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Int. J. Environ. Res. Public Health 2010, 7(4), 1744-1759; doi:10.3390/ijerph7041744

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

Texas A&M University-Kingsville, Department of Environmental Engineering, 700 University Blvd. MSC 213, Kingsville, TX 78363, USA
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)
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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. View Full-Text
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 (CC BY 3.0).

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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.

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