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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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
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author Zhang, Qunfang
Gangupomu, Roja H.
Ramirez, David
Zhu, Yifang
author_facet Zhang, Qunfang
Gangupomu, Roja H.
Ramirez, David
Zhu, Yifang
author_sort Zhang, Qunfang
collection PubMed
description 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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spelling pubmed-28723332010-07-08 Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities Zhang, Qunfang Gangupomu, Roja H. Ramirez, David Zhu, Yifang Int J Environ Res Public Health Article 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. Molecular Diversity Preservation International (MDPI) 2010-04-16 2010-04 /pmc/articles/PMC2872333/ /pubmed/20617057 http://dx.doi.org/10.3390/ijerph7041744 Text en © 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Zhang, Qunfang
Gangupomu, Roja H.
Ramirez, David
Zhu, Yifang
Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
title Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
title_full Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
title_fullStr Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
title_full_unstemmed Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
title_short Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
title_sort measurement of ultrafine particles and other air pollutants emitted by cooking activities
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2872333/
https://www.ncbi.nlm.nih.gov/pubmed/20617057
http://dx.doi.org/10.3390/ijerph7041744
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AT ramirezdavid measurementofultrafineparticlesandotherairpollutantsemittedbycookingactivities
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