Energy efficient measures to reduce PM2,5 emissions due to cooking
conference paper
Laboratory tests with heating olive oil in kitchens suggest that the current building regulation in the Netherlands for kitchen exhaust is inadequate to directly address cooking fumes. Due to building traditions, for motor less cooker hoods often only 50% of the available capacity of the mechanical ventilation system is extracted via the hood. In the experiments a peak PM1 concentration of 826 and a hourly average concentration of 327 μg/m3 was measured. These concentrations are far higher than the average ambient value of PM2,5 which is 15 μg/m3 for the Netherlands. It is advised to provide information to building parties for the optimal design of kitchen exhaust systems and to conduct field measurements to verify the laboratory findings in real practice. These field measurements can be used as input for revision of building regulations with regard to kitchen exhaust.
TNO Identifier
537642
Source title
Indoor Air 2016, 14th International Conference on Air Quality and Climate, Ghent, Belgium, 3-8 July 2016
Collation
6 p.
Pages
1-6
Files
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