Particle size distribution and diffusion for simulated cooking fume

作者：Li Shuang De; Xu Jun Bo; Mo Sheng Peng; Li Wen Hui; Gao Jia Jia; Cao Ya Qun; Chen Yun Fa^*

来源：Environmental Science, 2017, 38(1): 33-40.

DOI：10.13227/j.hjkx.201605110

• Dispersion characteristics
• Electrical low-pressure impactor
• Fume particles
• Indoor air quality
• Mass concentration
• Number concentration
• Particulate Matter
• Temperature field distribution

Studying particle size distribution and dispersion characteristics of cooking oil fume can help to analyze the influence of the particles on indoor air quality and the health of the residents. Electrical low pressure impactor (ELPI) was employed to measure the number and mass concentration of the particles size range of 0.03-10 μm at two different locations in the kitchen space with smoke exhaust on and off, respectively. The cooking particles were mostly located at below 655 nm. The smoke exhaust with open condition could remarkably decrease the kitchen's cooking fume. The number concentration of particles decreased from 2.8×106cm-3to 2.3×105cm-3, and PM2.5(aerodynamics diameter ≤2.5 μm particulate matter) mass concentrations decreased from 85.9 mg·m-3to 6.2 mg·m-3. The sucking efficiency of smoke exhaust for PM10was higher than PM2.5. The number concentration of particles could be declined by 65%, and the cooking fume of PM2.5could be declined by 75% during the diffusion process detected at the area of 3 m far away from the area where cooking took place. The distribution of PM2.5mass concentration field of oil fume was simulated by computational fluid dynamics. The temperature field distribution of oil fume was monitored by infrared camera, presenting sector diffusion with the temperature decreasing from 70℃to room temperature.

• 出版日期2017
• 单位中国科学院大学