Abstract
Cooking is an important source of particulate matters in Chinese residences. In this study, 11 dishes of double cooked pork slices and 11 dishes of stir-fried chicken dices with hot chili were finished for 70 mins. Real-time concentrations of ultrafine and fine particles are monitored during and after cooking. The source strength was calculated based on the mass balance equation. The ultrafine and the fine particle source strength is estimated at 2.42~2.61×1011 #/s and 0.120~0.147 mg/s, respectively, during the cooking period. The source strength may be further applied for evaluating indoor ultrafine particle level and exposure of ultrafine and fine particle originated from Chinese cooking.
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