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

作者：Zhang Qunfang; Gangupomu Roja H; Ramirez David; Zhu Yifang^*

来源：International Journal of Environmental Research and Public Health, 2010, 7(4): 1744-1759.

DOI：10.3390/ijerph7041744

• cooking emissions
• cooking style
• cooking parameters
• spatial profile

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 mu g/m(3) and 0.1 to 0.8 mu g/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.

• 出版日期2010-4