Exposure to cooking emitted volatile organic compounds with recirculating and extracting ventilation solutions

Energy-efficient urban development leads to the compact design of apartments. Recirculating ventilation solutions are an attempt to minimize the space required for ventilation ducting, but more data on their performance are needed. Cooking is a major source of volatile organic compounds (VOCs) emissions. It is necessary to assess how well recirculating kitchen hoods perform in reducing the residents' exposure to cooking fumes compared to extracting hoods, and what airflow rates assure good removal efficiency. We have monitored the occupant exposure to several VOCs generated during the cooking of a model meal under different ventilation scenarios in a purpose-built test kitchen resembling the layout of a modern, open-space apartment. Time-resolved VOC emission profiles were measured using a proton transfer reaction time-of-flight mass spectrometer. The performance of activated carbon sorption-based filters for recirculating kitchen hoods in the removal of selected VOCs was also assessed. Alcohols, particularly ethanol, dominated emissions from cooking a typical Norwegian meal, but they also included acetaldehyde, acetone, carboxylic acids, and trimethylamine, among others. The use of recirculating kitchen hoods led to, on average, higher occupant exposure to VOCs compared to extracting kitchen hoods during and after cooking. This was in part due to the poor ethanol removal efficiency of the recirculating ventilation's air filters.