Abstract
Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM2.5 and black carbon concentrations emitted by cooking activities ranged from 1.34 × 104 to 6.04 × 105 particles/cm3, 10.0 to 230.9 μg/m3 and 0.1 to 0.8 μg/m3, 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.
Highlights
Americans typically spend the majority of their time indoors, making exposure to indoor air pollution a significant health concern
The average ultrafine particle (UFP) number concentration, PM2.5 mass concentration and black carbon (BC) mass concentration ranged from 1.34 × to 6.04 × particles/cm3, 10.0 to 230.9 g/m3 and 0.1 to 0.8 g/m3, respectively
The lowest average UFP concentrations were observed during boiling, while the highest were measured during frying
Summary
Americans typically spend the majority of their time indoors, making exposure to indoor air pollution a significant health concern. Indoor pollutant sources include smoking, cleaning, consumer. Res. Public Health 2010, 7 products (i.e., paints and deodorizers) and cooking activities [1,2]. Besides smoking, cooking has been identified as another major source of indoor air pollution. Liao et al [3] showed that Chinese-style cooking contributed approximately 30% to indoor concentration of particles from 0.5 to 5 μm
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Environmental Research and Public Health
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
