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Indoor Air Quality Editing Sample

Before

Several studies, recently, have paid attention on gas stove emission characterization related to cooking method that may have distinctive emission although the term “cooking method” itself seems still indefinite (depending on areas, customs and countries). For instance, based on temperature employed during cooking, Yeung and To (2008) revealed the peak number concentrations of aerosols occurred in the size range of 100 – 160 nm and at higher cooking temperature, the aerosol mode diameter increased. According to Buonanno et al. (2009), temperature highly affected the emissions of cooking, where mass emission factor during maximum stove power could reach 29 times of that during minimum power as a baseline. Moreover, the emission factors for foods containing high fat were substantially higher than those for the foods with low fat. During cooking episode, temporal variability of emission characteristics due to coagulation, condensation and evaporation may occur.

After

Several recent studies have characterized gas stove emissions with respect to cooking methods that may have distinctive emission patterns, although the term “cooking method” itself still seems indefinite (depending on region, customs, and countries). For instance, on the basis of cooking temperature, Yeung and To (2008) found aerosol peak concentrations occurred in the 100–160 nm range and that at higher cooking temperatures, the aerosol mode diameter increased. According to Buonanno et al. (2009), temperature highly affected cooking emissions, such that the mass emission factor at maximum stove power could reach 29 times that of minimum power, used as a baseline. Moreover, the emission factors for high-fat foods were substantially higher than those for low-fat foods. During cooking, temporal variability of emissions due to coagulation, condensation, and evaporation may occur.