Indoor emission, dispersion and exposure of total particle-bound polycyclic aromatic hydrocarbons during cooking

Gao, Jun; Jian, Yating; Cao, Changsheng; Chen, Lei; Zhang, Xu

doi:10.1016/j.atmosenv.2015.08.030

Cited by 53 publications

(15 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the results of this study, most of the particles with diameters from 0.1 to 10 found to be in the diameter range below 4.0. In addition, a study analyzed the amount of polycyclic aromatic hydrocarbon (PAH)-an aromatic compound with benzene rings that is a kind of carcinogen-and of fine particles [10]. There is still a need, however, to study the generation of fine particles and to assess the associated health risks of the occupants.…”

Section: Introductionmentioning

confidence: 99%

Measurement of Particulate Matter (PM2.5) and Health Risk Assessment of Cooking-Generated Particles in the Kitchen and Living Rooms of Apartment Houses

2018

View full text Add to dashboard Cite

The purpose of this study was to measure the concentration of cooking-generated particles and to assess the health risk of the occupants. Numerous particulates are released from the kitchen when people are cooking, and diffused to other spaces in house, which would adverse the health of occupants. Sufficient ventilation is needed to decrease the PM2.5 concentration. To analyze the PM2.5 concentration, field measurements were performed on a cooking condition. A case study was performed based on the ventilation type including natural and mechanical ventilation. Three cases were designed: single-sided natural ventilation, cross-ventilation, and mechanical ventilation. The PM2.5 concentration was measured for 30 min, with a cooking time of 16 min. According to the analysis, the PM2.5 concentration increased 3.8 times more than the 24 h standard (50 µg/m 3). The PM2.5 concentration in the living room was slightly greater than that in the kitchen. The particulate matter also rapidly diffused to other spaces. Moreover, the health risk increased by up to 30.8% more than in the base scenario. Therefore, additional ventilation strategies are needed to alleviate the diffusion of cooking particles.

show abstract

Section: Introductionmentioning

confidence: 99%

Measurement of Particulate Matter (PM2.5) and Health Risk Assessment of Cooking-Generated Particles in the Kitchen and Living Rooms of Apartment Houses

2018

View full text Add to dashboard Cite

show abstract

“…These types of studies are aimed at determining the effect of the type of the meal prepared and the heating device used, on the kitchen air quality. Taking into account the literature information, such model solutions were proposed by the following: L’Orange et al ( 2012 ), where the authors determined the amount of suspended particle/matter PM 10 with the use of various types of cookers and different cooking temperatures (L’Orange et al 2012 ); Gao et al ( 2015 ), where research was performed using a kitchen chamber, which was specially designed and constructed for this purpose, together with a system of measuring devices to determine the type and the amount of PAHs released during the cooking process (Gao et al 2015 ). …”

Section: Air Quality In Various Types Of Food Cooking Areas/placesmentioning

confidence: 99%

“…Gao et al ( 2015 ), where research was performed using a kitchen chamber, which was specially designed and constructed for this purpose, together with a system of measuring devices to determine the type and the amount of PAHs released during the cooking process (Gao et al 2015 ).…”

Section: Air Quality In Various Types Of Food Cooking Areas/placesmentioning

confidence: 99%

Indoor air quality of everyday use spaces dedicated to specific purposes—a review

Marć

Śmiełowska

Namieśnik

et al. 2017

Environ Sci Pollut Res

View full text Add to dashboard Cite

According to literature data, some of the main factors which significantly affect the quality of the indoor environment in residential households or apartments are human activities such as cooking, smoking, cleaning, and indoor exercising. The paper presents a literature overview related to air quality in everyday use spaces dedicated to specific purposes which are integral parts of residential buildings, such as kitchens, basements, and individual garages. Some aspects of air quality in large-scale car parks, as a specific type of indoor environment, are also discussed. All those areas are characterized by relatively short time use. On the other hand, high and very high concentration levels of xenobiotics can be observed, resulting in higher exposure risk. The main compounds or group of chemical compounds are presented and discussed. The main factors influencing the type and amount of chemical pollutants present in the air of such areas are indicated.

show abstract

“…Two lateral plates and one back plate were used to prevent the lateral disturbance on smoke plume. 15,16 An economic and reliable exhaust rate should be determined for the single local exhaust hood. To prevent rubber fume escaping from the exhaust hood, the lowest exhaust rate should be larger than the plume rate at a height of the inlets.…”

Section: Single Local Exhaust Hood Design and Determination Of The Exmentioning

confidence: 99%

Ventilation strategy for random pollutant releasing from rubber vulcanization process

Cao

Gao

Hou

et al. 2016

Indoor and Built Environment

Self Cite

View full text Add to dashboard Cite

This paper investigates the emission characteristic of a rubber vulcanization process in a workshop and tries to formulate a ventilation strategy for the rubber vulcanization production process with a lower exhaust rate. Measurements were performed to derive detailed source emission characteristic of rubber vulcanization process in a rubber workshop. The measurement results show that the primary source emission process was concentrated within 600 s of a vulcanization process, the corresponding cumulative emission percentage reached up to 95%. Based on random pollutant releasing from rubber vulcanization process, a single local exhaust hood was applied for a curing machine, the corresponding exhaust rate of 4000 m 3 /h was proven to be reliable for capturing rubber fume by the experimental and numerical methods. The corresponding cumulative capture efficiency of the single local exhaust hood was 92.1% at 600 s. A new ventilation system equipped with single local exhaust hood was further designed for the rubber vulcanization production process line, and the total exhaust rate of this system was only a quarter of the original one used in a large exhaust hood system. These findings have illustrated that the new ventilation system equipped with single local exhaust hood could largely reduce the exhaust rate in a rubber vulcanization workshop.

show abstract

Indoor emission, dispersion and exposure of total particle-bound polycyclic aromatic hydrocarbons during cooking

Cited by 53 publications

References 34 publications

Measurement of Particulate Matter (PM2.5) and Health Risk Assessment of Cooking-Generated Particles in the Kitchen and Living Rooms of Apartment Houses

Measurement of Particulate Matter (PM2.5) and Health Risk Assessment of Cooking-Generated Particles in the Kitchen and Living Rooms of Apartment Houses

Indoor air quality of everyday use spaces dedicated to specific purposes—a review

Ventilation strategy for random pollutant releasing from rubber vulcanization process

Contact Info

Product

Resources

About