Effect of venting range hood flow rate on size-resolved ultrafine particle concentrations from gas stove cooking

Sun, Liu; Wallace, Lance A.; Dobbin, Nina A.; You, Hongyu; Kulka, Ryan; Shin, Tim; St-Jean, Melissa; Aubin, Daniel; Singer, Brett C.

doi:10.1080/02786826.2018.1524572

Title: Effect of venting range hood flow rate on size-resolved ultrafine particle concentrations from gas stove cooking

Journal Article · Mon Nov 05 00:00:00 EST 2018 · Aerosol Science and Technology

DOI:https://doi.org/10.1080/02786826.2018.1524572· OSTI ID:1597712

^[1]; Wallace, Lance A. ^[2]; Dobbin, Nina A. ^[1]; You, Hongyu ^[1]; Kulka, Ryan ^[1]; Shin, Tim ^[1]; St-Jean, Melissa ^[1]; Aubin, Daniel ^[3]; Singer, Brett C. ^[4]

Health Canada, Ottawa, ON (Canada)
Consultant, Santa Rosa, CA (United States)
National Research Council Canada, Ottawa, ON (Canada)
Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States)

Cooking is the main source of ultrafine particles (UFP) in homes. This study investigated the effect of venting range hood flow rate on size-resolved UFP concentrations from gas stove cooking. The same cooking protocol was conducted 60 times using three venting range hoods operated at six flow rates in twin research houses. Size-resolved particle (10–420 nm) concentrations were monitored using a NanoScan scanning mobility particle sizer (SMPS) from 15 min before cooking to 3 h after the cooking had stopped. Cooking increased the background total UFP number concentrations to 1.3 × 10³ particles/cm³ on average, with a mean exposure-relevant source strength of 1.8 × 10¹² particles/min. Total particle peak reductions ranged from 25% at the lowest fan flow rate of 36 L/s to 98% at the highest rate of 146 L/s. During the operation of a venting range hood, particle removal by deposition was less significant compared to the increasing air exchange rate driven by exhaust ventilation. Exposure to total particles due to cooking varied from 0.9 to 5.8 × 10⁴ particles/cm³·h, 3 h after cooking ended. Compared to the 36 L/s range hood, higher flow rates of 120 and 146 L/s reduced the first-hour post-cooking exposure by 76% and 85%, respectively.

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Research Organization:: Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States)

Sponsoring Organization:: USDOE Office of Science (SC)

Grant/Contract Number:: AC02-05CH11231

OSTI ID:: 1597712

Journal Information:: Aerosol Science and Technology, Vol. 52, Issue 12; ISSN 0278-6826

Publisher:: American Association for Aerosol ResearchCopyright Statement

Country of Publication:: United States

Language:: English

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Cited by: 6 works

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Effect of venting range hood flow rate on size-resolved ultrafine particle concentrations from gas stove cooking Sun, Liu; Wallace, Lance A.; Dobbin, Nina A. https://doi.org/10.6084/m9.figshare.7106486 The current record is supplemented by this text	text	January 2018
Effect of venting range hood flow rate on size-resolved ultrafine particle concentrations from gas stove cooking Sun, Liu; Wallace, Lance A.; Dobbin, Nina A. https://doi.org/10.6084/m9.figshare.7106486.v1 The current record is supplemented by this text	text	January 2018

Title: Effect of venting range hood flow rate on size-resolved ultrafine particle concentrations from gas stove cooking

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