Next Article in Journal
Maternal Diet, Behaviour and Offspring Skeletal Health
Next Article in Special Issue
Assessment of Benzo(a)pyrene-equivalent Carcinogenicity and Mutagenicity of Residential Indoor versus Outdoor Polycyclic Aromatic Hydrocarbons Exposing Young Children in New York City
Previous Article in Journal
Improving Physical Activity and Dietary Behaviours with Single or Multiple Health Behaviour Interventions? A Synthesis of Meta-Analyses and Reviews
Previous Article in Special Issue
Indoor Air Pollution: An Old Problem with New Challenges
Int. J. Environ. Res. Public Health 2010, 7(4), 1744-1759; doi:10.3390/ijerph7041744
Article

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

1
, 2
, 1
 and 1,*
1 Texas A&M University-Kingsville, Department of Environmental Engineering, 700 University Blvd. MSC 213, Kingsville, TX 78363, USA 2 The University of Texas at Arlington, Department of Civil and Environmental Engineering, Box 19308 416 Yates St. Suite 425, Arlington, TX 76019, USA
* Author to whom correspondence should be addressed.
Received: 28 February 2010 / Revised: 3 April 2010 / Accepted: 14 April 2010 / Published: 16 April 2010
(This article belongs to the Special Issue Indoor Air Pollution and Human Health)
View Full-Text   |   Download PDF [885 KB, uploaded 19 June 2014]   |   Browse Figures

Abstract

Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM2.5 and black carbon concentrations emitted by cooking activities ranged from 1.34 × 104 to 6.04 × 105 particles/cm3, 10.0 to 230.9 μg/m3 and 0.1 to 0.8 μg/m3, 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.
Keywords: cooking emissions; cooking style; cooking parameters; spatial profile cooking emissions; cooking style; cooking parameters; spatial profile
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Export to BibTeX |
EndNote


MDPI and ACS Style

Zhang, Q.; Gangupomu, R.H.; Ramirez, D.; Zhu, Y. Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities. Int. J. Environ. Res. Public Health 2010, 7, 1744-1759.

View more citation formats

Related Articles

Article Metrics

Comments

Citing Articles

[Return to top]
Int. J. Environ. Res. Public Health EISSN 1660-4601 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert