Indoor black carbon and brown carbon concentrations from cooking and outdoor penetration: insights from the HOMEChem study

Abstract

Particle emissions from cooking are a major contributor to residential indoor air pollution and could also contribute to ambient concentrations. An important constituent of these emissions is light-absorbing carbon, including...

PM2.5 Pollution Levels and Chemical Components at Teahouses along the Poon Hill Trek in Nepal

“…Although BC findings in this study were unexpected, BrC levels inside teahouses (median = 19.0 μg/m 3 ) were similar to levels in brick workers' homes in Bhaktapur, Nepal, where LPG cookstoves (12.03 μg/m 3 ) and wood fires (17.52 μg/m 3 ) are used for cooking [55]. Potential indoor sources of BrC include wood burning, tobacco smoking, and stir fry cooking [56]. Wood-burning stoves in the teahouse dining areas, and possibly stir fry cooking and smoking in the kitchens, may explain the BrC levels detected on the MicroPEM filters in our study.…”

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

“…Although this approach is limited due to the monitor's xed location, this has been applied in previous studies to quantify black carbon and PM exposure due to indoor cooking in controlled indoor environments. 68,69 A time series showing the median PM 2.5 concentrations in the kitchen area of each home is shown in Fig. 4.…”

Aerosol emissions and their volatility from heating different cooking oils at multiple temperatures

“…12–14 As such, it is also important to investigate their fate to optimize control strategies that also reduce emissions to the outdoor environment while minimizing indoor occupant exposure. 10,15–19…”

“…[5][6][7] In recent years, various studies characterizing different aspects of cooking activities included type of stove and fuel used, cooking ingredients and methods, and evaluating measures for reducing cooking emissions and mitigating associated occupant exposures. 4,[8][9][10][11] These works have highlighted the need for continuously optimizing indoor cooking practices to reduce occupant exposure. Indoor cooking-especially in commercial settings-has also been shown to impact ambient air quality and global climate due to the release of PM and VOCs.…”

“…[12][13][14] As such, it is also important to investigate their fate to optimize control strategies that also reduce emissions to the outdoor environment while minimizing indoor occupant exposure. 10,[15][16][17][18][19] Since most of the cooking activities undertaken indoors include a heat source, there have been concerted efforts to promote the switch to cleaner fuels and improved cookstoves, especially in developing countries to reduce PM exposure associated with fuel burning. These studies have also led to a proliferation of different models of improved cook stoves, which have shown to work well for their intended purpose.…”