Study On The Emission Characteristics And Influencing Factors Of Cooking Emissions

In recent years,the problem of air pollution has become increasingly prominent.The impact of indoor and outdoor particulates on human health has attracted much attention.The particulate matter produced during cooking is one of the most typical indoor pollution sources.It is of great significance to study the emission rule and influencing factors of cooking fume.In this paper,the particulates in the respiratory region of different edible oil,different humidity,different heating power,different ventilation conditions,different ingredients and cooking modes were studied from the angle of quantity concentration and particle size distribution.The quantity concentration and particle size distribution of five kinds of common edible oils which are olive oil,peanut oil,rapeseed oil,corn oil and sunflower seed oil were studied under the conditions of 800W heating power.The results showed that the quantity concentration of particles from high to low was olive oil>peanut oil>rapeseed oil>corn oil>sunflower seed oil.The emission point of edible oil is closely related to the emission of particulate matter.And there was no significant difference in particle size distribution between the particles produced by edible oils.The effects of relative humidity on particle concentration and particle size distribution were studied.The results showed that the relative humidity had little effect on the particle number and particle size distribution during the oil heating process.And during the cooling process,when relative humidity increased to 80%,relative humidity had a significant effect on particle concentration and particle size distribution.The effects of heating power on particle concentration and particle size distribution were studied.The results showed that increasing the heating power will result in higher concentrations of particulates and it is easier to produce particles with large particle sizes.The effects of ventilation on particle concentration and particle size distribution were studied.The results showed that the ventilation system can effectively reduce the particle concentration.And the rate of decay of particles in each particle size tends to be consistent when the ventilation system is running.The effects of food and cooking methods on the concentration and size distribution of particulates were studied.The result showed that when boiling is used as cooking mode,no matter whether the material itself or the shape of the material,there is no obvious effect on the concentration of particles or the distribution of particle size.In this test,the concentration of PM_0.3,PM_0.5 and PM_1.0 showed a marked cyclical change rule.This indicates that cooking process itself may be difficult to produce high concentration large particle size when boiling.When frying is used as cooking mode,the substance of the fat species produces the highest concentration of particles,the protein class is the second,the saccharides produce the lowest concentration of particles;the shape of the material is also an influential factor in the concentration of particles;more larger particles will be released under the food with larger water content;carbohydrates may not be the cause of particle production;the shape of the material can only affect the concentration of particles,but it can not affect the particle size distribution of the particles.When considering the effects of the material on the concentration of particles,we can not analyze only from the point of view of the material,but we need to consider specific cooking methods.