Sai Deepak Pinakana

Sai Deepak Pinakana

1st Year Ph.D. Student

A pilot study on particulate matter concentrations from cooking and its effects on indoor air pollution in a Mexican American household in Mission, South Texas, USA

Published in Case Studies in Chemical and Environmental Engineering, 2024

This pilot study focuses on particulate matter (PM) while cooking in a South Texan household. Dishes such as Beef, Burger, Fish, Chicken, Egg Sandwich, and Hotdog were prepared. Indoor PM levels were compared with outdoor PM levels. A DustTrak DRX was used to monitor the PM released during the cooking process. PM2.5 levels were highest while cooking beef, 162.79 + 209.62 μg/m3. Hot Dog preparation resulted in the lowest PM2.5 concentration of 27.72 + 5.58 μg/m3. Indoor PM2.5 levels were observed to be greater in contrast to outdoor levels when compared to the outdoor levels.

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Key Figures from the Published Article

Figure 6. Comparison of Indoor PM2.5 and Outdoor PM2.5 concentrations during the observation period.
Figure 6. Comparison of Indoor PM2.5 and Outdoor PM2.5 concentrations during the observation period. (View in journal)
Figure 5. Fig. 5. Kernel Density Estimation graphs (a) Beef (b) Burger (c) Chicken (d) Egg Sandwich (e) Fish (f) Hot dog.
Figure 5. Kernel Density Estimation graphs (a) Beef (b) Burger (c) Chicken (d) Egg Sandwich (e) Fish (f) Hot dog. (View in journal)