Title
PM2.5 in Dutch dwellings due to cooking
Author
Jacobs, P.
Borsboom, W.A.
Kemp, R.E.J.
Publication year
2016
Abstract
Cooking emissions have long been seen as an odour problem. However recent studies showed that Particulate Matter (PM) is the main health risk of indoor air and cooking can be a major source. A small field study within 9 Dutch dwellings indicates that depending on the conditions cooking can have a relatively large effect on the indoor exposure to PM2.5. Four determining variables have been identified. First the cooking method: lids on or off, cooking on gas or induction and the type of food has a large effect. In general meat frying seems to generate significant PM. Second the type of range hood and the exhaust flowrate. Based on this limited study the best are motorized hoods with a high exhaust flow, followed by recirculation hoods, motorless hoods with a high exhaust flow and lastly motorless hoods just complying with the Building Standard. The third parameter is the amount of ventilation compared to the volume of the kitchen / livingroom in relation to the exhaust flowrate. In some of the larger rooms the exposure was quite high even though the peak concentration wass not, due to the fact that it took several hours to reduce the concentration to acceptable levels. The fourth parameter is the infiltration of ambient PM2,5 by the ventilation system.
Subject
Fluid & Solid Mechanics
HTFD - Heat Transfer & Fluid Dynamics
TS - Technical Sciences
Energy Efficiency
Environment
Energy / Geological Survey Netherlands
Cooking emissions
PM 2.5
Ventilation systems
To reference this document use:
http://resolver.tudelft.nl/uuid:e35c28ec-d309-4bfb-9d93-5ab125f41e63
TNO identifier
574961
Source
IAQ 2016, Defining Indoor Air Quality: policy, standards and best practices, ASHRAE and AIVC Conference, 12-14 September 2016, Alexandria, VA, USA,
Document type
conference paper