Pollutions of Cooking Oil Fume and Health Risks

  • Angui LiEmail author
  • Risto Kosonen


Cooking techniques and ingredients vary widely all over the world. Pollutant emissions are influenced by many factors in actual real-life kitchens, such as room arrangement, combustion devices, and cooking methods, e.g., Asian-style cooking and Western-style cooking. This chapter mainly describes the physical pollution (particulate matters), chemical pollution (PAHs, VOCs, etc.) and microbial contamination (mold, etc.) in the kitchen and provides a theoretical basis for controlling kitchen environmental and health risks, as well as ventilation design and calculation. An example is presented to explore the effect of aerosol particles on children’s upper respiratory tract (URT) disease.


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© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.Xi’an University of Architecture and TechnologyXi’anChina
  2. 2.Aalto UniversityEspooFinland

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