Cooking fume produced by oil and food at a high temperature releases large amount of fine
particulate matter (PM) which have a potential hazard to human health. This chamber study …

Particulate matter generated during the cooking process has been identified as one of the
major problems of indoor air quality and indoor environmental health. Reliable assessment …

Particulate matter (PM) from cooking has caused seriously indoor air pollutant and aroused
risk to human health. It is urged to get deep knowledge of their spatial–temporal distribution …

Cooking is an important source of air pollutants in Chinese residences. Cooking emissions
are influenced by many factors, among which oil temperature is one of the most influential. In …

Cooking fumes produced by oils at high temperatures release large amounts of fine
particulate matter (PM). Exposure to cooking fumes increases the risk of many diseases. A …

Cooking oil fumes (COF) contain massive particulate matter. Chronic exposure to cooking oil
fumes constitutes a health hazard. This study aims to measure the COF exposure level …

Inhalation of cooking oil fumes can be detrimental to human health. This study aims to
evaluate the emission characteristics of different cooking oils and attempts to identify a …

The chemical characteristics of fine particulate matter (PM 2.5) emitted from commercial
cooking were explored in this study. Three typical commercial restaurants in Shanghai, ie, a …

Particulate matter emitted by heated cooking oil is hazardous to human health. To develop
effective mitigation strategies, it is critical to know the amount of the emitted particles. The …

ABSTRACTCooking process was regarded as one of the most significant contributor to fine
particles (PM2. 5) in ambient atmosphere and its chemical characteristics would be great …