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Review of factors impacting emission/concentration of cooking generated particulate matter

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dc.contributor.author Amouei Torkmahalleh, Mehdi
dc.contributor.author Gorjinezhad, Soudabeh
dc.contributor.author Unluevcek, Hediye Sumru
dc.contributor.author Hopke, Philip K.
dc.creator Mehdi, Amouei Torkmahalleh
dc.date.accessioned 2017-12-22T07:53:22Z
dc.date.available 2017-12-22T07:53:22Z
dc.date.issued 2017-05-15
dc.identifier DOI:10.1016/j.scitotenv.2017.02.088
dc.identifier.citation Mehdi Amouei Torkmahalleh, Soudabeh Gorjinezhad, Hediye Sumru Unluevcek, Philip K. Hopke, Review of factors impacting emission/concentration of cooking generated particulate matter, In Science of The Total Environment, Volume 586, 2017, Pages 1046-1056 en_US
dc.identifier.issn 00489697
dc.identifier.uri https://www.sciencedirect.com/science/article/pii/S0048969717303297
dc.identifier.uri http://nur.nu.edu.kz/handle/123456789/3043
dc.description.abstract Abstract Studies have shown that exposure to particulate matter (PM) emitted while cooking is related to adverse human health effects. The level of PM emissions during cooking varies with several factors. This study reviewed controlled studies available in the cooking PM emissions literature, and found that cooking method, type and quality of the energy (heating) source, burner size, cooking pan, cooking oil, food, additives, source surface area, cooking temperature, ventilation and position of the cooking pan on the stove are influential factors affecting cooking PM emission rates and resulting concentrations. Opportunities to reduce indoor PM concentrations during cooking are proposed. Minor changes in cooking habits and manner might result in a substantial reduction in the cook's exposure to the cooking PM. Finally, the need for additional studies is discussed. en_US
dc.language.iso en en_US
dc.publisher Science of The Total Environment en_US
dc.relation.ispartof Science of The Total Environment
dc.subject Particulate matter en_US
dc.subject Cooking en_US
dc.subject Frying en_US
dc.subject Grilling en_US
dc.subject Controlled studies en_US
dc.title Review of factors impacting emission/concentration of cooking generated particulate matter en_US
dc.type Article en_US
dc.rights.license © 2017 Elsevier B.V. All rights reserved.
elsevier.identifier.doi 10.1016/j.scitotenv.2017.02.088
elsevier.identifier.eid 1-s2.0-S0048969717303297
elsevier.identifier.pii S0048-9697(17)30329-7
elsevier.identifier.scopusid 85013158103
elsevier.volume 586
elsevier.coverdate 2017-05-15
elsevier.coverdisplaydate 15 May 2017
elsevier.startingpage 1046
elsevier.endingpage 1056
elsevier.openaccess 0
elsevier.openaccessarticle false
elsevier.openarchivearticle false
elsevier.teaser Studies have shown that exposure to particulate matter (PM) emitted while cooking is related to adverse human health effects. The level of PM emissions during cooking varies with several factors. This...
elsevier.aggregationtype Journal
workflow.import.source science


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