Indoor Air Monitoring in Restaurant Using Portable Electronic Nose

The objective of this work is to examine the efficiency of the odor removal air purification systems which were installed in a Barbecue restaurant and a Hotpot restaurant. Portable electronic nose device was used for the assessment of the odor so as to determine the best operating conditions for the purification system. This study is part of an attempt of the restaurants to reduce residual odor in their dining spaces, in order to increase customer traffic during the weekday lunch time, where most potential customers are white collar employees. The odor in the restaurants was evaluated for eleven hours on each day of the three Sunday-Monday pairs from the three consecutive weeks, under different operating conditions of the air purification system. It was found that the air purification system can help to reduce the odor if managed properly. Ozone generator, when working without fresh air feeder, is not efficient to remove odor in the restaurant.