential cooking. In this study, we evaluated the effect of using a range hood, opening kitchen windows, and using portable air cleaners (PACs) in various home locations on the concentrations of ultrafine particles (UFPs) at different times and in different rooms during and after cooking. All experiments were conducted using a standardized cooking protocol in a real-world naturally-ventilated apartment located in the northwest United States. Real-time UFP measurements collected from the kitchen, living room, and bedroom locations were used to estimate parameters of a dynamic model, which included time-varying particle emission rates from cooking and particle decay. We found that 1-min mean UFP number concentrations in the kitchen and living room mostly peaked within 0-10 min after cooking ended at levels of 150,000-500,000 particles/cm. In contrast, the bedroom UFP concentrations were consistently low except for the window-open scenario. While varying considerably with time, the 1-min UFP emission rates were comparable during and within 5-min after cooking, with means (standard deviations) of 0.8 (1.1) × 10 and 1.1 (1.2) × 10 particles/min, respectively. Compared with the no-intervention scenario, keeping the kitchen windows open and using a kitchen range hood reduced the mean indoor average UFP concentrations during and 1 h after cooking by ~70% and ~35%, respectively. Along with the range hood on, utilizing a PAC in the kitchen during and after cooking further reduced the mean indoor average UFP levels during and 1 h after cooking by an additional 53%. In contrast, placing the PAC in the living room or bedroom resulted in worse efficacy, with additional 2-13% reductions. These findings provide useful information on how to reduce cooking-related UFP exposure via readily accessible intervention strategies.
干预措施,如改善空气交换或过滤空气,有潜力降低住宅烹饪产生的颗粒物暴露。在这项研究中,我们评估了在不同家庭位置使用抽油烟机、打开厨房窗户和使用便携式空气净化器(PAC)对烹饪过程中和烹饪后不同时间和不同房间中超细颗粒物(UFPs)浓度的影响。所有实验均在美国西北部一个自然通风的真实公寓中使用标准化烹饪方案进行。从厨房、客厅和卧室位置实时收集的实时 UFPs 测量值用于估计动态模型的参数,该模型包括烹饪过程中时变的颗粒物排放率和颗粒物衰减率。我们发现,厨房和客厅中 1 分钟平均 UFPs 数浓度在烹饪结束后 0-10 分钟内主要达到 150000-500000 个/cm 的峰值水平。相比之下,除了开窗的情况,卧室 UFPs 浓度一直较低。尽管随时间变化较大,但烹饪过程中和烹饪后 5 分钟内的 1 分钟 UFPs 排放率相当,平均值(标准差)分别为 0.8(1.1)×10 和 1.1(1.2)×10 个/分钟。与无干预情况相比,保持厨房窗户打开并使用厨房抽油烟机可分别将烹饪期间和烹饪后 1 小时内的室内平均 UFPs 浓度降低约 70%和 35%。在使用抽油烟机的同时,在烹饪过程中和烹饪后将 PAC 放置在厨房中,还可进一步将烹饪期间和烹饪后 1 小时内的室内平均 UFPs 水平降低 53%。相比之下,将 PAC 放置在客厅或卧室中效果较差,可降低额外的 2-13%。这些发现为通过易于获得的干预策略降低烹饪相关 UFPs 暴露提供了有用信息。