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 x 10(4) to 6.04 x 10(5) particles/cm(3), 10.0 to 230.9 microg/m(3) and 0.1 to 0.8 microg/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.
Zhang
Qunfang
Q
Texas A&M University-Kingsville, Department of Environmental Engineering, 700 University Blvd. Kingsville, TX 78363, USA. zhangqunfang@gmail.com
Gangupomu
Roja H
RH
Ramirez
David
D
Zhu
Yifang
Y
D000393:Air Pollutants; D003296:Cooking; D010316:Particle Size
D000393:Air Pollutants