Additive impacts on particle emissions from heating low emitting cooking oils (original) (raw)
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Atmospheric Environment, 2013
It has long been known that cooking can create high concentrations of aerosol indoors. Increasingly, it is now being reported that cooking aerosol is also a significant component of outdoor particulate matter. As yet, the health consequences are unquantified, but the presence of well known chemical carcinogens is a clear indication that cooking aerosol cannot be benign. This review is concerned with current knowledge of the mass concentrations, size distribution and chemical composition of aerosol generated from typical styles of cooking as reported in the literature. It is found that cooking can generate both appreciable masses of aerosol at least within the area where the cooking takes place, that particle sizes are largely within the respirable size range and that major groups of chemical compounds which have been used to characterise cooking aerosol include alkanes, fatty acids, dicarboxyclic acids, lactones, polycyclic aromatic hydrocarbons, alkanones and sterols. Measured data, cooking emission profiles and source apportionment methods are briefly reviewed.
Characterisation of particulate matter emissions from cooking
2017
Cooking fume have been found to be a significant component of ambient particulate matter and also to contribute to high concentrations of aerosol indoors. A linkage of individual exposure to cooking emissions with adverse health effects has been found and thus has led to the need for further understand the composition of this source of particulate matter. This study was concerned with gaining further insights into the chemical composition of aerosol generated from typical styles of cooking and the understanding of trends of the formation of particles among different culinary methods. Cooking source profile for African, Chinese, Western and Indian styles was obtained in a specially designed laboratory based kitchen. These profiles were used as input in a Chemical Mass Balance model where ambient data collected in Birmingham, UK were analysed in order to apportion the quantity of organic matter from cooking sources in the location sampled. It was found that cooking generated a signifi...
Measurement of Ultrafine Particles and Other Air Pollutants Emitted by Cooking Activities
International Journal of Environmental Research and Public Health, 2010
Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM 2.5 and black carbon concentrations emitted by cooking activities ranged from 1.34 × 10 4 to 6.04 × 10 5 particles/cm 3 , 10.0 to 230.9 g/m 3 and 0.1 to 0.8 g/m 3 , respectively. Lower UFP concentrations were observed during boiling, while higher levels were emitted during frying. The highest UFP concentrations were observed when using a gas stove at high temperature with the kitchen exhaust fan turned off. The observed UFP profiles were similar in the kitchen and in another room, with a lag of approximately 10 min.
Particle Emissions from Domestic Gas Cookers
Combustion Science and Technology, 2010
Baseret på simulationer af inhalerings eksponering, er det konkluderet at udskiftning af luft i forholdet 2.2. vil medføre en markant reduktion i inhalerings eksponering. Vigtigheden af disse emissioner af helbredsmaessige hensyn afhaenger af om det er maengden eller antal af partikler inhaleret som giver dårligt heldbred.
Environmental science & technology, 2017
Ultrafine particle (UFP) emissions and particle number size distributions (PNSD) are critical in the evaluation of air pollution impacts; however, data on UFP number emissions from cookstoves, which are a major source of many pollutants, are limited. In this study, 11 fuel-stove combinations covering a variety of fuels and different stoves are investigated for UFP emissions and PNSD. The combustion of LPG and alcohol (∼10(11) particles per useful energy delivered, particles/MJd), and kerosene (∼10(13) particles/MJd), produced emissions that were lower by 2-3 orders of magnitude than solid fuels (10(14)-10(15) particles/MJd). Three different PNSD types-unimodal distributions with peaks ∼30-40 nm, unimodal distributions with peaks <30 nm, and bimodal distributions-were observed as the result of both fuel and stove effects. The fractions of particles smaller than 30 nm (F30) varied among the tested systems, ranging from 13% to 88%. The burning of LPG and alcohol had the lowest PM2.5...
To elucidate the molecular chemical compositions, volatility-polarity distributions, and influencing factors of Chinese cooking emissions, a comprehensive cooking emission experiment was conducted. Volatile organic compounds (VOCs), intermediate volatility, and semi-volatile organic compounds (I/SVOCs) from cooking fumes were analysed by a thermal desorption comprehensive two-dimensional gas chromatography coupled with quadrupole mass spectrometer (TD-GC × GC-qMS). Emissions from four typical Chinese dishes, i.e. fried chicken, Kung Pao chicken, pan-fried tofu, and stir-fried cabbage were investigated to illustrate the impact of cooking style and material. Fumes of chicken fried with corn, peanut, soybean, and sunflower oils were investigated to demonstrate the influence of cooking oil. A total of 201 chemicals were quantified. Kung Pao chicken emitted more pollutants than other dishes due to its rather intense cooking method. Aromatics and oxygenated compounds were extensively detected among meat-related cooking fumes, while a vegetable-related profile was observed in the emissions of stir-fried cabbage. Ozone formation potential (OFP) was dominated by chemicals in the VOC range. Of the secondary organic aerosol (SOA) estimation, 10.2 %-32.0 % could be explained by S/IVOCs. Pixel-based partial least squares discriminant analysis (PLS-DA) and multiway principal component analysis (MPCA) were utilized for sample classification and component identification. The results indicated that the oil factor explained more variance of chemical compositions than the cooking style factor. MPCA results emphasize the importance of the unsaturated fatty acid-alkadienal-volatile products mechanism (oil autoxidation) accelerated by the cooking and heating procedure.
Volatile aldehyde emissions from heated cooking oils
Journal of the Science …, 2004
Low molecular weight aldehydes (LMWAs) formed during the heating of frying media (triglycerides) were adsorbed onto tenax and analyzed by GC-MS after thermal desorption. Six alkanals (C 5 to C 10 ), seven 2-alkenals (C 5 to C 11 ) and 3 alkadienals (C 7 , C 9 and C 10 ) were found in the fumes of canola oil (control), extra virgin olive oil, and refined olive oil, heated at 180 and 240 • C. The emission rates of these aldehydes depended on the heating temperature. Frying in any type of olive oil, independently of its commercial category, will effectively decrease the emission of volatile aldehydes at temperatures below the smoking point. Thus, using the cheaper olive oil for deep-frying purposes will not affect aldehyde emissions. This is important since olive oil is usually used for deep-frying operations while extra virgin olive oil is used as salad dressing in Spain. The mixture of refined olive oil with some virgin olive oil is the most acceptable type of olive oil in non-Mediterranean countries due to its milder flavor. However, if higher temperatures are needed the use of canola oil is more advisable due to its higher smoke point.
Environmental Science & Technology, 2011
Mass-based dose parameters (for example, PM 2.5) are most often used to characterize cookstove particulate matter emissions. Particle surface area deposition in the tracheobronchial (TB) and alveolar (A) regions of the human lung is also an important metric with respect to health effects, though very little research has investigated this dose parameter for cookstove emissions. Field sampling of cookstove emissions was performed in two regions of rural India, wherein PM 2.5 , particulate surface area concentration in both TB and A regions, and carbon monoxide (CO) were measured in 120 households and two roadside restaurants. Novel indices were developed and used to compare the emissions and efficiency of several types of household and commercial cookstoves, as well as to compare mass-based (PM 2.5) and surface area-based measurements of particle concentration. The correlation between PM 2.5 and surface area concentration was low to moderate: Pearson's correlation coefficient (R) for PM 2.5 vs surface area concentration in TB region is 0.38 and for PM 2.5 vs surface area concentration in A region is 0.47, indicating that PM 2.5 is not a sufficient proxy for particle surface area concentration. The indices will also help communicate results of cookstove studies to decision makers more easily.
Evaporation rates and pollutants emission from heated cooking oils and influencing factors
Environmental Pollution, 2020
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Sources of fine organic aerosol. 1. Charbroilers and meat cooking operations
Environmental Science & Technology, 1991
Meat cooking operations are a major source of organic aerosol emissions to the urban atmosphere, comprising up to 21 % of the primary fine organic carbon particle emissions in the Los Angeles area. In the present study, the chemical composition of meat smoke aerosol is examined by high-resolution gas chromatography and gas chromatography/mass spectrometry. The objective is to search for molecular markers that will confirm the presence of meat smoke aerosol in urban atmospheric samples. More than 75 organic compounds are quantified, including the series of the n-alkanes, n-alkanoic acids, n-alkenoic acids, dicarboxylic acids, n-alkanals, n-alkenals, n-alkanones, n-alkanols, furans, lactones, amides, nitriles, polycyclic aromatic hydrocarbons, steroids, and pesticide residues. Prominent among the compounds emitted are n-hexadecanoic acid (i.e., palmitic acid), n-octadecanoic acid (i.e., stearic acid), cis-9-octadecenoic acid (i.e., oleic acid), nonanal, 2-octadecanal, 2-octadecanol, and cholesterol. Although cholesterol can be emitted from other sources, cholesterol concentrations measured in the West Los Angeles atmospheric aerosol are consistent with the cholesterol mass emission rates determined from meat cooking source tests.