Reductions in indoor black carbon concentrations from improved biomass stoves in rural India

TitleReductions in indoor black carbon concentrations from improved biomass stoves in rural India
Publication TypeJournal Article
Year of Publication2015
AuthorsPatange O.S, Ramanathan N., Rehman I.H, Tripathi S.N, Misra A., Kar A., Graham E., Singh L., Bahadur R., Ramanathan V
JournalEnvironmental Science & Technology
Volume49
Pagination4749-4756
Date Published2015/04
Type of ArticleArticle
ISBN Number0013-936X
Accession NumberWOS:000352659000089
Keywordsair-quality; associations; bad print; chinese city; emission; factors; fine-particle; household; improved cookstoves; optical-properties; term climate-change; wood
Abstract

Deployment of improved biomass burning cookstoves is recognized as a black carbon (BC) mitigation measure that has the potential to achieve health benefits and climate cobenefits. Yet, few field based studies document BC concentration reductions (and resulting human exposure) resulting from improved stove usage. In this paper, data are presented from 277 real-world cooking sessions collected during two field studies to document the impacts on indoor BC concentrations inside village kitchens as a result of switching from traditional stoves to improved forced draft (FD) stoves. Data collection utilized new low-cost cellphone methods to monitor BC, cooking duration, and fuel consumption. A cross sectional study recorded a reduction of 36% in BC during cooking sessions. An independent paired sample study demonstrated a statistically significant reduction of 40% in 24 h BC concentrations when traditional stoves were replaced with FD stoves. Reductions observed in these field studies differ from emission factor reductions (up to 99%) observed under controlled conditions in laboratory studies. Other nonstove sources (e.g., kerosene lamps, ambient concentrations) likely offset the reductions. Health exposure studies should utilize reductions determined by field measurements inside village kitchens, in conjunction with laboratory data, to assess the health impacts of new cooking technologies.

DOI10.1021/es506208x
Short TitleEnviron. Sci. Technol.
Student Publication: 
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