The benefit of kitchen exhaust fan use after cooking - An experimental assessment

Dobbin, Nina A.; Sun, Liu; Wallace, Lance; Kulka, Ryan; You, Hongyu; Shin, Tim; Aubin, Daniel; St-Jean, Mélissa; Singer, Brett C.

doi:10.1016/j.buildenv.2018.02.039

Cited by 64 publications

(42 citation statements)

References 29 publications

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“…Published data on the effect of range hood flow rate on exposure to UFP are limited. Dobbin et al (2018) explored the benefit of range hood use after cooking on exposures to several pollutants, including PM 2.5 , UFP, NO, and NO 2 using multiple linear regression models and dominance analysis. The study was carried out simultaneously with our study using the same two research houses but with different objectives and instrumentation.…”

Section: Exposurementioning

confidence: 99%

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

Sun

Wallace

Dobbin

et al. 2018

Aerosol Science and Technology

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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.

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Section: Exposurementioning

confidence: 99%

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

Sun

Wallace

Dobbin

et al. 2018

Aerosol Science and Technology

Self Cite

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“…These inherent biases in the technique can be overcome by canceling out the impact of room concentrations. In theory, one way to do this is to increase the chamber volume and ventilate the chamber far from the hood, or to conduct tests in a full‐scale residence; unfortunately, this is impractical to do without inducing new systematic errors, such as poor mixing. A better way to do it is to use a steady‐state capture efficiency test method that ignores uncaptured pollutants.…”

Section: Resultsmentioning

confidence: 99%

Investigating measurements of fine particle ( PM _2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

et al. 2019

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There is growing awareness that indoor exposure to particulate matter with diameter ≤ 2.5 μm (PM2.5) is associated with an increased risk of adverse health effects. Cooking is a key indoor source of PM2.5 and an activity conducted daily in most homes. Population scale models can predict occupant exposures to PM2.5, but these predictions are sensitive to the emission rates used. Reported emission rates are highly variable and are typically for the cooking of single ingredients and not full meals. Accordingly, there is a need to assess PM2.5 emissions from the cooking of complete meals. Mean PM2.5 emission rates and source strengths were measured for four complete meals. Temporal PM2.5 concentrations and particle size distributions were recorded using an optical particle counter (OPC), and gravimetric sampling was used to determine calibration factors. Mean emission rates and source strengths varied between 0.54—3.7 mg/min and 15—68 mg, respectively, with 95% confidence. Using a cooker hood (apparent capture efficiency > 90%) and frying in non‐stick pans were found to significantly reduce emissions. OPC calibration factors varied between 1.5 and 5.0 showing that a single value cannot be used for all meals and that gravimetric sampling is necessary when measuring PM2.5 concentrations in kitchens.

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“…In the criteria for a healthy house, the bathroom and washing room must be water proofed and easy to clean [10]. The kitchen is one of the main sources of domestic pollutant because of the cooking activities, resulted in a high number of ultrafine particles (UFP), PM2.5, nitrogen dioxide (NO2), dan NO gases [11]. So, the detachment made in the structure of Joglo House creates a more sanitary and cleaner environment for the main house.…”

Section: Resultsmentioning

confidence: 99%

The Architectural Structure of Joglo House as the Manifestation of Javanese Local Wisdom

Widayati¹,

Rakhmawati²,

Pratama³

2019

Proceedings of the Proceedings of 1st Workshop on Environmental Science, Society, and Technology, WESTECH 2018, December 8th, 2

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Joglo House is a traditional Javanese house with a pyramid-like roof which resembles the form of a mountain. The Javanese people believe that the mountain is a symbol of all sacred things. Joglo House contains a Javanese philosophy which sees house as a link between the earth and the sky because the house was located at the center between the two. The complete structure of the traditional Javanese house consists of several buildings, namely the front house consisting of pendopo and pringgitan, the side house called gandhok, the main house called dalem, and the back house which consists of gadri, pekiwan, and gedogan. The service area, which includes the pawon (kitchen) and pekiwan (well and bathroom), is located in the back and separated from the main house. This is different from house structure in general, where the kitchen and bathroom are in the main house. This paper will explore the design of Joglo House, especially related to the location of the service area, using a qualitative research method with exploration design to understand the philosophy behind this architectural structure. The result shows that the structure of Joglo House was a manifestation of the Javanese local wisdom that embrace the public courtesy in the community without sacrificing the importance of privacy.

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The benefit of kitchen exhaust fan use after cooking - An experimental assessment

Cited by 64 publications

References 29 publications

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

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

Investigating measurements of fine particle ( PM _2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

The Architectural Structure of Joglo House as the Manifestation of Javanese Local Wisdom

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The benefit of kitchen exhaust fan use after cooking - An experimental assessment

Cited by 64 publications

References 29 publications

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

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

Investigating measurements of fine particle ( PM 2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

The Architectural Structure of Joglo House as the Manifestation of Javanese Local Wisdom

Contact Info

Product

Resources

About

Investigating measurements of fine particle ( PM _2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood