Skip to main content

Research Repository

Advanced Search

Investigating methods to quantifying uncertainty in PM2.5 emission rates from cooking by toasting bread

Molina, Constanza; Jones, Benjamin; O’Leary, Catherine

Investigating methods to quantifying uncertainty in PM2.5 emission rates from cooking by toasting bread Thumbnail


Authors

Constanza Molina

Catherine O’Leary



Abstract

Exposure to airborne fine particulate matter (PM2.5) is linked to multiple negative health effects and indoor sources are important contributors to personal exposure. Cooking is a common indoor source, but reported emission rates have high variability. Methods to quantify uncertainty in PM2.5 cooking emission rates are investigated so that they can be used in probabilistic exposure models to evaluate interventions. Controlled tests were conducted to measure emission rates from the toasting of bread because it is simple and repeatable. Two methods were compared: residential kitchen field tests and large chamber tests. The theoretical peak calculation method was used to determine emission rates from time-resolved PM2.5 concentration measurements. The large chamber tests produced more consistent results than the residential field tests, with a coefficient of variance almost an order of magnitude lower due to the improved control of variables. Then, the emission rates were normally distributed with mean 0.23 mg/min and standard deviation 0.067 mg/min. However, this distribution may be less representative of normal behaviour. The resulting dataset can be combined with other sources to represent housing stock exposures in probabilistic models, enabling the exploration of exposure uncertainties and interventions. More generally, key recommendations when measuring PM2.5 emission rates include: high temporal resolution measurements; custom calibration factors; identifying periods for emissions, mixing, and decay; constant ventilation rates; quantifying mixing conditions; and ensuring high quality decay data.

Citation

Molina, C., Jones, B., & O’Leary, C. (2024). Investigating methods to quantifying uncertainty in PM2.5 emission rates from cooking by toasting bread. Building and Environment, 248, Article 111106. https://doi.org/10.1016/j.buildenv.2023.111106

Journal Article Type Article
Acceptance Date Dec 6, 2023
Online Publication Date Dec 14, 2023
Publication Date Jan 15, 2024
Deposit Date Jul 2, 2024
Publicly Available Date Jul 3, 2024
Journal Building and Environment
Print ISSN 0360-1323
Electronic ISSN 1873-684X
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 248
Article Number 111106
DOI https://doi.org/10.1016/j.buildenv.2023.111106
Keywords Building and Construction; Geography, Planning and Development; Civil and Structural Engineering; Environmental Engineering
Public URL https://nottingham-repository.worktribe.com/output/28433944
Publisher URL https://www.sciencedirect.com/science/article/pii/S0360132323011332?via%3Dihub

Files





You might also like



Downloadable Citations