Abstract：
People generally spend most of their time indoors, making a comprehensive evaluation of air pollution characteristics in various indoor microenvironments of great significance for accurate exposure estimation. In this study, field measurements were conducted in Kunming City, Southwest China, using real-time PM2.5 sensors to characterize indoor PM2.5 in ten different microenvironments including three restaurants, four public places, and three household settings. Results showed that the daily average PM2.5 concentrations in restaurants, public spaces, and households were 78.4 ± 24.3, 20.1 ± 6.6, and 18.0 ± 4.3 µg/m3, respectively. The highest levels of indoor PM2.5 in restaurants were owing to strong internal emissions from cooking activities. Dynamic changes showed that indoor PM2.5 levels increased during business time in restaurants and public places, and cooking time in residential kitchens. Compared with public places, restaurants generally exhibit more rapid increases in indoor PM2.5 due to cooking activities, which can elevate indoor PM2.5 to high levels (5.1 times higher than the baseline) in a short time. Furthermore, indoor PM2.5 in restaurants were dominated by internal emissions, while outdoor penetration contributed mostly to indoor PM2.5 in public places and household settings. Results from this study revealed large variations in indoor PM2.5 in different microenvironments, and suggested site-specific measures for indoor PM2.5 pollution alleviation.
摘要：
人们通常把大部分时间都花在室内，对各种室内微环境的空气污染特征进行综合评价,对于准确估算暴露量具有重要意义。在这项研究中,在昆明市进行了现场测量，中国西南地区,使用实时PM2.5传感器来表征包括三个餐厅在内的十个不同微环境中的室内PM2.5，四个公共场所，和三个家庭环境。结果显示，餐馆的日平均PM2.5浓度，公共空间,和家庭分别为78.4±24.3、20.1±6.6和18.0±4.3µg/m3。餐馆中室内PM2.5的最高水平是由于烹饪活动产生的强烈内部排放。动态变化表明，餐厅和公共场所的室内PM2.5水平在营业时间增加，和烹饪时间在住宅厨房。与公共场所相比,由于烹饪活动，餐馆通常表现出室内PM2.5的更快增长，这可以在短时间内将室内PM2.5提升到高水平（比基线高5.1倍）。此外，餐馆的室内PM2.5由内部排放主导，而室外渗透主要是公共场所和家庭环境中的室内PM2.5。这项研究的结果表明，在不同的微环境中，室内PM2.5的变化很大，并建议针对特定地点的室内PM2.5污染缓解措施。
