期刊
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
卷 7, 期 4, 页码 1744-1759出版社
MDPI
DOI: 10.3390/ijerph7041744
关键词
cooking emissions; cooking style; cooking parameters; spatial profile
资金
- National Science Foundation (NSF) [HRD-0734850]
Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM2.5 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 mu g/m(3) and 0.1 to 0.8 mu g/m(3), respectively. Lower UFP concentrations were observed during boiling, while higher levels were emitted during frying. The highest UFP concentrations were observed when using a gas stove at high temperature with the kitchen exhaust fan turned off. The observed UFP profiles were similar in the kitchen and in another room, with a lag of approximately 10 min.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据