Physical Characteristics of Ultrafine Particles Emitted from Different Gas Cooking Methods
نویسندگان
چکیده
منابع مشابه
Physical Characteristics of Ultrafine Particles Emitted from Different Gas Cooking Methods
Gas cooking is a significant source of airborne particles indoors. In order to assess health risk due to exposure from indoor particulate air pollution and to identify effective control strategies, data on size-differentiated aerosol particles released from different cooking methods are critically needed. In this study, controlled experiments were carried out in a domestic kitchen using a scann...
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Cooking process was regarded as one of the most significant contributor to fine particles (PM2.5) in ambient atmosphere and its chemical characteristics would be great different among various cooking styles. In this study, PM2.5 emitted from four different Chinese cooking styles, including Home cooking, Shandong cuisine, Hunan cuisine, and Barbecue, were collected using a dilution sampling syst...
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Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM(2.5) and black carbon concentrations emitted by cooking activities ranged from 1.34 x 10(4) to 6.04 x 10(5) particles/cm(3), 10.0 to 230.9 microg/m(3) and 0.1 to 0.8 microg/m(3), respectively. Lower UFP concentrations were observed during boiling, w...
متن کاملUltrafine particles and nitrogen oxides generated by gas and electric cooking.
OBJECTIVES To measure the concentrations of particles less than 100 nm diameter and of oxides of nitrogen generated by cooking with gas and electricity, to comment on possible hazards to health in poorly ventilated kitchens. METHODS Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NO(x)) were measured by a chemilumi...
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ژورنال
عنوان ژورنال: Aerosol and Air Quality Research
سال: 2006
ISSN: 1680-8584,2071-1409
DOI: 10.4209/aaqr.2006.03.0007