Black carbon emissions in the rural Indian households: Sources, exposure, and associated threats

Abstract

In this study, we present the indoor Black Carbon (BC) measurements with the help of Aethalometer (AE‐33) from various sites in Eastern India in a typical kitchen room situated in a rural area. Analysis was done on how various cooking activities performed in the home affected the indoor level of BC. The activities resulting in elevated indoor concentrations included three different periods of cooking breakfast, lunch, and dinner with three different kinds of kitchen structures open, semi‐open and closed kitchen. Close kitchen resulted in the highest BC concentrations, while open kitchen resulted in the lowest level. The burning of low‐grade fuels resulted in the largest increases in indoor BC concentration. We calculated the average BC concentrations for three distinct kitchens, with open kitchens emitting 260.14 μgm−3, semi‐open kitchens emitting 441.14 μgm−3, and closed kitchens emitting 477.25 μgm−3. The biomass burning % was high during the entire research. Because BC mass concentration was found to be high in indoor sampling, as a result, the health risk assessment is also considered to be high in all types of kitchens. As people spend a significant amount of time at home, especially in a future where remote work is anticipated to be easier, finding the activities, sources, and health effects that increase indoor pollution is vital to lowering indoor exposure.