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Analysis of winter formaldehyde and volatile organic compound pollution characteristics of residential kitchens in severe cold regions of northeast China
https://orcid.org/0000-0003-0711-2593
The formaldehyde (HCHO) and volatile organic compound (VOCs) pollution characteristics of the residential kitchen in severe cold regions of northeast China were investigated by on-site measurement, questionnaire and correlation analysis. A total of 33 residential kitchens in three cities were selected as samples. Gas chromatography–mass spectrometry, phenol reagent spectrophotometer and 2,4-dinitrophenylhydrazine were applied. The change of VOC concentration during cooking was tracked by parts per billion ppb RAE detector. Moreover, the CO2 tracer gas method was used to measure air changes when the range hood was open under different window-opening angles. The results demonstrate that though the excess rate of HCHO in the kitchen was only 5.3% before cooking, the average VOC concentration (1.269 mg/m3) exceeded far beyond the standard and was obviously higher than other climate zones. During cooking, the VOC concentration was in a state of seriously exceeding standard. The average concentration of aldehyde and ketone pollutants during cooking was 0.431 mg/m3. Frying produced more VOCs than stewing. The influence factors of HCHO and VOC pollution characteristics were explored. Increasing make-up air and optimizing cooking habits are significant in alleviating kitchen pollution in northeast China.
Analysis of winter formaldehyde and volatile organic compound pollution characteristics of residential kitchens in severe cold regions of northeast China
https://orcid.org/0000-0003-0711-2593
The formaldehyde (HCHO) and volatile organic compound (VOCs) pollution characteristics of the residential kitchen in severe cold regions of northeast China were investigated by on-site measurement, questionnaire and correlation analysis. A total of 33 residential kitchens in three cities were selected as samples. Gas chromatography–mass spectrometry, phenol reagent spectrophotometer and 2,4-dinitrophenylhydrazine were applied. The change of VOC concentration during cooking was tracked by parts per billion ppb RAE detector. Moreover, the CO2 tracer gas method was used to measure air changes when the range hood was open under different window-opening angles. The results demonstrate that though the excess rate of HCHO in the kitchen was only 5.3% before cooking, the average VOC concentration (1.269 mg/m3) exceeded far beyond the standard and was obviously higher than other climate zones. During cooking, the VOC concentration was in a state of seriously exceeding standard. The average concentration of aldehyde and ketone pollutants during cooking was 0.431 mg/m3. Frying produced more VOCs than stewing. The influence factors of HCHO and VOC pollution characteristics were explored. Increasing make-up air and optimizing cooking habits are significant in alleviating kitchen pollution in northeast China.
Analysis of winter formaldehyde and volatile organic compound pollution characteristics of residential kitchens in severe cold regions of northeast China
https://orcid.org/0000-0003-0711-2593
The formaldehyde (HCHO) and volatile organic compound (VOCs) pollution characteristics of the residential kitchen in severe cold regions of northeast China were investigated by on-site measurement, questionnaire and correlation analysis. A total of 33 residential kitchens in three cities were selected as samples. Gas chromatography–mass spectrometry, phenol reagent spectrophotometer and 2,4-dinitrophenylhydrazine were applied. The change of VOC concentration during cooking was tracked by parts per billion ppb RAE detector. Moreover, the CO2 tracer gas method was used to measure air changes when the range hood was open under different window-opening angles. The results demonstrate that though the excess rate of HCHO in the kitchen was only 5.3% before cooking, the average VOC concentration (1.269 mg/m3) exceeded far beyond the standard and was obviously higher than other climate zones. During cooking, the VOC concentration was in a state of seriously exceeding standard. The average concentration of aldehyde and ketone pollutants during cooking was 0.431 mg/m3. Frying produced more VOCs than stewing. The influence factors of HCHO and VOC pollution characteristics were explored. Increasing make-up air and optimizing cooking habits are significant in alleviating kitchen pollution in northeast China.
Analysis of winter formaldehyde and volatile organic compound pollution characteristics of residential kitchens in severe cold regions of northeast China
Wag, Jun (author) / Huang, Kailiang (author) / Feng, Guohui (author) / Song, Jiasen (author)
Indoor and Built Environment ; 30 ; 1226-1243
2021-10-01
18 pages
Article (Journal)
Electronic Resource
English
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