Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.21/5104
Título: Exposure to airborne ultrafine particles from cooking in portuguese homes
Autor: Gomes, João F.
Bordado, João C.
Albuquerque, Paula Cristina
Palavras-chave: Particulate Air-Pollution
Surface-Area
Fine Particles
Organic Aerosol
Meat-Cooking
Mass
Number
Lung
Gas
Distributions
Data: 2012
Editora: Taylor & Francis Inc
Citação: GOMES, J. F.; BORDADO, J. C.; ALBUQUERQUE, P. C. – Exposure to airborne ultrafine particles from cooking in portuguese homes. Journal of the Air & Waste Management Association. ISSN: 1096-2247. Vol. 62, nr. 10 (2012), pp. 1116-1126
Resumo: Cooking was found to be a main source of submicrometer and ultrafine aerosols from gas combustion in stoves. Therefore, this study consisted of the determination of the alveolar deposited surface area due to aerosols resulting from common domestic cooking activities (boiling fish, vegetables, or pasta, and frying hamburgers and eggs). The concentration of ultrafine particles during the cooking events significantly increased from a baseline of 42.7 mu m(2)/cm(3) (increased to 72.9 mu m(2)/cm(3) due to gas burning) to a maximum of 890.3 mu m(2)/cm(3) measured during fish boiling in water, and a maximum of 4500 mu m(2)/cm(3) during meat frying. This clearly shows that a domestic activity such as cooking can lead to exposures as high as those of occupational exposure activities.
Peer review: yes
URI: http://hdl.handle.net/10400.21/5104
DOI: 10.1080/10962247.2012.699443
ISSN: 1096-2247
Aparece nas colecções:ISEL - Eng. Quim. Biol. - Artigos



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