Evaporation rates and pollutants emission from heated cooking oils and influencing factors

Adeniran, Jamiu Adetayo; Yusuf, Rafiu Olasunkanmi; Abdulkadir, Mariam; Yusuf, Muhammad-Najeeb O.; Abdulraheem, Khadijat Abdulkareem; Sonibare, Jacob Ademola; Du, Mingxi

doi:10.1016/j.envpol.2020.115169

Cited by 16 publications

(4 citation statements)

References 43 publications

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“…Taking into consideration the possibility of airborne transmission of SARS-CoV-2 virus would mean introducing improved protocols/guidelines to reduce the risk of the virus spread. Indoor microclimatic parameters such as ventilation strategy, relative humidity and air temperature have been found to affect the concentration level and transport patterns of indoor airborne aerosols [8,35,36].…”

Section: Propositions Based On Dpm Model Resultsmentioning

confidence: 99%

Indoor transmission dynamics of expired SARS-CoV-2 virus in a model African hospital ward

Adeniran

Mohammed

Muniru

et al. 2021

J Environ Health Sci Engineer

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Cough and sneeze droplets' interactions with indoor air of a typical hospital clinic that could be majorly found in developing African countries were studied to investigate the effectiveness of existing guidelines/protocols being adopted in the control of the widespread coronavirus disease (COVID-19) transmission. The influences of indoor air velocity, the type, size distribution, residence time in air, and trajectory of the droplets, were all considered while interrogating the effectiveness of physical distancing measures, the use of face covers, cautionary activities of the general public, and the plausibility of community spread of the SARS-CoV-2 virus through airborne transmission. Series of 3-D, coupled, discrete phase models (DPM) were implemented in the numerical studies. Based on DPM concentration maps as function of particle positions and particle residence times that were observed under different droplets release conditions, the virus-laden droplets could travel several meters away from the source of release (index patient), with smaller-sized particles staying longer in the air. The behavior of indoor air was also found to indicate complex dynamics as particle transports showed no linear dependence on air velocity.

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Section: Propositions Based On Dpm Model Resultsmentioning

confidence: 99%

Indoor transmission dynamics of expired SARS-CoV-2 virus in a model African hospital ward

Adeniran

Mohammed

Muniru

et al. 2021

J Environ Health Sci Engineer

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“…These byproducts are produced by lipid hydrolysis, oxidation of unsaturated fatty acids, conversion of linear fatty acids into cyclical compounds, and fatty acid or lipid polymerization (Erum et al, 2014). Adeniran et al, (2020) reported that the practice of repeatedly using used oil for frying cycles releases gases and small solid particles as byproducts, which are known to contribute to air pollution and odour emissions. Aldehydes and other volatile products are lost during frying but remain trapped and circulate indoors.…”

Section: Introductionmentioning

confidence: 99%

Degradative Quality and Emission Implications of Repeatedly Heated Cooking Oil in Indoor Environment

Adeoye

2024

LAUJOCES

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The study examined the effects of heating the same batch of oil for multiple frying cycles on the pollutants that are released into the air and the degradation of the oil’s quality. Principal component analysis under the physicochemical metrics framework was used to study singular and interaction effects of three oil brands, frying duration and temperature. Physicochemical parameters showed that peanut oil has high unsaponifiable matters, the refractive index and kinetic viscosity prior to frying. Specific gravity and acid value were significantly lower for soya bean oil after frying with values 0.42 ± 0.02 and 0.20 ± 0.01 in order. The values of 4.09 ± 0.04 meqO2/kg and 114.96 ± 0.23 mgKOH/g obtained for peroxide value and saponification value respectively were significant for olive oil during post frying analysis. The emission values were in the ranges 98.17 ± 0.15 (x103)-573.20 ± 0.20 (x103),11.0 mg/m3 at 60 °C-34.0 mg/m3 at 140 °C, 0.051 mg/m3 at 60 °C-0.088 mg/m3 release at 140 °C, 59.0 μg/m3 at 80 °C-72.0 μg/m3 at 120 °C, and 0.057 mg/m3 at 60 °C-0.078 mg/m3 at 140 °C respectively for PAH, CO, NO2, SPM, SO2. Temperature had a significant impact on the rates of emissions when combined with time. The inherent patterns and trends within the data matrix suggest that oil brand quality was the most significant factor influencing the clustering of observations. Therefore, heating cooking oils to moderate temperatures and using a large volume of the oil could result in minimal rates of evaporation and pollutants emission

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“…Noticeably, due to coagulation effects for lower diameter particles, concentration levels of fine particulate (PM 2.5 ) were found to drop with the increasing time of heating, as the concentration of coarse particles (PM 10 ) increased. 24 While irritations of upper airways were caused by PM 10 and total suspended particulates (TSP), fine particulate matter were osmosing into bronchi where they might ultimately enter the bloodstream. 25 The most critical parameter impacting evaporative emission rates was found to be temperature of cooking as it increased particle emission rates.…”

Section: Introductionmentioning

confidence: 99%

Indoor particulate matter (PM) from cooking in UK students' studio flats and associated intervention strategies: evaluation of cooking methods, PM concentrations and personal exposures using low-cost sensors

Tang

Pfrang

2023

Environ. Sci.: Atmos.

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Evaporation rates and pollutants emission from heated cooking oils and influencing factors

Cited by 16 publications

References 43 publications

Indoor transmission dynamics of expired SARS-CoV-2 virus in a model African hospital ward

Indoor transmission dynamics of expired SARS-CoV-2 virus in a model African hospital ward

Degradative Quality and Emission Implications of Repeatedly Heated Cooking Oil in Indoor Environment

Indoor particulate matter (PM) from cooking in UK students' studio flats and associated intervention strategies: evaluation of cooking methods, PM concentrations and personal exposures using low-cost sensors

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