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Residential cooking-related PM2.5: Spatial-temporal variations under various intervention scenarios

机译：住宅烹饪相关的PM2.5：各种干预方案下的空间变化

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Some cooking events can generate high levels of hazardous PM2.5. This study assesses the dispersion of cooking-related PM2.5 throughout a naturally-ventilated apartment in the US, examines the dynamic process of cooking-related emissions, and demonstrates the impact of different indoor PM2.5 mitigating strategies. We conducted experiments with a standardized pan-frying cooking procedure under seven scenarios, involving opening kitchen windows, using a range hood, and utilizing a portable air cleaner (PAC) in various indoor locations. Real-time PM2.5 concentrations were measured in the open kitchen, living room, bedroom (door closed), and outdoor environments. Decay-related parameters were estimated, and time-resolved PM2.5 emission rates for each experiment were determined using a dynamic model. Results show that the 1-min mean PM2.5 concentrations in the kitchen and living room peaked 1-7 min after cooking at levels of 200-1400 mu g/m(3), which were more than 9 times higher than the peak bedroom levels. Mean (standard deviation) kt for the kitchen, ranging from 0.58 (0.02) to 6.62 (0.34) h(-1), was generally comparable to that of the living room (relative difference 20%), but was 1-5 times larger than that of the bedroom. The range of PM2.5 full-decay time was between 1 and 10 h for the kitchen and living room, and from 0 to 6 h for the bedroom. The PM2.5 emission rates during and 5 min after cooking were 2.3 (3.4) and 5.1 (3.9) mg/min, respectively. Intervention strategies, including opening kitchen windows and using PACs either in the kitchen or living room, can substantially reduce indoor PM2.5 levels and the related full-decay time. For scenarios involving a PAC, placing it in the kitchen (closer to the source) resulted in better efficacy.
机译：一些烹饪活动可以产生高水平的危险PM2.5。本研究评估了烹饪相关PM2.5在美国在美国天然通风的公寓中的分散，研究了与烹饪相关排放的动态过程，并展示了不同室内PM2.5减轻策略的影响。我们在七种场景下进行了标准化的泛油炸烹饪程序进行了实验，涉及使用范围罩开放厨房窗户，并利用各种室内地点的便携式空气净化器（PAC）。在开放式厨房，客厅，卧室（门关闭）和户外环境中测量实时PM2.5浓度。估计衰减相关参数，并使用动态模型确定每个实验的时间分辨PM2.5发射率。结果表明，1分钟的平均PM2.5厨房和起居室的浓度在烹饪达到200-1400 mu g / m（3）的水平后达到1-7分钟，比高峰卧室高出9倍以上水平。厨房的平均值（标准偏差）KT，范围为0.58（0.02）至6.62（0.34）H（-1），通常与起居室（相对差20％）相当，但较大1-5倍而不是卧室。厨房和起居室的PM2.5全衰减时间的范围为1到10小时，卧室为0至6小时。烹饪后5分钟的PM2.5发射率分别为2.3（3.4）和5.1（3.9）mg / min。干预策略，包括在厨房或客厅中打开厨房窗户和使用PAC，可以大大减少室内PM2.5水平和相关的全衰减时间。对于涉及PAC的场景，将其放置在厨房（更接近来源）导致更好的疗效。

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