Distribution Characteristics of Cooking Oil Fume Particles in Residential Kitchens in Cold Regions

A kitchen is an important part of a residence, and air quality in kitchens is a major factor affecting residents’ health and performance. Its influence is especially more evident in kitchens with typical Chinese cooking. Thus, it is important to understand distribution characteristics of oil fume particles in Chinese kitchens, and research on typical Chinese kitchen environments and movement characteristics of soot particles should be emphasized. Therefore, to understand the air pollution in kitchen environments, a full-scale experimental platform was built based on common Chinese-style residential kitchens to monitor the soot particles, explore the space–time distribution characteristics of the soot particles, and analyze the variation characteristics and distribution laws of number concentration (NC) and mass concentration (MC). The results indicated that NC0.3μm value fluctuated slightly during the whole cooking process, while NC0.3μm~0.5μm and NC0.5μm~1.0μm fluctuated sharply. During the peak period, NC0.3μm~0.5μm and NC0.5μm~1.0μm were significantly higher than those at the beginning and end of cooking (p < 0.05), and there was no significant difference between values of NC0.3μm~0.5μm and NC0.5μm~1.0μm at the beginning and end of cooking (p > 0.05 for both). NC0.3μm and NC0.3μm~0.5μm were significantly different between each position (p < 0.05 for all). There were also significant differences in NC0.3μm between pure meat dishes, pure vegetable dishes, and mixed dishes (p < 0.001). The proportion of cooking meat will significantly affect the composition and concentration of lampblack particles. Type of dishes is an important influencing factor for the emission rates of particulate pollutants. Small-sized lampblack particles were more likely to diffuse to the surroundings and affected the air quality of the whole room. Particulate matter in the kitchen space during the frying process is more harmful to the health of personnel.

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