Residential Cooking Research Articles

A novel approach for large-scale characterization of residential cooking-generated PM with computer vision and low-cost sensors

Cooking is one of the major sources of indoor particulate matter (PM), which poses significant health risks and is a severe health hazard. Current studies lack an economical and effective analytical framework for quantifying inhalable particles (PM10) and fine particulate matter (PM2.5) from residential cooking activities on a large scale under real-world scenarios. This study bridges this gap by employing computer vision (CV) technology and readily available sensors. We collected data over a month in real-world settings, including cooking videos and air quality data (indoor PM10, PM2.5, CO2, temperature, relative humidity, and outdoor PM10 and PM2.5 concentrations). To classify high-emission (pan-frying, stir-frying, deep-frying) and low-emission (stewing, steaming, boiling, non-cooking) activities, we developed and validated a robust CV model named “Cooking-I3D.” This model leverages a pre-trained Two-Stream Inflated 3D ConvNet (I3D) architecture. We then assessed the efficacy of the CV-predicted cooking method in PM characterization using a first-order multivariate autoregressive model, controlling for environmental factors. The Cooking-I3D model achieved exceptional performance, boasting an accuracy of 95 % and an Area Under the Curve (AUC) of 0.98. Our results indicate that a single 6-minute high-emission cooking event triggers a 21–25 % increase in indoor PM concentrations and a 23–24 % increase in the indoor/outdoor ratio, with relative errors in these estimates ranging from 10 to 21 %. This innovative method offers a powerful tool for long-term assessment of cooking-related indoor air pollution and facilitates precision exposure assessment in human health studies.

Characteristics and Sources of Organic Aerosol in PM2.5 at Yangbajing in Tibetan Plateau

The climate and environment of the Tibetan Plateau (TP) are sensitive to human activities. As a key component highly influencing global climate and environment, organic aerosol over the TP is investigated in this study, especially in organic composition and its sources. This study aims to explore the composition characteristics, seasonal variation, and potential sources of organic aerosol including two episodes through one-year sampling at the Yangbajing (YBJ) site in the TP. A total of 120 primary and secondary organic species as well as organic carbon (OC) and elemental carbon (EC) were measured in PM2.5. The annual average concentrations of OC, EC, and organic species were 3.12 ± 3.73 μgC/m3, 0.28 ± 0.18 μgC/m3 and 104 ± 36.6 ng/m3, respectively. High ratio of OC to EC (OC/EC) and low ratio of fatty acids to n-alkanes were found for aerosol in the TP. The OC/EC ratio was 11.8 ± 10.2 on average at the YBJ site and strongly correlated with levoglucosan, a tracer for biomass burning, but not so with typical secondary species, indicating that the high ratio of OC/EC over the TP was more influenced by biomass burning than secondary formation. The ratio of fatty acids to n-alkanes at YBJ was 1.39 ± 0.29 on average, lower than those reported over urban areas (3.13 ± 1.49), probably owing to less residential cooking activities. Seasonally, the non-monsoon season had significant increases in primary organic aerosol (POA) tracers, among which biomass burning tracers had a higher increase percentage than other specific tracers. On the contrary, the levels of secondary organic aerosol (SOA) tracers, especially isoprene- and monoterpene-derived SOA tracers were enhanced in the monsoon season (summer time), largely resulting from high emissions of biogenic volatile organic compounds. Two episodes characterized with much higher concentrations of organic species (1215 and 688 ng/m3) were observed in this study. One was characterized by significant enhancement of POA tracers with the air masses originated from South Asia, and the other showed large increases in SOA and POA tracers with the air masses transported across multiple regions. This study could help to better understand the influence of human activities on atmospheric organic aerosol in remote regions and how POA and SOA vary with seasons and in different episodes.

Contribution of cooking emissions to the urban volatile organic compounds in Las Vegas, NV

Abstract. Cooking is a source of volatile organic compounds (VOCs), which degrade air quality. Cooking VOCs have been investigated in laboratory and indoor studies, but the contribution of cooking to the spatial and temporal variability in urban VOCs is uncertain. In this study, a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS) is used to identify and quantify cooking emission in Las Vegas, NV, with supplemental data from Los Angeles, CA, and Boulder, CO. Mobile laboratory data show that long-chain aldehydes, such as octanal and nonanal, are significantly enhanced in restaurant plumes and regionally enhanced in areas of Las Vegas with high restaurant densities. Correlation analyses show that long-chain fatty acids are also associated with cooking emissions and that the relative VOC enhancements observed in regions with dense restaurant activity are very similar to the distribution of VOCs observed in laboratory cooking studies. Positive matrix factorization (PMF) is used to quantify cooking emissions from ground site measurements and to compare the magnitude of cooking with other important urban sources, such as volatile chemical products and fossil fuel emissions. PMF shows that cooking may account for as much as 20 % of the total anthropogenic VOC emissions observed by PTR-ToF-MS. In contrast, emissions estimated from county-level inventories report that cooking accounts for less than 1 % of urban VOCs. Current emissions inventories do not fully account for the emission rates of long-chain aldehydes reported here; thus, further work is likely needed to improve model representations of important aldehyde sources, such as commercial and residential cooking.

Assessing health risks from cooking oil fume leaks in residential cooking exhaust shaft system

Kitchens in multi-floor and high-rise buildings utilize shared cooking exhaust shaft systems (CESS) to exhaust cooking oil fumes (COF) outside. On each floor shaft, a backdraft damper is installed to control the COF flow. However, residents may be exposed to particulate matter pollution when COF in the shaft leaks through the dampers and infiltrates non-cooking kitchens (NC Kitchens). Previous studies rarely considered the airtightness of dampers and their impact on the health of non-cooking residents. Therefore, a multizone network model was used to simulate PM2.5 concentrations in NC Kitchens with different airtightness dampers, and the health risks to people in NC Kitchens were assessed. Measures to reduce health risks were analyzed. Results indicate that, for 33- and 18-floor CESS under high diversity, utilizing good dampers led to inhalation cancer risks exceeding 1 × 10−6, signifying potential health hazards. Conversely, the 6-floor CESS demonstrated negligible health risks. For 33- and 18-floor CESS, dampers with air leakages of 100 and 140 m3/(h·m2) at 250 Pa static pressure, respectively, are advised. Additionally, expanding the shaft dimensions from 500 mm × 400 mm to 700 mm × 700mm and 400 mm × 300mm to 400 mm × 600mm respectively, ensures health in NC Kitchens. These findings hold importance in improving damper airtightness, optimizing CESS performance, and safeguarding non-cooking residents’ health.

Simulation and feasibility assessment of a green hydrogen supply chain: a case study in Oman.

The transition to sustainable energy is crucial for mitigating climate change impacts. This study addresses this imperative by simulating a green hydrogen supply chain tailored for residential cooking in Oman. The supply chain encompasses solar energy production, underground storage, pipeline transportation, and residential application, aiming to curtail greenhouse gas emissions and reduce the levelized cost of hydrogen (LCOH). The simulation results suggest leveraging a robust 7 GW solar plant. Oman achieves an impressive annual production of 9.78 TWh of green hydrogen, equivalent to 147,808 tonnes of H2, perfectly aligning with the ambitious goals of Oman Vision 2040. The overall LCOH for the green hydrogen supply chain is estimated at a highly competitive 6.826 USD/kg, demonstrating cost competitiveness when benchmarked against analogous studies. A sensitivity analysis highlights Oman's potential for cost-effective investments in green hydrogen infrastructure, propelling the nation towards a sustainable energy future. This study not only addresses the pressing issue of reducing carbon emissions in the residential sector but also serves as a model for other regions pursuing sustainable energy transitions. The developed simulation models are publicly accessible at https://hychain.co.uk , providing a valuable resource for further research and development in the field of green hydrogen supply chains.

Air pollutant emissions and sources in Lao People’s Democratic Republic: a provincial scale analysis for years 2013-2019

Recent rapid economic development in Lao People’s Democratic Republic (PDR) has increased national fuel consumption, vehicle fleet, industrial output, waste generation, and agricultural production. This has contributed to national average ambient fine particulate matter (PM2.5) air pollutant levels that are four times higher than World Health Organisation guidelines. Emission inventories are a key tool in understanding the major sources to these air pollution levels, and provide a starting point to identify where mitigation action can be targeted. A national air pollutant emission inventory has not been developed in Lao PDR and, combined with a limited air quality monitoring network means there is limited capacity to develop and track the effectiveness of mitigation actions. This study describes the first air pollutant emission inventory at the national and provincial scale for Lao PDR, covering 2013–2019. Emissions of nine air pollutants, and two greenhouse gases, were quantified using national statistics and international default emission factors. In 2019, national total PM2.5, Nitrogen Oxides (NOx), Black Carbon (BC), Sulphur Dioxide (SO2), Non-Methane Volatile Organic Carbons (NMVOCs), and Ammonia (NH3) were 125, 83, 9.7, 26, 219, and 99 thousand tonnes respectively. Key source sectors include forest fires, residential cooking, agriculture, electricity generation, and transport. However, the contribution of different sources varies across provinces. Forest fires are the primary source determining the spatial trend of particulate air pollution while residential and agricultural emissions contribute more significantly to rural provinces such as Savannakhet. Key sectors in major urban provinces (Vientiane Capital and Xayaboury) are industry, transport and electricity generation. These sectors are also significant sources of greenhouse gases (CO2 and CH4), demonstrating the potential for identification, evaluation and prioritisation of actions that simultaneously improve air quality and achieve Lao PDR’s international climate change commitments.

Temporal evolution and source apportionment of BC aerosols during autumn in the grassland of Ordos, China

AbstractMeteorological conditions and source emissions in grassland areas are quite different from those in urban areas, which significantly impacts the spatiotemporal characteristics of black carbon (BC). To obtain the characteristics of BC in the typical grassland environment in China, continuous observations of BC were carried out in Etuoke Banner, a typical grassland environment in Ordos, from September 8 to December 1, 2022. BC in Etuoke Banner in autumn is 22.4–4667.5 ng m−3, and the average concentration is 456.6 ng m−3, accounting for 2.20% of the mass fraction of PM2.5. BCliquid (BC generated from the combustion of liquid fuels) is the main component of BC (accounting for 79.2%); the average concentration is 361.7 ng m−3. The diurnal variations of BC, BCliquid, and BCsolid (BC generated from the combustion of solid fuels) are bimodal, with peaks at 08:00 and 18:00. The first peak is mainly related to traffic sources, cooking sources, and incomplete combustion of carbon‐containing substances; the second peak may be caused by emissions from residential cooking sources under the influence of meteorological conditions unfavorable to diffusion. The diurnal variation of absorption Ångström exponent (AAE) is unimodal, with the peak at 14:00. With the increase in BC mass concentration, AAE and visibility gradually decreased, wind speed first decreased and then increased, P and RH gradually increased, and the contribution of biomass combustion sources to BC decreased. In contrast, the contribution of traffic sources to BC increased. The evolution characteristics of atmospheric pollutants differed with the increase in BC concentration. The potential sources and affecting areas of BC and PM2.5 are mainly concentrated around Etuoke Banner and can affect the North China Plain after 48 h of transmission.

High-resolution emission inventory of full-volatility organic compounds from cooking in China during 2015–2021

Abstract. Quantifying the full-volatility organic emissions from cooking sources is important for understanding the causes of organic aerosol pollution. However, existing national cooking emission inventories in China fail to cover full-volatility organics and have large biases in estimating emissions and their spatial distribution. Here, we develop the first emission inventory of full-volatility organics from cooking in China, which covers emissions from individual commercial restaurants as well as residential kitchens and canteens. In our emission estimates, we use cuisine-specific full-volatility emission factors and provincial policy-driven purification facility installation proportions, which allows us to consider the significant impact of diverse dietary preferences and policy changes on China's cooking emissions. The 2021 emissions of volatile organic compounds (VOCs), intermediate-volatility organic compounds (IVOCs), semi-volatile organic compounds (SVOCs), and organic compounds with even lower volatility (xLVOCs) from cooking in China are 561 (317–891, 95 % confidence interval) kt yr−1, 241 (135–374) kt yr−1, 176 (95.8–290) kt yr−1, and 13.1 (7.36–21.0) kt yr−1, respectively. The IVOC and SVOC emissions from cooking account for 9 %–21 % and 31 %–62 % of the total emissions from all sources in the five most densely populated cities in China. Among all cooking types, commercial cooking dominates the emissions, contributing 54.5 %, 66.2 %, 68.5 %, and 46.7 % to the VOC, IVOC, SVOC, and xLVOC emissions, respectively. Sichuan–Hunan cuisine contributes the most to total cooking emissions among all commercial cuisines. Residential cooking emissions are also important, accounting for 22.2 %–47.1 % of the cooking organic emissions across the four volatility ranges, whereas canteens make minor contributions to each volatility range (<10 %). In terms of spatial distribution, emission hotspots mainly occur in densely populated areas and regions with oily and spicy dietary preferences. From 2015 to 2021, national organic emissions from cooking increased by 25.2 % because of the rapid growth of the catering industry, despite being partly offset by the increased installation of purification facilities. Future control measures need to further promote the purification facilities in commercial restaurants and improve their removal efficiency as well as reduce emissions from residential cooking. Our dataset and generalizable methodology serve as valuable resources for evaluating the air quality, climate, and health impacts of cooking sources, and help to formulate effective emission control policies. Our national, multi-year, high-spatial-resolution dataset can be accessed from https://doi.org/10.6084/m9.figshare.23537673 (Li et al., 2023).

Understanding population exposure to size-segregated aerosol and associated trace elements during residential cooking in northeastern India: Implications for disease burden and health risk

Mass-size distribution of respirable aerosol and 13 associated trace elements (TEs) were investigated in rural kitchens using liquefied petroleum gas (LPG), firewood and mixed biomass fuels across three northeastern Indian states. The averaged PM10 (particulate matter with aerodynamic diameter ≤ 10 μm) and ΣTE concentrations were 403 and 30 μg m−3 for LPG, 2429 and 55 μg m−3 for firewood, and 1024 and 44 μg m−3 for mixed biomass-using kitchens. Mass-size distributions were tri-modal with peaks in the ultrafine (0.05–0.08 μm), accumulation (0.20–1.05 μm), and coarse (3.20–4.57 μm) modes. Respiratory deposition, estimated using the multiple path particle dosimetry model, ranged from 21 % to 58 % of the total concentration across fuel types and population age categories. Head, followed by pulmonary and tracheobronchial, was the most vulnerable deposition region, and children were the most susceptible age group. Inhalation risk assessment of TEs revealed significant non-carcinogenic as well as carcinogenic risk, especially for biomass fuel users. The potential years of life lost (PYLL) was the highest for chronic obstructive pulmonary disease (COPD: 15.9 ± 3.8 years) followed by lung cancer (10.3 ± 0.3 years) and pneumonia (10.1 ± 0.1 years), while the PYLL rate was also highest for COPD, with Cr(VI) being the major contributor. Overall, these findings reveal the significant health burden faced by the northeastern Indian population from indoor cooking using solid biomass fuels.

Modelling the integrated achievement of clean cooking access and climate mitigation goals: An energy systems optimization approach

The United Nations Sustainable Development Goal target 7.1, to provide universal access to affordable, reliable and modern energy by 2030, must be achieved in the context of rapid reductions in global greenhouse gas (GHG) emissions. While replacing solid cooking fuels with liquid petroleum gas (LPG) opens questions about the compatibility of energy access and climate mitigation objectives, the environmental impact of 2.6 billion people continuing to rely on solid fuel for cooking and heating is significant. However, models used to map deep decarbonization pathways typically do not feature a granular pathway for universal clean cooking access, which limits the representation of these two interconnected transitions, mitigating climate change and achieving universal energy access. Here, we present a novel methodology for representing residential cooking pathways within the TIMES energy systems optimization model (ESOM) framework. The methodology is demonstrated using India as a proof-of-concept case study, where scenario analysis explores solutions that reach universal clean cooking access in the context of GHG emissions reductions. The model presented here is published and publicly available to access.

An innovative passive sampler to reveal the high contribution of biomass burning to black carbon over Indo-China Peninsula: Radiocarbon constraints

Black carbon (BC) is an important component of the brown clouds, contributing to climate and health effects of air pollution. In this work, we developed a new method for measuring BC concentrations and its radiocarbon isotope (14C) using quartz wool disk passive air samplers (Pas-QW). A field calibration study was conducted at two sampling sites (Guangzhou and Yantai), using an improved thermal/optical method to measure BC. Uptake profiles of Pas-QW were linear over the 77 days that the samplers were deployed, and the average sampling rate of BC measured was 1.1 ± 0.2 m3/day. The method was found to be reproducible with coefficients of variation as low as 17% for BC measured in ambient passive samples. Furthermore, passive sampling was carried out at six sites in the Indo-China Peninsula (ICP) from January to April and June to September of 2016. The high BC concentrations and the high fraction of modern carbon (fM) values emphasizes that ICP is still dominated by biomass burning emissions (residential cooking and agricultural burning), both in dry and wet seasons. This study provides a proof concept and methodology for the application of Pas-QW to cost-effectively expand measurements of BC at the global scale.

Chemical characterization and health risk assessment of VOCs and PM2.5-bound PAHs emitted from typical Chinese residential cooking

Cooking is a major source of indoor air pollution. Existing studies suggest that organic material is the most abundant component by mass in cooking emissions, while the detailed organic species that result from cooking remains poorly understood. This work provides a comprehensive foundational knowledge of emission arising from typical Chinese residential cooking based on a field-work measurement of polycyclic aromatic hydrocarbons (PAHs), volatile organic compounds (VOCs), and the routinely measured fine particulate matter (PM2.5) composition. Exposure to the Chinese cooking procedures will likely pose a significant health risk, with grilling producing the highest PM2.5 concentration (28.79 ± 9.36 mg m−3) and the most distinctive composition among the cooking patterns. The PAHs with 3 rings dominated the total PAHs by mass (48.08%), with the major organic species Phenanthrene (Phe), Anthracene (Ant), Benzo [a] pyrene (BaP), and Fluorene (Flu), accounting for 0.0399–0.5966, 0.0091–0.6710, 0.0046–0.4531, and 0.0086–0.3102 ng per μg of PM2.5, respectively. Oxygenated VOCs (OVOCs) accounted for 37.98% of the total VOCs. The ratios of Fla/(Fla + Pyr) and IcdP/(IcdP + BghiP) helped in distinguishing residential cooking emissions from other sources. The incremental lifetime cancer risk (ILCR) values of PAHs and VOCs were 6.9 × 10−6–1.8 × 10−5 and 2.7 × 10−6–1.8 × 10−3, respectively, which were substantially higher than the acceptable levels (1.0 × 10−6) established by the U.S. EPA. The considerable health risks posed by Chinese cooking emissions necessitate additional study and control measures to lessen indoor air pollution and protect human health.

Nitrated and oxygenated polycyclic aromatic hydrocarbons emissions from solid fuel combustion in rural China: Database of 12 real-world scenarios for residential cooking and heating activities

Polycyclic aromatic hydrocarbons (PAHs) derivatives such as oxygenated PAHs (oPAHs) and nitrated PAHs (nPAHs), are receiving raising concerns due to their high toxic potential. Incomplete solid fuel combustion can release large quantities of PAHs derivatives, especially in low-efficiency domestic stoves. In this study, field measurements were conducted in rural Chinese homes to determine emissions of nPAHs and oPAHs from solid fuel combustion. A total of 12 fuel-stove combinations including cooking and space heating activities were investigated. Emission factors (EFs) of total nPAHs and oPAHs were in the range of 1.0–682.1 μg/kg and 0.01–131.7 mg/kg, respectively, with arithmetic means and stand deviations of 53.5 ± 72.5 μg/kg and 13.9 ± 24.4 mg/kg, respectively. The EFs of nPAHs and oPAHs for coal combustion (including honeycomb briquette, coal chunk, and peat tested in this study) were 30.2 ± 28.1 μg/kg and 1.5 ± 2.9 mg/kg, respectively, much lower than that for biomass burning (p < 0.05). The combustion phase could significantly affect the PAHs derivative emissions with higher emissions at initial phase than that at stable phase. Fuel type was found to affect the EFs, composition profiles, and ratios of PAHs derivatives to parent PAHs. This study tries to have an insight of PAHs derivative emissions from various solid fuel combustion, which would be useful in understanding the atmospheric PAHs derivative pollutions in China.

Carbonyls from commercial, canteen and residential cooking activities as crucial components of VOC emissions in China

Cooking in China supply the large population with nutrition and, as a commercial activity, it also promotes the economic growth of Chinese society. The specific cooking styles in China can produce complex volatile organic compound (VOC) emissions. The resulting adverse effects on the environment and human health of carbonyls from cooking should not be ignored. We quantitatively evaluated the contribution of carbonyls to common VOCs (carbonyl/VOC ratio) from cooking activities in China through the establishment and comparison of the source profiles, emission factors (EFs), emission amount and ozone formation potential (OFP). It was found that carbonyls are crucial components of VOCs from commercial, canteen and residential cooking activities (COC, CAC and REC, respectively). The carbonyl/VOC ratio from cooking activities in China had EFs, emissions, and a total OFP of 22–65 %, 23–34 %, and 49–104 %, respectively. The high OFP was due to the high OFP emissions intensity (OFPEI) and maximum incremental reactivity (MIR) values of carbonyls. This indicates that to alleviate O3 pollution, OFP-based control measures that target carbonyls might be more efficient than measures that target common VOCs. Priority should be given to emission controlling COC emissions, specifically those from medium- and large-scale catering. Formaldehyde, acetaldehyde, and hexanal were the key carbonyl species that form O3 in the environment. Our findings imply that cooking-emitted carbonyls should not be overlooked in investigations of O3 formation and that these compounds should be subject to strict regulations.

Nitrated and Oxygenated Polycyclic Aromatic Hydrocarbons Emissions from Solid Fuel Combustion in Rural China: Database of 12 Real-World Scenarios for Residential Cooking and Heating Activities

Nitrated and Oxygenated Polycyclic Aromatic Hydrocarbons Emissions from Solid Fuel Combustion in Rural China: Database of 12 Real-World Scenarios for Residential Cooking and Heating Activities

Urban residential energy switching in China between 1980 and 2014 prevents 2.2 million premature deaths

Urban residential energy switching in China between 1980 and 2014 prevents 2.2 million premature deaths

Characterization of cooking-related ultrafine particles in a US residence and impacts of various intervention strategies

Interventions that improve air exchange or filter the air have the potential to reduce particle exposures from residential cooking. In this study, we evaluated the effect of using a range hood, opening kitchen windows, and using portable air cleaners (PACs) in various home locations on the concentrations of ultrafine particles (UFPs) at different times and in different rooms during and after cooking. All experiments were conducted using a standardized cooking protocol in a real-world naturally-ventilated apartment located in the northwest United States. Real-time UFP measurements collected from the kitchen, living room, and bedroom locations were used to estimate parameters of a dynamic model, which included time-varying particle emission rates from cooking and particle decay. We found that 1-min mean UFP number concentrations in the kitchen and living room mostly peaked within 0–10 min after cooking ended at levels of 150,000–500,000 particles/cm3. In contrast, the bedroom UFP concentrations were consistently low except for the window-open scenario. While varying considerably with time, the 1-min UFP emission rates were comparable during and within 5-min after cooking, with means (standard deviations) of 0.8 (1.1) × 1012 and 1.1 (1.2) × 1012 particles/min, respectively. Compared with the no-intervention scenario, keeping the kitchen windows open and using a kitchen range hood reduced the mean indoor average UFP concentrations during and 1 h after cooking by ~70% and ~35%, respectively. Along with the range hood on, utilizing a PAC in the kitchen during and after cooking further reduced the mean indoor average UFP levels during and 1 h after cooking by an additional 53%. In contrast, placing the PAC in the living room or bedroom resulted in worse efficacy, with additional 2–13% reductions. These findings provide useful information on how to reduce cooking-related UFP exposure via readily accessible intervention strategies.

Test and simulation for the airtightness of backdraft dampers in residential cooking exhaust shaft systems

PM2.5 emissions from cooking are harmful to human health, and kitchen ventilation is an effective method to reduce the PM2.5 concentration. Cooking exhaust shaft system is a ventilation system widely used in kitchens of residential buildings. However, there is a reverse flow of cooking emissions and odor migration in cooking exhaust shaft system because of the air leakage of backdraft dampers. The aim of this paper is to quantify the airtightness of backdraft dampers and their effect on air quality. There are two types of backdraft dampers widely used in residential cooking exhaust shaft system in China. The blade of one type of damper has two bearing points on the frame and the other type of damper has one bearing point. A total of 40 backdraft dampers (20 Two Bearing Points and 20 One Bearing Point dampers) were selected to test airtightness. Test results show that the airtightness of the 40 backdraft dampers varies greatly, with the air leakage ranging from 7 m3/(h·m2) to 846 m3/(h·m2) at a static pressure difference of 250 Pa. Of the 40 dampers, only 18 One Bearing Point dampers have air leakage lower than 366 m3/(h·m2) specified in ASHRAE Standard 90.1–2016. It is recommended that the One Bearing Point dampers should be utilized in the residential cooking exhaust shaft system. Using the poor, medium, and good One Bearing Point dampers in residential cooking exhaust shaft system for different floors, the air leakage of the closed backdraft dampers is simulated, and the result is 0.6 m3/h ~8.0 m3/h with different rates of simultaneous use. These air leakages may cause the PM2.5 concentration in non-cooking kitchens to exceed the WHO Interim Target-1 of 35 μg/m3. It is suggested a stricter airtightness standard of backdraft damper should be formulated, and the air leakage of backdraft damper should not be greater than 1/5 of the ASHRAE standard specified value.

Chemical source profiles of particulate matter and gases emitted from solid fuels for residential cooking and heating scenarios in Qinghai-Tibetan Plateau

Incomplete combustion of solid fuels (animal dung and bituminous coal) is a common phenomenon during residential cooking and heating in the Qinghai-Tibetan Plateau (QTP), resulting in large amounts of pollutants emitted into the atmosphere. This study investigated the pollutant emissions from six burning scenarios (heating and cooking with each of the three different fuels: yak dung, sheep dung, and bitumite) in the QTP's pastoral dwellings. Target pollutants such as carbon monoxide (CO), gas-phase polycyclic aromatic hydrocarbons (PAHs), volatile organic compounds (VOCs), fine particles (PM2.5, particulate matter with an aerodynamic diameter < 2.5 μm), carbonaceous aerosols, water-soluble ions, and particle-phase PAHs were investigated. Emission factors (EFs) (mean ± standard deviation) of PM2.5 from the six scenarios were in the range of 1.21 ± 0.47–7.03 ± 1.95 g kg−1, of which over 60% mass fractions were carbonaceous aerosols. The ratio of organic carbon to elemental carbon ranged from 9.6 ± 2.7–33.4 ± 11.5 and 81.7 ± 30.4–91.9 ± 29.0 for dung and bitumite burning, respectively. These values were much larger than those reported in the literature, likely because of the region's high altitudes—where the oxygen level is approximately 65% of that at the sea level—thus providing a deficient air supply to stoves. However, the toxicity and carcinogenicity of PAHs emitted from solid fuel combustion in the QTP are significant, despite a slightly lower benzo(a)pyrene-equivalent carcinogenic potency (Bapeq) in this study than in the literature. The gas-to-particle partitioning coefficient of PAHs and VOC emission profiles in the QTP differed significantly from those reported for other regions in the literature. More attention should be paid to the emissions of PAH derivatives (oxygenated PAHs and nitro-PAHs), considering their enhanced light-absorbing ability and high BaPeq from solid fuel combustion in the QTP.

Exposure characteristics and risk assessment of VOCs from Chinese residential cooking

In comparison with various restaurant cuisines, common cooking methods are more represented in residential cooking. Rather than the exhaust pipe or the ambient environment in the cooking room, the respiration zone better reflects the health risks for operators. In this study, the concentrations of total volatile organic compound (TVOC) released from six typical cooking methods were monitored online in the respiratory zone, and the VOCs were analysed by GC-MS. The results demonstrated that the intensities of exposure to TVOC for the different cooking methods decreased as follows: stir-frying (3.809 mg/m3) > quick-frying (2.724 mg/m3) > deep-frying (2.465 mg/m3) > boiling (1.161 mg/m3)≈stewing (1.149 mg/m3) > limit in China (0.600 mg/m3) > steaming (0.440 mg/m3). The intense ventilation mode of the ventilator reduced exposure to TVOC by 45–63% relative to the medium mode. Eleven types of VOCs (approximately 200 compounds) were found in Chinese residential cooking fumes, and the predominant contaminants were aldehydes, followed by alkanes, unsaturated aldehydes, alcohols and alkenes. The mass percentage of aromatic hydrocarbons in all VOCs emitted from Chinese residential cooking was only 1%, while the value was 17–48% for commercial restaurants. The results of a health risk assessment revealed that the total potential carcinogenic risk level for VOCs released by six residential cooking methods decreased as follows: deep-frying (5.75) > stir-frying (3.95) > quick-frying (2.94) > stewing (1.99) > boiling (1.73) > steaming (1.48). Chinese residential cooking, and especially deep frying, has potential health impacts for the operator.