Factors determining the concentration and chemical composition of particulate matter in the air of selected service facilities

Patrycja Rogula-Kopiec,Józef Pastuszka,Kamila Widziewicz,Barbara Mathews,M Czaplicka,W Rogula-Kozłowska,O Czechowski,G Majewski,I Sówka,J Fudała,J Kyzioł-Komosińska,M Jabłońska-Czapla,K Juda-Rezler

doi:10.1051/e3sconf/20182801032

Abstract

The link between increased morbidity and mortality and increasing concentrations of particulate matter (PM) resulted in great attention being paid to the presence and physicochemical properties of PM in closed rooms, where people spends most of their time. The least recognized group of such indoor environments are small service facilities. The aim of this study was to identify factors which determine the concentration, chemical composition and sources of PM in the air of different service facilities: restaurant kitchen, printing office and beauty salon. The average PM concentration measured in the kitchen was 5-fold (PM4, particle fraction ≥ 4 μm) and 5.3-fold (TSP, total PM) greater than the average concentration of these PM fractions over the same period. During the same measurement period in the printing office and in the beauty salon, the mean PM concentration was 10- and 4-fold (PM4) and 8- and 3-fold (TSP) respectively greater than the mean concentration of these PM fractions in outdoor air. In both facilities the main source of PM macro-components, especially organic carbon, were chemicals, which are normally used in such places - solvents, varnishes, paints, etc. The influence of some metals inflow from the outdoor air into indoor environment of those facilities was also recognized.

Highlights

The quality of air inside various types of rooms, regardless the time people spend indoors, depends primarily on the activity of indoor occupants, the type of this activity and the effectiveness of ventilation
In two among three facilities the concentrations of PM concentration was 10- and 4-fold (PM4) were much higher compared to atmospheric air (I/O>5)
This is a rule and regardless how high concentrations of outdoor PM4 occur in the following measurement days, the indoor concentrations of those were each time higher

Summary

Introduction

The quality of air inside various types of rooms, regardless the time people spend indoors, depends primarily on the activity of indoor occupants, the type of this activity and the effectiveness of ventilation. In kitchen facilities where meals are prepared (cooking, frying) and the coal stove or fireplace is being used, the quality of indoor air is generally worse compared to outdoor one This mostly applies to particulate matter (PM) air pollution, and especially to its fine particles [1,2,3,4,5]. Fine atmospheric particles are free to migrate inside the buildings, which makes their indoor concentration similar (or higher) compared to the outdoor one The need to assess the indoor air quality in such facilities is objectively justified when even one from the abovementioned factors occurs

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Conclusion