文献类型：期刊文献

英文题名：Characterization particulate matter from several Chinese cooking dishes and implications in health effects

作者：Wang, Lina[1];Zheng, Xinran[1];Steuanouicz, Svetlana[2];Wu, Xin[3];Xiang, Zhiyuan[1];Yu, Mingzhou[4];Liu, Jing[5]

机构：[1]East China Univ Sci & Technol, Sch Resources & Environm Engn, State Environm Protect Key Lab Risk Assessment &, Shanghai 200237, Peoples R China;[2]Queensland Univ Sci & Technol, Int Lab Air Qual & Hlth, Brisbane, Qld 4001, Australia;[3]Secur Environm Protect Bur, Ningbo Daxie Dev Zone, Ningbo 315812, Zhejiang, Peoples R China;[4]China Jiliang Univ, Dept Phys, Hangzhou 310018, Zhejiang, Peoples R China;[5]Harbin Inst Technol, Sch Municipal & Environm Engn, Harbin 150001, Heilongjiang, Peoples R China

年份：2018

卷号：72

起止页码：98

外文期刊名：JOURNAL OF ENVIRONMENTAL SCIENCES

收录：;EI(收录号：20180904846419);WOS:【SCI-EXPANDED(收录号:WOS:000447275300010)】；

基金：This work was supported by the National Science Foundation of China (No. 91543120) and the Shanghai Natural Science Fund (No. 14ZR1435600). We are also very grateful to our colleagues Huijie Liu, Ting Wang, and Liping Qian for their significance assistance during the experiment.

语种：英文

外文关键词：Chinese cooking; Ultrafine particle; Black carbon; Emission factor; Lung deposition

摘要：Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter (PM) which have a potential hazard to human health. This chamber study investigated particle emission characteristics originated from using four types of oil (soybean oil, olive oil, peanut oil and lard) and different kinds of food materials (meat and vegetable). The corresponding emission factors (EFs) of number, mass, surface area and volume for particles were discussed. Temporal variation of size-fractionated particle concentration showed that olive oil produced the highest number PM concentration for the entire cooking process. Multiple path particle dosimetry (MPPD) model was performed to predict deposition in the human respiratory tract. Results showed that the pulmonary airway deposition fraction was the largest. It was also found that particles produced from olive oil led to the highest deposition. We strongly recommend minimizing the moisture content of ingredients before cooking and giving priority to the use of peanut oil instead of olive oil to reduce human exposure to PM. (C) 2018 The Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences. Published by Elsevier B.V.