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Characterization of indoor cooking aerosol using neutron activation analysis

Conference · · Transactions of the American Nuclear Society; (United States)
OSTI ID:5982640
; ;  [1]
  1. Univ. of Illinois, Urbana-Champaign (United States)
Suspended particles in air are potentially harmful to human health, depending on their sizes and chemical composition. Residential indoor particles mainly come from (a) outdoor sources that are transported indoors, (b) indoor dust that is resuspended, and (c) indoor combustion sources, which include cigarette smoking, cooking, and heating. Jedrychowski stated that chronic phlegm in elderly women was strongly related to the cooking exposure. Kamens et al. indicated that cooking could generate small particles (<0.1 [mu]m), and cooking one meal could contribute [approximately]5 to 18% of total daytime particle volume exposure. Although cooking is a basic human activity, there are not many data available on the properties of particles generated by this activity. Some cooking methods, such as stir-frying and frying, which are the most favored for Chinese and other Far East people, generate a large quantity of aerosols. This research included the following efforts: 1. investigating particle number concentrations, distributions, and their variations with four different cooking methods and ventilation conditions; 2. measuring the chemical composition of cooking aerosol samples by instrumental neutron activation analysis.
OSTI ID:
5982640
Report Number(s):
CONF-930601--
Conference Information:
Journal Name: Transactions of the American Nuclear Society; (United States) Journal Volume: 68
Country of Publication:
United States
Language:
English