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首页> 外文期刊>Occupational and environmental medicine >Ultrafine particles and nitrogen oxides generated by gas and electric cooking.
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Ultrafine particles and nitrogen oxides generated by gas and electric cooking.

机译：气体和电蒸煮产生的超细颗粒和氮氧化物。

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OBJECTIVES: To measure the concentrations of particles less than 100 nm diameter and of oxides of nitrogen generated by cooking with gas and electricity, to comment on possible hazards to health in poorly ventilated kitchens. METHODS: Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NO(x)) were measured by a chemiluminescent ML9841A NO(x) analyser. A TSI 3934 scanning mobility particle sizer was used to measure average number concentration and size distribution of aerosols in the size range 10-500 nm. RESULTS: High concentrations of particles are generated by gas combustion, by frying, and by cooking of fatty foods. Electric rings and grills may also generate particles from their surfaces. In experiments where gas burning was the most important source of particles, most particles were in the size range 15-40 nm. When bacon was fried on the gas or electric rings the particles were of larger diameter, in the size range 50-100 nm. The smaller particles generated during experiments grew in size with time because of coagulation. Substantial concentrations of NO(X) were generated during cooking on gas; four rings for 15 minutes produced 5 minute peaks of about 1000 ppb nitrogen dioxide and about 2000 ppb nitric oxide. CONCLUSIONS: Cooking in a poorly ventilated kitchen may give rise to potentially toxic concentrations of numbers of particles. Very high concentrations of oxides of nitrogen may also be generated by gas cooking, and with no extraction and poor ventilation, may reach concentrations at which adverse health effects may be expected. Although respiratory effects of exposure to NO(x) might be anticipated, recent epidemiology suggests that cardiac effects cannot be excluded, and further investigation of this is desirable.
机译：目的：测量直径小于100 nm的颗粒物的浓度以及使用燃气和电力烹饪产生的氮氧化物的浓度，以评论通风不良厨房对健康的潜在危害。方法：使用燃气和电环，烤架和烤箱的实验来比较不同的烹饪程序。通过化学发光ML9841A NO（x）分析仪测量氮氧化物（NO（x））。使用TSI 3934扫描迁移率粒度仪测量尺寸范围为10-500 nm的气溶胶的平均浓度和粒度分布。结果：气体燃烧，油炸和烹饪脂肪食物会产生高浓度的颗粒。电环和格栅也可能从其表面产生颗粒。在气体燃烧是最重要的颗粒来源的实验中，大多数颗粒的尺寸范围为15-40 nm。当在燃气或电环上煎培根时，颗粒的直径较大，尺寸范围为50-100 nm。由于凝结作用，实验过程中产生的较小颗粒随时间增长。在用天然气烹饪时会产生大量的NO（X）; 4个环进行15分钟，产生5分钟的峰值，分别为约1000 ppb二氧化氮和约2000 ppb一氧化氮。结论：在通风不良的厨房里做饭可能会引起潜在的毒性浓度的颗粒。燃气烹饪也可能会产生非常高浓度的氮氧化物，并且在没有抽气和通风不良的情况下，可能会达到预期对健康造成不利影响的浓度。尽管可以预料到暴露于NO（x）会对呼吸系统产生影响，但最近的流行病学表明不能排除心脏的影响，因此需要对此进行进一步研究。

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