Sofuoglu Sait C, Toprak Melis, Inal Fikret, Cimrin Arif H
Department of Chemical Engineering, Izmir Institute of Technology, Gulbahce, Urla, 35430, Izmir, Turkey.
Department of Environmental Engineering, Izmir Institute of Technology, Gulbahce, Urla, 35430, Izmir, Turkey.
Environ Sci Pollut Res Int. 2015 Oct;22(20):15703-11. doi: 10.1007/s11356-015-4762-6. Epub 2015 May 29.
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 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.
室内空气质量对人类健康有很大影响。烹饪，尤其是油炸，是室内空气污染的最重要来源之一。在一家使用特殊油炸人造黄油的小餐馆厨房中，对室内空气中的一氧化碳（CO）、二氧化碳（CO₂）、颗粒物（PM）以及包括醛类在内的挥发性有机化合物（VOC）浓度进行了测量。目的是评估此类餐馆厨师的职业暴露浓度。在油炸过程之前、期间和之后，使用主动采样法测量了单个VOC和PM₂.₅的浓度，同时在整个期间连续监测了总挥发性有机化合物（TVOC）、PM₁₀、CO、CO₂、温度和相对湿度。与背景水平和公共室内环境水平相比，油炸过程中VOC和醛类浓度并未增加到可观水平，而PM₁₀显著增加（1.85至6.6倍）。整个期间PM₂.₅的平均浓度在76至249微克/立方米之间。因此，使用这种特殊人造黄油进行油炸时，厨师可能会受到相当程度的PM暴露，考虑到他们长期的职业暴露，这种暴露可能足以对厨师的健康产生影响。
