| Title: | Indoor air quality in a restaurant kitchen using margarine for deep-frying |
| Author(s): | Sofuoglu SC; Toprak M; Inal F; Cimrin AH; |
| Address: | "Department of Chemical Engineering, Izmir Institute of Technology, Gulbahce, Urla, 35430, Izmir, Turkey. cemilsofuoglu@iyte.edu.tr. Department of Environmental Engineering, Izmir Institute of Technology, Gulbahce, Urla, 35430, Izmir, Turkey. cemilsofuoglu@iyte.edu.tr. Environmental Engineering Graduate Program, Izmir Institute of Technology, Gulbahce, Urla, 35430, Izmir, Turkey. Department of Chemical Engineering, Izmir Institute of Technology, Gulbahce, Urla, 35430, Izmir, Turkey. Faculty of Medicine, Department of Pulmonary Medicine, Dokuz Eylul University, Balcova, 35340, Izmir, Turkey" |
| Journal Title: | Environ Sci Pollut Res Int |
| DOI: | 10.1007/s11356-015-4762-6 |
| ISSN/ISBN: | 1614-7499 (Electronic) 0944-1344 (Linking) |
| Abstract: | "Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 mug/m(3). Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures" |
| Keywords: | "Air Pollutants/*analysis Air Pollution, Indoor/*analysis Aldehydes/analysis Cooking Environmental Monitoring Hot Temperature Humans Margarine/*analysis Occupational Exposure/analysis Particulate Matter/analysis Restaurants Deep-frying Indoor air quality K;" |
| Notes: | "MedlineSofuoglu, Sait C Toprak, Melis Inal, Fikret Cimrin, Arif H eng Research Support, Non-U.S. Gov't Germany 2015/05/30 Environ Sci Pollut Res Int. 2015 Oct; 22(20):15703-11. doi: 10.1007/s11356-015-4762-6. Epub 2015 May 29" |
