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

Authors

Sai Deepak Pinakana, The University of Texas Rio Grande Valley
Carlos Garcia Patlan, The University of Texas Rio Grande Valley
Esmeralda Mendez, The University of Texas Rio Grande Valley
Amit U. Raysoni, The University of Texas Rio Grande Valley

Document Type

Article

Publication Date

6-2024

Abstract

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 m−3. Hot Dog preparation resulted in the lowest PM2.5 concentration of 27.72 + 5.58 μg m−3. Indoor PM2.5 levels were observed to be greater in contrast to outdoor levels when compared to the outdoor levels (96 words).

Comments

Under a Creative Commons license

Recommended Citation

Pinakana, Sai Deepak, Carlos Garcia Patlan, Esmeralda Mendez, and Amit U. Raysoni. "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." Case Studies in Chemical and Environmental Engineering (2024): 100757. https://doi.org/10.1016/j.cscee.2024.100757

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

Publication Title

Case Studies in Chemical and Environmental Engineering

DOI

10.1016/j.cscee.2024.100757