The present paper deals with the evaluation of particle charging characteristics of cooking-generated aerosols. In particular, cluster ion and particle number concentrations in the indoor microenvironment were measured during cooking events though Air Ion Counters and Condensation Particle Counters, respectively. Moreover, charging characteristics of particles emitted by different cooking activities were evaluated through total positively-charged particle measurements by means of two scanning mobility particle sizers (with and a without neutralizer, respectively). The charge distribution of particle emitted by gas combustion was recognized similar to the bipolar equilibrium charge distribution, whereas aerosols produced during grilling events present charge state much lower than the one predicted by the bipolar equilibrium charge distribution. In particular, the fraction of total positively-charged particles during gas combustion and bacon grilling events was measured lower than 10%: thus, the charge state of cooking generated is lower than diesel-generated particles.
MEASUREMENT OF COOKING-GENERATED PARTICLE CHARGE
BUONANNO, Giorgio;STABILE, Luca;FICCO, Giorgio;
2014-01-01
Abstract
The present paper deals with the evaluation of particle charging characteristics of cooking-generated aerosols. In particular, cluster ion and particle number concentrations in the indoor microenvironment were measured during cooking events though Air Ion Counters and Condensation Particle Counters, respectively. Moreover, charging characteristics of particles emitted by different cooking activities were evaluated through total positively-charged particle measurements by means of two scanning mobility particle sizers (with and a without neutralizer, respectively). The charge distribution of particle emitted by gas combustion was recognized similar to the bipolar equilibrium charge distribution, whereas aerosols produced during grilling events present charge state much lower than the one predicted by the bipolar equilibrium charge distribution. In particular, the fraction of total positively-charged particles during gas combustion and bacon grilling events was measured lower than 10%: thus, the charge state of cooking generated is lower than diesel-generated particles.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
