烹调油烟产生颗粒物PM_(1.0)的散发特征及浓度预测

Emission Characteristics and Concentration Prediction of Particulate Matter PM_(10)Produced by Cooking Oil Fume

烹调油烟会产生不同粒径段的颗粒物如PM10、PM2.5和PM_(1.0),其可以通过呼吸、皮肤暴露进入人体,进而诱发多种呼吸系统及其它疾病。由于小粒径颗粒物占比较高且更易进入呼吸系统深部,故本文主要探究烹调用油油烟颗粒物PM_(1.0)的排放特征。首先在洁净实验舱内分别取7种食用油各100 g在恒温加热板上分别加热到190℃、220℃、260℃后持续加热30 min停止加热,期间采用便携式颗粒物测试仪实时监测油烟产生的颗粒物PM_(1.0)的浓度,直至舱内PM_(1.0)的浓度降低到0.035 mg/m^(3);然后根据不同油烟的逐时浓度定量7种食用油在不同温度下油烟中PM_(1.0)的散发速率和散发因子,并采用质量平衡方程对不同工况下油烟颗粒物的散发浓度进行了预测;最后结合实际家庭炒菜产生的油烟颗粒物的浓度进行了分析。结果表明:1)不同食用油在加热到190℃、220℃、260℃释放PM_(1.0)的质量浓度随时间变化曲线趋势基本相同,但最高浓度差异较大,分别为0.10~1.23 mg/m^(3)、0.23~5.72 mg/m^(3)和1.95~17.50 mg/m^(3);2)烹调温度为190℃和220℃时,花生油的散发速率及散发因子最大,分别为30.46 mg/h、0.31 mg/(g·h)和135.24 mg/h、1.35 mg/(g·h);烹调温度为260℃时,猪油的PM_(1.0)的散发速率及散发因子最大,分别为304.06 mg/h和3.98 mg/(g·h)。且不同食用油的散发速率和散发因子均随加热温度的升高而增大;3)在同一油烟温度下,PM_(1.0)的散发因子与食用油质量、持续加热时间为正相关,降低食用油加热温度,缩短烹调时间,并通过增大厨房体积,增强通风换气,可降低油烟颗粒物浓度减少对人体的影响。与理论研究相比,实际家庭烹调过程中产生的颗粒物更多,但可及时排除。

Cooking oil smoke can produce particles of different particle sizes,such as PM_(10),PM_(2.5),and PM_(1.0),which can enter the human body through respiration and skin exposure,and induce different respiratory disease and other diseases.Since the proportion of particles with small particle sizes is relatively high and they are easier to enter the deep respiratory system,this paper mainly explored the emission characteristics of particulate matter PM_(1.0) from cooking oil fume.100 g of each seven kinds of edible oil were first heated to 190℃,220℃and 260℃for 30 minutes respectively on a constant temperature heating plate in the clean experimental chamber.During the period,the portable particle tester was used to monitor the concentration of particulate matter PM_(1.0) produced by oil fume in real time until the concentration of PM_(1.0) in the cabin is reduced to 0.035 mg/m^(2).Then,the emission rate and emission factor of PM_(1.0) in oil fume of seven edible oils at different temperatures were quantified according to the hourly concentration of the oil fume,and the emission concentration of oil fume particles under different working conditions was predicted by mass balance equation.The concentration of soot particles produced by the actual family cooking was further analyzed.The results showed that:1)The mass concentration of PM_(1.0) released by different edible oils at 190℃,220℃,and 260℃showed the same trend with time,but the maximum concentration was 0.10~1.23 mg/m,0.23~5.72 mg/m and 1.95~17.50 mg/m^(2),respectively.2)When the cooking temperature was 190℃and 220℃,the highest emission rate of 100 g of each seven kinds of edible oil and emission factor of peanut oil were 30.46 mg/h,0.31 mg/(g·h)and 135.24 mg/h,1.35 mg/(g·h),respectively.When the cooking temperature was 260℃,the PM_(1.0) emission rate and emission factor of lard were the highest,304.06 mg/h and 3.98 mg/(g·h),respectively.The emission rate and emission factor of different edible oils increased with the increase of heating temperature.3)At the same temperature,the emission factor of PM_(1.0) is positively correlated with the quality of cooking oil and the continuous heating time.Lowering the heating temperature of cooking oil,shortening cooking time,and increasing the kitchen volume and enhancing ventilation can reduce the impacts of reducing the concentration of particulate matter on human body.Compared with the theoretical study,the actual home cooking process produced more particulate matter,but can be removed in time.