Characterization of volatile organic compounds from different cooking emissions

Cheng, Shuiyuan; Wang, Gang; Lang, Jianlei; Wang, Wen; Wang, Xiaoqi; Yao, Sen

doi:10.1016/j.atmosenv.2016.09.037

Cited by 98 publications

(48 citation statements)

References 32 publications

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“…Overall, twelve carbonyl compounds were identified and quantified for all experiments including formaldehyde, acetaldehyde, acrolein, crotonaldehyde, propionaldehyde, methacrolein, butyraldehyde, methyl ethyl ketone (MEK), benzaldehyde, valeraldehyde, tolualdehyde, and hexanaldehyde. Consistent with previous studies, low molecular weight aldehydes, such as formaldehyde and acetaldehyde, were the most abundant carbonyls from the cooking processes, followed by hexanaldehyde, butyraldehyde, propionaldehyde, and acrolein (Cheng et al, 2016;Ho et al, 2006;Huang et al, 2011;Kabir et al, 2010;Schauer et al, 2002). Formation of these species could be attributed either to the meat that was being charbroiled leading to lipid oxidation or from the natural gas combustion used in the cooking appliance.…”

Section: Carbonyl Emissionssupporting

confidence: 87%

“…Commercial cooking can generate particulate emissions, volatile organic compounds (VOCs), heterocyclic aromatic amines, and polycyclic aromatic hydrocarbons with the quantities of these pollutants strongly dependent on cooking procedures, such as cooking temperature, ingredients, duration, and other factors (Lewtas, 2007;McDonald et al, 2003;Nolte et al, 1999;Saito et al, 2014). Many studies have evaluated the effects of different cooking styles on PM and VOC emissions (Abdullahi et al, 2013;Cheng et al, 2016;He et al, 2004). Western cooking operations involve the consumption of beef and chicken, whereas Chinese cooking mainly involves frying with pork, poultry, beef, seafood, and vegetables.…”

Section: Introductionmentioning

confidence: 99%

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Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

Gysel

Welch

Chen

et al. 2018

Journal of Environmental Sciences

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This study assessed the effectiveness of three novel control technologies for particulate matter (PM) and volatile organic compound (VOC) removal from commercial meat cooking operations. All experiments were conducted using standardized procedures at University of California, Riverside's commercial test cooking facility. PM mass emissions collected using South Coast Air Quality Management District (SCAQMD) Method 5.1, as well as a dilution tunnel-based PM method showed statistically significantly reductions for each control technology when compared to baseline testing (i.e., without a catalyst). Overall, particle number emissions decreased with the use of control technologies, with the exception of control technology 2 (CT2), which is a grease removal technology based on boundary layer momentum transfer (BLMT) theory. Particle size distributions were unimodal with CT2 resulting in higher particle number populations at lower particle diameters. Organic carbon was the dominant PM component (>99%) for all experiments. Formaldehyde and acetaldehyde were the most abundant carbonyl compounds and showed reductions with the application of the control technologies. Some reductions in mono-aromatic VOCs were also observed with CT2 and the electrostatic precipitator (ESP) CT3 compared to the baseline testing.

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Section: Carbonyl Emissionssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

Gysel

Welch

Chen

et al. 2018

Journal of Environmental Sciences

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“…Organic tracers are of great value in source apportionment studies, as they provide more source-specific information than inorganic species. For example, levoglucosan is a well-known organic tracer for biomass burning (Lee et al, 2008), azaarenes (nitrogen-heterocyclic polycyclic aromatic compounds) are markers of inefficient CC (Junninen et al, 2009;Bandowe et al, 2016), and sterols, monosaccharide anhydrides, and amides are markers of cooking emissions (Schauer et al, 1999(Schauer et al, , 2002He et al, 2004;Zhao et al, 2007a, b;Cheng et al, 2016). Furthermore, in order to better discriminate sources, Pb stable isotopes, which are not obviously influenced by ordinary chemical, physical, or biological fractionation processes (Gallon et al, 2005;Cheng and Hu, 2010), were determined using an ICP-MS. Additionally, other isotope measurements, including radiocarbon , sulfur (Han et al, 2016), and nitrogen (Pan et al, 2016), as well as natural silicon (Lu et al, 2018), have also been recently used as source indicators.…”

Section: Chemical Analysismentioning

confidence: 99%

Characteristics of the main primary source profiles of particulate matter across China from 1987 to 2017

Dai

et al. 2019

Atmos. Chem. Phys.

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Abstract. Based on published literature and typical profiles from the Nankai University source library, a total of 3326 chemical profiles of the main primary sources of ambient particulate matter (PM) across China from 1987 to 2017 are investigated and reviewed to trace the evolution of their main components and identify the main influencing factors concerning their evolution. In general, the source chemical profiles are varied with respect to their sources and are influenced by different sampling methods. The most complicated profiles are likely attributed to coal combustion (CC) and industrial emissions (IE). The profiles of vehicle emissions (VE) are dominated by organic carbon (OC) and elemental carbon (EC), and vary due to the changing standards of sulfur and additives in gasoline and diesel as well as the sampling methods used. In addition to the sampling methods used, the profiles of biomass burning (BB) and cooking emissions (CE) are also impacted by the different biofuel categories and cooking types, respectively. The variations of the chemical profiles of different sources, and the homogeneity of the subtype source profiles within the same source category are examined using uncertainty analysis and cluster analysis. As a result, a relatively large variation is found in the source profiles of CC, VE, IE, and BB, indicating that these sources urgently require the establishment of local profiles due to their high uncertainties. The results presented highlight the need for further investigation of more specific markers (e.g., isotopes, organic compounds, and gaseous precursors), in addition to routinely measured components, in order to properly discriminate sources. Although the chemical profiles of the main sources have been previously reported in the literature, it should be noted that some of these chemical profiles are currently out of date and need to be updated immediately. Additionally, in the future, specific focus should be placed on the source profile subtypes, especially with respect to local IE in China.

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“…4 The air quality in kitchens and levels of toxic constituents in cooking fumes varies considerably depending on the type of cooking, materials used for cooking, type of food and heating system, and the conditions of the kitchen itself (work load, size, ventilation, etc.). 6 VOCs are ubiquitous in our environment and are emitted or generated from many different sources. The presence of PAHs, heterocyclic amines, or other potentially mutagenic constituents has been studied extensively, and such compounds could be generated during frying, grilling, and barbequing and then emitted mainly as fine particles.…”

Section: Introductionmentioning

confidence: 99%

“…One group of pollutants whose concentrations differ depending on cooking type is volatile organic compounds (VOCs). 6 VOCs are ubiquitous in our environment and are emitted or generated from many different sources. It is possible that VOCs formed during cooking could affect respiratory health not only in kitchen workers but also in people living in areas with a high density of restaurants or catering businesses.…”

Section: Introductionmentioning

confidence: 99%

Isocyanates and hydrogen cyanide in fumes from heated proteins and protein‐rich foods

Leanderson

2018

Indoor Air

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Toxic compounds in cooking fumes could cause respiratory problems. In the present study, the formation of isocyanic acid (ICA), methyl isocyanate (MIC), and hydrogen cyanide (HCN) was studied during the heating of proteins or frying of protein‐rich foods. Heating was performed in an experimental setup using a tube oven set at 200‐500°C and in a kitchen when foods with different protein content were fried at a temperature around 300°C. ICA, MIC, and HCN were all generated when protein or meat was heated. Individual amino acids were also heated, and there was a significant positive correlation between their respective nitrogen content and the formation of the measured compounds. Gas from heated protein or meat also caused carbamylation in albumin. ICA, MIC, and HCN were also present in fumes generated when meat, egg, and halloumi were fried in a kitchen pan. The levels of ICA were here twice that of the Swedish occupational exposure limit. If ICA, MIC, and HCN in fumes from heated protein‐rich foods could contribute to the risk of airway dysfunction among those exposed is not clear, but it is important to avoid inhaling frying and grilling fumes and to equip kitchens with good exhaust ventilation.

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Characterization of volatile organic compounds from different cooking emissions

Cited by 98 publications

References 32 publications

Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

Characteristics of the main primary source profiles of particulate matter across China from 1987 to 2017

Isocyanates and hydrogen cyanide in fumes from heated proteins and protein‐rich foods

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