ABSTRACT
The current study was designed to capture real-world cooking process-wise emissions generated by the combustion of mixed biomass fuel in traditional mud cookstoves in rural kitchens of the north Indian state of Uttar-Pradesh during regular meal preparations. Combustion characteristics, including modified combustion efficiency, thermal efficiency and burn rate, were examined to understand their relationship with emissions. Variations were observed in emission factors (EFs) of PM2.5, trace gases, namely CO, CO2, NOx and SO2, for different cooking processes. While the highest emission of PM2.5, CO and SO2 were observed for boiling (7.0 ± 2.7, 68 ± 29.3, 1.0 ± 1.7 gkg-1, respectively), CO2 and NOx recorded the highest EFs for frying (1537 ± 278.2 & 1.6 ± 0.9 gkg-1 respectively). Although the study reported similar carbon content emissions for different processes, high EC emissions were observed for baking (1.1 ± 0.3 gkg-1). A high concentration of K+ (indicating biomass burning) and toxic trace metals including Al, Cu, Sr, Ti, Mo & Cd has been reported in the present study. EFs of black carbon and brown carbon from mixed fuel burning during uncontrolled cooking have been discussed for different cooking processes which are critical inputs to emission inventories and radiative forcing calculation. The processes of frying and sautéing were found to be more consistent in emissions of pollutants than boiling and baking (variability- 13 %-167 %). Overall, this study emphasizes that a measurement of combustion characteristics and cooking method type should also be contemplated along with fuel and stove types during field emission studies.