Characterisation of Gas Phase Organic Emissions from Hot Cooking Oil in Commercial Kitchens

To, W.M.; Yeung, Lam‐Lung; Chao, Christopher Yu Hang

doi:10.1159/000057511

Cited by 17 publications

(25 citation statements)

References 6 publications

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“…They are exposed to a wide range of occupational hazards such as cuts, burns, sprains and strains, slips and falls, [4][5][6] second-hand smoke, [7][8][9] and air pollutants including cleaning chemicals and emissions from cooking fume. [10][11][12][13][14] In addition, service employees are exposed to high noise levels during peak hours in the morning, during the lunch time, and in the evening hours that may affect psychological and physiological well-being. Unfortunately, the extant literature of noise primarily focused on industrial and environmental noise.…”

Section: Introductionmentioning

confidence: 99%

Noise in restaurants: Levels and mathematical model

Chung²

2014

Noise Health

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Noise affects the dining atmosphere and is an occupational hazard to restaurant service employees worldwide. This paper examines the levels of noise in dining areas during peak hours in different types of restaurants in Hong Kong SAR, China. A mathematical model that describes the noise level in a restaurant is presented. The 1-h equivalent continuous noise level (L(eq,1-h)) was measured using a Type-1 precision integral sound level meter while the occupancy density, the floor area of the dining area, and the ceiling height of each of the surveyed restaurants were recorded. It was found that the measured noise levels using Leq,1-h ranged from 67.6 to 79.3 dBA in Chinese restaurants, from 69.1 to 79.1 dBA in fast food restaurants, and from 66.7 to 82.6 dBA in Western restaurants. Results of the analysis of variance show that there were no significant differences between means of the measured noise levels among different types of restaurants. A stepwise multiple regression analysis was employed to determine the relationships between geometrical and operational parameters and the measured noise levels. Results of the regression analysis show that the measured noise levels depended on the levels of occupancy density only. By reconciling the measured noise levels and the mathematical model, it was found that people in restaurants increased their voice levels when the occupancy density increased. Nevertheless, the maximum measured hourly noise level indicated that the noise exposure experienced by restaurant service employees was below the regulated daily noise exposure value level of 85 dBA.

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Section: Introductionmentioning

confidence: 99%

Noise in restaurants: Levels and mathematical model

Chung²

2014

Noise Health

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“…According to the Weber-Fechner law, the relation between the odour intensity and concentration is expressed, as shown in Equation (1).…”

Section: Methods To Evaluate Food Odour Levelmentioning

confidence: 99%

“…Major sources of indoor odours are human occupants, environmental tobacco smoke and volatile building materials [15]. As significant as all those are pollutants generated during cooking [1][2][3][4][5][6].…”

Section: Researches For Odour Spread In Residential Buildingsmentioning

confidence: 99%

“…Cooking could generate emissions of inorganic and organic compounds as well as airborne respirable particulate matters (PM 2.5-10 ) which could pose an impact on the health of occupants of buildings and there have been studies regarding the dispersion of the fumes in buildings [1][2][3][4][5][6]. It appears that the ventilation system, usually installed in these buildings to control indoor air quality, is unable to prevent odour spread because most food odour is generated at specific times and in limited spaces, during cooking time in the kitchen and mealtime in the dining room.…”

Section: Introductionmentioning

confidence: 99%

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Ventilation Systems to Prevent Food Odour Spread in High-rise Residential Buildings

Kim

Park

Cheong

2011

Indoor and Built Environment

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In the recent years, the spread of food odour in highrise residential buildings has become a serious factor in indoor air quality problems in Korea. This study examined the use of ventilation systems to reduce the transmission of odour in the high rise buildings. The spread of food odour in an existing residential building was analysed by measurement and computational fluid dynamics (CFD) simulation. Although the kitchen exhaust system was used during cooking, the food odour level was ''strong'' in the kitchen and in the living room, and its spread caused the most serious problems at mealtimes. The existing system needed modification to reduce the food odour spread. The ventilation system in the kitchen was improved by increasing the volume of air exhausted through the ceiling, by changing the supply inlet's angle of incidence, and by fitting a stronger exhaust system with the ability to decrease the food odour level in a shorter time. During development, system performances were analysed using a CFD simulation method. The food odour level was shown to have decreased greatly by the use of the modified kitchen exhaust system, which reduced the food odour to below the ''weak'' level in 30 min.

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“…In one proposal, the ventilation's flow performance was enhanced by a change in hood structure [9][10][11][12][13][14][15] , and a method was developed to evaluate the performance rate of a Local Exhaust Ventilation [16][17][18] . Several studies reported measurements of the indoor air quality in kitchens using a local exhaust ventilation system [19][20][21] .…”

Section: Introductionmentioning

confidence: 99%

A Study on the Improvement of Ventilation Rate Using Air-flow Inducing Local Exhaust Ventilation System

Jeong

Kwon

Ahn

et al. 2016

Journal of Asian Architecture and Building Engineering

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In the case of the canopy hood, which is one of the existing Local Exhaust Ventilation systems, there appears to be a weakness in that when the level of ventilation is insufficient or when the effluent's buoyancy effect is significant, a partial amount of effluent seeps out and accumulates on the upper workspace. This study proposes the Air-flow Inducing Local Exhaust Ventilation system (AI-LEV), which can increase the ventilation rate without increasing the use of artificial energy by extracting the high-heat or high-density effluent that accumulates on the upper workspace. CFD (Computational Fluid Dynamics) was used to examine the effectiveness of the AI-LEV. The thermal characteristics of the mock-up chamber, along with the introduction of the canopy hood, was examined and the physical reproducibility of the CFD was verified experimentally. Compared to the existing Local Exhaust Ventilation systems, the introduction of AI-LEV led to a radical decrease in temperature through the overall interior. In addition, the high-temperature air that accumulated in the chamber's upper space was extracted smoothly outside the chamber through the inducement of the AI-LEV. The AI-LEV showed a 0.5-1.8 ºC decrease in temperature in a space larger than 1.5m from the floor compared to the existing Local Exhaust Ventilation systems.

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Characterisation of Gas Phase Organic Emissions from Hot Cooking Oil in Commercial Kitchens

Cited by 17 publications

References 6 publications

Noise in restaurants: Levels and mathematical model

Noise in restaurants: Levels and mathematical model

Ventilation Systems to Prevent Food Odour Spread in High-rise Residential Buildings

A Study on the Improvement of Ventilation Rate Using Air-flow Inducing Local Exhaust Ventilation System

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