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Atmosphere 2018, 9(6), 214; https://doi.org/10.3390/atmos9060214

Impact of Biomass Home Heating, Cooking Styles, and Bread Toasting on the Indoor Air Quality at Portuguese Dwellings: A Case Study

1
Centro de Ciências e Tecnologias Nucleares, Instituto Superior Técnico, Universidade de Lisboa, Estrada Nacional 10, km 139.7, 2695-066 Bobadela LRS, Portugal
2
Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal
3
CESAM—Centre for Environmental and Marine Studies, Department of Environment and Planning, University of Aveiro, 3810-193 Aveiro, Portugal
*
Author to whom correspondence should be addressed.
Received: 13 February 2018 / Revised: 22 May 2018 / Accepted: 29 May 2018 / Published: 1 June 2018
(This article belongs to the Special Issue Indoor Air Pollution)
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Abstract

This study evaluated the emissions of specific indoor sources usually present in Portuguese dwellings in order to understand their impact on the indoor air quality. With this aim, three typical activities were studied including home heating using two types of fireplaces (open and closed) and biofuels (pinewood and briquettes), cooking styles (frying and boiling) in different types of kitchen appliances, and several levels of bread toasting. The levels of specific pollutants were found to be above the established Portuguese limit values including VOCs, formaldehyde, and particulate matter (PM2.5 and PM10). Although these emissions are transient and short in duration, the resulting concentrations are high and can severely impact the occupants’ daily exposure. Besides promoting good ventilation, the choice of residential appliances with low emissions should be taken into account. In addition, it is important that occupants perform specific activities following the best practices so that their exposure to pollutants is minimized. View Full-Text
Keywords: indoor sources; dwellings; indoor air quality; wood combustion; cooking emissions; particulate matter indoor sources; dwellings; indoor air quality; wood combustion; cooking emissions; particulate matter
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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 (CC BY 4.0).
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Canha, N.; Lage, J.; Galinha, C.; Coentro, S.; Alves, C.; Almeida, S.M. Impact of Biomass Home Heating, Cooking Styles, and Bread Toasting on the Indoor Air Quality at Portuguese Dwellings: A Case Study. Atmosphere 2018, 9, 214.

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