GTI Energy is in the process of submitting the results of the cooking emissions tests to Environmental, Science and Technology journal to have the results peer reviewed in the public domain. The APGA Research Foundation (RF) has partially funded this project and we look forward to sharing the findings as they become available.
The study abstract is done (and provided below), and GTI Energy is unsure about the timing of completing the review and publication if accepted. The RF and UTD will provide ongoing updates as they become available.
Abstract
Concerns over residential indoor air quality (IAQ) associated with cooking have shown the need for a better understanding of the emissions generated during the cooking process. Emissions during the cooking process can come from both the food being cooked and the energy source used to cook the food. These emissions include carbon monoxide (CO), nitrous oxides (NOx), VOCs, water vapor and particulate matter (PM) with the latter three being associated with being generated from the food being cooked. We developed a test method based on ASTM F1521-12 (Standard Test Methods for Performance of Range Tops) to measure the PM generated by the food during the cooking process, with different food products while monitoring the energy being used. The method defines the pan, cooking procedures and food product used, including 80% lean / 20% fat ¼ pound hamburgers. Sampling used an isokinetic collection nozzle with a personal cascade impactor to capture and measure PM emissions. PM emissions were measured for distinct size ranges from ultrafine (less than 0.27 microns) to greater 11 microns, including PM2.5. We completed tests using an electric resistance, natural gas and propane range of similar design. The results showed that the electric range consistently generated 2 to 3 times the total PM than the natural gas and propane ranges. However, data analysis showed that PM generation is more a function of the surface temperature distribution of the cooking vessel and food product cooked than the energy source. The PM emissions results varied with different boxes of the same food product and with the age of the food. The temperature control and temperature distribution of the pan’s cooking surface was also shown to affect the cooking emissions generated. In the tests we completed, the temperature varied more for the electric range and was more difficult to maintain a consistent pan temperature than natural gas or propane. Results showed that cooking emissions as a function of the fuel source are not well understood and require additional testing and evaluations with other range designs and food types to better quantify the impact on indoor air quality from residential cooking.
For questions on this article, please contact Todd Brady of APGA RF staff by phone at 202-464-2742 or by email at
tbrady@apga.org.