An investigation on hazardous and odorous pollutant emission during cooking activities

Journal of Hazardous Materials

Volumn 188, Issue 1-3, 2011, Pages 443-454

  Kabir, Ehsanul ^a   Kim, Ki Hyun ^a  

^a Sejong University   (South Korea)

Author keywords

Aldehyde; Cooking emission; Fatty acid; Odor; Reduced sulfur compounds; Volatile organic compounds

Indexed keywords

COFFEE SEEDS; CONCENTRATION DATA; COOKING METHODS; EMISSION CHARACTERISTICS; INDOOR AIR QUALITY; METHYL ETHYL KETONES; ODOR INTENSITY; POLLUTANT EMISSION; REDUCED SULFUR COMPOUNDS; ROASTED COFFEE;

AIR QUALITY; ALDEHYDES; GAS CHROMATOGRAPHY; INDOOR AIR POLLUTION; KETONES; ODORS; ORGANIC ACIDS; ORGANIC POLLUTANTS; SEED; SHELLFISH; SULFUR; SULFUR COMPOUNDS; SULFUR DETERMINATION; THERMAL PROCESSING (FOODS); TOLUENE; VOLATILE ORGANIC COMPOUNDS;

VOLATILE FATTY ACIDS;

ALDEHYDE; CARBOXYLIC ACID; REDUCED SULFUR COMPOUND; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ALDEHYDE; COFFEE; CONCENTRATION (COMPOSITION); EMISSION INVENTORY; KETONE; ODOR; ORGANIC ACID; SULFUR COMPOUND; VEGETABLE; VOLATILE ORGANIC COMPOUND;

AIR POLLUTANT; ARTICLE; COOKING; EXHAUST GAS; ODOR;

AIR POLLUTANTS; AIR POLLUTION; AIR POLLUTION, INDOOR; ALDEHYDES; CARBOXYLIC ACIDS; COOKING; HAZARDOUS SUBSTANCES; ODORS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

BIVALVIA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 79952488437     PISSN: 03043894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jhazmat.2011.01.113     Document Type: Article

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