Measurement of temperature, relative humidity and concentrations of CO, CO2 and TVOC during cooking typical Chinese dishes

Energy and Buildings

Volumn 69, Issue , 2014, Pages 544-561

  Zhao, Yujiao ^a   Li, Angui ^a   Gao, Ran ^a   Tao, Pengfei ^a   Shen, Jian ^a  

^a XI'AN UNIVERSITY OF ARCHITECTURE AND TECHNOLOGY   (China)

Author keywords

Chinese residential kitchen; Cooking oil fumes; Exhaust hood; Indoor air quality; Indoor thermal environment; Measurement

Indexed keywords

COOKING OIL FUME; EXHAUST HOODS; INDOOR AIR QUALITY; INDOOR THERMAL ENVIRONMENTS; RESIDENTIAL KITCHENS;

CARBON DIOXIDE; GAS EMISSIONS; INDOOR AIR POLLUTION; MEASUREMENTS;

OILS AND FATS;

EID: 84889656384     PISSN: 03787788     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enbuild.2013.11.037     Document Type: Article

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