Indoor air pollution due to household use of olive cake as a source of energy Online publication date: Wed, 24-May-2017
by Kamel K. Al-Zboon
International Journal of Environment and Waste Management (IJEWM), Vol. 19, No. 3, 2017
Abstract: The aim of this study was to investigate the impact of using olive cake as a source of heating energy on indoor air quality under different conditions. The obtained results indicated that high concentrations of CO, H2S, Cl2, NOx and SO2 were generated and exceeded the recommended standards, while a moderate level of CO2 was detected. High concentrations of CO2, H2S, Cl2, NOx and SO2 were measured during the first 20 min of starting the combustion process, while the highest CO concentration occurred after 10 min. The modified combustor with mechanical feeding system provided better combustion and stable concentration of gases, while manual feeding caused fluctuations in the concentrations of gases. The study also revealed that the indoor concentrations of gases decrease as the distance from the combustor increases. Based on the results, many recommendations regarding the use of olive cake, the improvement of combustion process and public awareness were reported.
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