Abstract View
Investigating Aerosol Emissions and Their Volatility from the Use of Different Cooking Oils
SUMIT SANKHYAN, Kayley Zabinski, Sameer Patel, Marina Vance, University of Colorado Boulder
Abstract Number: 453
Working Group: Indoor Aerosols
Abstract
Cooking is one of the main contributors to aerosol emissions in indoor environments. Heating oils at high temperatures emit aerosols in the fine and ultrafine size ranges. Cooking emissions have been associated with various respiratory and cardiovascular ailments [1]. Negative health effects of indoor cooking-related exposure are usually characterized by aerosol lung deposition which is a function of size and concentration. The volatility of aerosols may also influence their biological response once they deposit in the respiratory tract, which makes it an important factor to study in indoor microenvironments [2]. This study aims to bring indoor cooking measurements into perspective by isolating cooking oil emissions from other ingredients and potential sources.
Aerosol emission rates were calculated for a variety of popular cooking oils with a range of smoke points using an electric heat source at various temperatures (below and above their individual smoke points). Oils tested include canola, avocado, peanut, soybean, olive, refined and unrefined coconut, and lard. Aerosol size distributions were characterized using a Scanning Mobility Particle Sizer (TSI) and an Aerodynamic Particle Sizer (TSI). The volatility of oil-generated aerosols was investigated by analyzing their size distributions after thermal conditioning through a thermal denuder. Black carbon (BC) and brown carbon (BrC) concentrations were measured using a 5-wavelength aethalometer (Aethlabs). Preliminary results indicate that oils with higher smoke points, such as soybean oil emit more particles compared with lower smoke point oils, such as canola oil. At 180 oC, a common deep-frying temperature, coconut oil, and soybean oil had the highest emissions among all oils tested.
[1] Hoskins et al. (2003), Indoor and Built Environment, 12.6, 427-433.
[2] Buonanno et al. (2011), Aerosol Science and Technology, 45(9), 1069-1077.