Work

Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities

Year: 2010

Type: article

Abstract: Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM(2.5) and black carbon concentrations emitted by cooking activities ranged from 1.34 x 10(4) to 6.04 x 10(5) particles/cm(3), 10.0 to 230.9 microg/m(3) and 0.1 to 0.8 microg/m(3), respectively. Lower UFP concentrations were observed during boiling, while higher levels were emitted during frying. The highest UFP concentrations were observed when using a gas stove at high temperature with the kitchen exhaust fan turned off. The observed UFP profiles were similar in the kitchen and in another room, with a lag of approximately 10 min.

Source: International Journal of Environmental Research and Public Health

DOI: 10.3390/ijerph7041744

Authors: Qunfang Zhang, Roja H. Gangupomu, David Ramirez, Yifang Zhu

Institutions: Texas A&M University – Kingsville, The University of Texas at Arlington

Language: English

Topic: Indoor Air Quality and Microbial Exposure

Subfield: Health, Toxicology and Mutagenesis

Field: Environmental Science

Domain: Physical Sciences

SDG: Climate action

Open Access status: gold

Estimated APC paid: $3,016