Exposure to Different Commercial Oils

Mehdi Amouei Torkmahalleh (1), Iman Goldasteh (1), Yijia Zhao (1), Alan Rossner (1), Philip K. Hopke (1), Andrea R. Ferro (1)

(1) Center for Air Resources Engineering and Science, Clarkson University

     Abstract Number: 509
     Last modified: May 13, 2010

Abstract
Since most people spend approximately 90% of their time indoors, indoor PM study has become an important research area. Wallace and Ott (2010) conducted a 3-year study in homes, cars, and restaurants and demonstrated that cooking on gas or electric stoves and toaster ovens was a major source of UFP. Dennekamp et al. (2001), Yeung and To (2008) and Buonannoa and coworkers (2009) studied the effect of different conditions during cooking on the emitted particles. Wallace et al. (2004) found that more than 90% of emitted particles during frying are in the ultrafine particle (UFP) range. However, the exposure of a cook to the particles emitted from different frying oils has not been investigated systematically. This comparison can be made in terms of number, diameter, and mass of the released particles as well as possible exposure to gas phase organic emissions, and even black carbon. The aim of present study is to investigate and compare the emissions and exposure from different cooking oils. The results of this work can provide guidance to cooks on choosing oils that have less adverse health effect, during frying and cooking. The present study includes frying of ten commercial oils in an electric skillet which regulates the temperature at 2000c. In order to determine the size distribution of emitted particles, an MSP (Shoreview, MN) Wide-range Particle Spectrometer (WPS) was installed in the breathing zone of the cook. A Kanomax (Osaka, Japan) Piezobalance was used to monitor the mass of particles emitted over the frying time. All experiments were done under a laboratory hood to provide the same experimental conditions for different runs to better comparison of the results. Size distributions and mass of emitted particles as well as the potential of the exposure to the black carbons in presence of different oils will be reported.