文献类型：会议论文

英文题名：Characteristics of fine particles and black carbon emitted from different Chinese Cooking methods

作者：Wu, Xin[1]; Wang, Lina[1]; Feng, Ling[1]; Xiu, Guangli[1]; Zhu, Chun[2]; Yu, Mingzhou[3]

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] Shanghai Research Institute of Building Science, Shanghai, 201108, China; [3] Department of Physics, China Jiliang University, Hangzhou, 310018, China

会议日期：July 7, 2014 - July 12, 2014

会议地点：Hong Kong, Hong kong

语种：英文

外文关键词：Carbon - Particles (particulate matter) - Size distribution - Cooking

摘要：The aim of this work was to quantify particle and black carbon emissions by Chinese cooking using different types of oil and food materials. Two sets of experiments were designed in a chamber. Particle mass concentration, number size distribution and black carbon concentration were simultaneously monitored using a DustTrakTM DRX Aerosol Monitor Model 8533, a TSI Fast Mobility Particle Sizer 3091 (FMPS) and an Aethalometer AE51, respectively. It was found that Chinese cooking made of olive oil produced the largest amount of PM1, PM2.5 and black carbon, attained to values of 55, 57 and 0.19 mg/m3, respectively. The further investigation of the contribution from different food materials was concluded that olive oil frying cabbage emitted the largest amount of PM1, PM2.5 and black carbon compared to pork, potato and chicken.