Effects of Food Materials on Emission Characteristics of Fine Particulate Matter in Cooking Process
Authors
Yang Yuan1, 3, a, *, Jing Liu2, b, Neng Zhu3, c, Zhiqiang Li1, d, Chunlong Li1, e
1China Academy of Building ResearchNo.30 North Third Ring East Road, Chaoyang District, Beijing, China
2University of Science and Technology Beijing,No. 30 Xueyuan Road, Haidian District, Beijing, China
3Tianjin UniversityNo.92 Weijin Road, Nankai District, Tianjin, China
Corresponding Author
Yang Yuan
Available Online 1 June 2022.
- DOI
- 10.2991/assehr.k.220504.004How to use a DOI?
- Keywords
- Foodmaterials; Cooking; Particulate matter; Distributing characteristics
- Abstract
In this paper, the particle emission characteristics of vegetables, meat and vegetables plus meat were studied when stir-frying was used as cooking aspect. The particle size, quantity and distribution of different food materials under the same cooking conditions were analyzed through field tests. The results showed that the food material had a significant effect on the particle size distribution and time evolution of the particles emitted during cooking. Foodmaterials have no significant effect on the vertical distribution characteristics of particulate matter. The effect of exhaust speed of range hood on particulate matter in different cooking process is different.
- Copyright
- © 2022 The Authors. Published by Atlantis Press SARL.
- Open Access
- This is an open access article distributed under the CC BY-NC 4.0 license.
Cite this article
TY - CONF AU - Yang Yuan AU - Jing Liu AU - Neng Zhu AU - Zhiqiang Li AU - Chunlong Li PY - 2022 DA - 2022/06/01 TI - Effects of Food Materials on Emission Characteristics of Fine Particulate Matter in Cooking Process BT - Proceedings of the 2022 8th International Conference on Humanities and Social Science Research (ICHSSR 2022) PB - Atlantis Press SP - 13 EP - 21 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.220504.004 DO - 10.2991/assehr.k.220504.004 ID - Yuan2022 ER -