•    On-site measurements of cooking-generated fine particles (PM2.5 and PM10) in 30 residential buildings.
•    Measurement of the experimental building by varying the cooking methods and ventilation types.
•    The particle decay rate constant, emission rate and the Living–Kitchen (L/K) Ratio change were evaluated quantitatively.
•    The fine particle concentration was decreased effectively when both natural ventilation and the range hood system were used simultaneously.


Credit: Pixabay

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