Characterization of time-and size-dependent particle emissions and decay from cooking oil fumes in residence:Impacts of various intervention measures  

作　　者：Jianbang Xiang Linmin Hu Jiayuan Hao Siqing Wu Jianping Cao Edmund Seto 

机构地区：[1]School of Public Health(Shenzhen),Sun Yat-sen University,Shenzhen,Guangdong 518107,China [2]State Environmental Protection Key Laboratory of Sources and Control of Air Pollution Complex,Beijing 100084,China [3]Division of Environmental Health,University of Southern California,Los Angeles,CA 90032,USA [4]School of Medicine,Sun Yat-sen University,Shenzhen,Guangdong 518107,China [5]School of Environmental Science and Engineering,Sun Yat-sen University,Guangzhou,Guangdong 510006,China [6]Department of Environmental and Occupational Health Sciences,University of Washington,Seattle,WA 98195,USA

出　　处：《Building Simulation》2023年第7期1149-1158,共10页建筑模拟（英文）

基　　金：the Fundamental Research Funds for the Central Universities,Sun Yat-sen University(22qntd4308);a special fund of Beijing Key Laboratory of Indoor Air Quality Evaluation and Control(No.BZ0344KF21-05);State Environmental Protection Key Laboratory of Sources and Control of Air Pollution Complex(No.SCAPC202106).

摘　　要：The dynamic characteristics of cooking-related particle size distributions in real-world settings are not fully understood.Through a real-world campaign in a naturally-ventilated apartment in the northwest US,this study investigates the temporal profiles of size-resolved particle number concentrations(PNCs)ranging from 0.3 to 10µm from frying cooking activities.The cooking scenarios included various combinations of window ventilation,venting range hood(VRH)use,and portable air cleaner(PAC)utilization.Following a standardized pan-frying protocol throughout seven scenarios,real-time PNCs of 16-size bins were measured in the kitchen.The PNCs were empirically compared among size bins,periods,and scenarios.The most abundant size ranges of cooking-related particles were 0.3–0.579µm in number(45%–71%of the total)and 2.685–5.182µm in mass(48%–57%of the total).Compared with the scenario without any cooking-fume mitigating measures,keeping the kitchen windows open reduced the mean PNCs during and within 1-h after cooking for PM_(0.3-2.5),PM_(2.5-10),and PM_(0.3-10)by 78%,92%,and 79%,respectively.By contrast,utilizing a VRH during cooking reduced the corresponding levels by 21%,69%,and 25%,respectively.Combined with running the VRH,using a PAC in the kitchen led to additional reductions of 84%,88%,and 84%,respectively.Additionally,the removal efficiencies of the three strategies generally increased with particle sizes.

关 键 词：cooking oil fumes size-resolved particles venting range hood window ventilation portable air cleaner 

分 类 号：X799.3[环境科学与工程—环境工程]