Impact of the Restaurant Chimney Emissions on the Outdoor Air Quality

• Published in: Atmosphere 2022-02, Vol.13 (2), p.261
• Main Authors: ElSharkawy, Mahmoud Fathy, Ibrahim, Osama Ahmed
• Format: Article
• Language: English
• Subjects: Air; Air pollution; Air pollution measurements; Air quality; ambient air pollution; Carbon dioxide; chimney emission; Chimneys; combustion efficiency; Cooking; Developing countries; emission standards; Emissions; Food selection; Fumes; LDCs; Nitrogen dioxide; Outdoor air quality; Pollutants; Population density; Restaurants; Sulfur dioxide; VOCs; Volatile organic compounds
• ISSN: 2073-4433; 2073-4433
• DOI: 10.3390/atmos13020261

The emission of cooking fumes becomes a serious concern due to the fast development of the restaurant business because it harms the health of restaurant workers and customers and damages the outdoor air quality. This study was conducted to evaluate the impact of restaurant emissions on ambient air quality. Twenty restaurants with four different types of food cooking were selected in Dammam City, which represents a densely populated urban city in Saudi Arabia. Levels of five air pollutants were simultaneously measured in the restaurants’ chimneys and in the surrounding ambient air. The highest mean levels of CO (64.8 ± 44.3 ppm), CO2 (916.7 ± 463.4 ppm), VOCs (105.1 ± 61.3 ppm), NO2 (4.2 ± 2.4 ppm), and SO2 (8.0 ± 7.4 ppm) were recorded in chimneys of the grilling restaurants. Similarly, the highest levels of all pollutants were recorded in the areas adjacent to the grilling restaurants rather than other types.