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

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 × 10(4) to 6.04 × 10(5) particles/cm(3), 10.0 to 230.9 μg/m(3) and 0...

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Detalles Bibliográficos
Autores principales: Zhang, Qunfang, Gangupomu, Roja H., Ramirez, David, Zhu, Yifang
Formato: Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2010
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2872333/
https://www.ncbi.nlm.nih.gov/pubmed/20617057
http://dx.doi.org/10.3390/ijerph7041744
Descripción
Sumario: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 × 10(4) to 6.04 × 10(5) particles/cm(3), 10.0 to 230.9 μg/m(3) and 0.1 to 0.8 μg/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.

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