Revisiting Particle Emissions from Heated Cooking Oils
Mostafa Salmanimojaveri, Tomiris Madiyarova, Nadezhda Ushakova, Motahareh Naseri, Karina Yessengaziyeva, Gulnur Sultanova, Enoch Adotey, Milad Malekipirbazari, Farzaneh Jafarigol, Gulnaz Zhemeney, MEHDI AMOUEI TORKMAHALLEH,
University of Illinois at Chicago Abstract Number: 652
Working Group: Aerosol Exposure
AbstractIndoor air quality is important because people spend most of their time in their dwellings. Cooking oil particles can adversely affect human health due to the release of mutagens and carcinogenic particles such as polycyclic aromatic hydrocarbons (PAHs). This study investigated the particle number size distribution and emission rates of 17 commercial cooking oils including avocado, canola, coconut, corn, olive, peanut, vegetable, grapeseed, hazelnut, macadamia, almond, sunflower, safflower, flux, walnut, pumpkin seed and sesame oils . The experiments were conducted in a confined balcony that was well-mixed. The oils were heated in an 800 ml glass beaker (9.5 cm in diameter) on a hotplate. The empty beaker was heated continuously by the hotplate until zero emission was obtained. Then, the oil was added to the heated beaker. The oil temperature increased until it reached 195oC and heating continued for an additional 20 minutes. A Scanning Mobility Particle Sizer (SMPS), TSI, USA was used to investigate the particle number size distributions from 10nm to 400nm. The sampling tubing of the SMPS was placed at the upper surface of the beaker. A Condensation Particle Counter (CPC) (Model 3007, TSI, USA) was used at the middle of the balcony to measure the particle number concentrations (>10nm). The emission rates estimated by SMPS were the average of 3 to 5 replications and 8 replications by CPC. Sesame (1.67×1010±1.22×1010#/min), grapeseed (2.04×1010±1.09×1010#/min), pumpkin (3.18×1010 ±1.82×1010#/min) and macadamia (3.02×1010 ±2.81×1010#/min) oils were the low emitting oils while peanut (1.49×1011 ±9.34×1010#/min), olive (1.49×1011 ±1.61×1010#/min), sunflower (1.14×1011±8.67×1010 #/min), safflower (1.08×1011 ±9.08×1010#/min) and avocado (1.07×1011 ±7.06×1010#/min) oils were the high emitting oils while when CPC data were used to estimate the ER. When SMPS data were used, grapeseed (7.51×1010±5.43×1010 #/min) were the low emitting oils while peanut (4.59×1015 ±3.89×1010#/min), olive (7.1×1015 ±7.14×1010#/min), flax (7.08×1015 ±7.59×1010#/min) and vegetable (4.31×1015±3.78×1010 #/min) oils were among the high emitting oils while. The rest of the oils were middle emitting oils. Given the two group of results, peanut and grapeseed were concluded to be the highest emitting cooking oils in this study for particles larger than 10nm and at temperatures up to 200oC.