Study And Analysis Of Fine Particle Distribution And Occupant’s Exposure In A Northern Residential Kitchen

As an important source of indoor environmental pollution,cooking in the kitchen due to the small particle size distribution of fine particles and complex composition and other characteristics,contains a large amount of poisonous and harmful substances,causing a serious threat to human health when inhaled.It is important to make study on exposure to fine particulate matter PM2.5 on personnel.More about the proliferation of indoor air pollutants and other related research,but less for the kitchen fine particle distribution and diffusion regularity research.Make a master the movement principle is the basis for understanding distribution of fine particles in the kitchen and make a study on characteristics and control of personnel exposure and has important guiding role.According to the process of cooking oil fume emitted fine particles,making a study on theoretical analysis,simulation,simulation and experimental testing based on spatial distribution of residential kitchen and personnel exposure.Making analysis of motion characteristics of fine particles in the kitchen and making the establishment of Chinese cuisine distribution of thermal plumes of fine particulate matter model.Analysis of relationship between gaseous substances and solid particles and air flow,applying environmental quality metric model and analysis of diffusion of the fine particle pollutants in the kitchen and establishing three-dimensional advection-dispersion equation for determining contaminant migration.According to the airflow,particle dispersion in the kitchen,subsidence and sediment factors.Make a study on particles emitted from distributed sources to the kitchen space characteristics and distribution of motion.Making analysis of the common indoor particle transport simulation of two-phase flow model,determining the kitchen fumes of the gas-particle two-phase flow in turbulent Eulerian model.Several typical residential kitchens in the north are selected as an example according to the north of China traditional cooking process,applying indoor air quality testers and aerosol monitor to measure several the breathe temperature,smoke mass concentration of fine particulate matter PM2.5 with kinds of edible oils and ingredients under the different stages of cooking process.Establishing a common pattern for residential kitchen model in the north,making simulated kitchen with five typical ventilation condition in different seasons with constant operating conditions on the exhaust.Determine fine particles distribution work space area and breathing zone section.Further analysis of human exposure to particulate,introducing pollution-exposure model to simulating pollutant exposure.Particulate matter exposure assessment method is proposed combined with operator residence time and particle concentration in the lungs of the human body model to analyze and evaluate exposure to particulate matter in the north residential kitchen staff.Results demonstrated that simulated winter conditions have more uniform distribution and high concentration of pollutants,concentration level of pollutants equals in transition season and increased pollutant concentrations with the door open.There is a little effect on the pollutant concentration whether the door is open or closed in summer.Compared with cooking oil and corn oil,using of soybean oil for cooking with highest PM2.5 concentrations in person breathing and within 1min after the end of cooking trends in PM2.5 concentrations remained elevated.Add the cooking process so that people breathe in PM2.5 concentrations increased significantly.Operation repeat and stir the ingredients makes personnel changes of respiratory PM2.5 and obvious fluctuation.Dosages of fine PM2.5 fine particles in the lungs of operations personnel in ET,BB and AI region is 462.92μg,266.83μg and 118.59μg.The results show that the deeper regions of the lungs in humans,the PM2.5 concentration in the lungs and the role of fewer doses.The research output can provide the basic data for the further in-depth studies and exposure to pollutants from cooking fume control as well as for the study on health risk assessment for personnel and more specific,in-depth fundamental and quantitative data and theoretical basis.