Jagger Pamela, Pedit Joseph, Bittner Ashley, Hamrick Laura, Phwandapwhanda Tione, Jumbe Charles
Department of Public Policy and Carolina Population Center, University of North Carolina at Chapel Hill, CB#8120, 206 West Franklin Street, Chapel Hill, NC, USA 27516.
FUEL Lab, University of North Carolina at Chapel Hill, CB#8120, 206 West Franklin Street, Chapel Hill, NC, 27516 USA.
Energy Sustain Dev. 2017 Dec;41:112-120. doi: 10.1016/j.esd.2017.08.007.
National governments and other key stakeholders in developing countries are grappling with how to reduce household air pollution (HAP) resulting from cooking with solid fuels using traditional cooking technologies. Recent studies have shown that improved cookstoves may offer reductions in fuel use and harmful emissions of carbon monoxide (CO) and fine particulate matter (PM), yet there is little quantitative evidence collected in a "real-world" setting showing how improved stoves perform directly compared to traditional cooking technologies. Our simulated kitchen study takes place in a semi-controlled, "real-world" setting in Malawi and was designed to quantify the fuel efficiency improvements and air pollutant concentration reductions capabilities of two improved stoves currently marketed in the country. In this study, we perform a Water Boiling Test (WBT) to compare the air pollutant concentrations (CO and PM) and fuel efficiency of the traditional three-stone fire stove and two improved cookstoves: a locally produced clay stove known as the Chitetezo Mbaula (CM) and a Philips gasifying stove. We find that the Chitetezo Mbaula uses 53% of the fuel used by the traditional three-stone fire, and produces 59% of CO, and 50% of PM of the three-stone fire. The Philips gasifying stove uses 31% of the fuel, and produces 38% of CO, and 22% of PM of the traditional three-stone fire. We consider the potential for the wide-scale adoption of each of these technologies given their relative costs and conclude that lower-cost, intermediate quality cookstoves are an important and realistic first step toward reducing household air pollution.
发展中国家的各国政府和其他主要利益相关者正在努力应对如何减少使用传统烹饪技术燃烧固体燃料做饭所导致的家庭空气污染问题。最近的研究表明，改良炉灶可能会减少燃料使用以及一氧化碳（CO）和细颗粒物（PM）等有害排放物，但在“现实世界”环境中收集的定量证据很少，无法表明改良炉灶与传统烹饪技术相比的直接性能表现。我们的模拟厨房研究在马拉维的半控制“现实世界”环境中进行，旨在量化该国目前市场上销售的两种改良炉灶的燃料效率提升情况和空气污染物浓度降低能力。在这项研究中，我们进行了水煮沸测试（WBT），以比较传统的三石灶以及两种改良炉灶（一种当地生产的名为Chitetezo Mbaula（CM）的粘土炉灶和一台飞利浦气化炉）的空气污染物浓度（CO和PM）及燃料效率。我们发现，Chitetezo Mbaula使用的燃料量是传统三石灶的53%，产生的CO量是三石灶的59%，PM量是三石灶的50%。飞利浦气化炉使用的燃料量是传统三石灶的31%，产生的CO量是三石灶的38%，PM量是三石灶的22%。考虑到这些技术的相对成本，我们探讨了大规模采用每种技术的可能性，并得出结论，低成本、中等质量的炉灶是减少家庭空气污染的重要且现实的第一步。
