Physicochemical characterization of aerosol particles emitted by electrical appliances

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

“…These indoor sources may be associated with specific frequent activities carried out by dwellers, such as cooking [15,16], cleaning [17], candle burning [18], home heating [19][20][21][22], vacuuming [15], and other activities, which increase pollutants above acceptable indoor levels. A wide range of pollutants can originate via these activities including particulate matter (PM 2.5 , PM 10 ) [23], ultrafine particles (UFP) [15,24], volatile organic compounds (VOCs) [25,26], carbon dioxide [19], carbon monoxide [19,22], formaldehyde [19], polycyclic aromatic hydrocarbons [16,27], among others. For instance, cooking was found to increase PM levels by four times the background levels in a study at 14 naturally ventilated homes of Hong Kong [28].…”

“…A review on which factors impact emissions/concentrations of cooking generated particulate matter from controlled studies found that the cooking method, type and quality of energy (heating) source, burner size, cooking pan, cooking oil, food, additives, source surface area, cooking temperature, ventilation, and position of the cooking pan on the stove are influential factors affecting PM emission rates and resulting concentrations [23]. Typical household appliances such as flat irons and hair dryers have shown to promote significant emissions of particles in test chambers with mean diameters below 100 nm where maximum emissions of UFP could be found only after a few minutes of the appliances being switched on [24]. Other pollutant emissions found in these appliances were VOCs.…”