Characterisation of particulate matter emissions from cooking

摘要: Cooking fume have been found to be a significant component of ambient particulate matter and also contribute high concentrations aerosol indoors. A linkage individual exposure cooking emissions with adverse health effects has thus led the need for further understand composition this source matter. This study was concerned gaining insights into chemical generated from typical styles understanding trends formation particles among different culinary methods. profile African, Chinese, Western Indian obtained in specially designed laboratory based kitchen. These profiles were used as input Chemical Mass Balance model where data collected Birmingham, UK analysed order apportion quantity organic sources location sampled. It that mass particle sizes largely within respirable size range. The Chinese style generate highest concentration PM 21.61µg/m3. The correlate well each other exhibiting correlation. When CMB runs, these two provided best output runs apportioning 16% Organic Carbon cooking, traffic, wood smoke soil debris contributing 44%, 18% 24% respectively.