Modifications of physical and chemical parameters of the air in the process of food preparation in household kitchens in the Republic of Moldova
Bibliographic Data
| ID | 6012553 |
|---|---|
| Authors | Cătălina Croitoru (0000-0002-7411-2393, Nicolae Testemițanu State University of Medicine and Pharmacy, corresponding author), Elena Ciobanu (0000-0002-8969-922X, Nicolae Testemițanu State University of Medicine and Pharmacy), Angela Cazacu-Stratu (0000-0002-0238-3063, Nicolae Testemițanu State University of Medicine and Pharmacy) |
| Year | 2017 |
| Volume | 7 |
| Issue | 1 |
| Pages | 16-23 |
| Publication date | 2017-01-15 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Anthropological Researches and Studies (JOURNAL) |
| Journal identifiers | ISSN: 2360-3445 • E-ISSN: 2360-3445 |
| Publisher | Anthropological Researches and Studies (PUBLISHER) |
| DOI | 10.26758/7.1.2 |
| OpenAlex | W2550274637 |
| Language | EN |
| References cited | 1 |
Objectives. The aim of the study was the evaluation of the air quality in the process of food preparation in rural households of the Republic of Moldova. Material and methods. The study was conducted in three areas of the Republic of Moldova (northern, central and southern areas). We evaluated the temperature, the relative humidity of the air, as well as the carbon dioxide and the carbon monoxide in the air. The measurements were carried out during summertime, with Air Quality Monitor 500 in 4 stages: before the cooking process, one hour after the beginning of the cooking process, at the end of the cooking process and one hour after the end of the cooking process. Results. The air temperature and the relative humidity rose the most in the process of food preparation in the room designed for living. In 3⁄4 of the households, the concentration of the carbon dioxide in the room designed for living surpassed the limit of the norms maximum to 0.3 mg/l. The concentration of carbon monoxide was detected in few cases, especially during food preparation in rooms designed for living and summer kitchens when the fuel sources were biomass and cereal crops residues. Conclusions. Air quality worsens towards the end of the cooking process and in most cases it is maintained over an hour after the end of the preparation process, representing a source of indoor pollution to the whole family
Biology · Business · Environmental health · Environmental protection · Food preparation · Food processing · Indoor air quality · Process (computing · Quality (philosophy · Chemistry · Computer Science · Energy and Environment Impacts · Environmental Science · Food Waste Reduction and Sustainability · Medicine · Ecology · Environmental Engineering · Food Science · Pollution
| Highly cited | No |
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