Title
Energy efficient measures to reduce PM2,5 emissions due to cooking
Author
Jacobs, P.
Cornelissen, H.J.M.
Borsboom, W.A.
Publication year
2016
Abstract
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.
Subject
Fluid & Solid Mechanics
HTFD - Heat Transfer & Fluid Dynamics
TS - Technical Sciences
Energy Efficiency
Environment
Energy / Geological Survey Netherlands
Cooking of olive oil
Particulate matter
PM1 cooker hoods
To reference this document use:
http://resolver.tudelft.nl/uuid:b1dd7491-87dd-4f94-9c04-f16b3f450259
TNO identifier
537642
Source
Indoor Air 2016. The 14th International Conference on Air Quality and Climate, Ghent, Belgium July 3-8,2016, 1-6
Document type
conference paper