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Characterization of time- and size-dependent particle emissions and decay from cooking oil fumes in residence: Impacts of various intervention measures

  • Research Article
  • Indoor/Outdoor Airflow and Air Quality
  • Published:
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Abstract

The dynamic characteristics of cooking-related particle size distributions in real-world settings are not fully understood. Through a real-world campaign in a naturally-ventilated apartment in the northwest US, this study investigates the temporal profiles of size-resolved particle number concentrations (PNCs) ranging from 0.3 to 10 µm from frying cooking activities. The cooking scenarios included various combinations of window ventilation, venting range hood (VRH) use, and portable air cleaner (PAC) utilization. Following a standardized pan-frying protocol throughout seven scenarios, real-time PNCs of 16-size bins were measured in the kitchen. The PNCs were empirically compared among size bins, periods, and scenarios. The most abundant size ranges of cooking-related particles were 0.3–0.579 µm in number (45%–71% of the total) and 2.685–5.182 µm in mass (48%–57% of the total). Compared with the scenario without any cooking-fume mitigating measures, keeping the kitchen windows open reduced the mean PNCs during and within 1-h after cooking for PM0.3–2.5, PM2.5–10, and PM0.3–10 by 78%, 92%, and 79%, respectively. By contrast, utilizing a VRH during cooking reduced the corresponding levels by 21%, 69%, and 25%, respectively. Combined with running the VRH, using a PAC in the kitchen led to additional reductions of 84%, 88%, and 84%, respectively. Additionally, the removal efficiencies of the three strategies generally increased with particle sizes.

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Acknowledgements

The study was funded by the Fundamental Research Funds for the Central Universities, Sun Yat-sen University (22qntd4308), a special fund of Beijing Key Laboratory of Indoor Air Quality Evaluation and Control (No. BZ0344KF21-05), and State Environmental Protection Key Laboratory of Sources and Control of Air Pollution Complex (No. SCAPC202106).

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Authors and Affiliations

  1. School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen, Guangdong, 518107, China

    Jianbang Xiang & Linmin Hu

  2. State Environmental Protection Key Laboratory of Sources and Control of Air Pollution Complex, Beijing, 100084, China

    Jianbang Xiang

  3. Division of Environmental Health, University of Southern California, Los Angeles, CA, 90032, USA

    Jiayuan Hao

  4. School of Medicine, Sun Yat-sen University, Shenzhen, Guangdong, 518107, China

    Siqing Wu

  5. School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou, Guangdong, 510006, China

    Jianping Cao

  6. Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA, 98195, USA

    Edmund Seto

Authors
  1. Jianbang Xiang
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  2. Linmin Hu
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  3. Jiayuan Hao
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  4. Siqing Wu
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  5. Jianping Cao
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  6. Edmund Seto
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by Jianbang Xiang and Jiayuan Hao. The first draft of the manuscript was written by Jianbang Xiang and Linmin Hu, and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Jianbang Xiang or Jianping Cao.

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Declaration of competing interest

The authors have no competing interests to declare that are relevant to the content of this article.

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Characterization of time- and size-dependent particle emissions from cooking oil fumes in residence: Impacts of various intervention measures

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Xiang, J., Hu, L., Hao, J. et al. Characterization of time- and size-dependent particle emissions and decay from cooking oil fumes in residence: Impacts of various intervention measures. Build. Simul. 16, 1149–1158 (2023). https://doi.org/10.1007/s12273-023-1016-2

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  • DOI: https://doi.org/10.1007/s12273-023-1016-2

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