Emission and capture characteristics of Chinese cooking-related fine particles

Wenhua Chen; Yaxuan Xiao; Junjie Liu; Xilei Dai

doi:10.1007/s11356-023-30380-4

Emission and capture characteristics of Chinese cooking-related fine particles

Environ Sci Pollut Res Int. 2023 Nov;30(52):112988-113001. doi: 10.1007/s11356-023-30380-4. Epub 2023 Oct 17.

Authors

Wenhua Chen¹, Yaxuan Xiao¹, Junjie Liu², Xilei Dai³

Affiliations

¹ School of Infrastructure Engineering, Nanchang University, Nanchang, China.
² Tianjin Key Laboratory of Indoor Air Environmental Quality Control, School of Environmental Science and Engineering, Tianjin University, Tianjin, China.
³ Department of the Built Environment, College of Design and Engineering, National University of Singapore, Singapore, Singapore. xilei.dai@nus.edu.sg.

PMID: 37847366
DOI: 10.1007/s11356-023-30380-4

Abstract

Cooking can emit high concentrations of particles and gaseous pollutants. Cooking has contributed to the major source of indoor air pollutants, especially for particle pollutants in residential buildings. Many studies already analyzed the emission characteristics of Chinese cooking-related UFPs and PM_2.5, while less for the fine particle size distributions. Currently, the fine particle emission characteristics of Chinese cooking need to be further investigated, since the mass size distribution of Chinese cooking is dominated by fine particles. This study determined the emission characteristics of PM₁ and fine particles from three Chinese cooking methods. The capture efficiencies of particles were also measured by a modified indirect approach, including the impact of particle decay. The results showed that stir-fried vegetable and pan-fried meat dishes generated more fine particles at 0.542-1.5 μm. Besides, pan-fried and deep-fried meat dishes produce a higher generation of PM₁. The fine particles (0.542-10 μm) number-based and volume-based size distributions of six dishes both presented a monodisperse behavior. The cooking methods are not a sensitive factor to the volume frequency of fine particle ranging from 0.542 to 10 μm. The averaged volume median and mode diameter for six typical Chinese dishes are 2.5 μm and 3.3 μm, respectively. The Sauter and DeBroukere mean diameter is 4.7 μm and 5.6 μm, respectively. The decay of fine particles increases with the particle diameter. The impact of particle decay on capture efficiency for 2-3 μm particles is about 5%. The capture efficiencies of pan-fried and deep-fried meat dishes are lower than that of vegetable dishes. In contrast, the capture efficiency for stir-fried meat dishes is higher than that of vegetable dishes. The capture efficiency for PM₁ and 0.542-5 μm particles from six typical Chinese dishes were 60-90% on the IEC recommended exhaust flowrate.

Keywords: Capture efficiency; Chinese cooking; Fine particles; PM1; Reduction effectiveness.

MeSH terms

Air Pollutants* / analysis
Air Pollution, Indoor* / analysis
Cooking / methods
Environmental Monitoring / methods
Particle Size
Particulate Matter / analysis

Substances

Air Pollutants
Particulate Matter