Emission Characteristics of Particulate Matter from Boiling Food

Abstract

Cooking food in water or soup, such as hot pot, is a widely used cooking method in China. This type of cooking requires no oil and cooks at a lower temperature, but that does not mean it produces fewer pollutants or is less harmful. There are few research studies on the emission characteristics and mechanisms of particulate matter emissions when eating hot pot (the boiling process), which leads to the unreasonable design of ventilation systems for this kind of catering. In this paper, the effects of boiling different ingredients (including noodles, potatoes, fish, tofu, meatballs, and pork) on particle number concentration emissions were studied. The particle number concentration and particle size distribution of PM with diameters of 0.3 μm and less, 0.3–0.5 μm and 0.5–1.0 μm (PM0.3, PM0.3–0.5 and PM0.5–1.0, respectively) were measured in an experimental chamber. The food type and shape showed very little change in the PM emission characteristics of boiling. When the boiling state was reached, the number concentration, particle size distribution, and arithmetic mean diameter of particles all fluctuated within 60 s. The emission characteristics of particles produced by boiling water and heating oil were compared. Heating oil produced more small particles, and boiling water released more large particles. Transient and steady methods were used to calculate the emission rate of particles, and the steady-state calculation has a high estimation of the emission rate.