低能耗住宅烹饪过程厨房及其邻室细颗粒物暴露评价
摘要：针对低能耗住宅烹饪污染物在室内的扩散问题，搭建了实验台，设计了正交试验，对厨房及其邻室细颗粒物质量浓度分布特性及影响因素进行了研究，并评估了人员细颗粒物暴露量。研究结果表明：16种实验工况下厨房及其邻室的细颗粒物平均质量浓度分别为0.52、0.19 mg/m3,均超出了相关标准规定的限值；烹饪细颗粒物暴露量与性别相关，在厨房内男性人员与女性人员细颗粒物综合暴露量分别为206.14、257.77μg·h/m3;对厨房和邻室细颗粒物浓度的影响程度由高到低排序分别为油烟机状态>补风系统启闭>烹饪方式>窗户启闭，补风系统启闭>窗户启闭>油烟机状态>烹饪方式；与未开启油烟机工况相比，开启油烟机能分别降低厨房及其邻室暴露量的79%～83%和58%～62%;传统中式烹饪方式炒、炸对厨房及其邻室暴露量影响较大，开启补风能显著降低邻室的暴露量。
关键词：低能耗住宅细颗粒物暴露评价厨房邻室烹饪油烟机补风系统
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[4] ZHANG J,GAO J,WANG J,et al.The performance of different ventilation methods in residential kitchens with different spatial organizations:a literature review[J].Building and environment,2021,201:4- 10.
[5] KOSONEN R.The effect of supply air systems on the efficiency of a ventilated ceiling[J].Building and environment,2007,42(4):1613- 1623.
[6] HAN O,LI A G,KOSONEN R.Hood performance and capture efficiency of kitchens:a review[J].Building and environment,2019,161:6- 9.
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[9] 李慧星，刘昱，冯国会.东北地区住宅厨房油烟PM2.5分布及操作人员暴露量分析[J].沈阳建筑大学学报(自然科学版),2018,34(3):558- 565.
[10] CAO C S,GAO J,WU L,et al.Ventilation improvement for reducing individual exposure to cooking-generated particles in Chinese residential kitchen[J].Indoor and built environment,2017,26(2):234- 235.
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[13] DUAN X L,ZHAO X G,WANG B B,et al.Highlights of the Chinese exposure factors handbook(adults)[M].Beijing:Science Press,2014:39- 40.
[14] 中国环境科学研究院，中国环境检测总站.环境空气质量标准：GB 3095—2012[S].北京：中国环境科学出版社，2012:3.
[15] 王海峰.严寒地区室内外颗粒污染关联性及暴露水平研究[D].大连：大连理工大学，2018:70- 74.
[16] LIM S,KIM J,KIM T,et al.Personal exposures to PM2.5 and their relationships with microenvironmental concentrations[J].Atmospheric environment,2012,47:407- 412.
[17] 王佳.广州市典型人群大气细颗粒物暴露水平研究[D].广州：华南理工大学，2012:26- 32.
[18] 黄育华.重庆市办公建筑室内外颗粒物浓度水平及暴露评价[D].重庆：重庆大学，2013:64- 75.
[19] 成竹.住宅挥发性有机物暴露评价及散发率预测与环境区域控制研究[D].重庆：重庆大学，2019:103- 125.
[20] 毕璐瑶.包头市家庭住宅空气中VOCs暴露评价与风险评估[D].包头：内蒙古科技大学，2019:20- 30.
Exposure evaluation of fine particulate matter in kitchen and its adjacent rooms during cooking in low energy consumption residential buildings
Abstract: Aiming at the indoor diffusion of cooking pollutants in low energy consumption residential buildings, this paper builds an experimental platform and designs an orthogonal experiment to study the distribution characteristics and influencing factors of the mass concentration of fine particulate matter in the kitchen and its adjacent rooms, and evaluates the exposure of personnel to fine particulate matter. The research results show that the average mass concentrations of fine particulate matter in the kitchen and its adjacent rooms under 16 experimental conditions are 0.52 mg/m3 and 0.19 mg/m3, respectively, which exceeds the limits of the relevant standards. The exposure of cooking fine particulate matter is related to gender, and the comprehensive exposure of male and female personnel in the kitchen is 206.14 μgh/m3 and 257.77 μgh/m3, respectively. The order of the influence on the concentration of fine particulate matter in the kitchen from high to low is range hood state, supplemental wind system opening or closing, cooking mode and window opening or closing, and the order in the adjacent rooms is supplemental wind system opening or closing, window opening or closing, range hood state and cooking mode. Compared with the operating condition without the range hood, turning on the range hood can reduce the exposure of the kitchen and its adjacent rooms by 79% to 83% and 58% to 62%, respectively. The traditional Chinese cooking modes of stir-frying and frying have a significant effect on the exposure of the kitchen and its adjacent rooms, and turning on the supplemental wind system can significantly reduce the exposure of adjacent rooms.
Keywords: low energy consumption residential building; fine particulate matter; exposure evaluation; kitchen; adjacent room; cooking; range hood; supplemental wind system;
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