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Toprak, Melis
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01. Izmir Institute of Technology
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Sustainable Development Goals
1NO POVERTY
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2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
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4QUALITY EDUCATION
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
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7AFFORDABLE AND CLEAN ENERGY
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8DECENT WORK AND ECONOMIC GROWTH
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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4
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3
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3026/1799
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44
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52
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11.00
Scopus Citations per Publication
13.00
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4
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1
| Journal | Count |
|---|---|
| ACS Omega | 1 |
| Atmospheric Pollution Research | 1 |
| Environmental Science and Pollution Research | 1 |
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Master Thesis Effects of Frying on Indoor Air Quality(Izmir Institute of Technology, 2013) Toprak, Melis; Toprak, Melis; Sofuoğlu, Sait Cemil; Sofuoğlu, Sait Cemil; 01. Izmir Institute of Technology; 03.07. Department of Environmental Engineering; 03. Faculty of EngineeringFrying is an important indoor air pollution source. It may cause chronic health effects on cooks. This study measured indoor air concentratinos of volatile organic compounds (VOCs), aldehydes, particulate matter, CO and CO2 in a small scale restaurant kitchen before, during, and after frying with a margarine produced specifically for frying. Both sampling and monitoring strategies were employed. Individual VOCs, aldehydes, and PM2.5 concentrations were determined by sampling. Total VOCs, PM10, CO, and CO2 concentrations were determined using a monitoring device. Temperature and relative humidity were also monitored as comfort variables in addition to CO2. Two campaigns were conducted. In Campaign-1 real working conditions were studied. In Campaign-2 only potatoes were fried with varying amounts. N-heptane, ethyl acetate, nonanal, and n-octane were the realtively higher concentration compounds in both campaigns. The increase in PM10 concentrations, however, was much more pronounced: about five times higher when the lowest concentration observed in the very beginning and the peak concentration during frying are compared, and two times higher when the average concentrations are compared. CO and CO2 concentrations were relatively low, and temperature and relative humidity levels were generally in the comfort zone. The observed PM10 concentrations during frying and the average PM2.5 concentrations (80-250 μg/m3) of 4-hr period that covers the all three periods (before, during, and after) in Campaign-1 indicate that chronic health effects are probable for cooks who frequently cook by frying with the frying margarine.Article Citation - WoS: 21Citation - Scopus: 26Indoor Environmental Quality in Chemistry and Chemical Engineering Laboratories at Izmir Institute of Technology(Turkish National Committee for Air Pollution Research (TUNCAP), 2015) Ugranlı, Tuğba; Sofuoğlu, Sait Cemil; Toprak, Melis; Toprak, Melis; Gürsoy, Gül; Çimrin, Arif H.; Sofuoğlu, Sait Cemil; 01. Izmir Institute of Technology; 03.07. Department of Environmental Engineering; 03. Faculty of EngineeringIndoor air pollution in university research laboratories may be important to building occupants, especially for those who work in the laboratories. In this study, indoor air quality (IAQ) and indoor environmental comfort were investigated in research laboratories of two departments at a university. PM2.5, PM10, TVOC (total volatile organic compounds), and CO concentrations, and three comfort variables which are temperature, relative humidity, and CO2 were measured. PM2.5 concentration was determined gravimetrically by collecting particles on glass fiber filters, whereas the remaining pollutants and comfort variables were measured using a monitoring device. IAQ measurements showed that levels of all pollutants were under the limits in both of the departments except for TVOC in one laboratory which had a mean concentration of 182 ppb. The comfort variables were in the comfort ranges for laboratories in both of the departments except for temperature in one laboratory with a mean value of 30 °C. In conclusion, measures are needed for extensive uses of organic solvents because ventilation may not be sufficient to keep VOC concentrations within the limits, and to provide thermal comfort.Article Citation - WoS: 22Citation - Scopus: 25Indoor Air Quality in a Restaurant Kitchen Using Margarine for Deep-Frying(Springer Verlag, 2015) Sofuoğlu, Sait Cemil; Toprak, Melis; Toprak, Melis; Çimrin, Arif H.; Sofuoğlu, Sait Cemil; İnal, Fikret; 01. Izmir Institute of Technology; 03.07. Department of Environmental Engineering; 03.02. Department of Chemical Engineering; 03. Faculty of EngineeringIndoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 μg/m3. Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.Article Citation - WoS: 1Citation - Scopus: 1Exposure To Fumes of a Vegetable Margarine for Frying: Respiratory Effects in an Experimental Model(American Chemical Society, 2023) Cimrin, Arif H.; Alpaydin, Aylin Ozgen; Toprak, Melis; Sofuoğlu, Sait Cemil; Yılmaz, Osman; Uluorman, Funda; Ergur, Bekir Uğur; Gürel, Duygu; Sofuoğlu, Sait Cemil; 01. Izmir Institute of Technology; 03.07. Department of Environmental Engineering; 03. Faculty of EngineeringDeep frying is one of the strongest emission sources into indoor air. A vegetable margarine has recently been used in commercial kitchens. This study investigated the respiratory effects of exposure to its fumes in an experimental model. A setup with glass chambers was constructed. A chamber housed a fryer. The fumes were transported to the other chamber where 24 Wistar albino rats were placed in four randomized groups: acute, subacute, chronic, and control for the exposure durations. PM10 concentration in the exposure chamber was monitored to ensure occupational levels were obtained. Sacrification was performed 24 h after exposure. Lung, trachea, and nasal concha specimens were evaluated by two blinded histologists under a light microscope with hematoxylin–eosin. Mild mononuclear cell infiltration, alveolar capillary membrane thickening, alveolar edema, and diffuse alveolar damage, along with diffuse hemorrhage, edema, and vascular congestion in the interstitium were observed in the acute and subacute groups, and were overexpressed in the chronic group, whereas normal lung histology was observed in the control group. The results indicate that exposure to fumes of vegetable margarine for frying in commercial kitchens may cause pulmonary inflammation that becomes severe as the duration of the exposure increases.