Emission Characteristics of Particulate Matter from Boiling Food
Cooking food in water or soup, such as hot pot, is a widely used cooking method in China. This type of cooking requires no oil and cooks at a lower temperature, but that does not mean it produces fewer pollutants or is less harmful. There are few research studies on the emission characteristics and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Atmosphere |
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| Online Access: | https://www.mdpi.com/2073-4433/14/1/167 |
| _version_ | 1797446197614477312 |
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| author | Yujiao Zhao Mengyao Wang Pengfei Tao Guozhi Qiu Xueying Lu |
| author_facet | Yujiao Zhao Mengyao Wang Pengfei Tao Guozhi Qiu Xueying Lu |
| author_sort | Yujiao Zhao |
| collection | DOAJ |
| description | Cooking food in water or soup, such as hot pot, is a widely used cooking method in China. This type of cooking requires no oil and cooks at a lower temperature, but that does not mean it produces fewer pollutants or is less harmful. There are few research studies on the emission characteristics and mechanisms of particulate matter emissions when eating hot pot (the boiling process), which leads to the unreasonable design of ventilation systems for this kind of catering. In this paper, the effects of boiling different ingredients (including noodles, potatoes, fish, tofu, meatballs, and pork) on particle number concentration emissions were studied. The particle number concentration and particle size distribution of PM with diameters of 0.3 μm and less, 0.3–0.5 μm and 0.5–1.0 μm (PM<sub>0.3</sub>, PM<sub>0.3–0.5</sub> and PM<sub>0.5–1.0</sub>, respectively) were measured in an experimental chamber. The food type and shape showed very little change in the PM emission characteristics of boiling. When the boiling state was reached, the number concentration, particle size distribution, and arithmetic mean diameter of particles all fluctuated within 60 s. The emission characteristics of particles produced by boiling water and heating oil were compared. Heating oil produced more small particles, and boiling water released more large particles. Transient and steady methods were used to calculate the emission rate of particles, and the steady-state calculation has a high estimation of the emission rate. |
| first_indexed | 2024-03-09T13:37:53Z |
| format | Article |
| id | doaj.art-294cd288e8d1484a8d87923291dd8966 |
| institution | Directory Open Access Journal |
| issn | 2073-4433 |
| language | English |
| last_indexed | 2024-03-09T13:37:53Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Atmosphere |
| spelling | doaj.art-294cd288e8d1484a8d87923291dd89662023-11-30T21:10:21ZengMDPI AGAtmosphere2073-44332023-01-0114116710.3390/atmos14010167Emission Characteristics of Particulate Matter from Boiling FoodYujiao Zhao0Mengyao Wang1Pengfei Tao2Guozhi Qiu3Xueying Lu4College of Energy Engineering, Xi’an University of Science and Technology, Xi’an 710054, ChinaCollege of Energy Engineering, Xi’an University of Science and Technology, Xi’an 710054, ChinaShaanxi Coal Geology Group Co., Ltd., Xi’an 710021, ChinaHVAC Department, Zhongye Changtian International Engineering Co., Ltd., Changsha 410007, ChinaCollege of Energy Engineering, Xi’an University of Science and Technology, Xi’an 710054, ChinaCooking food in water or soup, such as hot pot, is a widely used cooking method in China. This type of cooking requires no oil and cooks at a lower temperature, but that does not mean it produces fewer pollutants or is less harmful. There are few research studies on the emission characteristics and mechanisms of particulate matter emissions when eating hot pot (the boiling process), which leads to the unreasonable design of ventilation systems for this kind of catering. In this paper, the effects of boiling different ingredients (including noodles, potatoes, fish, tofu, meatballs, and pork) on particle number concentration emissions were studied. The particle number concentration and particle size distribution of PM with diameters of 0.3 μm and less, 0.3–0.5 μm and 0.5–1.0 μm (PM<sub>0.3</sub>, PM<sub>0.3–0.5</sub> and PM<sub>0.5–1.0</sub>, respectively) were measured in an experimental chamber. The food type and shape showed very little change in the PM emission characteristics of boiling. When the boiling state was reached, the number concentration, particle size distribution, and arithmetic mean diameter of particles all fluctuated within 60 s. The emission characteristics of particles produced by boiling water and heating oil were compared. Heating oil produced more small particles, and boiling water released more large particles. Transient and steady methods were used to calculate the emission rate of particles, and the steady-state calculation has a high estimation of the emission rate.https://www.mdpi.com/2073-4433/14/1/167particle number concentrationemission characteristicboilingindoor atmospheres |
| spellingShingle | Yujiao Zhao Mengyao Wang Pengfei Tao Guozhi Qiu Xueying Lu Emission Characteristics of Particulate Matter from Boiling Food Atmosphere particle number concentration emission characteristic boiling indoor atmospheres |
| title | Emission Characteristics of Particulate Matter from Boiling Food |
| title_full | Emission Characteristics of Particulate Matter from Boiling Food |
| title_fullStr | Emission Characteristics of Particulate Matter from Boiling Food |
| title_full_unstemmed | Emission Characteristics of Particulate Matter from Boiling Food |
| title_short | Emission Characteristics of Particulate Matter from Boiling Food |
| title_sort | emission characteristics of particulate matter from boiling food |
| topic | particle number concentration emission characteristic boiling indoor atmospheres |
| url | https://www.mdpi.com/2073-4433/14/1/167 |
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