School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

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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).


Under a Creative Commons license

Creative Commons License

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

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Case Studies in Chemical and Environmental Engineering





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