Source strength of ultrafine and fine particle due to Chinese cooking
文献类型：会议论文
| 作者 | Chen, Chen; Zhao, Yuejing; Zhang, Yuanxun; Zhao, Bin |
| 出版日期 | 2017-05-01 |
| 会议日期 | OCT 19-22, 2017 |
| 会议地点 | 中国，济南 |
| 关键词 | Ultrafine Particle Fine Particle Chinese Cooking Source Strength |
| 卷号 | 205 |
| 期号 | 0 |
| 页码 | 2231-2237 |
| 英文摘要 | Cooking is an important source of particulate matters in Chinese residences. In this study, 11 dishes of double cooked pork slices and 11 dishes of stir-fried chicken dices with hot chili were finished for 70 mins. Real-time concentrations of ultrafine and fine particles are monitored during and after cooking. The source strength was calculated based on the mass balance equation. The ultrafine and the fine particle source strength is estimated at 2.42 similar to 2.61x10(11) #/s and 0.120 similar to 0.147 mg/s, respectively, during the cooking period. The source strength may be further applied for evaluating indoor ultrafine particle level and exposure of ultrafine and fine particle originated from Chinese cooking (C) 2017 The Authors. Published by Elsevier Ltd. |
| 会议录 | 10TH INTERNATIONAL SYMPOSIUM ON HEATING, VENTILATION AND AIR CONDITIONING, ISHVAC2017
 |
| 源URL | [http://ir.rcees.ac.cn/handle/311016/39417]  |
| 专题 | 生态环境研究中心_环境化学与生态毒理学国家重点实验室 |
| 推荐引用方式 GB/T 7714 | Chen, Chen,Zhao, Yuejing,Zhang, Yuanxun,et al. Source strength of ultrafine and fine particle due to Chinese cooking[C]. 见:. 中国，济南. OCT 19-22, 2017. |
入库方式： OAI收割
来源：生态环境研究中心
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