Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong

Lee, Shuncheng; Li, Wai-Ming; Чан, Лю

doi:10.1016/s0048-9697(01)00765-3

Cited by 219 publications

(136 citation statements)

References 11 publications

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“…These levels were higher than those we previously measured (maximum concentration of 122 μg/m 3 , 4-h average) in a mosque and in university research laboratories (Ocak et al 2012;Ugranli et al 2015). The measured 4-h average PM 2.5 concentrations (range 76-249 μg/m 3 ) were within the range of those measured in homes and restaurants (12-1406 μg/m 3 ) reported in a review by Abdullahi et al (2013), but much lower than those measured in barbeque restaurants in Hong Kong with an average of 1167 μg/m 3 (Lee et al 2001), and Australian house kitchens with a median level of 745 μg/m 3 (He et al 2004). PM 10 concentrations during frying were very high, with an average concentration of 1192 μg/m 3 under the regular operating conditions, which was increased up to 6339 μg/m 3 with increasing amount of potatoes in campaign 2.…”

Section: Discussionsupporting

confidence: 64%

“…However, acetaldehyde concentrations measured in this study are much lower than those reported by Svendsen et al (2002). Formaldehyde concentrations in the Korean barbecue style restaurants in Hong Kong were also much higher (Lee et al 2001).…”

Section: Discussionmentioning

confidence: 89%

“…Frying is the highest emitting type of cooking (Buonanno et al 2011;He et al 2004;Lee et al 2001;See and Balasubramanian 2006;Svendsen et al 2002) along with barbecuing/grilling (Lee et al 2001;Taner et al 2013). Specifically, deep-frying emits considerable amounts of pollutants, since the oil may be used for prolonged times of up to 9 days (Totani et al 2006) deteriorating the quality of oil, and resulting in accelerated formation of oxidized and polymerized lipid species, and in turn, formation of volatile and non-volatile compounds (Wai 2007).…”

Section: Introductionmentioning

confidence: 99%

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

Sofuoğlu

Toprak

İnal

et al. 2015

Environ Sci Pollut Res

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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, CO 2 , particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deepfrying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM 2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM 10 , CO, CO 2 , 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 PM 10 increased significantly (1.85 to 6.6 folds). The average PM 2.5 concentration of the whole period ranged between 76 and 249 μg/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.

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Section: Discussionsupporting

confidence: 64%

Section: Discussionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

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

Sofuoğlu

Toprak

İnal

et al. 2015

Environ Sci Pollut Res

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“…Interestingly, although the barbecue did not take place directly within the monitored environment, it exerted a major influence on the particle concentrations, especially fine fraction. Various studies have reported the effects of burning charcoal in barbecues increasing the number of fine particles (LEE; LI; YIN CHAN, 2001;TANER;PEKEY;PEKEY, 2013). The barbecue at the EACF is associated with a cultural practice and may not happen at other research stations in other countries.…”

Section: Common Use Areasmentioning

confidence: 99%

Impact of human activities on the concentration of indoor air particles in an antarctic research station

et al. 2018

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Abstractne of the main characteristics of Antarctic buildings is the fact that they are designed mostly with a focus on energy efficiency. Although human activity is a major source of pollution, indoor air quality is not a matter of significant concern during building planning. This study examines the relationship between indoor activities in an Antarctic Research Station and the size distribution of particulate matter. Real-time particle size distribution data is used in conjunction with time-activity data. The activity number ratio is calculated using the mean number of particles found in each size range during each activity divided by the average number of particles found during a period characterized by the absence of human activities. Cooking, the use of cosmetics, waste incineration and exhaust from light vehicles were responsible for significant deterioration of indoor air related to the presence of fine and ultrafine particles. Cleaning, physical exercise and the movement of people were responsible for the emission of coarse particles. This article emphasizes the importance of post-occupancy evaluation of buildings, generating results relevant to the planning and layout of new buildings, especially regarding better indoor air quality.Keywords: Particulate matter. Indoor air quality. Human activities. Size distribution. Antarctic Research Station. Resumo Uma das principais características das construções antárticas é o fato que boa parte do esforço projetual é concentrado na eficiência energética. Embora a atividade humana seja a maior fonte de poluição, a qualidade do ar interior não é uma questão com significativa preocupação durante o planejamento da construção. Este estudo investigou a relação entre as atividades internas em uma Estação de Pesquisa Antártica e a distribuição dos tamanhos das partículas. Dados de distribuição do tamanho das partículas são plotados em tempo real em conjunção com os registros das atividades. A taxa de atividade é calculada usando

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“…and their effects on health [60][61][62][63] to later include CO 2 as an atmospheric pollutant because it is a greenhouse gas with contribution to current climate change [64][65][66].…”

Section: Estimation Of Emissionsmentioning

confidence: 99%

Estimation of CO2 Emissions Produced by Commercial Grills in Veracruz, Mexico

et al. 2018

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Abstract:In some urban areas in Mexico, the use of firewood and charcoal as fuel for meat grills in commercial establishments, has proliferated due to economic and cultural factors. Although this activity satisfies diverse human necessities, it also generates waste that impacts the environment to local and global scales. Such is the case of CO 2 emissions produced by biomass burning in grills, whose sources are not recognized in municipal inventories of greenhouse effect gases (GEG) of the State of Veracruz. A theoretical estimation was made based in a census of establishments and an emission parameter, in order to establish a baseline on the amount of gas emitted to the atmosphere by commercial grills in Boca Del Río, Ver. It was concluded that 30 operating grills emit 134.56 tons of CO 2 into the atmosphere, equivalent to the annual combustion of 59,016.43 L of gasoline. Hence, these grills must be considered as micro-fixed sources of GEG, which influence local marine acidification and global climate change. It is recommended that it should be included in municipal, state, and national inventories for subsequent professionalization and regulation.

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Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong

Cited by 219 publications

References 11 publications

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

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

Impact of human activities on the concentration of indoor air particles in an antarctic research station

Estimation of CO2 Emissions Produced by Commercial Grills in Veracruz, Mexico

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