School of Infrastructure Engineering, Nanchang University, Nanchang, China.
Tianjin Key Laboratory of Indoor Air Environmental Quality Control, School of Environmental Science and Engineering, Tianjin University, Tianjin, China.
Environ Sci Pollut Res Int. 2023 Nov;30(52):112988-113001. doi: 10.1007/s11356-023-30380-4. Epub 2023 Oct 17.
Cooking can emit high concentrations of particles and gaseous pollutants. Cooking has contributed to the major source of indoor air pollutants, especially for particle pollutants in residential buildings. Many studies already analyzed the emission characteristics of Chinese cooking-related UFPs and PM, while less for the fine particle size distributions. Currently, the fine particle emission characteristics of Chinese cooking need to be further investigated, since the mass size distribution of Chinese cooking is dominated by fine particles. This study determined the emission characteristics of PM and fine particles from three Chinese cooking methods. The capture efficiencies of particles were also measured by a modified indirect approach, including the impact of particle decay. The results showed that stir-fried vegetable and pan-fried meat dishes generated more fine particles at 0.542-1.5 μm. Besides, pan-fried and deep-fried meat dishes produce a higher generation of PM. The fine particles (0.542-10 μm) number-based and volume-based size distributions of six dishes both presented a monodisperse behavior. The cooking methods are not a sensitive factor to the volume frequency of fine particle ranging from 0.542 to 10 μm. The averaged volume median and mode diameter for six typical Chinese dishes are 2.5 μm and 3.3 μm, respectively. The Sauter and DeBroukere mean diameter is 4.7 μm and 5.6 μm, respectively. The decay of fine particles increases with the particle diameter. The impact of particle decay on capture efficiency for 2-3 μm particles is about 5%. The capture efficiencies of pan-fried and deep-fried meat dishes are lower than that of vegetable dishes. In contrast, the capture efficiency for stir-fried meat dishes is higher than that of vegetable dishes. The capture efficiency for PM and 0.542-5 μm particles from six typical Chinese dishes were 60-90% on the IEC recommended exhaust flowrate.
烹饪会排放出高浓度的颗粒物和气态污染物。烹饪是室内空气污染物的主要来源之一，尤其对住宅建筑中的颗粒物污染物有较大贡献。许多研究已经分析了与中国烹饪相关的 UFPs 和 PM 的排放特征，而对于细颗粒的分布则研究较少。目前，需要进一步研究中国烹饪的细颗粒排放特征，因为中国烹饪的质量分布主要由细颗粒组成。本研究确定了三种中国烹饪方法产生的 PM 和细颗粒的排放特征。还通过一种改进的间接方法，包括颗粒衰减的影响，测量了颗粒的捕集效率。结果表明，炒蔬菜和煎肉菜会在 0.542-1.5 μm 处产生更多的细颗粒。此外，煎肉和炸肉菜会产生更高的 PM 生成量。六道菜的细颗粒（0.542-10 μm）数基和体积基粒径分布均呈现单分散行为。烹饪方法不是影响细颗粒体积频率（0.542-10 μm）的敏感因素。六道菜的平均体积中值和模式直径分别为 2.5 μm 和 3.3 μm。Sauter 和 DeBroukere 平均直径分别为 4.7 μm 和 5.6 μm。细颗粒的衰减随粒径的增加而增加。颗粒衰减对 2-3 μm 颗粒捕集效率的影响约为 5%。煎肉和炸肉菜的捕集效率低于蔬菜菜，而炒肉菜的捕集效率高于蔬菜菜。在 IEC 推荐的排气流量下，六道菜的 PM 和 0.542-5 μm 颗粒的捕集效率为 60-90%。
