Cooking

CONCENTRATION COMPARISON OF THE INDOOR AIR POLLUTANTS IDENTIFIED FROM THE RESTAURANTS WITH THE DIFFERENT COOKING AND VENTILATION METHODS

Submitted by on Sat, 07/06/2013 - 16:41

This study compared the concentrations of indoor air pollutants identified from the 5 restaurantsincluding a category A (two Korean barbecue houses) during a lunch time period and a category B(one Japanese, one Chinese, and one Italian restaurants) during a dinner time period.

FTIR spectroscopy measurements and CFD simulations of the pollutants arising from unflued combustion in a room.

Submitted by on Sat, 07/06/2013 - 16:32

Simulates a kitchen for a study of indoor air quality. An extractive FTIR technique was used to measure combustion products from unflued combustion from a gas cooker in a ventilated room. On a comparison of the results with those from conventional instruments, the FTIR technique showed good agreement. The study incorporated the obscuring of the spectrum due to the effects of H2O and carbon dioxide and detection limits. The conditions in the room were investigated using CFD.

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