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<p>This study investigates household air pollution from biomass combustion by integrating a household survey, experimental stove testing, and data-driven analysis. A structured survey of 1200 households captured socio-economic conditions, cooking practices, and health outcomes, showing that 57.4% rely on agriculture and 14.8% report health symptoms linked to traditional stove use, while 33.1% have adopted improved stoves. Experimental testing evaluated stove performance and emissions under real operating conditions. Results indicate that thermal efficiency peaks at 37% during the simmering phase and declines during cold and hot starts. Emissions were highest during cold start, with CO reaching 123&#xa0;g/MJ and PM 1172&#xa0;mg/MJ, but decreased by more than 40% during stable operation, particularly when charcoal was used. Temperature was identified as an important environmental factor, reducing CO and PM concentrations while increasing NO<sub>2</sub> formation. Overall, the findings highlight the combined influence of technology performance, user practices, and environmental conditions on household air pollution. The study underscores the importance of promoting cleaner cooking technologies, improving stove operation, and integrating socio-economic considerations into intervention strategies to reduce health risks and support sustainable household energy transitions.</p>

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Demographic and emission drivers of household air pollution in biomass using communities

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月18日

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  • Seyed Hamed Godasiaei,
  • Obuks A. Ejohwomu,
  • Majeed Oladokun,
  • Faris Elghaish

摘要

This study investigates household air pollution from biomass combustion by integrating a household survey, experimental stove testing, and data-driven analysis. A structured survey of 1200 households captured socio-economic conditions, cooking practices, and health outcomes, showing that 57.4% rely on agriculture and 14.8% report health symptoms linked to traditional stove use, while 33.1% have adopted improved stoves. Experimental testing evaluated stove performance and emissions under real operating conditions. Results indicate that thermal efficiency peaks at 37% during the simmering phase and declines during cold and hot starts. Emissions were highest during cold start, with CO reaching 123 g/MJ and PM 1172 mg/MJ, but decreased by more than 40% during stable operation, particularly when charcoal was used. Temperature was identified as an important environmental factor, reducing CO and PM concentrations while increasing NO2 formation. Overall, the findings highlight the combined influence of technology performance, user practices, and environmental conditions on household air pollution. The study underscores the importance of promoting cleaner cooking technologies, improving stove operation, and integrating socio-economic considerations into intervention strategies to reduce health risks and support sustainable household energy transitions.