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dc.contributor.authorSofuoğlu, Sait Cemil
dc.contributor.authorToprak, Melis
dc.contributor.authorİnal, Fikret
dc.contributor.authorÇimrin, Arif H.
dc.date.accessioned2017-07-07T13:08:57Z
dc.date.available2017-07-07T13:08:57Z
dc.date.issued2015-10-01
dc.identifier.citationSofuoğlu, S.C., Toprak, M., İnal, F., and Çimrin, A.H. (2015). Indoor air quality in a restaurant kitchen using margarine for deep-frying. Environmental Science and Pollution Research, 22(20), 15703-15711. doi:10.1007/s11356-015-4762-6en_US
dc.identifier.issn0944-1344
dc.identifier.urihttps://doi.org/10.1007/s11356-015-4762-6
dc.identifier.urihttp://hdl.handle.net/11147/5893
dc.description.abstractIndoor 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 μg/m3. 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.en_US
dc.description.sponsorshipDokuz Eylul University (BAP-2011.KB.SAG.017)en_US
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.relation.isversionof10.1007/s11356-015-4762-6en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDeep-frying processen_US
dc.subjectIndoor air qualityen_US
dc.subjectMargarineen_US
dc.subjectKitchenen_US
dc.subjectRestauranten_US
dc.subjectEnvironmental monitoringen_US
dc.titleIndoor air quality in a restaurant kitchen using margarine for deep-fryingen_US
dc.typearticleen_US
dc.contributor.authorIDTR59409en_US
dc.contributor.authorIDTR30587en_US
dc.contributor.iztechauthorSofuoğlu, Sait Cemil
dc.contributor.iztechauthorToprak, Melis
dc.contributor.iztechauthorİnal, Fikret
dc.relation.journalEnvironmental Science and Pollution Researchen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Kimya Mühendisliği Bölümüen_US
dc.identifier.volume22en_US
dc.identifier.issue20en_US
dc.identifier.startpage15703en_US
dc.identifier.endpage15711en_US
dc.identifier.wosWOS:000363966900044
dc.identifier.scopusSCOPUS:2-s2.0-84945456878
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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