Effect of Flow Characteristics on Ultrafine Particle Emissions from Range Hoods

In order to understand the physical mechanisms of the production of nanometer-sized particulate generated from cooking oils, the ventilation of kitchen hoods was studied by determining the particle concentration, particle size distribution, particle dimensions, and hoods flow characteristics under several cooking scenarios. This research varied the temperature of the frying operation on one cooking operation, with three kinds of commercial cooking oils including soybean oil, olive oil, and sunflower oil. The variations of particle concentration and size distributions with the elevated cooking oil temperatures were presented. The particle concentration increases as a function of temperature. For oil temperatures ranging between 180C and 210C, a 5C increase in temperature increased the number concentration of ultrafine particles by 2050%. The maximum concentration of ultrafine particles was found to be approximately 610(6) particles per cm(3) at 260C. Flow visualization techniques and particle distribution measurement were performed for two types of hood designs, a wall-mounted range hood and an island hood, at a suction flow rate of 15 m(3) min(1). The flow visualization results showed that different configurations of kitchen hoods induce different aerodynamic characteristics. By comparing the results of flow visualizations and nanoparticle measurements, it was found that the areas with large-scale turbulent vortices are more prone to dispersion of ultrafine particle leakage because of the complex interaction between the shear layers and the suction movement that results from turbulent dispersion. We conclude that the evolution of ultrafine particle concentration fluctuations is strongly affected by the location of the hood, which can alter the aerodynamic features. We suggest that there is a correlation between flow characteristics and amount of contaminant leakage. This provides a comprehensive strategy to evaluate the effectiveness of kitchen hoods in capturing cooking oil fumes, which is based on an assessment of the entire hood face exposure instead of on breathing-zone sampling alone.