科研之友
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摘要
Cooking is a major source of PM2.5 in kitchens and concentrations can vary with the types of fuel in use. Moreover location of stove, ventilation, and cooking styles also contribute to the varying levels PM2.5. In this study, an urban and a rural kitchen were selected for monitoring mass concentrations of PM2.5 over a period of 24 hours using a real-time aerosol monitor. The urban kitchen used natural gas as the cooking fuel while LPG was used in the rural kitchen due to unavailability of natural gas. The average concentration of PM2.5 in the urban kitchen was recorded to be 119 mu g/m(3) and 160 mu g/m(3) in the rural kitchen. The activities of the occupants were also noted to record which activity generated the highest levels of particulate matter. Cooking was identified as the major source with cleaning activities on second number. Gaseous emissions from different types of bio fuels were also measured using a gas analyzer. CO, NO2 and SO2 were measured in three urban and three rural kitchens. NO2 was found only during wood combustion and SO2 was not found in any fuel. CO was measured to be 19.5 ppm and 54 ppm in the first two urban houses using natural gas respectively while it was only 6 ppm in third urban kitchen using LPG. In the rural area, CO was recorded to be 43 ppm in the kitchen using wood, 167 ppm in the kitchen using animal dung and 693 ppm in the kitchen burning both wood and animal dung. NO2 was 7 ppm in the kitchen burning wood and 10 ppm in kitchen where wood and animal dung was used as a fuel. Natural gas and LPG were identified as cleaner fuels with lower emissions. However none of the pollutant level was in compliance with the WHO standards.
- 出版日期2015
