Emission of Carbonyl Compounds from Cooking Oil Fumes in the Night Market Areas
| العنوان: | Emission of Carbonyl Compounds from Cooking Oil Fumes in the Night Market Areas |
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| المؤلفون: | Rachelle D. Arcega, Kwong Leung J. Yu, Wen Che Hou, Sheng-Lun Lin, How-Ran Chao, Kangping Cui, Shida Chen, Li-Hao Young, I. Cheng Lu, Lin-Chi Wang, Chane Yu Lai, Lemmuel L. Tayo, Ying I. Tsai, Yi Chyun Hsu, Danielle E. Que |
| المصدر: | Aerosol and Air Quality Research. 19:1566-1578 |
| بيانات النشر: | Taiwan Association for Aerosol Research, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | education.field_of_study, 010504 meteorology & atmospheric sciences, Cooking oil, Population, Formaldehyde, Air pollution, medicine.disease_cause, 01 natural sciences, Pollution, Liquefied petroleum gas, chemistry.chemical_compound, chemistry, Air pollutants, Adverse health effect, Stove, medicine, Environmental Chemistry, Environmental science, Food science, education, 0105 earth and related environmental sciences |
| الوصف: | Cooking oil fumes (CF) coming from night market stalls exhaust contain substantial amounts of air pollutants such as carbonyl compounds that may contribute to outdoor air pollution and may have adverse health effects on the Taiwanese population. Carbonyl emission characteristics depend on several factors, which include but are not limited to, the cooking style and food material being used. The current study evaluated carbonyl compound emissions from two scenarios: a standard kitchen cooking classroom with a stack gas tunnel and night market food stalls. The different cooking styles and food types cooked using a liquefied petroleum gas (LPG) stove, such as grilled chicken with (GCS) and without sauce (GC), mixed barbecue with sauce (MBS), grilled vegetables with sauce (GVS), stir-fried oyster omelet (OM), fried Taiwanese chicken nuggets (FN) in the kitchen cooking classroom, and grilled chicken with (GCS) and without sauce (GC), stir-fried oyster omelet (OM), grilled vegetables with sauce (GVS), and fried steak (FS) in the night market were evaluated for carbonyl carbon emissions. OM from the kitchen classroom and GCS from the night market showed the highest mean total carbonyl compound concentrations (1850 ± 682 ppb and 1840 ppb). Formaldehyde was found to be the most predominant carbonyl compound, with contribution percentages ranging from 70.9–99.58% of the total carbonyl emission factors in CFs. Grilled vegetables with sauce had the highest emission factor magnitude of 274 µg kg–1 wt. Factors such as the addition of sauce and grilling were also observed to increase carbonyl compound emissions. Corresponding health risks of carbonyl compounds in CFs for the night market vendors were also assessed. All values for cancer risk (R) were above the standard R value for workplace exposure, and HQ values were all greater than 1, suggesting a high risk for adverse health effects. Although our reported values were relatively high due to our sampling conditions, our study was first to be conducted in Taiwan and holds an important contribution to the global existing data of carbonyl compound emissions. |
| تدمد: | 2071-1409 1680-8584 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::60d45384ab234dedf5b563b3fd31148c https://doi.org/10.4209/aaqr.2019.06.0289 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........60d45384ab234dedf5b563b3fd31148c |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 20711409 16808584 |
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