LoginCharacterization of indoor particle sources from 14 residential houses in Brisbane, Australia,was performed. The approximation of PM2.5 and the submicrometre particle numberconcentrations were measured simultaneously for more than 48 h in the kitchen of all thehouses by using a photometer (DustTrak) and a condensation particle counter (CPC),respectively. From the real time indoor particle concentration data and a diary of indooractivities, the indoor particle sources were identified. The study found that among the indooractivities recorded in this study, frying, grilling, stove use, toasting, cooking pizza, smoking,candle vaporizing eucalyptus oil and fan heater use, could elevate the indoor particle numberconcentration levels by more than five times. The indoor approximation of PM2.5concentrations could be close to 90 times, 30 times and three times higher than thebackground levels during grilling, frying and smoking, respectively.
A pilot study on the effect of indoor particle sources on indoor particle concentration in residential houses
Year:
2003
Bibliographic info:
Healthy Buildings 2003 - Proceedings 7th International Conference (7th-11th December 2003) - National University of Singapore - Vol. 2, pp 123-128, 1 Tab., 16 Ref.