Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
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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.
Int. J. Environ. Res. Public Health 2010, 7(4), 1744-1759; https://doi.org/10.3390/ijerph7041744
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)
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.
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Keywords:
cooking emissions; cooking style; cooking parameters; spatial profile
This is an open access article distributed under the Creative Commons Attribution License
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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