Indoor air quality in a restaurant kitchen using margarine for deep-frying

Sofuoglu S. C., Toprak M., Inal F., ÇIMRIN A. H.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH, cilt.22, sa.20, ss.15703-15711, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 20
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1007/s11356-015-4762-6
  • Dergi Adı: ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.15703-15711
  • Anahtar Kelimeler: Indoor air quality, Restaurant, Kitchen, Deep-frying, Margarine, COOKING OIL FUMES, PARTICULATE MATTER, EXPOSURE, ALDEHYDES, CELLS, OLIVE
  • Dokuz Eylül Üniversitesi Adresli: Evet

Özet

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 mu g/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.