Abstract
Cooking is a known indoor source of contaminants including volatile organic compounds (VOCs) and particulate matter (PM). Some VOCs react with oxidants found indoors, forming species that are harmful to human health. Scripted cooking activities were conducted under low ventilation conditions, followed by a study of the evolution of reactants and products over several hours. Online measurements of VOCs and PM were performed using selected-ion flow tube mass spectrometry and an electrical low-pressure impactor respectively. INCHEM-Py, an indoor chemistry box-model was used to simulate secondary chemistry using experimental data. Time series data shows increases in multiple species of VOC and size fractions of PM. Emissions of particles and different VOC species were observed at different stages during the cooking process.
Original language | English |
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Title of host publication | 17th International Conference on Indoor Air Quality and Climate, INDOOR AIR 2022 |
Publisher | International Society of Indoor Air Quality and Climate |
Publication status | Published - 1 Jan 2022 |
Event | 17th International Conference on Indoor Air Quality and Climate - Kuopio, Finland Duration: 12 Jun 2022 → 16 Jun 2022 Conference number: 17 |
Conference
Conference | 17th International Conference on Indoor Air Quality and Climate |
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Abbreviated title | INDOOR AIR 2022 |
Country/Territory | Finland |
City | Kuopio |
Period | 12/06/22 → 16/06/22 |
Keywords
- Cooking
- experimental
- indoor air chemistry
- modelling
- VOC