Effect of venting range hood flow rate on size-resolved ultrafine particle concentrations from gas stove cooking

Abstract

Cooking is the main source of ultrafine particles (UFP) in homes. This study investigated the effect of venting range hood flow rate on size-resolved UFP concentrations from gas stove cooking. The same cooking protocol was conducted 60 times using three venting range hoods operated at six flow rates in twin research houses. Size-resolved particle (10-420 nm) concentrations were monitored using a NanoScan scanning mobility particle sizer (SMPS) from 15 min before cooking to 3 h after the cooking had stopped. Cooking increased the background total UFP number concentrations to 1.3 Â 10 3 particles/cm 3 on average, with a mean exposure-relevant source strength of 1.8 Â 10 12 particles/min. Total particle peak reductions ranged from 25% at the lowest fan flow rate of 36 L/s to 98% at the highest rate of 146 L/s. During the operation of a venting range hood, particle removal by deposition was less significant compared to the increasing air exchange rate driven by exhaust ventilation. Exposure to total particles due to cooking varied from 0.9 to 5.8 Â 10 4 particles/cm 3 Áh, 3 h after cooking ended. Compared to the 36 L/s range hood, higher flow rates of 120 and 146 L/s reduced the first-hour post-cooking exposure by 76% and 85%, respectively.

Residential cooking and use of kitchen ventilation: The impact on exposure

“…Exposure to cooking-emitted PM 2.5 was most significant during the first hour following cooking. This was consistent with the observations from experimental studies (Patel et al 2020;Sun et al 2018). On average, cooking contributed about 22% to the total daily exposure in participating homes.…”

“…fuel type, cooking style, cooking oil, and cooking temperature) (Buonanno, Morawska, and Stabile 2009;Chen, Zhao, and Zhao 2018;See and Balasubramanian 2006;Torkmahalleh et al 2018;Wallace et al 2008). Other studies have demonstrated the effect of ventilation on reducing exposures from cooking (Dobbin et al 2018;Kang et al 2019;Rim et al 2012;Singer et al 2017;Sun et al 2018). However, the prevalence of kitchen ventilation and use patterns are often ignored.…”

Investigation of indoor air quality in university residences using low-cost sensors

“…72,73 Cooking emission primarily contributes to the ne particles (PM 2.5 ) and ultrane particles. [74][75][76] A Health Canada study showed that indoor particle concentration increased 65 times during cooking compared to background levels. 74 As such, cooking activity can adversely affect IAQ and occupant health.…”

“…[74][75][76] A Health Canada study showed that indoor particle concentration increased 65 times during cooking compared to background levels. 74 As such, cooking activity can adversely affect IAQ and occupant health. In this paper, we showcase PM 2.5 emission from cooking by presenting data from a participant who cooked regularly.…”

Assessment of PM2.5 concentrations, transport, and mitigation in indoor environments using low-cost air quality monitors and a portable air cleaner

“…23,24 In cases where source control and natural ventilation are not effective control strategies, using range hoods over the stove and portable air cleaners near the receptor can be a good alternative to reduce PM 2.5 exposure. [25][26][27][28][29][30] In terms of control strategies, AQMs provide an opportunity to alert consumers about degrading levels of air quality in their homes and enable them to perform some of these mitigation strategies. AQMs can also be deployed in different areas of a household, and their real-time data can be used to decide on the best placement of air cleaners for effective particle removal in multizone indoor environments.…”