Towards the development of a standardized testing protocol for overhead island kitchen exhaust devices: Procedures, measurements and paths forward
Cooking is one of the most important sources of airborne pollutants in the indoor environments of residential buildings. Elevated concentrations of NO 2 due to cooking have been reported widely (Garret et al. 1998; Garrett et al. 1999; Mullen et al. 2016; Ryan et al. 1988; Schwab et al. 1994; J. Spengler et al. 1994; J. D. Spengler et al. 1983; Wilson et al. 1995). Many researchers have attributed elevated particulate concentrations to cooking, and some have attributed extremely high short-term concentrations of fine particles (>300 μg/m3) and ultrafine particles (>105 μg/m3) to cooking events (Abdullahi et al. 2013; Abt et al. 2000; Afshari et al. 2005; Buonanno et al. 2009; He et al. 2004; Kearney et al. 2011; Lance A. Wallace et al. 2004; See and Balasubramanian 2008; Stieb et al. 2008; Wallace and Ott 2011; Wheeler et al. 2011; Zhang et al. 2010). Cooking is also a source of other gas-phase pollutants including carbon monoxide, formaldehyde, acrolein, and other volatile organic compounds (Garret et al. 1998; Garrett et al. 1999; Logue et al. 2013; Mullen et al. 2016; Ryan et al. 1988; Schwab et al. 1994; J. Spengler et al. 1994; J. D. Spengler et al. 1983; V. Seaman et al. 2007; Wilson et al. 1995). Lastly, cooking can be a significant source of water vapor, and the water vapor produced from cooking can eventually lead to moisture-related problems (Parrott and Emmel 2003)