Review of factors impacting emission/concentration of cooking generated particulate matter

Date

2017-05-15

Author

Torkmahalleh, Mehdi Amouei
Gorjinezhad, Soudabeh
Unluevcek, Hediye Sumru
Hopke, Philip K.

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Studies have shown that exposure to particulate matter (PM) emitted while cooking is related to adverse human health effects. The level of PM emissions during cooking varies with several factors. This study reviewed controlled studies available in the cooking PM emissions literature, and found that cooking method, type and quality of the energy (heating) source, burner size, cooking pan, cooking oil, food, additives, source surface area, cooking temperature, ventilation and position of the cooking pan on the stove are influential factors affecting cooking PM emission rates and resulting concentrations. Opportunities to reduce indoor PM concentrations during cooking are proposed. Minor changes in cooking habits and manner might result in a substantial reduction in the cook's exposure to the cooking PM. Finally, the need for additional studies is discussed.

Subject Keywords

Particulate matter, Cooking, Frying, Grilling, Controlled studies

URI

https://hdl.handle.net/11511/67346

Journal

SCIENCE OF THE TOTAL ENVIRONMENT

DOI

https://doi.org/10.1016/j.scitotenv.2017.02.088

Collections

Engineering, Article

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Citation Formats

M. A. Torkmahalleh, S. Gorjinezhad, H. S. Unluevcek, and P. K. Hopke, “Review of factors impacting emission/concentration of cooking generated particulate matter,” SCIENCE OF THE TOTAL ENVIRONMENT, pp. 1046–1056, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67346.