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library name : انستیتو تغذیه دانشگاه علوم پزشکی شهید بهشتی
Material Type : Latin Articles
Language of Document : English
Record Number : 61608
Doc. No : 259A
Main Entry : GHASEMKHANI M.
Title & Author : COMPARISON OF INDOOR AIR QUALITY IN RESTAURANT KITCHENS IN TEHRAN WITH AMBIENT AIR QUALITY [Article]
Title : IRANIAN JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE AND ENGINEERING (IJEHSE)
Volume Number : , Vol.5 ؛ No.1
Date : , (2008)
page : : 59 - 64
Abstract : The indoor air quality of 131 restaurant kitchens in Tehran was investigated from May to September 2006. Gas stoves use in restaurant kitchens is a major source of indoor combustion, product carbon monoxide and nitrogen dioxide. The study focused on one of the busy zones located in the southwest and central part of the city. Measurements were done for indoor and outdoor air pollutants, carbon monoxide and nitrogen dioxide; ambient temperature and relative humidity were also measured. Result indicated that the mean levels of CO and NO2 in restaurant kitchens were below the recommended limit of 25 and 3ppm, respectively. Correlations between indoor and outdoor air quality were performed consequently. Results of the mean ambient temperature and relative humidity were above the guideline. In this study the mean levels of CO and NO2 gas cooking in restaurant kitchens were found to be lower compared with the similar studies.
Descriptor : INDOOR AIR QUALITY
Descriptor : RESTAURANT KITCHENS
Descriptor : GAS STOVE
Descriptor : COOKING
Descriptor : CO
Descriptor : NO2 The indoor air quality of 131 restaurant kitchens in Tehran was investigated from May to September 2006. Gas stoves use in restaurant kitchens is a major source of indoor combustion
Descriptor : product carbon monoxide and nitrogen dioxide. The study focused on one of the busy zones located in the southwest and central part of the city. Measurements were done for indoor and outdoor air pollutants
Descriptor : carbon monoxide and nitrogen dioxide; ambient temperature and relative humidity were also measured. Result indicated that the mean levels of CO and NO2 in restaurant kitchens were below the recommended limit of 25 and 3ppm
Descriptor : respectively. Correlations between indoor and outdoor air quality were performed consequently. Results of the mean ambient temperature and relative humidity were above the guideline. In this study the mean levels of CO and NO2 gas cooking in restaurant kitchens were found to be lower compared with the similar studies. Keyword: INDOOR AIR QUALITY
Descriptor : RESTAURANT KITCHENS
Descriptor : GAS STOVE
Descriptor : COOKING
Descriptor : CO
 
 
 
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