DOI: 10.1016/j.atmosenv.2015.08.030
Scopus记录号: 2-s2.0-84941211211
论文题名: Indoor emission, dispersion and exposure of total particle-bound polycyclic aromatic hydrocarbons during cooking
作者: Gao J ; , Jian Y ; , Cao C ; , Chen L ; , Zhang X
刊名: Atmospheric Environment
ISSN: 0168-2563
EISSN: 1573-515X
出版年: 2015
卷: 120 起始页码: 191
结束页码: 199
语种: 英语
英文关键词: CFD
; Cooking
; Emission rate
; Exposure
; PAH
; Ventilation
Scopus关键词: Aromatic compounds
; Aromatic hydrocarbons
; Computational fluid dynamics
; Cooking
; Dispersions
; Dynamics
; Health risks
; Hydrocarbons
; Indoor air pollution
; Oils and fats
; Particulate emissions
; Ventilation
; Emission rates
; Exposure
; Heating temperatures
; High molecular weight
; Individual exposures
; Inhalation exposure
; Polycyclic aromatic hydrocarbon (PAH)
; Time-resolved emissions
; Polycyclic aromatic hydrocarbons
; edible oil
; polycyclic aromatic hydrocarbon derivative
; computational fluid dynamics
; concentration (composition)
; cooking appliance
; edible species
; emission
; essential oil
; experimental study
; health risk
; indoor air
; PAH
; pollution exposure
; ventilation
; aerosol
; Article
; atmospheric dispersion
; controlled study
; cooking
; cooling
; dynamics
; environmental exposure
; field emission
; fractionation
; health hazard
; heating
; indoor air pollution
; inhalation
; kitchen
; lung ventilation
; molecular weight
; particle size
; particulate matter
; priority journal
; quantitative study
; risk assessment
; simulation
; temperature
Scopus学科分类: Environmental Science: Water Science and Technology
; Earth and Planetary Sciences: Earth-Surface Processes
; Environmental Science: Environmental Chemistry
英文摘要: Cooking processes highly contribute to indoor polycyclic aromatic hydrocarbon (PAH) pollution. High molecular weight and potentially carcinogenic PAHs are generally found attached to small particles, i.e., particulate phase PAHs (PPAHs). Due to the fact that indoor particle dynamics have been clear, describing the indoor dynamics of cooking-generated PPAHs within a specific time span is possible. This paper attempted to quantify the dynamic emission rate, simultaneous spatial dispersion and individual exposure of PPAHs using a cooking source. Experiments were conducted in a real-scale kitchen chamber to elucidate the time-resolved emission and effect of edible oil temperature and mass. Numerical simulations based on indoor particle dynamics were performed to obtain the spatial dispersion and individual inhalation intake of PPAHs under different emission and ventilation conditions. The present work examined the preheating cooking stage, at which edible oil is heated up to beyond its smoke point. The dynamic emission rate peak point occurred much earlier than the oil heating temperature. The total PPAH emission ranged from 2258 to 6578 ng upon heating 40-85 g of edible oil. The overall intake fraction by an individual within a period of 10 min, including 3 min for heating and 7 min for natural cooling, was generally ~1/10,000. An important outcome of this work was that the overall intake fraction could be represented by multiplying the range hood escape efficiency by the inhalation-to-ventilation rate ratio, which would be no greater than the same ratio. The methodology and results of this work were extendible for the number-based assessment of PPAHs. This work is expected to help us understand the health risks due to inhalation exposure to cooking-generated PPAHs in the kitchen. © 2015 Elsevier Ltd. Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/81494
Appears in Collections: 气候变化事实与影响
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作者单位: Institute of HVAC Engineering, College of Mechanical Engineering, Tongji University, Shanghai, China
Recommended Citation:
Gao J,, Jian Y,, Cao C,et al. Indoor emission, dispersion and exposure of total particle-bound polycyclic aromatic hydrocarbons during cooking[J]. Atmospheric Environment,2015-01-01,120