Study on degradation of cooking fume by compound filter material and UV photodegradation

Zhang, Siyu; Shen, Xinjun; Zhu, Lijun; Zhang, Jing

doi:10.1007/s11356-023-27491-3

Cited by 1 publication

(2 citation statements)

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“…Alicyclic compounds had a higher fraction in the particulate phase, accounting for 6.0%–14.7% and 10.6%–23.6% in the gas and particulate phases, respectively. Gaseous organics emitted from cooking processes exhibited higher mass concentrations than those in the particulate phase, given that the control techniques used have low efficiency in removing gaseous organics . Furthermore, a higher mass fraction of aromatics in the gas phase can result in more adverse health impacts than PM 2.5 . , These results suggest that effective control techniques aimed at the removal of gaseous organics, particularly I/SVOCs, should also be implemented in addition to PMs removal measures.…”

Section: Resultsmentioning

confidence: 99%

“…The practical implications are that the control and reduction of cooking emissions need to be prioritized, especially in urban areas. However, control techniques used in commercial cooking services, such as electrostatic precipitators, have low efficiency in removing gaseous organics, 51 while residential kitchens that have inadequate ventilation may expose household members to increased levels of PMs. 54 The significantly higher toxicity observed in gaseous organics compared to PM 2.5 samples highlights the importance of implementing effective ventilation and filtration systems in kitchens, particularly in indoor environments.…”

Section: Discussionmentioning

confidence: 99%

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Higher Toxicity of Gaseous Organics Relative to Particulate Matters Emitted from Typical Cooking Processes

Guo,

Chen,

et al. 2023

Environ. Sci. Technol.

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Cooking emission is known to be a significant anthropogenic source of air pollution in urban areas, but its toxicities are still unclear. This study addressed the toxicities of fine particulate matter (PM 2.5 ) and gaseous organics by combining chemical fingerprinting analysis with cellular assessments. The cytotoxicity and reactive oxygen species activity of gaseous organics were ∼1.9 and ∼8.3 times higher than those of PM 2.5 , respectively. Moreover, these values of per unit mass PM 2.5 were ∼7.1 and ∼15.7 times higher than those collected from ambient air in Shanghai. The total oleic acid equivalent quantities for carcinogenic and toxic respiratory effects of gaseous organics, as estimated using predictive models based on quantitative structure−property relationships, were 1686 ± 803 and 430 ± 176 μg/mg PM 2.5 , respectively. Both predicted toxicities were higher than those of particulate organics, consistent with cellular assessment. These health risks are primarily attributed to the high relative content and toxic equivalency factor of the organic compounds present in the gas phase, including 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione, 2-ethylhexanoic acid, and 2-phenoxyethoxybenzene. Furthermore, these compounds and fatty acids were identified as prominent chemical markers of cooking-related emissions. The obtained results highlight the importance of control measures for cooking-emitted gaseous organics to reduce the personal exposure risks.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%