Size segregated PM and its chemical composition emitted from heated corn oil


Torktnahalleh M. A., Gorjinezhad S., Keles M., ÖZTÜRK F., Hopke P. K.

ENVIRONMENTAL RESEARCH, cilt.154, ss.101-108, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 154
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.envres.2016.12.025
  • Dergi Adı: ENVIRONMENTAL RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.101-108
  • Anahtar Kelimeler: Salt, Corn oil, PM emission rate, OC/EC, Trace elements, ULTRAFINE PARTICLES, PARTICULATE MATTER, FINE PARTICLES, COOKING, PM2.5, RATES, EXPOSURES, UTENSILS, FILTERS, GAS
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Characterization of the airborne particulate matter (PM) emitted from cooking components including cooking oil, and additives like salt has not been carefully investigated. This study provides new data on the concentration, composition, and emission rates/fluxes of PM (less than 3.3 mu m) generated during heating corn oil and corn oil with added table salt. The concept of emission flux was employed to estimate the emission rates in this study. A statistically significant reduction of 47.6% (P < 0.05) in the total PM emission rate and emission flux were observed when salt was added to the heated corn oil (5.15x10(1) mg min(-l)) compared to the pure oil (9.83x10(1) mg min(-1)). The OC emission rate decreased 61.3% (P < 0.05) when salt was added to the corn oil (2.35x10(1) mg min(-1)) compared to the pure corn oil (5.83x10(1) mg min(-1)). With the salt, the total EC emission rate was 6.99x10(-1) mg min(-1), a 62.7% reduction in EC emission compared to pure corn oil (1.88 mg min(-1)). These results suggest that table salt can be added to the corn oil prior to frying to reduce exposure to cooking generated PM.