Cooking fume have been found to be a significant component of ambient particulate matter and also to contribute to high concentrations of aerosol indoors. A linkage of individual exposure to cooking emissions with adverse health effects has been found and thus has led to the need for further understand the composition of this source of particulate matter. This study was concerned with gaining further insights into the chemical composition of aerosol generated from typical styles of cooking and the understanding of trends of the formation of particles among different culinary methods. Cooking source profile for African, Chinese, Western and Indian styles was obtained in a specially designed laboratory based kitchen. These profiles were used as input in a Chemical Mass Balance model where ambient data collected in Birmingham, UK were analysed in order to apportion the quantity of organic matter from cooking sources in the location sampled. It was found that cooking generated a significant mass of aerosol with the particle sizes largely within the respirable size range. The Chinese style of cooking was found to generate the highest concentration of particles with PM mass of 21.61µg/m3. The source profile from cooking obtained from the study were found to correlate well with each other with Indian and Western profiles exhibiting the highest correlation. When used for the CMB model runs, these two profiles provided the best output with the model runs apportioning 16% of the Organic Carbon to be from cooking, with traffic, wood smoke and soil debris contributing 44%, 18% and 24% respectively.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:715548 |
| Date | January 2017 |
| Creators | Abdullahi, Lami Karimatu |
| Publisher | University of Birmingham |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Source | http://etheses.bham.ac.uk//id/eprint/7397/ |
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