Indoor particulate matter (PM) from cooking in UK students' studio flats and associated intervention strategies: evaluation of cooking methods, PM concentrations and personal exposures using low-cost sensors

Tang, Ruijie; Pfrang, Christian

doi:10.1039/d2ea00171c

Cited by 12 publications

(3 citation statements)

References 76 publications

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“…This change is partially caused by enhanced concentrations of HO 2 available to react with NO, to form OH and NO 2 (4). Peroxy radical (RO 2 ) concentrations are also enhanced, reacting with NO to form alkoxy radicals (RO) and NO 2 (5), the latter of which is then photolysed to make O 3 ( 6) and (7). Since NO readily depletes O 3 , the reduced levels of NO allows O 3 to accumulate.…”

Section: Resultsmentioning

confidence: 99%

“…Cooking can emit primary pollutants including particulate matter (ultrane and ne), nitrogen oxides and a variety of volatile organic compounds (VOCs). [6][7][8][9][10][11][12] The inhalation of particulate matter (PM) especially, has been found to affect our cardiovascular system: the risks can be accentuated through prolonged exposure, 13 such as might be the case when in close proximity during the preparation of a meal, or for those working in a commercial kitchen.…”

Section: Introductionmentioning

confidence: 99%

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Indoor cooking and cleaning as a source of outdoor air pollution in urban environments

Carter,

Shaw,

Carslaw

et al. 2024

Environ. Sci.: Processes Impacts

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Indoor cooking and cleaning as a source of outdoor air pollution in urban environments

Carter,

Shaw,

Carslaw

et al. 2024

Environ. Sci.: Processes Impacts

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“…These pollutants can be breathed in and have a negative impact on human health. , People in the West spend ca . 90% of their time indoors, , making indoor aerosols generated by processes such as cooking , and cleaning important to consider from an air quality and health perspective. Particulate matter of less than 2.5 μm (PM 2.5 ) is a major global public health risk, increasing the risk of mortality from diseases such as lung cancer .…”

Section: Introductionmentioning

confidence: 99%

Molecular Self-Organization in Surfactant Atmospheric Aerosol Proxies

Milsom,

Squires,

Ward

et al. 2023

Acc. Chem. Res.

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Conspectus Aerosols are ubiquitous in the atmosphere. Outdoors, they take part in the climate system via cloud droplet formation, and they contribute to indoor and outdoor air pollution, impacting human health and man-made environmental change. In the indoor environment, aerosols are formed by common activities such as cooking and cleaning. People can spend up to ca . 90% of their time indoors, especially in the western world. Therefore, there is a need to understand how indoor aerosols are processed in addition to outdoor aerosols. Surfactants make significant contributions to aerosol emissions, with sources ranging from cooking to sea spray. These molecules alter the cloud droplet formation potential by changing the surface tension of aqueous droplets and thus increasing their ability to grow. They can also coat solid surfaces such as windows (“window grime”) and dust particles. Such surface films are more important indoors due to the higher surface-to-volume ratio compared to the outdoor environment, increasing the likelihood of surface film–pollutant interactions. A common cooking and marine emission, oleic acid, is known to self-organize into a range of 3-D nanostructures. These nanostructures are highly viscous and as such can impact the kinetics of aerosol and film aging (i.e., water uptake and oxidation). There is still a discrepancy between the longer atmospheric lifetime of oleic acid compared with laboratory experiment-based predictions. We have created a body of experimental and modeling work focusing on the novel proposition of surfactant self-organization in the atmosphere. Self-organized proxies were studied as nanometer-to-micrometer films, levitated droplets, and bulk mixtures. This access to a wide range of geometries and scales has resulted in the following main conclusions: (i) an atmospherically abundant surfactant can self-organize into a range of viscous nanostructures in the presence of other compounds commonly encountered in atmospheric aerosols; (ii) surfactant self-organization significantly reduces the reactivity of the organic phase, increasing the chemical lifetime of these surfactant molecules and other particle constituents; (iii) while self-assembly was found over a wide range of conditions and compositions, the specific, observed nanostructure is highly sensitive to mixture composition; and (iv) a “crust” of product material forms on the surface of reacting particles and films, limiting the diffusion of reactive gases to the particle or film bulk and subsequent reactivity. These findings suggest that hazardous, reactive materials may be protected in aerosol matrixes underneath a highly viscous shell, thus extending the atmospheric residence times of otherwise short-lived species.

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Optimizing indoor air quality: Investigating particulate matter exposure in household kitchens and source identification

Alhajeri,

Alrashidi,

Yassin

et al. 2024

Environmental Quality Mgmt

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Indoor environments pose a significant health risk due to exposure to particulate matter (PM), leading to various diseases and premature deaths, and raising public concerns about indoor air quality. Household kitchens are a major contributor to indoor air pollution, emitting particulate matter of varying sizes during cooking, which disperses throughout the house. Understanding the extent of PM exposure and identifying its sources is crucial. This study assesses PM presence in Kuwaiti household kitchens, measuring concentrations of different‐sized particles (PM 0.3, 0.5, 1.0, 2.5, 5.0, and 10 μm) under various conditions. Measurements were taken for 24 h using a particle/mass monitor device, considering different ventilation scenarios, cooking oils, and methods. Spearman's rank correlation and indoor/outdoor (I/O) ratios investigate the correlation between indoor and outdoor PM exposure. Principal component analysis (PCA) models identify specific sources contributing to PM exposure. A questionnaire survey in Kuwaiti households determines primary kitchen sources during cooking. Results show that kitchens with ventilation systems consistently reduce PM concentrations. PM emissions during cooking vary based on factors like cooking method, energy type, cooking oil, food, additives, temperature, and ventilation. The cooking stove is the primary emission source, but other household activities contribute. This study enhances our understanding of influential factors affecting cooking emissions and their concentrations, contributing valuable insights into mitigating indoor air pollution.

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Indoor particulate matter (PM) from cooking in UK students' studio flats and associated intervention strategies: evaluation of cooking methods, PM concentrations and personal exposures using low-cost sensors

Abstract: Cooking emissions have been identified as a major source of indoor particulate matter (PM), which can contribute to severe health issues, including cardiovascular disease and lung cancer. Both cooking methods...

Cited by 12 publications

References 76 publications

Indoor cooking and cleaning as a source of outdoor air pollution in urban environments

Indoor cooking and cleaning as a source of outdoor air pollution in urban environments

Molecular Self-Organization in Surfactant Atmospheric Aerosol Proxies

Optimizing indoor air quality: Investigating particulate matter exposure in household kitchens and source identification

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