Impact of Oil Types on Emission Characteristics of Particles

Cooking fume is an important source of indoor and outdoor particles.The characteristics of particles emitted from cooking with peanut oil,soybean oil,olive oil and lard were investigated.The results showed that the sizes of particles generated from cooking with the olive oil and soybean oil were larger than those from cooking with the lard and peanut oil.The emission factors released from cooking with olive oil were obviously larger than those from cooking with the other three types of oils.The black carbon (BC) released from cooking with olive oil was the highest and had significant correlation with the concentration of particles.Through analyzing the size distribution of particles released from cooking,particles with diameter of 100 nm had peak count concentration,and the size distribution obeyed lognormal distribution function with the lowest decaying rate at the diameter of 100 nm.