Characteristics of cooking-generated PM 10 and PM 2.5 in residential buildings with different cooking and ventilation types

Kyungmo Kang, Hyungkeun Kim, Daeung Danny Kim, Yun Gyu Lee, Tae Yeon Kim

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The fine particles (PM 2.5 , PM 10 ) 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 (PM 2.5 and PM 10 ) 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 PM 10 and PM 2.5 . 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.

Original languageEnglish
Pages (from-to)56-66
Number of pages11
JournalScience of the Total Environment
Volume668
DOIs
Publication statusPublished - 2019 Jun 10

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Cooking
Ventilation
ventilation
Rate constants
Meats
Air quality
Fish
residential building
particle
indoor air
meat
Kitchens
air quality
Health
fish
rate

All Science Journal Classification (ASJC) codes

  • Environmental Engineering
  • Environmental Chemistry
  • Waste Management and Disposal
  • Pollution

Cite this

@article{3c876c39613d44a795e9bbab094c3dff,
title = "Characteristics of cooking-generated PM 10 and PM 2.5 in residential buildings with different cooking and ventilation types",
abstract = "The fine particles (PM 2.5 , PM 10 ) 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 (PM 2.5 and PM 10 ) 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 PM 10 and PM 2.5 . 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.",
author = "Kyungmo Kang and Hyungkeun Kim and Kim, {Daeung Danny} and Lee, {Yun Gyu} and Kim, {Tae Yeon}",
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Characteristics of cooking-generated PM 10 and PM 2.5 in residential buildings with different cooking and ventilation types . / Kang, Kyungmo; Kim, Hyungkeun; Kim, Daeung Danny; Lee, Yun Gyu; Kim, Tae Yeon.

In: Science of the Total Environment, Vol. 668, 10.06.2019, p. 56-66.

Research output: Contribution to journalArticle

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