Evaluation of Potential Average Daily Doses (ADDs) of PM 2.5 for Homemakers Conducting Pan-Frying Inside Ordinary Homes under Four Ventilation Conditions

Seonyeop Lee, Sol Yu and Sungroul Kim
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Seonyeop Lee: Department of Environmental Health Sciences, Soonchunhyang University, Asan 31538, Korea
Sol Yu: Department of Environmental Health Sciences, Soonchunhyang University, Asan 31538, Korea
Sungroul Kim: Department of Environmental Health Sciences, Soonchunhyang University, Asan 31538, Korea

IJERPH, 2017, vol. 14, issue 1, 1-10

Abstract: Several studies reported that commercial barbecue restaurants likely contribute to the indoor emission of particulate matters with a diameter of 2.5 micrometers or less (PM 2.5 ) while pan-frying meat. However, there is inadequate knowledge of exposure level to indoor PM 2.5 in homes and the contribution of a typical indoor pan-frying event. We measured the indoor PM 2.5 concentration and, using Monte-Carlo simulation, estimated potential average daily dose (ADD) of PM 2.5 for homemakers pan-frying a piece of pork inside ordinary homes. Convenience-based sampling at 13 homes was conducted over four consecutive days in June 2013 ( n = 52). Although we pan-fried 100 g pork for only 9 min, the median (interquartile range, IQR) value was 4.5 (2.2–5.6) mg/m 3 for no ventilation and 0.5 (0.1–1.3) mg/m 3 with an active stove hood ventilation system over a 2 h sampling interval. The probabilities that the ADDs from inhalation of indoor PM 2.5 would be higher than the ADD from inhalation of PM 2.5 on an outdoor roadside (4.6 ?g/kg·day) were 99.44%, 97.51%, 93.64%, and 67.23%, depending on the ventilation conditions: (1) no window open; (2) one window open in the kitchen; (3) two windows open, one each in the kitchen and living room; and (4) operating a forced-air stove hood, respectively.

Keywords: PM 2.5; average daily doses; indoor; ventilation; pan-frying (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2017
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