« Previous AbstractChanges and bioactivities on volatile organic compounds of endophytic fungi Neurospora dictyophora 3ZF-02 in different ages    Next Abstract"Evaluation and measurement of tropospheric glyoxal retrieved from MAX-DOAS in Shenzhen, China" »

J Environ Sci (China)

Title:		Chemical characterization of volatile organic compounds (VOCs) emitted from multiple cooking cuisines and purification efficiency assessments
Author(s):		Zhang H; Wang X; Shen X; Li X; Wu B; Li G; Bai H; Cao X; Hao X; Zhou Q; Yao Z;
Address:		"School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China. Beijing Municipal Research Institute of Environmental Protection, Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application, National Urban Environmental Pollution Control Engineering Research Center, Beijing 100037, China. School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China. Electronic address: yaozhl@th.btbu.edu.cn"
Journal Title:		J Environ Sci (China)
Year:		2023
Volume:		20220813
Issue:
Page Number:		163 - 173
DOI:		10.1016/j.jes.2022.08.008
ISSN/ISBN:		1001-0742 (Print) 1001-0742 (Linking)
Abstract:		"Cooking process can produce abundant volatile organic compounds (VOCs), which are harmful to environment and human health. Therefore, we conducted a comprehensive analysis in which VOCs emissions from multiple cuisines have been sampled based on the simulation and acquisition platform, involving concentration characteristics, ozone formation potential (OFP) and purification efficiency assessments. VOCs emissions varied from 1828.5 to 14,355.1 microg/m(3), with the maximum and minimum values from Barbecue and Family cuisine, respectively. Alkanes and alcohol had higher contributions to VOCs from Sichuan and Hunan cuisine (64.1%), Family cuisine (66.3%), Shandong cuisine (69.1%) and Cantonese cuisine (69.8%), with the dominant VOCs species of ethanol, isobutane and n-butane. In comparison, alcohols (79.5%) were abundant for Huaiyang cuisine, while alkanes (19.7%), alkenes (35.9%) and haloalkanes (22.9%) accounted for higher proportions from Barbecue. Specially, carbon tetrachloride, n-hexylene and 1-butene were the most abundant VOCs species for Barbecue, ranging from 8.8% to 14.6%. The highest OFP occurred in Barbecue. The sensitive species of OFP for Huaiyang cuisine were alcohols, while other cuisines were alkenes. Purification efficiency assessments shed light on the removal differences of individual and synergistic control technologies. VOCs emissions exhibited a strong dependence on the photocatalytic oxidation, with the removal efficiencies of 29.0%-54.4%. However, the high voltage electrostatic, wet purification and mechanical separation techniques played a mediocre or even counterproductive role in the VOCs reduction, meanwhile collaborative control technologies could not significantly improve the removal efficiency. Our results identified more effective control technologies, which were conductive to alleviating air pollution from cooking emissions"
Keywords:		Humans *Air Pollutants/analysis *Volatile Organic Compounds/analysis Environmental Monitoring Alkanes/analysis Alkenes *Ozone/chemistry Cooking China Cooking emissions Ozone formation potential (OFP) Purification efficiency VOCs categories Volatile organi;
Notes:		"MedlineZhang, Hanyu Wang, Xuejun Shen, Xianbao Li, Xin Wu, Bobo Li, Guohao Bai, Huahua Cao, Xinyue Hao, Xuewei Zhou, Qi Yao, Zhiliang eng Netherlands 2023/04/10 J Environ Sci (China). 2023 Aug; 130:163-173. doi: 10.1016/j.jes.2022.08.008. Epub 2022 Aug 13"