Carbonyl compounds in dining areas, kitchens and exhaust streams in restaurants with varying cooking methods in Kaohsiung, Taiwan
| Autor: | Yi-Shiun Lee, Jen-Hsuan Cheng, Kang-Shin Chen |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Environmental Engineering
Restaurants 010504 meteorology & atmospheric sciences Southern taiwan Taiwan STREAMS 010501 environmental sciences 01 natural sciences Toxicology Hexaldehyde Air pollutants Environmental Chemistry Cooking Health risk 0105 earth and related environmental sciences General Environmental Science Air Pollutants Aldehydes Waste management Cooking methods General Medicine Hazard index Air Pollution Indoor Environmental science Cancer risk Environmental Monitoring |
| Zdroj: | Journal of environmental sciences (China). 41 |
| ISSN: | 1001-0742 |
| Popis: | Eighteen carbonyl species in C1-C10 were measured in the dining areas, kitchens and exhaust streams of six different restaurant types in Kaohsiung, southern Taiwan. Measured results in the dining areas show that Japanese barbecue (45.06ppb) had the highest total carbonyl concentrations (sum of 18 compounds), followed by Chinese hotpot (38.21ppb), Chinese stir-frying (8.99ppb), Western fast-food (8.22ppb), Chinese-Western mixed style (7.38ppb), and Chinese buffet (3.08ppb), due to their different arrangements for dining and cooking spaces and different cooking methods. On average, low carbon-containing species (C1-C4), e.g., formaldehyde, acetaldehyde, acetone and butyraldehyde were dominant and contributed 55.01%-94.52% of total carbonyls in the dining areas of all restaurants. Meanwhile, Chinese-Western mixed restaurants (45.48ppb) had high total carbonyl concentrations in kitchens mainly because of its small kitchen and poor ventilation. However, high carbon-containing species (C5-C10) such as hexaldehyde, heptaldehyde and nonanaldehyde (16.62%-77.00% of total carbonyls) contributed comparatively with low carbon-containing compounds (23.01%-83.39% of total carbonyls) in kitchens. Furthermore, Chinese stir-frying (132.10ppb), Japanese barbecue (125.62ppb), Western fast-food (122.67ppb), and Chinese buffet (119.96ppb) were the four restaurant types with the highest total carbonyl concentrations in exhaust streams, indicating that stir-frying and grilling are inclined to produce polluted gases. Health risk assessments indicate that Chinese hotpot and Japanese barbecue exceeded the limits of cancer risk (10(-6)) and hazard index (=1), mainly due to high concentrations of formaldehyde. The other four restaurants were below both limits. |
| Databáze: | OpenAIRE |
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