Exposure evaluation of fine particulate matter in kitchen and its adjacent rooms during cooking in low energy consumption residential buildings

Aiming at the indoor diffusion of cooking pollutants in low energy consumption residential buildings, this paper builds an experimental platform and designs an orthogonal experiment to study the distribution characteristics and influencing factors of the mass concentration of fine particulate matter in the kitchen and its adjacent rooms, and evaluates the exposure of personnel to fine particulate matter. The research results show that the average mass concentrations of fine particulate matter in the kitchen and its adjacent rooms under 16 experimental conditions are 0.52 mg/m3and 0.19 mg/m3, respectively, which exceeds the limits of the relevant standards. The exposure of cooking fine particulate matter is related to gender, and the comprehensive exposure of male and female personnel in the kitchen is 206.14 μgh/m3and 257.77 μgh/m3, respectively. The order of the influence on the concentration of fine particulate matter in the kitchen from high to low is range hood state, supplemental wind system opening or closing, cooking mode and window opening or closing, and the order in the adjacent rooms is supplemental wind system opening or closing, window opening or closing, range hood state and cooking mode. Compared with the operating condition without the range hood,turning on the range hood can reduce the exposure of the kitchen and its adjacent rooms by 79% to 83% and 58% to 62%, respectively. The traditional Chinese cooking modes of stir-frying and frying have a significant effect on the exposure of the kitchen and its adjacent rooms, and turning on the supplemental wind system can significantly reduce the exposure of adjacent rooms.