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|Title:||Chemical characteristics of fine particles emitted from different gas cooking methods||Authors:||See, S.W.
Indoor air quality
|Issue Date:||Dec-2008||Citation:||See, S.W., Balasubramanian, R. (2008-12). Chemical characteristics of fine particles emitted from different gas cooking methods. Atmospheric Environment 42 (39) : 8852-8862. ScholarBank@NUS Repository. https://doi.org/10.1016/j.atmosenv.2008.09.011||Abstract:||Gas cooking is an important indoor source of fine particles (PM2.5). The chemical characteristics of PM2.5 emitted from different cooking methods, namely, steaming, boiling, stir-frying, pan-frying and deep-frying were investigated in a domestic kitchen. Controlled experiments were conducted to measure the mass concentration of PM2.5 and its chemical constituents (elemental carbon (EC), organic carbon (OC), polycyclic aromatic hydrocarbons (PAHs), metals and ions) arising from these five cooking methods. To investigate the difference in particle properties of different cooking emissions, the amount and type of food, and the heat setting on the gas stove were kept constant during the entire course of the experiments. Results showed that deep-frying gave rise to the largest amount of PM2.5 and most chemical components, followed by pan-frying, stir-frying, boiling, and steaming. Oil-based cooking methods released more organic pollutants (OC, PAHs, and organic ions) and metals, while water-based cooking methods accounted for more water-soluble (WS) ions. Their source profiles are also presented and discussed. © 2008 Elsevier Ltd. All rights reserved.||Source Title:||Atmospheric Environment||URI:||http://scholarbank.nus.edu.sg/handle/10635/87470||ISSN:||13522310||DOI:||10.1016/j.atmosenv.2008.09.011|
|Appears in Collections:||Staff Publications|
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