COOKING IN INDIA - THE IMPACT OF IMPROVED STOVES ON INDOOR AIR-QUALITY
COOKING IN INDIA - THE IMPACT OF IMPROVED STOVES ON INDOOR AIR-QUALITY
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DOI：
10.1016/0160-4120(89)90047-0
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发表时间：
1989-01-01
影响因子：
11.8
通讯作者：
SMITH, KR
中科院分区：
文献类型：
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作者：
RAMAKRISHNA, J;DURGAPRASAD, MB;SMITH, KR
在印度三个地区13个村庄的近200个家庭中，监测了家庭厨师烹饪期间厨房一氧化碳（CO）浓度和对总悬浮颗粒物（TSP）的暴露率。大约一半的人使用传统的明火炉灶，另一半使用在这些地区传播的七种不同的改进炉灶中的一种。在所有案例中，除了一个案例外，使用改良炉灶的厨房，无论是否装有烟道，CO浓度都显著降低。由于样本的高度可变性，无法得出关于三种改进炉灶所代表的TSP暴露率改善程度的结论。在其他三种样本量较大的改进炉灶的情况下，没有发现显著差异。只有在一种情况下，即传统炉灶与壁炉状罩的组合，TSP暴露率显着降低。在设计和实施这些类型的现场测量时，从这项工作中可以得到许多重要的经验教训。
Cooking period kitchen concentrations of carbon monoxide (CO) and exposure rates to total suspended particulates (TSP) experienced by household cooks were monitored in nearly 200 households in 13 villages in three regions of India. Roughly half used traditional open-combustion stoves and the other half used one of seven different kinds of improved stoves disseminated in these areas. In all cases except one, CO concentrations were significantly lower in kitchens using improved stoves, whether fitted with flues or not. Because of high sample variability, no conclusions could be drawn about the degree of TSP exposure rate improvement, if any, represented by three improved stoves. In the case of three other improved stoves with larger sample sizes, no significant differences were found. Only in one case, the combination of traditional stove with a fireplace-like hood, were TSP exposure rates significantly lower. There are a number of important lessons from this work to be considered in designing and conducting these kinds of field measurements in the future.