文献类型：期刊文献

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

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

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

机构：[1]State Environmental Protection Key Laboratory of Risk Assessment and Control on Chemical Process,School of Resources and Environmental Engineering, East China University of Science and Technology,Shanghai 200237, China;[2]International Laboratory of Air Quality and Health, Queensland University of Science and Technology,Shanghai 200237, China;[3]The security environmental protection bureau of Ningbo daxie development zone,Ningbo 315812, China;[4]Department of physics, China Jiliang University,Hangzhou 310018, China;[5]School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin 250001, China

年份：2018

卷号：30

期号：10

起止页码：98

中文期刊名：Journal of Environmental Sciences

外文期刊名：环境科学学报（英文版）

收录：CSTPCD;;Scopus;CSCD:【CSCD2017_2018】；PubMed;

基金：supported by the National Science Foundation of China(No.91543120);the Shanghai Natural Science Fund(No.14ZR1435600)

语种：英文

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

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.
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.