Abstract
ABSTRACTCooking-generated particles represent one major indoor particulate pollutant that significantly affect indoor air quality as well as pose a risk to human health. Prediction of the spatial-temporal distribution of fume particles and individual inhalation exposure is highly dependent upon the source characteristics. This study aims to determine the emission rate of cooking-generated particles in the range from 0.1 to 10 μm, because this size is of most concern when considering indoor particle dynamics. The mass concentration and volume-based size distribution of particles in the range from 0.1 to 10 μm are measured under controlled conditions in a laboratory kitchen. Based on a mass balance model, the total emission rates of PM2.5 and PM10 are determined using the concentration decay rate derived from the measured concentration plus its changing curve with time. The size-dependent emission rate is further obtained by multiplying the total emission rate by the particle volume distribution. It is found that source strengths are highly sensitive to the oil type, whilst both the volume-distribution patterns and decay rate values exhibit less difference among the six types of vegetable oil examined in this work. The relative variance of source rate determined at time spans from 15 min to 2 h is less than 5.5%, and thus a short measuring period of 15 min is sufficient to derive a reliable emission rate. The results also show that the volume frequency of particles in the size range from 1.0 to 4.0 μm accounts for nearly 100% of the mass of PM10 in the oil-heating experiments. The size range and the associated size-based emission rates derived in this study can be applied as the source characteristics for further studies of indoor particle dynamics.
Highlights
Cooking represents one of the most significant particle generating activities indoors (Kamens et al, 1991; Ozkaynak et al, 1996; Diapouli et al, 2011; Cao et al, 2012; Chowdhury et al, 2012; Pervez et al, 2012)
This study aims to determine the emission rate of cooking-generated particles in the range from 0.1 to 10 μm, because this size is of most concern when considering indoor particle dynamics
Decay and Emission Rate of Fume Particles The increase of mass concentration followed by a smooth decay within 900 s is presented in Fig. 3, where particle concentration is displayed as a function of time
Summary
Cooking represents one of the most significant particle generating activities indoors (Kamens et al, 1991; Ozkaynak et al, 1996; Diapouli et al, 2011; Cao et al, 2012; Chowdhury et al, 2012; Pervez et al, 2012). Some studies (Lai and Chen, 2007; Lai and Ho, 2008) assumed the non-dimensional emission rate or single particle diameter for the simulation of spatial distribution of cookingemitted particles Such assumed source was insufficient to obtain the actual exposure concentration. A number of studies (Siegmann and Sattler, 1996; He et al, 2004; Yeung and To, 2008; Wallace et al, 2008; Buonanno et al, 2009; Zhang et al, 2010; Diapouli et al, 2011) have attempted to measure the number concentration of indoor particles during cooking activities Their measuring points were located a certain distance away from the source to represent the wellmixed concentration in the space.
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