Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.21/1922
Título: Exposure to airborne ultrafine particles from cooking in Portuguese homes
Autor: Bordado, João Moura
Gomes, João Pereira
Albuquerque, Paula Cristina
Palavras-chave: Environmental health
Particulate air-pollution
Surface area
Fine particles
Organic aerosol
Meat cooking
Data: Set-2012
Editora: Taylor & Francis
Citação: Bordado JM, Gomes JP, Albuquerque PC. Exposure to airborne ultrafine particles from cooking in Portuguese homes. J Air Waste Manag Assoc. 2012;62(10):1116-26.
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 μm2/cm3 (increased to 72.9 μm2/cm3 due to gas burning) to a maximum of 890.3 μm2/cm3 measured during fish boiling in water, and a maximum of 4500 μm2/cm3 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/10400.21/1922
ISSN: 1096-2247
Versão do Editor: http://www.tandfonline.com/doi/abs/10.1080/10962247.2012.699443
Aparece nas colecções:ESTeSL - Artigos

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