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 |
|