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Determination of time- and size-dependent fine particle emission with varied oil heating in an experimental kitchen
Li, Shuangde1; Gao, Jiajia2; He, Yiqing2; Cao, Liuxu2; Li, Ang2; Mo, Shengpeng1,3; Chen, Yunfa1; Cao, Yaqun2
2017
Source PublicationJOURNAL OF ENVIRONMENTAL SCIENCES
ISSN1001-0742
Volume51Pages:157-164
Abstract

Particulate matter (PM) from cooking has caused seriously indoor air pollutant and aroused risk to human health. It is urged to get deep knowledge of their spatial-temporal distribution of source emission characteristics, especially ultrafine particles (UFP < 100 nm) and accumulation mode particles (AMP 100-665 nm). Four commercial cooking oils are auto dipped water to simulate cooking fume under heating to 265 degrees C to investigate PM emission and decay features between 0.03 and 10 mu m size dimension by electrical low pressure impactor (ELPI) without ventilation. Rapeseed and sunflower produced high PM2.5 around 6.1 mg/m(3), in comparison with those of soybean and corn (5.87 and 4.65 mg/m(3), respectively) at peak emission time between 340 and 460 sec since heating oil, but with the same level of particle numbers 6-9 x 10(5)/cm(3). Mean values of PM1.0/PM2.5 and PM2.5/PM10 at peak emission time are around 0.51-0.66 and 0.23-0.29. After 15 min naturally deposition, decay rates of PM1.0, PM2.5 and PM10 are 13.3%-29.8%, 20.1%-33.9% and 41.2%-54.7%, which manifest that PM1.0 is quite hard to decay than larger particles, PM2.5 and PM10. The majority of the particle emission locates at 43 nm with the largest decay rate at 75%, and shifts to a larger size between 137 and 655 nm after 15 min decay. The decay rates of the particles are sensitive to the oil type. (C) 2016 The Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences. Published by Elsevier B.V.

KeywordCooking Fume Ultrafine Particle Number Concentration Size Distribution Emission Character
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine
DOI10.1016/j.jes.2016.06.030
Indexed BySCI
Language英语
WOS KeywordPressure Impactor Elpi ; Cooking Activities ; Ultrafine Particles ; Chinese Cooking ; Air ; Distributions ; Matter ; Pm2.5 ; Pollution
WOS Research AreaEnvironmental Sciences & Ecology
WOS SubjectEnvironmental Sciences
Funding OrganizationChinese Academy of Sciences(XDB05050000)
WOS IDWOS:000394865600016
Citation statistics
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/22009
Collection多相复杂系统国家重点实验室
Affiliation1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Multiphase Complex Syst, Beijing 100190, Peoples R China
2.Key Lab Hlth & Intelligent Kitchen Syst Integrat, Ningbo 315336, Zhejiang, Peoples R China
3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
Recommended Citation
GB/T 7714
Li, Shuangde,Gao, Jiajia,He, Yiqing,et al. Determination of time- and size-dependent fine particle emission with varied oil heating in an experimental kitchen[J]. JOURNAL OF ENVIRONMENTAL SCIENCES,2017,51:157-164.
APA Li, Shuangde.,Gao, Jiajia.,He, Yiqing.,Cao, Liuxu.,Li, Ang.,...&Cao, Yaqun.(2017).Determination of time- and size-dependent fine particle emission with varied oil heating in an experimental kitchen.JOURNAL OF ENVIRONMENTAL SCIENCES,51,157-164.
MLA Li, Shuangde,et al."Determination of time- and size-dependent fine particle emission with varied oil heating in an experimental kitchen".JOURNAL OF ENVIRONMENTAL SCIENCES 51(2017):157-164.
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