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

Sofuoglu, Sait C.; Toprak, Melis; Inal, Fikret; Cimrin, Arif H.

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

2015

Sofuoglu, Sait C. | Toprak, Melis | Inal, Fikret | Cimrin, Arif H.

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/m³. 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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