AI Article Synopsis
- Volatile organic compounds (VOCs) are harmful to human health and can negatively affect air quality, with cooking being a significant source of these emissions.
- A study analyzed VOC emissions from different cooking oils, seasonings, and dishes using gas chromatography-mass spectrometry (GC-MS), revealing varying emission factors and chemical compositions.
- The findings showed that cooking oils emit halogenated hydrocarbons and alkanes, while seasonings primarily release alkanes, with certain dishes like chili fried meat generating higher emissions compared to others like tomato scrambled eggs.
Article Abstract
Volatile organic compounds (VOCs) do great harm to human health, and also have some impact on air quality. Cooking is one of the important sources of VOCs, so the study of cooking emissions is of great significance. By simulating the heating of oil and cooking, the characteristics and chemical composition of VOCs emissions for different types of oil fumes were analyzed by gas chromatography-mass spectrometry (GC-MS), using different oils, seasonings, and dishes as variables. The results show that the emission factors of the oils range from 0.81 to 2.53 g·kg, and the emissions are dominated by halogenated hydrocarbons and alkanes. The emission factors of the seasonings range from 25.06 to 40.18 g·kg, and the seasonings mainly emit alkanes. The quantity of emissions from chili fried meat is much higher than that of tomato scrambled eggs, and the chili fried meat mainly emits halogenated hydrocarbons, while tomato scrambled eggs mainly emit aromatic hydrocarbons and alkanes.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.13227/j.hjkx.201808069 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!