Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities

Qunfang Zhang, Roja H. Gangupomu, David Ramirez and Yifang Zhu
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Qunfang Zhang: Texas A&M University-Kingsville, Department of Environmental Engineering, 700 University Blvd. MSC 213, Kingsville, TX 78363, USA
Roja H. Gangupomu: The University of Texas at Arlington, Department of Civil and Environmental Engineering, Box 19308 416 Yates St. Suite 425, Arlington, TX 76019, USA
David Ramirez: Texas A&M University-Kingsville, Department of Environmental Engineering, 700 University Blvd. MSC 213, Kingsville, TX 78363, USA
Yifang Zhu: Texas A&M University-Kingsville, Department of Environmental Engineering, 700 University Blvd. MSC 213, Kingsville, TX 78363, USA

IJERPH, 2010, vol. 7, issue 4, 1-16

Abstract: Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM 2.5 and black carbon concentrations emitted by cooking activities ranged from 1.34 × 10 4 to 6.04 × 10 5 particles/cm 3 , 10.0 to 230.9 ?g/m 3 and 0.1 to 0.8 ?g/m 3 , 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.

Keywords: cooking emissions; cooking style; cooking parameters; spatial profile (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2010
References: View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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