Contribution from indoor sources to particle number and mass concentrations in residential houses

He, Congrong; Morawska, Lidia; Hitchins, J.; Gilbert, Dale

doi:10.1016/j.atmosenv.2004.03.027

Cited by 509 publications

(390 citation statements)

References 33 publications

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“…Moreover, the results for particulate matter for slightly toasted agree with the ones described by He et al [45] who reported a median PM 2.5 level of 35 µg·m −3 for the peak values, which are lower than the PM 2.5 levels of 62.6 ± 27.7 µg·m −3 and PM 10 levels of 125.6 ± 87.1 µg·m −3 found for the toasting bread experiment in controlled conditions [18]. Both levels of medium and heavily toasted bread contributed to concentrations above the limit values for CH 2 Particulate matter levels (both PM2.5 and PM10) during the frying process were significantly higher than the ones found during the boiling process in both dwellings.…”

Section: Emissions From Toastingsupporting

confidence: 81%

“…However, the levels were lower than the ones registered for the frying process. The difference in emissions between the two types of cooking methods (frying and boiling) agrees with the data presented by Abdullahi et al [44] in their review paper, which shows that frying is among the cooking processes that promote higher exposure to particulate matter [45]. Cooking involving frying and grilling in kitchens was also shown by Nasir et al [42] to lead to high fine PM concentrations, which reach mean maximum values above 1 mg·m −3 .…”

Section: Emissions From Toastingsupporting

confidence: 78%

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Impact of Biomass Home Heating, Cooking Styles, and Bread Toasting on the Indoor Air Quality at Portuguese Dwellings: A Case Study

et al. 2018

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This study evaluated the emissions of specific indoor sources usually present in Portuguese dwellings in order to understand their impact on the indoor air quality. With this aim, three typical activities were studied including home heating using two types of fireplaces (open and closed) and biofuels (pinewood and briquettes), cooking styles (frying and boiling) in different types of kitchen appliances, and several levels of bread toasting. The levels of specific pollutants were found to be above the established Portuguese limit values including VOCs, formaldehyde, and particulate matter (PM 2.5 and PM 10 ). Although these emissions are transient and short in duration, the resulting concentrations are high and can severely impact the occupants' daily exposure. Besides promoting good ventilation, the choice of residential appliances with low emissions should be taken into account. In addition, it is important that occupants perform specific activities following the best practices so that their exposure to pollutants is minimized.

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Section: Emissions From Toastingsupporting

confidence: 81%

Section: Emissions From Toastingsupporting

confidence: 78%

Impact of Biomass Home Heating, Cooking Styles, and Bread Toasting on the Indoor Air Quality at Portuguese Dwellings: A Case Study

et al. 2018

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“…Given that the inhabitants were smokers, smoking might influence this factor because smoking generates particles (Charles et al, 2007). During smoking and cooking, PM 2.5 levels could reach around 3-and 30-fold of their ordinary levels, respectively (He et al, 2004). Also, possible PM 2.5 sources are ubiquitous in office environments, such as photocopying, printing, and information technology (IT) equipments, etc.…”

Section: Factors Affecting the Iaq: Winter Seasonmentioning

confidence: 99%

Multiple comparisons of organic, microbial, and fine particulate pollutants in typical indoor environments: Diurnal and seasonal variations

Menteşe

Rad

Arısoy

et al. 2012

Journal of the Air & Waste Management Association

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This study was performed to investigate the possible sources as well as seasonal and diurnal variations of indoor air pollutants in widely used four different environments (house, office, kindergarten, and primary school) in which people spend most of their time. Bioaerosol levels and species, volatile organic compound (VOC) levels, and PM 2.5 (particulate matter with an aerodynamic diameter 2.5 mm) levels were determined in different parts of these environments in parallel with outdoor sampling. Air pollution samplings were carried out in each microenvironment during five subsequent days in both winter and summer in Ankara, Turkey. The results indicated that bioaerosol, VOC, and PM 2.5 levels were higher in the winter than in the summer. Moreover, PM 2.5 and bioaerosol levels showed remarkable daily and diurnal variations, whereas a good correlation was found between the VOC levels measured in the morning and in the afternoon. Bacteria levels were, in general, higher than fungi levels. Among the VOCs, toluene was the most predominant, whereas elevated n-hexane levels were also observed in the kindergarten and the primary school, probably due to the frequent wet cleaning during school days. According to factor analysis, several factors were found to be significantly influencing the indoor air quality (IAQ), and amongst them, VOC-based products used indoors ranked first. The overall results indicate that grab sampling in naturally ventilated places may overestimate or underestimate the IAQ due to the inhomogeneous composition of indoor air caused by irregular exchanges with the outdoor air according to the season and/or occupants' habits.Implications: Seasonal and diurnal variations of VOCs, PM 2.5 , bioaerosols in house, office, and schools were observed, in which PM 2.5 and bioaeorosols showed marked both intra-and interday variability, but VOCs did not. VOC-containing products were the most common source of air pollutants affecting the indoor air quality. External factors affecting the indoor air quality were season and indirectly ventilation. A grab sample cannot be representative in evaluating the air quality of a naturally ventilated environment precisely.

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“…Torkmahalleh et al (2012) found that primary PM 2.5 emission rates for peanut, canola, corn and olive oils heated at 197 • C ranged from 3.7 to 54 mg min −1 . He et al (2004) reported a PM 2.5 emission rate for frying in vegetable oils of 2.68 ± 2.18 mg min −1 . The SOA PR determined in this study was negligible compared with primary PM 2.5 emission rates for heated cooking oils and frying in vegetable oils.…”

Section: Soa Production Ratementioning

confidence: 99%

Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Liu

Chan

et al. 2017

Atmos. Chem. Phys.

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Abstract. Cooking emissions can potentially contribute to secondary organic aerosol (SOA) but remain poorly understood. In this study, formation of SOA from gas-phase emissions of five heated vegetable oils (i.e., corn, canola, sunflower, peanut and olive oils) was investigated in a potential aerosol mass (PAM) chamber. Experiments were conducted at 19-20 • C and 65-70 % relative humidity (RH). The characterization instruments included a scanning mobility particle sizer (SMPS) and a high-resolution time-offlight aerosol mass spectrometer (HR-TOF-AMS). The efficiency of SOA production, in ascending order, was peanut oil, olive oil, canola oil, corn oil and sunflower oil. The major SOA precursors from heated cooking oils were related to the content of monounsaturated fat and omega-6 fatty acids in cooking oils. The average production rate of SOA, after aging at an OH exposure of 1.7 × 10 11 molecules cm −3 s, was 1.35±0.30 µg min −1 , 3 orders of magnitude lower compared with emission rates of fine particulate matter (PM 2.5 ) from heated cooking oils in previous studies. The mass spectra of cooking SOA highly resemble field-derived COA (cookingrelated organic aerosol) in ambient air, with R 2 ranging from 0.74 to 0.88. The average carbon oxidation state (OS c ) of SOA was −1.51 to −0.81, falling in the range between ambient hydrocarbon-like organic aerosol (HOA) and semivolatile oxygenated organic aerosol (SV-OOA), indicating that SOA in these experiments was lightly oxidized.

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Contribution from indoor sources to particle number and mass concentrations in residential houses

Cited by 509 publications

References 33 publications

Impact of Biomass Home Heating, Cooking Styles, and Bread Toasting on the Indoor Air Quality at Portuguese Dwellings: A Case Study

Impact of Biomass Home Heating, Cooking Styles, and Bread Toasting on the Indoor Air Quality at Portuguese Dwellings: A Case Study

Multiple comparisons of organic, microbial, and fine particulate pollutants in typical indoor environments: Diurnal and seasonal variations

Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

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