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Investigating measurements of fine particle (PM2.5) emissions from the cooking of meals and mitigating exposure using a cooker hood

O 'Leary, Catherine; Kluizenaar, Yvonne; Jacobs, Piet; Borsboom, Wouter; Hall, Ian; Jones, Benjamin

Authors

Catherine O 'Leary

Yvonne Kluizenaar

Piet Jacobs

Wouter Borsboom

IAN HALL ian.hall@nottingham.ac.uk
Professor of Molecular Medicine



Abstract

There is growing awareness that indoor exposure to particulate matter with diameter ≤ 2.5μm (PM2.5) is associated with an increased risk of adverse health effects. Cooking is a key indoor source of PM2.5 and an activity conducted daily in most homes. Population scale models can predict occupant exposures to PM2.5, but these predictions are sensitive to the emission rates used. Reported emission rates are highly variable, and are typically for the cooking of single ingredients and not full meals. Accordingly, there is a need to assess PM2.5 emissions from the cooking of complete meals. Mean PM2.5 emission rates and source strengths were measured for four complete meals. Temporal PM2.5 concentrations and particle size distributions were recorded using an optical particle counter (OPC), and gravimetric sampling was used to determine calibration factors. Mean emission rates and source strengths varied between 0.54—3.7 mg/min and 15—68 mg, respectively, with 95% confidence. Using a cooker hood (apparent capture efficiency >90%) and frying in non-stick pans were found to significantly reduce emissions. OPC calibration factors varied between 1.5—5.0 showing that a single value cannot be used for all meals and that gravimetric sampling is necessary when measuring PM2.5 concentrations in kitchens.

Journal Article Type Article
Publication Date May 31, 2019
Journal Indoor Air
Print ISSN 0905-6947
Electronic ISSN 1600-0668
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 29
Issue 3
Pages 423-438
APA6 Citation O 'Leary, C., Kluizenaar, Y., Jacobs, P., Borsboom, W., Hall, I., & Jones, B. (2019). Investigating measurements of fine particle (PM2.5) emissions from the cooking of meals and mitigating exposure using a cooker hood. Indoor Air, 29(3), 423-438. https://doi.org/10.1111/ina.12542
DOI https://doi.org/10.1111/ina.12542
Keywords Environmental Engineering; Public Health, Environmental and Occupational Health; Building and Construction
Publisher URL https://onlinelibrary.wiley.com/doi/abs/10.1111/ina.12542
Additional Information This is the peer reviewed version of the article, which has been published in final form athttps://onlinelibrary.w...i/abs/10.1111/ina.12542 . This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.

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