PROPOSAL OF SIMPLE METHOD ABOUT CONTINUOUS ORGANOLEPTIC EVALUATION OF OIL ODOR DIFFUSION ON COOKING
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- IGARASHI Yuriko
- Faculty of Edu. & Human Sci., Niigata Univ., M. Home Ec.
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- BANBA Ikuko
- Graduate School, Niigata Univ.
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- YAGI Yasuko
- Kansai Electric Power Company, Inc.
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- ISHIZU Kyoji
- Kansai Electric Power Company, Inc.
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- KOGA Osamu
- Kansai Electric Power Company, Inc.
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- MIYANAGA Toshiyuki
- CRIEPI
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- URABE Wataru
- CRIEPI
Bibliographic Information
- Other Title
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- 調理時に発生する油煙臭の経時的官能評価に関わる簡易手法の提案
- チョウリジ ニ ハッセイスル ユエンシュウ ノ ケイジテキ カンノウ ヒョウカ ニ カカワル カンイ シュホウ ノ テイアン
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Abstract
We discussed the simple method about a subjective evaluation of cooking odor diffusion from kitchen to a dining (or living) room. The subjects standardized their sensitivity by progressive amount of a standard material (2,4-decadienal) before each evaluating. And the subjects accord with results of the thermal environment measurement and the visual observation by the smoke flow in the room.
Journal
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- Journal of Environmental Engineering (Transactions of AIJ)
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Journal of Environmental Engineering (Transactions of AIJ) 73 (627), 623-630, 2008
Architectural Institute of Japan
