Gas cooking is an important source of airborne particulate matter (PM) indoors. Exposure to cooking-derived PM can lead to adverse human health impacts on non-smokers, especially in poorly-ventilated residential homes. Most of the previous studies on gas cooking emissions mainly focused on fine particles (PM2.5) with little information on their size-fractionation. Moreover, studies dealing with mitigation of indoor human exposure to cooking-derived PM are currently sparse. Therefore, a systematic study was conducted to investigate the characteristics of PM2.5 and size-fractionated PM derived from five commonly used cooking methods, namely, steaming, boiling, stir-frying, pan-frying and deep-frying in a poorly-ventilated domestic kitchen under controlled experimental conditions. Additionally, an indoor portable air cleaner was employed as a mitigation device to capture cooking-derived PM and improve indoor air quality (IAQ). Results revealed that the oil-based deep-frying cooking released the highest airborne particles which were about 170 folds higher compared to the baseline levels for PM2.5 mass concentrations. The use of the air cleaner showed a statistically significant (p < 0.05) reduction in the indoor PM2.5 levels. Moreover, PM<0.25 (particles with diameter ≤ 250 nm) showed a very high mass concentration (378.2 μg/m3) during deep-frying, raising human health concern. A substantial reduction (~60-85%) in PM<0.25 mass concentrations and their total respiratory deposition doses (RDD) in the human respiratory tract was observed while using the air cleaner during the five cooking methods. Furthermore, morphological characteristics and the relative abundance of trace elements in cooking-derived PM were also investigated. This study provides useful insights into the assessment and mitigation of indoor human exposure to cooking-derived PM.

中文翻译：

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评估便携式空气净化器在减轻室内人体暴露于烹饪产生的空气传播颗粒中的有效性。

燃气烹饪是室内空气中颗粒物（PM）的重要来源。暴露于烹饪引起的PM可能会对不吸烟者造成不利的人类健康影响，尤其是在通风不良的民居中。先前有关燃气烹饪排放物的大多数研究主要集中在细颗粒（PM2.5）上，而有关其颗粒大小的信息却很少。而且，目前关于减少室内人暴露于烹饪引起的PM的研究还很少。因此，进行了系统的研究，研究了在通风不良的情况下从蒸煮，沸腾，炒，锅炒和油炸这五种常用烹饪方法得出的PM2.5和大小分级PM的特性。在受控实验条件下的家用厨房。另外，室内便携式空气净化器被用作缓解设备，以捕获烹饪产生的PM并改善室内空气质量（IAQ）。结果显示，以油为基础的油炸烹饪释放出的最高空气传播颗粒，比PM2.5质量浓度的基线水平高约170倍。使用空气滤清器显示室内PM2.5含量有统计上的显着降低（p <0.05）。此外，在油炸过程中，PM <0.25（直径≤250 nm的颗粒）显示出非常高的质量浓度（378.2μg/ m3），引起了人们对健康的关注。在五种烹饪方法中使用空气净化器时，观察到PM <0.25质量浓度及其在人呼吸道中的总呼吸沉积剂量（RDD）大大降低（〜60-85％）。此外，还研究了蒸煮型粉末冶金的形态特征和微量元素的相对含量。这项研究为评估和缓解室内人类暴露于烹饪引起的PM提供了有益的见解。