【摘要】 中式烹饪会产生大量的油烟,造成厨房空间内油烟污染严重。本文尝试确定热油过程所产生的颗粒物散发特性。先通过实验测定4种植物油的油烟颗粒源散发浓度。接着确定一稳定的可控散发工况,进一步通过实验量化该工况下的油温,锅温及颗粒源散发强度。从实验数据发现,油烟颗粒的源散发强度与油的种类密切相关,花生油的峰值浓度最大,葵花籽油的最小。花生油加热过程的累计散发量为3.92×10¹¹个（数量）和45.79μg（质量）。实验得到的颗粒物散发强度曲线可用作数值模拟的边界条件对厨房内油烟颗粒物的分布及烹饪个体的暴露进行进一步的预测。更多还原

【Abstract】 Chinese-style cooking generates large quantity of particles which result in serious oil fume pollution in kitchen space. This paper attempts to determine the emission profile of particles generated during the oil heating process.Firstly, the source emission concentrations of heated oil fume particles that using four different oils were determined via experiments. Next, a steady controllable emission condition was determined. And under this condition, the oil temperature, the pan temperature and emission intensity and emission law of oil fume particles source were quantified by further experiments. From the experimental data, it is found that the source emission intensity of oil fume particles is closely related to the type of oil. The highest peak concentration is peanut oil, and the lowest is sunflower oil. The cumulative emission intensity of peanut oil during heating process were 3.92 ×10¹¹ particles（Number） and 45.79 μg（Mass）, respectively. The particle emission intensity curve can be used as a boundary condition in the numerical simulation. Therefore, the distribution of oil fume particles and the individual exposure in the kitchen space could be further predicted.更多还原