Abstract
As part of a large study investigating indoor air in residential houses in Brisbane, Australia, the purpose of this work was to quantify emission characteristics of indoor particle sources in 15 houses. Submicrometer particle number and approximation of PM 2.5 concentrations were measured simultaneously for more than 48 h in the kitchen of all the houses by using a condensation particle counter (CPC) and a photometer (DustTrak), respectively. In addition, characterizations of particles resulting from cooking conducted in an identical way in all the houses were measured by using a scanning mobility particle sizer (SMPS), an aerodynamic particle sizer (APS) and a DustTrak. All the events of elevated particle concentrations were linked to indoor activities using house occupants diary entries, and catalogued into 21 different types of indoor activities. This enabled quantification of the effect of indoor sources on indoor particle concentrations as well as quantification of emission rates from the sources. For example, the study found that frying, grilling, stove use, toasting, cooking pizza, cooking, candle vaporizing eucalyptus oil and fan heater use, could elevate the indoor submicrometer particle number concentration levels by more than five times, while PM 2.5 concentrations could be up to 3, 30 and 90 times higher than the background levels during smoking, frying and grilling, respectively.
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