TY - JOUR
KW - Indoor Air Quality (IAQ)
KW - Cooking
KW - Fine particulate matter
KW - PM2.5. Ultrafine particles
KW - UFP
KW - Nitric oxide
KW - Gas stove
AU - Nina A Dobbin
AU - Liu Sun
AU - Lance A Wallace
AU - Ryan Kulka
AU - Hongyu You
AU - Tim Shin
AU - Daniel Aubin
AU - Melissa St-Jean
AU - Brett C Singer
AB - <p>Cooking is one of the main sources of indoor air pollutants, and may even exceed the contribution from outdoor<br />sources. This pilot study examines the use of different flow-rate fans during cooking and tests whether continuing<br />to run the fan after cooking significantly improves pollutant removal rates and integrated exposures.<br />Tests were carried out in the Canadian Centre for Housing Technology's twin research houses, in Ottawa,<br />Ontario. We completed the same cooking protocol 60 times on a gas stove, testing 6 different flow rates on three<br />different over-the-range exhaust fans, while continuously measuring UFP, PM2.5, NO2, and NO. The fan was<br />operated during cooking for all tests and then either turned off or left on after cooking for the duration of the<br />three hour test. We estimated decay rates, source emission rates, and integrated exposures to measured pollutants<br />following the cooking test. The results showed that while leaving the fan on after cooking generally increased<br />decay rates, it had a relatively small effect on integrated exposures compared to the effects of fan flow<br />rate and the specific fan used during cooking. For PM2.5, the effect of running an exhaust fan for 15 min after<br />cooking was similar in magnitude to the impact of a 100 cfm increase in the flow rate used while cooking: both<br />were associated with a decrease in 15-min integrated exposure of roughly 3 μgm−3. This suggests that one can<br />partially compensate for a low flow rate exhaust fan by continuing to run the fan after cooking.</p>
BT - Building and Environment
DA - 03/2018
DO - https://doi.org/10.1016/j.buildenv.2018.02.039
LA - eng
N2 - <p>Cooking is one of the main sources of indoor air pollutants, and may even exceed the contribution from outdoor<br />sources. This pilot study examines the use of different flow-rate fans during cooking and tests whether continuing<br />to run the fan after cooking significantly improves pollutant removal rates and integrated exposures.<br />Tests were carried out in the Canadian Centre for Housing Technology's twin research houses, in Ottawa,<br />Ontario. We completed the same cooking protocol 60 times on a gas stove, testing 6 different flow rates on three<br />different over-the-range exhaust fans, while continuously measuring UFP, PM2.5, NO2, and NO. The fan was<br />operated during cooking for all tests and then either turned off or left on after cooking for the duration of the<br />three hour test. We estimated decay rates, source emission rates, and integrated exposures to measured pollutants<br />following the cooking test. The results showed that while leaving the fan on after cooking generally increased<br />decay rates, it had a relatively small effect on integrated exposures compared to the effects of fan flow<br />rate and the specific fan used during cooking. For PM2.5, the effect of running an exhaust fan for 15 min after<br />cooking was similar in magnitude to the impact of a 100 cfm increase in the flow rate used while cooking: both<br />were associated with a decrease in 15-min integrated exposure of roughly 3 μgm−3. This suggests that one can<br />partially compensate for a low flow rate exhaust fan by continuing to run the fan after cooking.</p>
PY - 2018
T2 - Building and Environment
TI - The benefit of kitchen exhaust fan use after cooking - An experimental assessment
VL - 135
ER -