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Integrated experimental and numerical studies of individual exposure to cooking-emitted particles in a kitchen chamber.

Number: pap. 1116

Author(s) : GAO J., CAO C., ZHOU X., et al.

Summary

This paper aims to investigate the exposed aerosol particle concentration during a cooking process in a kitchen chamber under a worse-case consideration. Experimental and numerical methods are used to determine the source emission rate and the exposed concentration level, respectively. First, chamber experiments are performed to obtain the emission parameters of cooking particles, in the range from 0.1 to 10 µm, with the instruments of volume-based particle sizer and particulate matter (PM) mass monitor. Second, numerical calculations are conducted to derive the individual concentration exposure through the computational fluid dynamics (CFD) with the air turbulent model and particle drift-flux model. The exposure is evaluated for a stationary individual with a representative distance to the particle source, i.e. the worse-case condition for the assessment of indoor air quality in the kitchen. Results indicate that ventilation condition of kitchen significantly influences on the exposed concentration level. Exposure level under the open-window case is about 1 time higher than that under the open-door case. Results also show that the exposed concentration can be significantly higher than the exhaust concentration. With the combined experimental and numerical work, a methodology is realized for the determination and evaluation of individual exposure to cooking-generated fume particles in the kitchen.

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Pages: 10 p.

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Details

  • Original title: Integrated experimental and numerical studies of individual exposure to cooking-emitted particles in a kitchen chamber.
  • Record ID : 30010662
  • Languages: English
  • Source: Clima 2013. 11th REHVA World Congress and 8th International Conference on Indoor Air Quality, Ventilation and Energy Conservation in Buildings.
  • Publication date: 2013/06/16

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