ABSTRACT

Cooking is one of the most significant indoor sources of particles. This study investigated residential cooking and kitchen ventilation behaviors in Canadian homes, using data from 132 households in Halifax and Edmonton. Only 27% of the cooking activities were conducted with added ventilation (range hood use 10%, window opening 15%, and both 2%). The use pattern of the range hood was associated with mealtime and cooking method/device. The frequency of window opening was influenced by season and did not show a clear linkage to ventilation for cooking. Fine particle (PM_2.5) decay rates, source strengths, emission masses, and exposure levels were estimated for cooking activities under different ventilation conditions. The results demonstrated the effect of kitchen ventilation on PM_2.5 removal. Using a range hood and (or) opening kitchen windows increased the geometric mean (GM) decay rate by a factor of two. The GM source strength from cooking was 0.73 mg min⁻¹ (geometric standard deviation (GSD) = 4.3) over an average cooking time of 17 minutes (GSD = 2.6). The GM emission mass was 12.6 mg (GSD = 5.3). The GM exposure from a single cooking event was 12 µg m⁻³ h (GSD = 6.6). The average number of cooking events per day was 2.4 (SD = 1.5) times. Cooking contributed about 22% to the total daily PM_2.5 exposure in participating homes. The frequency and duration of cooking conducted at various temporal scales (mealtime, weekday/weekend, and season), as well as the use of different methods and devices, can support more accurate modeling of the impact of cooking on indoor air quality and human exposure.

Implications: The inadequate use of ventilation during cooking highlights the need for educational programs on cooking exposures and ventilation strategies, such as running a range hood fan or opening kitchen windows when possible. Exposures in newly built homes might be a bigger concern than older homes if not providing sufficient ventilation during cooking, due to the tighter building envelopes.

摘要

烹饪是最重要的室内颗粒来源之一。本研究使用来自哈利法克斯和埃德蒙顿 132 户家庭的数据，调查了加拿大家庭的住宅烹饪和厨房通风行为。只有 27% 的烹饪活动是在增加通风的情况下进行的（抽油烟机使用 10%，开窗 15%，两者均为 2%）。抽油烟机的使用模式与进餐时间和烹饪方法/设备有关。开窗频率受季节影响，与烹饪通风没有明显联系。对不同通风条件下的烹饪活动的细颗粒 (PM _2.5 ) 衰减率、源强度、排放质量和暴露水平进行了估计。结果表明厨房通风对 PM _{2.5 的影响}移动。使用抽油烟机和（或）打开厨房窗户会使几何平均 (GM) 衰减率增加两倍。来自烹饪的 GM 源强度为 0.73 mg min ^-1（几何标准偏差 (GSD) = 4.3），平均烹饪时间为 17 分钟（GSD = 2.6）。GM 排放质量为 12.6 毫克（GSD = 5.3）。单次烹饪事件的转基因暴露量为 12 µg m ^-3 h（GSD = 6.6）。每天烹饪事件的平均次数为 2.4 (SD = 1.5) 次。烹饪占每日 PM _2.5总量的约 22%在参与的家庭中曝光。在不同时间尺度（进餐时间、工作日/周末和季节）进行烹饪的频率和持续时间，以及不同方法和设备的使用，可以支持更准确地模拟烹饪对室内空气质量和人体暴露的影响.

影响：烹饪过程中通风使用不足凸显了烹饪暴露和通风策略教育计划的必要性，例如在可能的情况下运行抽油烟机风扇或打开厨房窗户。如果在烹饪过程中没有提供足够的通风，由于建筑围护结构更紧密，新建房屋中的暴露可能比旧房屋更令人担忧。