Exposure Analysis to Particulate Matter and Aldehydes During Eating Periods in Different Restaurants
This study analyzed the personal exposure concentrations to particulate matter (PM) and aldehydes identified from 5 restaurants,which have different cooking styles and materials,during eating periods.The highest exposure concentration was identified at a Korean barbecue house using charcoal as cooking fuel.The average concentrations of PM10,PM2.5 and PM1.0 measured at the breathing zones from the barbecue house were 169,124,and 63 μg/m3,respectively.The average exposure ratios for PM1.0/PM10,PM2.5/PM10,and PM1.0/PM2.5 at the barbecue house were 0.38,0.73,and 0.52,respectively,which were much higher than those at other restaurants.The Chinese restaurant showed the second highest PM2.5 and PM10 exposure concentrations.The formaldehyde concentrations in the investigated restaurants ranged from 89.7 to 345.9 μg/m3.The highest exposure concentrations to formaldehyde and the total aldehyde were obtained in the Japanese restaurant.The PM and HCHO exposure levels at the breathing zone were mainly affected by cooking methods and food materials rather than by room volume or people occupancy of the restaurants.
Exposure Cooking fumes Restaurant Particulate Aldehydes
ByeongKyu Lee UiRyang Jeong
Department of Civil and Environmental Engineering,University of Ulsan,Ulsan,Korea
国际会议
The First International Conference on Building Energy and Environment(第一届建筑能源与环境国际会议)
大连
英文
887-892
2008-07-01（万方平台首次上网日期，不代表论文的发表时间）