Review of factors impacting emission/concentration of cooking generated particulate matter

Torkmahalleh M. A., Gorjinezhad S., Unluevcek H. S., Hopke P. K.

SCIENCE OF THE TOTAL ENVIRONMENT, cilt.586, ss.1046-1056, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 586
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.scitotenv.2017.02.088
  • Dergi Adı: SCIENCE OF THE TOTAL ENVIRONMENT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1046-1056
  • Anahtar Kelimeler: Particulate matter, Cooking, Frying, Grilling, Controlled studies, INDOOR AIR-QUALITY, ULTRAFINE PARTICLES, SIZE DISTRIBUTIONS, SOURCE APPORTIONMENT, COARSE PARTICLES, SOURCE STRENGTHS, FINE PARTICLES, LUNG-CANCER, EXPOSURE, EMISSIONS
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Studies have shown that exposure to particulate matter (PM) emitted while cooking is related to adverse human health effects. The level of PM emissions during cooking varies with several factors. This study reviewed controlled studies available in the cooking PM emissions literature, and found that cooking method, type and quality of the energy (heating) source, burner size, cooking pan, cooking oil, food, additives, source surface area, cooking temperature, ventilation and position of the cooking pan on the stove are influential factors affecting cooking PM emission rates and resulting concentrations. Opportunities to reduce indoor PM concentrations during cooking are proposed. Minor changes in cooking habits and manner might result in a substantial reduction in the cook's exposure to the cooking PM. Finally, the need for additional studies is discussed. (C) 2017 Elsevier B.V. All rights reserved.