Exposure to airborne ultrafine particles from cooking in portuguese homes
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.21/5104 |
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. |
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Exposure to airborne ultrafine particles from cooking in portuguese homesParticulate Air-PollutionSurface-AreaFine ParticlesOrganic AerosolMeat-CookingMassNumberLungGasDistributionsCooking 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.Taylor & Francis IncRCIPLGomes, JoãoBordado, João C.Albuquerque, Paula Cristina2015-09-08T14:27:58Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10400.21/5104engGOMES, 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. 1116-11261096-224710.1080/10962247.2012.699443metadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-03T09:48:02Zoai:repositorio.ipl.pt:10400.21/5104Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:14:25.772161Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Exposure to airborne ultrafine particles from cooking in portuguese homes |
title |
Exposure to airborne ultrafine particles from cooking in portuguese homes |
spellingShingle |
Exposure to airborne ultrafine particles from cooking in portuguese homes Gomes, João Particulate Air-Pollution Surface-Area Fine Particles Organic Aerosol Meat-Cooking Mass Number Lung Gas Distributions |
title_short |
Exposure to airborne ultrafine particles from cooking in portuguese homes |
title_full |
Exposure to airborne ultrafine particles from cooking in portuguese homes |
title_fullStr |
Exposure to airborne ultrafine particles from cooking in portuguese homes |
title_full_unstemmed |
Exposure to airborne ultrafine particles from cooking in portuguese homes |
title_sort |
Exposure to airborne ultrafine particles from cooking in portuguese homes |
author |
Gomes, João |
author_facet |
Gomes, João Bordado, João C. Albuquerque, Paula Cristina |
author_role |
author |
author2 |
Bordado, João C. Albuquerque, Paula Cristina |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
RCIPL |
dc.contributor.author.fl_str_mv |
Gomes, João Bordado, João C. Albuquerque, Paula Cristina |
dc.subject.por.fl_str_mv |
Particulate Air-Pollution Surface-Area Fine Particles Organic Aerosol Meat-Cooking Mass Number Lung Gas Distributions |
topic |
Particulate Air-Pollution Surface-Area Fine Particles Organic Aerosol Meat-Cooking Mass Number Lung Gas Distributions |
description |
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. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012 2012-01-01T00:00:00Z 2015-09-08T14:27:58Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.21/5104 |
url |
http://hdl.handle.net/10400.21/5104 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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 1096-2247 10.1080/10962247.2012.699443 |
dc.rights.driver.fl_str_mv |
metadata only access info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
metadata only access |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Taylor & Francis Inc |
publisher.none.fl_str_mv |
Taylor & Francis Inc |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133402393214976 |