Study On Droplet Surface Exposure Characteristics And Control Methods Of A Large Splashing Oil Fume

A splashing oil fume is a kind of ubiquitous and highly polluting cooking oil fume pollutants,which easily settle on kitchen countertops,walls and the surface of the human body,causing surface pollution.It is a secondary pollution source of semi-volatile organic compounds(SVOCs)and has a huge risk of indirect exposure.There is a lack of research on the pollution and control of oil fume splashing currently,and the existing particle detection methods cannot accurately measure its characteristics.Therefore,this research is gradually developed around three aspects:the establishment of a quantitative measurement method for a splashing oil fume,the analysis of surface pollution exposure characteristics,and the evaluation of its control methods.First,the inapplicability of commonly used instruments makes the measurement of splashing droplets difficult.In this research,combining fluorescence tracer,passive sampling,microscopic vision measurement and droplet 3D reconstruction technology,a set of fluorescence 3D microscopic passive measurement method(3D-FMP)was established to achieve accurate quantitative measurement of splashing oil droplets.This method can also be used in fields such as cleaning and painting workshops.Secondly,this study conducted a series of precise experimental studies to analyze the surface pollution exposure characteristics of splashing oil droplets.Different from general kitchen oil fume,the distance and height from the emission source and the surface orientation significantly affect the droplet surface exposure concentration,and the influence on droplets of different sizes is also different.Splashing oil droplets of 10-100 μm are the main pollutants in this study,and the exposure risk of human skin cannot be ignored.Finally,this study evaluated the effect of controlling splashing droplet sources and the control of the range hood through experimental tests.Then some suggestions are giving to improve the control effect,considering the actual cooking operation and the usage habits of the range hood.It is found that reducing the amount of water added to the hot oil will effectively reduce the amount of PM10 produced.The minimum air volume of the range hood can meet the purification requirements of small particles,but the control efficiency of surface exposure to large particles is between 0-30%.Increasing the air volume cannot significantly improve the control efficiency.After cooking,delaying turning off the range hood for 5-30 minutes can improve the purification and protection effect on surface passive exposure and active inhalation exposure of splashing droplets effectively.