While cooking in the kitchen, various gaseous and particulate pollutants are generated. These pollutants directly and indirectly affect the health of occupants in indoor spaces. This study was conducted to determine the size distribution of 60–560 nm particles released during 1 h of cooking (roasting, frying, and boiling). Roasting produced the highest number concentration of particles, followed by frying and boiling. Particles of 100–180 nm accounted for the largest proportion, and those of 320 nm or larger accounted for the lowest proportion. Frying resulted in the highest number concentration below 100 nm, while boiling showed no significant difference from fuel combustion only. During roasting, the number concentration of particles below 180 nm rapidly increased for the first 10 min, and that of particles of 180 nm or larger increased after 40 min. The number concentration of particles gradually increased over time in the cases of frying and boiling. On the contrary, there were almost no changes in the number concentration in the case of fuel combustion only. The behavior of particles generated in the kitchen was simulated through the computational fluid dynamics assuming the passive transport of particles. Most particles were discharged through the hood system, but a portion of particles spread to the living room along the wall and ceiling.

中文翻译：

---

不同韩国猪肉烹饪方法产生的颗粒数大小分布

在厨房做饭时，会产生各种气体和颗粒污染物。这些污染物直接或间接地影响室内空间居住者的健康。进行这项研究是为了确定在 1 小时的烹饪（烤、煎和煮）过程中释放的 60-560 nm 颗粒的尺寸分布。烘烤产生的颗粒数浓度最高，其次是油炸和煮沸。100-180 nm的颗粒所占比例最大，320 nm或更大的颗粒所占比例最低。油炸导致低于 100 nm 的最高数字浓度，而沸腾与仅燃料燃烧没有显着差异。在烘烤过程中，180 nm 以下的粒子数浓度在前 10 分钟迅速增加，180 nm 或更大的颗粒在 40 分钟后增加。在油炸和煮沸的情况下，颗粒的数量浓度随着时间的推移逐渐增加。相反，仅在燃料燃烧的情况下，数量浓度几乎没有变化。假设粒子的被动传输，通过计算流体动力学模拟厨房中产生的粒子的行为。大多数颗粒通过通风柜系统排出，但一部分颗粒沿着墙壁和天花板扩散到客厅。假设粒子的被动传输，通过计算流体动力学模拟厨房中产生的粒子的行为。大多数颗粒通过通风柜系统排出，但一部分颗粒沿着墙壁和天花板扩散到客厅。假设粒子的被动传输，通过计算流体动力学模拟厨房中产生的粒子的行为。大多数颗粒通过通风柜系统排出，但一部分颗粒沿着墙壁和天花板扩散到客厅。