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Iranian Journal of Environmental Health, Science and Engineering
Iranian Association of Environmental Health (IAEH)
ISSN: 1735-1979
Vol. 5, No. 1, 2008, pp. 59-64
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Bioline Code: se08008
Full paper language: English
Document type: Research Article
Document available free of charge
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Iranian Journal of Environmental Health, Science and Engineering, Vol. 5, No. 1, 2008, pp. 59-64
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COMPARISON OF INDOOR AIR QUALITY IN RESTAURANT KITCHENS IN TEHRAN WITH AMBIENT AIR QUALITY
Ghasemkhani, M. & Naseri, F.
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 indicatedthat 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.
Keywords
Indoor air quality, restaurant kitchens, gas stove, cooking, CO, NO2
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© Copyright 2008 - Tehran University of Medical Sciences Publications
Alternative site location: http://diglib.tums.ac.ir/pub/
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