کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6337327 | 1620351 | 2015 | 16 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Indoor emission, dispersion and exposure of total particle-bound polycyclic aromatic hydrocarbons during cooking
ترجمه فارسی عنوان
انتشار، پخش و قرار گرفتن در معرض کل هیدروکربن های آروماتیک چند حلقه ای در طول پخت و پز در محیط داخلی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
علوم زمین و سیارات
علم هواشناسی
چکیده انگلیسی
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 6578Â ng upon heating 40-85Â g of edible oil. The overall intake fraction by an individual within a period of 10Â min, including 3Â min for heating and 7Â min for natural cooling, was generally â¼1/10,000. 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Atmospheric Environment - Volume 120, November 2015, Pages 191-199
Journal: Atmospheric Environment - Volume 120, November 2015, Pages 191-199
نویسندگان
Jun Gao, Yating Jian, Changsheng Cao, Lei Chen, Xu Zhang,