The Most Comprehensive Reports of Cooking Oil Emission Characterizations
MEHDI AMOUEI TORKMAHALLEH, Motahareh Naseri, Mostafa Salmanimojaveri, Tomiris Madiyarova, Nadezhda Ushakova, Karina Yessengaziyeva, Gulnur Sultanova, Enoch Adotey, Farzaneh Jafarigol, Zhaniya Askar, Gulnaz Zhemeney, Drina Alessa Holliday, Seyed Morteza Zamir, Dhawal Shah,
University of Illinois at Chicago Abstract Number: 625
Working Group: Indoor Aerosols
AbstractThis 3-year study includes the most comprehensive reports of cooking oil emission characterizations including particle number (1-400 nm), particle surface (1-400nm), black carbon (BC), PM2.5 and gas emission rates in the literature. The present study investigated most of the commetical cooking oils (17 oils) available in the U.S. market including avocado, canola, coconut, corn, olive, peanut, vegetable, grapeseed, hazelnut, macadamia, almond, sunflower, safflower, flux, walnut, pumpkin seed, and sesame using a carefully designed experiment. The oils were heated to reach the temperature of 195-200 oC and the heating continued for 20 minutes over this temperature range. A Scanning Mobility Particle Sizer (SMPS), was utilized to investigate the particle number and surface size distributions in the size range of 1 nm to 400 nm. An AE33 black carbon Monitor, Magee Scientific, together with Rizgard PM low-cost PM monitor (equipped with Planttower sensors) were used to monitor PM concentrations. Aeroqual, New Zealand, gas sensors were employed to measure gas concentrations including methane and formaldehyde. The emission rates were calculated for three different temperature ranges (195-200 oC, 190-195 oC - 185-190 oC) that were beyond the smoke temperatures of the studied oils, and correlations among emission rates, oil temperature and oil smoke temperatures were developed with relatively good R2. Results showed that the highest total PNC emission rate (2-400 nm) for oil temperature above 195oC was registered for peanut oil 5.37×1012 (SD=3.78×1012) particles/min. Canola showed the highest emission rate in the temperature of 190-195 oC and 185-190 oC, equal to 4.55×1012 (SD=3.93×1012) particles/min and 9.65×1012 (SD=7.62×1012) #/min, respectively. Heating sesame oil resulted in the lowest total PNC emission rate in all three temperature ranges. The ranking of the oils in terms of emission rates were quite different with respect of number based and mass based emission rates making it challenging to come up with a recommendation regarding the low emitting cooking oils. However, the final recommendations will be based on the particle surface area.