[Particle Size Distribution and Diffusion for Simulated Cooking Fume].

Area of Science:

• Environmental Science
• Indoor Air Quality Research
• Aerosol Science

Background:

• Cooking oil fume poses risks to indoor air quality and resident health.
• Understanding particle size distribution and dispersion is crucial for mitigation strategies.

Purpose of the Study:

• To measure particle size distribution and concentration of cooking oil fume.
• To evaluate the effectiveness of smoke exhaust systems in reducing kitchen fume.
• To analyze the dispersion patterns and temperature fields of cooking oil fume.

Main Methods:

• Electrical Low Pressure Impactor (ELPI) for particle measurement (0.03-10 μm).
• Comparison of particle concentrations with smoke exhaust on and off.
• Computational Fluid Dynamics (CFD) for PM2.5 mass concentration simulation.
• Infrared thermography for oil fume temperature monitoring.

Main Results:

• Cooking particles were predominantly below 655 nm.
• Smoke exhaust reduced particle number concentration from 2.8×10^6 cm^-3 to 2.3×10^5 cm^-3.
• PM2.5 mass concentration decreased from 85.9 mg·m^-3 to 6.2 mg·m^-3 with exhaust.
• Exhaust efficiency was higher for PM10 than PM2.5.
• Particle number concentration decreased by 65% and PM2.5 by 75% at 3m distance.
• Fume dispersion showed a sector pattern with decreasing temperature from 70°C.

Conclusions:

• Kitchen smoke exhaust systems are highly effective in reducing cooking fume.
• Effective ventilation is critical for maintaining healthy indoor air quality in kitchens.
• Particle dispersion and temperature fields provide insights into fume behavior and mitigation effectiveness.