Characterisation of gas phase organic emissions from hot cooking oil in commercial kitchens

Indoor and Built Environment

Volumn 9, Issue 3-4, 2000, Pages 228-232

  To, W M ^a   Yeung, L L ^b   Chao, Christopher Y H ^a  

^a Departments of Mechanical Engineering   (Hong Kong)

^b HONG KONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Hong Kong)

Author keywords

Cooking oil; Gas chromatography mass spectrometry; Kitchens; Organic emissions

Indexed keywords

ARACHIS OIL; OIL;

AIR MONITORING; AIR SAMPLING; ARTICLE; GAS CHROMATOGRAPHY; HONG KONG; KITCHEN; MASS SPECTROMETRY; PRIORITY JOURNAL; TEMPERATURE;

EID: 0034495775     PISSN: 1420326X     EISSN: None     Source Type: Journal    
DOI: 10.1159/000057511     Document Type: Article

References (10)

1. Characterization of the non-volatile organic compounds in the aerosols of Hong Kong - Identification, abundance and origin
2. Prevention of exposure to mutagenic fumes produced by hot cooking oil in Taiwanese kitchens
3. Mutagenicity and aromatic amine content of fumes from heated cooking oils produced in Taiwan
4. Source of fine organic aerosol. 1. Charboilers and meat cooking operations
5. Source apportionment of airborne particulate matter using organic compounds as tracers
6. Chemical composition of emissions from urban sources of fine organic aerosol