The Impact of Kitchen Activities on Indoor Pollutant Concentrations

Abstract

A preliminary Indoor Air Quality study was performed in 26 residential homes in 6 cities in different climate zones in China. In Chinese urban environments, coal gas and natural gas are used as the main fuels for cooking. Analysis of the results employed the ratio of living room to kitchen (L/K) pollutant concentrations and the correlation of their levels to assess the transport of pollutants indoors. Sources in the kitchen affect living room concentrations of SO 2 , NO, NO 2 , and CO, less so that of CO 2 levels and weakly of PM 10 . Among all the pollutants, SO 2 has the minimum 0.88 L/K ratio value, and maximum correlation value, R 2 ¼ 0.89; on the other hand, PM 10 has the maximum L/K ratio value, 1.20 and minimum R 2 -value, 0.55, which means that PM 10 is mostly influenced by activities and other factors that do not take place in the kitchen. Concentrations of SO 2 differed significantly depending on the fuel type used for cooking with coal gas producing 87.6% higher SO 2 concentrations than natural gas. Concentrations of CO 2 and PM 10 were the same regardless of gas type. The type of ventilation was found to influence pollutant concentrations with a mechanical exhaust system showing higher efficiency than a natural ventilation system in exhausting pollutants. The period and style of cooking also affected concentrations of pollutants in the kitchen.

A Case-Control Study: Exposure Assessment of VOCs and Formaldehyde for Asthma in Children

“…In other words, vehicular exhaust and industrial emissions are the major sources of ambient VOCs (Mayrsohn and Crabtree, 1976;Brocco et al, 1997;Guo et al, 2006), while the sources of VOCs are quite numerous within any indoor environment. Many studies demonstrate these sources, including combustion by-products, cooking, construction materials, furnishings, paints, varnishes and solvents, adhesives, office equipment, and consumer products (Guo et al, 2000;Jarnstrom et al, 2008;Tian et al, 2008;). However, it was found that the concentration of formaldehyde was the highest in indoor and there was significant differences in order of personal and outdoor measurement.…”

Indoor PM2.5 Characteristics and CO Concentration Related to Water-Based and Oil-Based Cooking Emissions Using a Gas Stove

“…In addition, many people in developed countries use electric stoves instead of gas stoves. Tian et al (2008) reported that the 3 h mean CO concentration in the kitchen reached up to 1.96 mg/m 3 even by using natural gas. However, CO emissions related to the cooking method have not been studied sufficiently.…”

Smoke Alarm Nuisance Source Characterization: Review and Recommendations

“…Measured smoke with ionization and light scattering sensors CO was produced by gas range, but was reduced when water mist was produced during real cooking CO production low during cooking Fang et al [51] Measurements of ability of water mist systems to extinguish cooking oil fires CO gas was absorbed by the water mist Tian et al [52] Particulate and gas levels were measured in 26 homes in China CO produced by gas stoves did not exceed 2 ppm during continuous use Tsongas [53] Co levels in kitchens with gas ovens were measured in field studies Ambient levels in small, leaky kitchens over 9 ppm in 50% Greater than 35 ppm in 15% of kitchens One kitchen exceeded 330 ppm…”

“…Continuous 3 h mean CO levels in kitchens with natural gas stoves were generally not found to exceed 2 ppm in experiments conducted by Tian et al [52].…”