| Title: | [Preliminary study concerning emissions of the volatile organic compounds from cooking oils] |
| Author(s): | He WQ; Tian G; Nie L; Qu S; Li J; Wang MY; |
| Address: | "National Engineering Research Center for Urban Environmental Pollution Control, Beijing Municipal Research Institute of Environmental Protection, Beijing 100037, China. wanqing888@126.com" |
| ISSN/ISBN: | 0250-3301 (Print) 0250-3301 (Linking) |
| Abstract: | "Cooking oil fume is one of the important sources of atmospheric volatile organic compounds (VOCs), which are the key precursors of ozone and secondary organic aerosols in air. In this study, the production of cooking oil fume was simulated by heating typical pure vegetable oils (peanut oil, sunflower oil, soybean oil, olive oil and blend oil) at different temperatures in beakers to investigate the VOCs emission characteristics. The emitted VOCs were sampled with a Tenax adsorption tube and analyzed using GC-MS after thermal desorption. The results showed that the emission of VOCs increased with the increase of the heating temperature for all the investigated cooking oils, and at a given temperature, the blend oil emitted the lowest amount of VOCs. The VOCs emission intensity at different heating temperatures fitted well with binomial equations and ranged from 1.6-11.1 mg x (kg x min)(-1)" |
| Keywords: | "Air Pollutants/*analysis Air Pollution, Indoor/*analysis China *Cooking Environmental Monitoring/methods Oils/*chemistry Particle Size Restaurants Volatile Organic Compounds/*analysis;" |
| Notes: | "MedlineHe, Wan-Qing Tian, Gang Nie, Lei Qu, Song Li, Jing Wang, Min-Yan chi English Abstract Research Support, Non-U.S. Gov't China 2012/12/19 Huan Jing Ke Xue. 2012 Sep; 33(9):2973-8" |
