"Emissions of air pollutants from Chinese cooking: A literature review" by Yuejing Zhao and Bin Zhao

Building Simulation: An International Journal

Article Title

Emissions of air pollutants from Chinese cooking: A literature review

Authors

Yuejing Zhao, Department of Building Science, School of Architecture, Tsinghua University, Beijing 100084, China
Bin Zhao, Department of Building Science, School of Architecture, Tsinghua University, Beijing 100084, China Beijing Key Laboratory of Indoor Air Quality Evaluation and Control, Tsinghua University,, Beijing 100084, China

Keywords

particulate matter, PAHs, source strength, Chinese cooking, indoor air quality

Abstract

Cooking can release high concentrations of different air pollutants indoors, including particulate matter, polycyclic aromatic hydrocarbons (PAHs), and other gaseous pollutants such as volatile organic compounds (VOCs), oxides of carbon (CO_x), and oxides of nitrogen (NO_x). Although some reviews have been conducted on emissions from cooking, they have not paid specific attention to Chinese cooking. Subsequent research, however, has focused on this aspect. We collected literature from 1995 to 2016 and summarized air pollutant emissions from Chinese cooking. We analyzed the characteristics of such pollutants based on different influential factors. It was found that the cooking method could have a predominant impact on emissions from Chinese cooking, and oil-based cooking produces air pollutants at much higher levels than water-based cooking. In addition, the use of gas stoves released more pollutants than electric stoves. Furthermore, the type and temperature of oil could have caused disparity in source strengths from the oil heating process. Ventilation patterns or the operation mode of range hoods could control indoor pollution levels. With more information focused on Chinese cooking emissions, we can propose more effective strategies for improving the indoor air environment in China.