| In recent years, air pollution problems have been more increasingly prominent, people tend to pay more attention to the health impact of outdoor and indoor particles. Cooking is one of the typical indoor sources of particles, it is very important to investigate emission characteristics of cooking fume, chemical and physical properties of cooking particles and health impacts. The emission characteristics of cooking particles, emission factor and gaseous pollutants of cooking fume were studied based on lab simulation test and real detection of cooking fume. The deposition rate and distribution were calculated, the personal black carbon exposure level was monitored.Results indicated that the highest number, mass concentration of particles and black carbon concentration were all found to be higherwhen cabbage was cooked which contained much water, The concnetrations reached up to 2.05×10#/cm3,104 mg/m3 and 0.26 mg/m3, respectively. The emission factors of particle mass concentrations followed in the order of pork>cabbage>potato>chicken. The highest emission factors and concentrations were found when olive oil was used compared with use of other types of oil. The size distribution of particles matched normal distribution function with the peak cocentration in the size around 100 nm. The different kinetics was found for size-fractionated particles and the decay rates of particles performed like U-shape when the particle ranged between 6.03 nm and 523.3 nm. The highest WSOC content was found in cooking particles generated by peanut oil while the lowest was generated by soybean oil. The ratios of HULIS-C/WSOC ranged between 15.78% and 31.83% and the OC/EC ratios were much higher than that of the particles in ambient air.The analysis of gaseous pollutants showed that there were significant different compositions and concentrations of cooking fumes generated by animal and vegetable oil, respectively. The relative account of BTEX reached up to 82.26% in the fume generated by lard. The ratios of NMHCs/THC kept stable in the cooking fume, ranging from 32 to 35%.The deposition rate of size-fractionated particles was calculated and different distribution was found in the human respiratory system. The total deposition performed as the curve of "V’ shape. The lowest deposited percentages were found in the size of 0.4 μm. In the living room, the deposition was mostly concentrated the head while the highest deposition concentration in the lung was in the particle size of 0.5 μm. The highest deposition concentration of particles in the human respiratory happened in about 20th trachea.Based on the black carbon montoring of cooking fume, strong correlation was found between particle and BC concentrationwith the R2 of 0.79. The concentration of BC in real indoor environment demonstrated thatthe BC concentration is clearly higher in the kitchen of home, resturants and hall of restaurant. The personal exposure of BC concentration was much higher than those in the ambient air. But the mean exposure concentration of BC in the kitchen of restaurants with good ventilation facilities was 2.12×10-3 mg/m3 much lower that those of family kitchens and restaurant lobbies which implied that personal BC exposure is associated with ventiliation facilities. |
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