The dynamic characteristics of cooking-related particle size distributions in real-world settings are not fully understood.Through a real-world campaign in a naturally-ventilated apartment in the northwest US,this stu...The dynamic characteristics of cooking-related particle size distributions in real-world settings are not fully understood.Through a real-world campaign in a naturally-ventilated apartment in the northwest US,this study investigates the temporal profiles of size-resolved particle number concentrations(PNCs)ranging from 0.3 to 10µm from frying cooking activities.The cooking scenarios included various combinations of window ventilation,venting range hood(VRH)use,and portable air cleaner(PAC)utilization.Following a standardized pan-frying protocol throughout seven scenarios,real-time PNCs of 16-size bins were measured in the kitchen.The PNCs were empirically compared among size bins,periods,and scenarios.The most abundant size ranges of cooking-related particles were 0.3–0.579µm in number(45%–71%of the total)and 2.685–5.182µm in mass(48%–57%of the total).Compared with the scenario without any cooking-fume mitigating measures,keeping the kitchen windows open reduced the mean PNCs during and within 1-h after cooking for PM_(0.3-2.5),PM_(2.5-10),and PM_(0.3-10)by 78%,92%,and 79%,respectively.By contrast,utilizing a VRH during cooking reduced the corresponding levels by 21%,69%,and 25%,respectively.Combined with running the VRH,using a PAC in the kitchen led to additional reductions of 84%,88%,and 84%,respectively.Additionally,the removal efficiencies of the three strategies generally increased with particle sizes.展开更多
基金the Fundamental Research Funds for the Central Universities,Sun Yat-sen University(22qntd4308)a special fund of Beijing Key Laboratory of Indoor Air Quality Evaluation and Control(No.BZ0344KF21-05)State Environmental Protection Key Laboratory of Sources and Control of Air Pollution Complex(No.SCAPC202106).
文摘The dynamic characteristics of cooking-related particle size distributions in real-world settings are not fully understood.Through a real-world campaign in a naturally-ventilated apartment in the northwest US,this study investigates the temporal profiles of size-resolved particle number concentrations(PNCs)ranging from 0.3 to 10µm from frying cooking activities.The cooking scenarios included various combinations of window ventilation,venting range hood(VRH)use,and portable air cleaner(PAC)utilization.Following a standardized pan-frying protocol throughout seven scenarios,real-time PNCs of 16-size bins were measured in the kitchen.The PNCs were empirically compared among size bins,periods,and scenarios.The most abundant size ranges of cooking-related particles were 0.3–0.579µm in number(45%–71%of the total)and 2.685–5.182µm in mass(48%–57%of the total).Compared with the scenario without any cooking-fume mitigating measures,keeping the kitchen windows open reduced the mean PNCs during and within 1-h after cooking for PM_(0.3-2.5),PM_(2.5-10),and PM_(0.3-10)by 78%,92%,and 79%,respectively.By contrast,utilizing a VRH during cooking reduced the corresponding levels by 21%,69%,and 25%,respectively.Combined with running the VRH,using a PAC in the kitchen led to additional reductions of 84%,88%,and 84%,respectively.Additionally,the removal efficiencies of the three strategies generally increased with particle sizes.
