Emission rates of air pollutants from portable gas ranges and nitrogen dioxide exposure assessment in restaurants.
It is important to characterize the emission of air pollutants and suggest an optimum ventilation rate, because the use of portable gas ranges is widespread in houses and restaurants in Korea. Source emission tests were conducted to characterize the emissions of nitrogen oxide (NOx = NO + NO2), carbon monoxide (CO), carbon dioxide (CO2), formaldehyde (HCHO) and total volatile organic compounds (TVOCs) from portable gas ranges in steady-state using a well-mixed chamber. The ranges of emission rates of air pollutants from portable gas ranges were 0.55-0.94 mg/h for NO, 0.35-1.08 mg/h for NO2, 1.21-1.63 mg/h for NOx 1.39-4.21 mg/h for CO, 2430-2970 mg/h for CO2 and 0-0.12 mg/h for TVOCs. The required mean and maximum ventilation rates to control the air pollutants from portable gas ranges was 2.70 m3/h and 3.13 m3/h on the basis of the NO2 emission rate, respectively. The mean concentrations of food service worker and customer exposures to NO2 by use of portable gas ranges in restaurants were 48.2 +/- 21.5 ppb and 64.7 +/- 31.5 ppb, respectively.
Jung
Jun Ho
JH
Department of Occupational Health, Catholic University of Daegu, Hayang-eup, Gyeongsan-si, Gyeongbuk, South Korea.
Youn
Sung Uk
SU
Kwon
Eunkyung
E
Im
Sungkuk
S
Akiyama
Yukio
Y
Arashidani
Keiichi
K
Yang
Wonho
W
D000393:Air Pollutants / Q000032:analysis*; D003296:Cooking / Q000295:instrumentation*; D004781:Environmental Exposure; D006801:Humans; D009585:Nitrogen Dioxide / Q000032:analysis*; D012147:Restaurants
D000393:Air Pollutants; D009585:Nitrogen Dioxide