title: Review of factors impacting emission/concentration of cooking generated particulate matter.
abstract: Studies have shown that exposure to particulate matter (PM) emitted while cooking is related to adverse human health effects. The level of PM emissions during cooking varies with several factors. This study reviewed controlled studies available in the cooking PM emissions literature, and found that cooking method, type and quality of the energy (heating) source, burner size, cooking pan, cooking oil, food, additives, source surface area, cooking temperature, ventilation and position of the cooking pan on the stove are influential factors affecting cooking PM emission rates and resulting concentrations. Opportunities to reduce indoor PM concentrations during cooking are proposed. Minor changes in cooking habits and manner might result in a substantial reduction in the cook's exposure to the cooking PM. Finally, the need for additional studies is discussed.
authors.affiliation: Chemical and Aerosol Research Team, School of Engineering, Nazarbayev University, Astana 010000, Kazakhstan. Electronic address: mehdi.torkmahalleh@nu.edu.kz.
authors.forename: Mehdi
authors.initials: M
authors.lastname: Amouei Torkmahalleh
authors.affiliation: Chemical Engineering Program, Middle East Technical University Northern Cyprus Campus, Guzelyurt, Mersin 10, Turkey.
authors.forename: Soudabeh
authors.initials: S
authors.lastname: Gorjinezhad
authors.affiliation: Chemical Engineering Program, Middle East Technical University Northern Cyprus Campus, Guzelyurt, Mersin 10, Turkey.
authors.forename: Hediye Sumru
authors.initials: HS
authors.lastname: Unluevcek
authors.affiliation: Center for Air Resources Engineering and Science, Clarkson University, Potsdam, NY 13699-5708, USA.
authors.forename: Philip K
authors.initials: PK
authors.lastname: Hopke
mesh_terms: D016902:Air Pollution, Indoor / Q000032:analysis*; D003296:Cooking; D004784:Environmental Monitoring; D006794:Household Articles; D006801:Humans; D010316:Particle Size; D052638:Particulate Matter / Q000032:analysis*; D014691:Ventilation
chemical_list: D052638:Particulate Matter
keywords: Controlled studies; Cooking; Frying; Grilling; Particulate matter