Volatile Perfluoroalkyl Substances (Pfas) Emitted from Cooking with Fluoropolymer Coated Pans: Implications on Indoor Air Quality
LILLIAN TRAN, Elizabeth Teng, Linhui Tian, Ying-Hsuan Lin, University of California, Riverside
Abstract Number: 178
Working Group: Indoor Aerosols
Abstract
The use of non-stick pans coated with fluoropolymers can contribute to PFAS exposure, a class of chemicals that are well-known to cause negative effects on human health. Although specific PFAS, such as PFOA and PFOS, have been phased out in the manufacturing process, Teflon or other fluorinated compounds and polymers remain widely used. The usage of fluorinated cookware at higher temperatures may release fluorine-containing compounds resulting from thermal breakdown of such coatings into indoor air, yet little is known about how cooking conditions govern their emissions. This study will investigate PFAS emitted during the cooking process under varying temperatures, oil and liquid content, and surface wear/tear conditions. Particle size distribution and volume concentrations will be characterized during the cooking process using a scanning electron mobility spectrometer (SEMS). Online gas-phase analysis will be conducted using iodide-adduct chemical ionization mass spectrometry (I-CIMS) to profile volatile oxygenated PFAS, such as FTOHs. Offline gas-phase analysis will be performed using gas sampling bags and gas-chromatography mass spectrometry (GC-MS) equipped with a porous layer open tubular (PLOT) column for short-chain volatile organofluorines, such as C2F6 and C2F4. Particles will be collected onto filters and extracted for high-resolution mass spectrometric analysis. We will discuss the experimental results in the context of indoor air quality and the potential household consumer exposure.