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Sci Total Environ. 2019 Jun 10;668:56-66. doi: 10.1016/j.scitotenv.2019.02.316. Epub 2019 Feb 21.

Characteristics of cooking-generated PM10 and PM2.5 in residential buildings with different cooking and ventilation types.

Author information

1
Department of Architectural Engineering, Yonsei University, Republic of Korea; Departments of Living and Built Environment Research, Korea Institute of Construction Technology, Go yang, Republic of Korea.
2
Department of Architectural Engineering, Yonsei University, Republic of Korea.
3
Architectural Engineering Department, KFUPM, Dhahran, Saudi Arabia.
4
Departments of Living and Built Environment Research, Korea Institute of Construction Technology, Go yang, Republic of Korea.
5
Department of Architectural Engineering, Yonsei University, Republic of Korea. Electronic address: tkim@yonsei.ac.kr.

Abstract

The fine particles (PM2.5, PM10) have worsened indoor air quality and have caused an adverse effect on health. While range hoods have been typically used to exhaust cooking-generated fine particles in residential buildings, it is difficult to remove the fine particles effectively. The present study analyzed the effect of cooking on indoor air quality through the on-site measurements of cooking-generated fine particles (PM2.5 and PM10) in 30 residential buildings. The results of the field measurement showed that the fine particles occurred during the cooking and the concentration exceeded the Korean indoor fine particle concentration standards for PM10 and PM2.5. The particle decay rate constant in field measurement was 1.27-21.83 h-1. The emission rates were 0.39-20.45 mg/min. In addition, the fine particles were measured in the experimental building by varying the cooking methods and ventilation types. Four different cooking methods were selected including broiling fish, meat, frying egg, and meat. By operating the range, hood system and the natural ventilation, the dispersion of the fine particle concentration, the particle emission rate, decay rate constant, and the Living-Kitchen (L/K) Ratio change was evaluated quantitatively. Based on the obtained results, the maximum concentrations of the fine particles were measured when broiling fish. Moreover, the range hood system was not able to decrease the cooking-emitted particle concentration effectively during the cooking period. The cooking-emitted particles were removed rapidly when both natural ventilation and the range hood system were operated simultaneously, where the particle decay rate constant was approximately 9 h-1. Furthermore, the selection of cooking type was the most important factor that can significantly have an impact on indoor particle concentrations. Cooking - generated particles; Range hood; Particle decay rate constant; Living-Kitchen (L/K); PM2.5; Emission rate.

KEYWORDS:

Cooking - generated particles; Emission rate; Living–Kitchen (L/K) ratio; PM(2.5); Particle decay rate constant; Range hood

PMID:
30852226
DOI:
10.1016/j.scitotenv.2019.02.316
[Indexed for MEDLINE]

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