Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities

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 × 104 to 6.04 × 105 particles/cm3, 10.0 to 230.9 μg/m3 and 0.1 to 0.8...
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Autor*in:	Qunfang Zhang [verfasserIn] Roja H. Gangupomu [verfasserIn] David Ramirez [verfasserIn] Yifang Zhu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2010

Schlagwörter:	cooking emissions cooking style cooking parameters spatial profile

Übergeordnetes Werk:	In: International Journal of Environmental Research and Public Health - MDPI AG, 2005, 7(2010), 4, Seite 1744-1759
Übergeordnetes Werk:	volume:7 ; year:2010 ; number:4 ; pages:1744-1759

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/ijerph7041744

Katalog-ID:	DOAJ077435087

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spelling	10.3390/ijerph7041744 doi (DE-627)DOAJ077435087 (DE-599)DOAJafde1c68b1054beb8700a66405951dbc DE-627 ger DE-627 rakwb eng Qunfang Zhang verfasserin aut Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 × 104 to 6.04 × 105 particles/cm3, 10.0 to 230.9 μg/m3 and 0.1 to 0.8 μg/m3, 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. cooking emissions cooking style cooking parameters spatial profile Medicine R Roja H. Gangupomu verfasserin aut David Ramirez verfasserin aut Yifang Zhu verfasserin aut In International Journal of Environmental Research and Public Health MDPI AG, 2005 7(2010), 4, Seite 1744-1759 (DE-627)477992463 (DE-600)2175195-X 16604601 nnns volume:7 year:2010 number:4 pages:1744-1759 https://doi.org/10.3390/ijerph7041744 kostenfrei https://doaj.org/article/afde1c68b1054beb8700a66405951dbc kostenfrei http://www.mdpi.com/1660-4601/7/4/1744/ kostenfrei https://doaj.org/toc/1660-4601 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2153 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 7 2010 4 1744-1759
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allfieldsGer	10.3390/ijerph7041744 doi (DE-627)DOAJ077435087 (DE-599)DOAJafde1c68b1054beb8700a66405951dbc DE-627 ger DE-627 rakwb eng Qunfang Zhang verfasserin aut Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 × 104 to 6.04 × 105 particles/cm3, 10.0 to 230.9 μg/m3 and 0.1 to 0.8 μg/m3, 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. cooking emissions cooking style cooking parameters spatial profile Medicine R Roja H. Gangupomu verfasserin aut David Ramirez verfasserin aut Yifang Zhu verfasserin aut In International Journal of Environmental Research and Public Health MDPI AG, 2005 7(2010), 4, Seite 1744-1759 (DE-627)477992463 (DE-600)2175195-X 16604601 nnns volume:7 year:2010 number:4 pages:1744-1759 https://doi.org/10.3390/ijerph7041744 kostenfrei https://doaj.org/article/afde1c68b1054beb8700a66405951dbc kostenfrei http://www.mdpi.com/1660-4601/7/4/1744/ kostenfrei https://doaj.org/toc/1660-4601 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2153 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 7 2010 4 1744-1759
allfieldsSound	10.3390/ijerph7041744 doi (DE-627)DOAJ077435087 (DE-599)DOAJafde1c68b1054beb8700a66405951dbc DE-627 ger DE-627 rakwb eng Qunfang Zhang verfasserin aut Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 × 104 to 6.04 × 105 particles/cm3, 10.0 to 230.9 μg/m3 and 0.1 to 0.8 μg/m3, 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. cooking emissions cooking style cooking parameters spatial profile Medicine R Roja H. Gangupomu verfasserin aut David Ramirez verfasserin aut Yifang Zhu verfasserin aut In International Journal of Environmental Research and Public Health MDPI AG, 2005 7(2010), 4, Seite 1744-1759 (DE-627)477992463 (DE-600)2175195-X 16604601 nnns volume:7 year:2010 number:4 pages:1744-1759 https://doi.org/10.3390/ijerph7041744 kostenfrei https://doaj.org/article/afde1c68b1054beb8700a66405951dbc kostenfrei http://www.mdpi.com/1660-4601/7/4/1744/ kostenfrei https://doaj.org/toc/1660-4601 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2153 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 7 2010 4 1744-1759
language	English
source	In International Journal of Environmental Research and Public Health 7(2010), 4, Seite 1744-1759 volume:7 year:2010 number:4 pages:1744-1759
sourceStr	In International Journal of Environmental Research and Public Health 7(2010), 4, Seite 1744-1759 volume:7 year:2010 number:4 pages:1744-1759
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author	Qunfang Zhang
spellingShingle	Qunfang Zhang misc cooking emissions misc cooking style misc cooking parameters misc spatial profile misc Medicine misc R Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
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topic_title	Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities cooking emissions cooking style cooking parameters spatial profile
topic	misc cooking emissions misc cooking style misc cooking parameters misc spatial profile misc Medicine misc R
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title	Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
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title_full	Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
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author_browse	Qunfang Zhang Roja H. Gangupomu David Ramirez Yifang Zhu
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title_sort	measurement of ultrafine particles and other air pollutants emitted by cooking activities
title_auth	Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
abstract	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 × 104 to 6.04 × 105 particles/cm3, 10.0 to 230.9 μg/m3 and 0.1 to 0.8 μg/m3, 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.
abstractGer	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 × 104 to 6.04 × 105 particles/cm3, 10.0 to 230.9 μg/m3 and 0.1 to 0.8 μg/m3, 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.
abstract_unstemmed	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 × 104 to 6.04 × 105 particles/cm3, 10.0 to 230.9 μg/m3 and 0.1 to 0.8 μg/m3, 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.
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title_short	Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
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Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities

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