New Approaches to Performance Testing of Improved Cookstoves
New Approaches to Performance Testing of Improved Cookstoves
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DOI：
10.1021/es9013294
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发表时间：
2010-01-01
影响因子：
11.4
通讯作者：
Masera, Omar
中科院分区：
文献类型：
--
作者：
Johnson, Michael;Edwards, Rufus;Masera, Omar
监测和评估改进的炉灶性能是项目成功的关键因素；然而，一致的证据表明，水煮测试和受控烹饪测试不能代表日常烹饪活动中的炉子性能，也没有能力将这些测试与日常烹饪活动中的厨房性能测试联系起来。由于炉灶排放对碳质气溶胶和其他短命温室物种的区域估计有很大贡献，而且鉴于炉灶性能测试作为全球气候预测模型和气专委清单基础的当前重要性，改进性能测试对于得出更具代表性的估计至关重要。本文利用墨西哥明火和改进炉灶的日常燃烧循环的实时燃烧效率和排放率，提出了一种新的炉子性能测试方法，该方法基于家庭日常烹饪活动中的排放率和燃烧效率分布的复制，使用简单和经济的测量方法。这一方法为全球气候模型和清单提供了更相关的信息，同时也提供了一种在实验室环境下重建代表性排放概况以进行技术分析的手段。根据日常烹饪过程中的排放率和燃烧效率，我们建议在没有现场特定信息的情况下，可以将性能标准用作改进炉子的实验室测试的基准，尽管需要在日常烹饪活动中通过现场测试进行确认。
Monitoring and evaluation of improved cookstove performance is a critical factor in program success; however, consistent evidence indicates water boiling tests and controlled cooking tests are not representative of stove performance during daily cooking activities, and there is no ability to link these tests to kitchen performance tests during normal daily cooking activities. Since emissions from cookstoves contribute heavily to regional estimates of carbonaceous aerosols and other short-lived greenhouse species and given the current importance of stove performance tests as a basis for global climate prediction models and IPCC inventories, improvements in performance testing are critical to derive more representative estimates. Here real-time combustion efficiencies and emissions rates from daily burn cycles of open fires and improved stoves in Mexico are used to propose a new approach to stove performance testing, using simple and economical measurement methods, based on replication of the distribution of emission rates and combustion efficiencies seen during daily cooking activities in homes. This approach provides more relevant information for global climate models and inventories, while also providing a means to recreate representative emissions profiles in a laboratory setting for technical analyses. On the basis of emission rates and combustion efficiencies during normal daily cooking, we suggest performance criteria that can be used as benchmarks for laboratory testing of improved stoves in the absence of site-specific information, although requiring confirmation by field testing during daily cooking activities.