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Determination of dynamic intake fraction of cooking-generated particles in the kitchen

机译：测定厨房中烹饪产生的颗粒的动态摄入分数

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摘要

This paper attempts to determine the individual intake fraction of particles generated from a simplified cooking process of edible oil heating in the kitchen. First, two separate sets of experiments, utilizing realtime Malvern particle sizer and TSI aerosol monitor, respectively, are combined to obtain the size-dependent emission rate of fume particles from the cooking process. Second, a drift flux model for particle dispersion, getting particle source-releasing conditions from the experimental data, is applied to predict the dynamic concentration in the kitchen. Third, size-dependent dynamic intake fraction of the particles by an individual in the kitchen, based on a breathing model defined, is determined from the predicted particle concentrations. It is found from the case studies that the inhaled particle concentration is highly attributed to the air distribution under different ventilation conditions of the kitchen space, even if both the ventilation rate and final capture efficiency of the exhaust system are the same. It is confirmed that different air inflow results in even different magnitude of intake fraction, ranged from ～ 10~(-3) to ～ 10～(-5). Lower intake fraction is observed under the open door conditions because inflow from the lower-level of the door produces some effect as the displacement ventilation. Results also show that size distribution of the inhaled mass is similar to that at the source, and the dynamic intake fraction is little sensitized to the particle size, due to the short-time and short-distance particle dynamics during the cooking process. The present work quantifies the attributed fraction of cooking-generated particles taken in by exposed individual through integrating the experimental and numerical methods. It helps to evaluate the indoor air quality and understand the health risk due to cooking activity in the kitchen space.
机译：本文试图确定由厨房中食用油加热的简化烹饪过程产生的颗粒的单个摄入分数。首先，分别使用实时Malvern粒度仪和TSI气溶胶监测器进行的两组独立实验组合在一起，从而获得了烹饪过程中烟气颗粒的尺寸依赖性排放率。其次，从实验数据中获得粒子源释放条件的粒子扩散漂移通量模型被用于预测厨房中的动态浓度。第三，基于所定义的呼吸模型，由厨房中的个人根据颗粒的大小而决定的动态摄入分数是由预测的颗粒浓度确定的。从案例研究中发现，即使排气系统的通风速率和最终捕获效率相同，吸入颗粒物的浓度也高度归因于厨房空间不同通风条件下的空气分布。可以肯定的是，不同的进气量导致进气分数的大小甚至有所不同，范围从〜10〜（-3）到〜10〜（-5）。在开门状态下观察到较低的进气分数，因为从较低门的进风会产生一定程度的置换通风效果。结果还表明，由于烹饪过程中的短时和短距离动力学，吸入物质的粒度分布与来源相似，并且动态摄入分数对粒度几乎不敏感。本工作通过综合实验和数值方法，量化了暴露的个体摄入的烹饪产生颗粒的属性分数。它有助于评估室内空气质量并了解由于厨房空间中的烹饪活动造成的健康风险。

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  • 来源
    《Building and Environment》 |2013年第7期|146-153|共8页
  • 作者

    Jun Gao; Changsheng Cao; Qianfen Xiao; Bin Xu; Xiang Zhou; Xu Zhang;

  • 作者单位

    Institute of HVAC & Gas Engineering, School of Mechanical Engineering, Tongji University, Shanghai 200092, China;

    Institute of HVAC & Gas Engineering, School of Mechanical Engineering, Tongji University, Shanghai 200092, China;

    College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China;

    College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China;

    Institute of HVAC & Gas Engineering, School of Mechanical Engineering, Tongji University, Shanghai 200092, China;

    Institute of HVAC & Gas Engineering, School of Mechanical Engineering, Tongji University, Shanghai 200092, China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cooking; Particle dispersion; Dynamic intake fraction; Indoor air quality; Kitchen ventilation;

    机译：烹饪;颗粒分散;动态摄入分数;室内空气质量厨房通风;

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