Contributions of burner, pan, meat and salt to PM emission during grilling

Torkmahalleh, Mehdi Amouei; Ospanova, Saltanat; Baibatyrova, Aknur; Nurbay, Shynggys; Zhanakhmet, Gulaina; Shah, Dhawal

doi:10.1016/j.envres.2018.01.044

Cited by 25 publications

(22 citation statements)

References 33 publications

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“…A better comparison may be found with Torkmahalleh et al 33 who found higher particle emissions for grilled salted meat than unsalted meat. Our tests found a small increase in emissions, similar to Torkmahalleh et al 33 ; however, it is not statistically significant. Additionally, the change in emission rate when margarine is used is also not statistically significant, despite previous suggestions that the oil type is a significant factor.…”

Section: Factors Affecting Emission Ratessupporting

confidence: 82%

“…Torkmahalleh et al added salt to oil before heating, whereas in these tests the salt was added to the chicken before frying. A better comparison may be found with Torkmahalleh et al who found higher particle emissions for grilled salted meat than unsalted meat. Our tests found a small increase in emissions, similar to Torkmahalleh et al; however, it is not statistically significant.…”

Section: Resultsmentioning

confidence: 76%

“…For example, adsorbed organic matter on the surface of pans may generate particulate matter when heated . Heating an empty pan is found to emit ultrafine particles (UFP) but not PM 2.5 . Additionally, higher emission rates are reported when using gas burners rather than electric hobs (also known as a cooktop), but not by others, possibly due to the confounding effect of hob temperature.…”

Section: Introductionmentioning

confidence: 99%

“…19 Heating an empty pan is found to emit ultrafine particles (UFP) but not PM 2.5 . 33 Additionally, higher emission rates are reported when using gas burners rather than electric hobs (also known as a cooktop), 19,34 but not by others, 23 However, the cooking of individual components, rather than full meals, may not be representative of typical home meal preparation.…”

Section: Introductionmentioning

confidence: 99%

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Investigating measurements of fine particle ( PM _2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

et al. 2019

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There is growing awareness that indoor exposure to particulate matter with diameter ≤ 2.5 μm (PM2.5) is associated with an increased risk of adverse health effects. Cooking is a key indoor source of PM2.5 and an activity conducted daily in most homes. Population scale models can predict occupant exposures to PM2.5, but these predictions are sensitive to the emission rates used. Reported emission rates are highly variable and are typically for the cooking of single ingredients and not full meals. Accordingly, there is a need to assess PM2.5 emissions from the cooking of complete meals. Mean PM2.5 emission rates and source strengths were measured for four complete meals. Temporal PM2.5 concentrations and particle size distributions were recorded using an optical particle counter (OPC), and gravimetric sampling was used to determine calibration factors. Mean emission rates and source strengths varied between 0.54—3.7 mg/min and 15—68 mg, respectively, with 95% confidence. Using a cooker hood (apparent capture efficiency > 90%) and frying in non‐stick pans were found to significantly reduce emissions. OPC calibration factors varied between 1.5 and 5.0 showing that a single value cannot be used for all meals and that gravimetric sampling is necessary when measuring PM2.5 concentrations in kitchens.

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Section: Factors Affecting Emission Ratessupporting

confidence: 82%

Section: Resultsmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Investigating measurements of fine particle ( PM _2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

et al. 2019

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“…Nevertheless, this hypothesis has been rejected recently as continuous heating of pans resulted in zero PM emission. 16,17 Studies showed that heated stainless steel utensils released Fe, Ni, and Cr into the food, 18 and the amount of the released trace elements depended on the type of the food. 19 A possible route for the emission of trace elements during cooking could be the dissolution of trace elements from pans into heated oils that can then appear into the PM phase through the evaporation and nucleation of the organic constitutes of the oils.…”

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confidence: 99%

A new exposure route to trace elements in indoor particulate matter

et al. 2020

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Concentrations and emission rates of sixteen trace elements in emitted PM during heating soybean oil using three types of pans, including Teflon, granitium, and cast‐iron, were investigated. Statistically significant decreases in Mn and Co emission rates were observed when the oil was heated in the cast‐iron pan compared to Teflon and granitium pans. Among the released trace elements, Ni, Ba, Zn, and Cr had more contribution to the emission rate. The concentrations of Fe in the emitted PM1 were found to be higher when cast‐iron pan (8.49 ± 3.35 µg/m3) was utilized compared to Teflon (8.05 ± 2.27 µg/m3) and granitium (7.45 ± 1.38 µg/m3). However, these increases were statistically insignificant. The results of our study support the hypothesis that the trace elements translocate from cooking pans into the heated oil and subsequently to the particulate phase. This translocation creates a new inhalation exposure route to trace elements in indoor environments.

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Optimizing indoor air quality: Investigating particulate matter exposure in household kitchens and source identification

Alhajeri,

Alrashidi,

Yassin

et al. 2024

Environmental Quality Mgmt

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Indoor environments pose a significant health risk due to exposure to particulate matter (PM), leading to various diseases and premature deaths, and raising public concerns about indoor air quality. Household kitchens are a major contributor to indoor air pollution, emitting particulate matter of varying sizes during cooking, which disperses throughout the house. Understanding the extent of PM exposure and identifying its sources is crucial. This study assesses PM presence in Kuwaiti household kitchens, measuring concentrations of different‐sized particles (PM 0.3, 0.5, 1.0, 2.5, 5.0, and 10 μm) under various conditions. Measurements were taken for 24 h using a particle/mass monitor device, considering different ventilation scenarios, cooking oils, and methods. Spearman's rank correlation and indoor/outdoor (I/O) ratios investigate the correlation between indoor and outdoor PM exposure. Principal component analysis (PCA) models identify specific sources contributing to PM exposure. A questionnaire survey in Kuwaiti households determines primary kitchen sources during cooking. Results show that kitchens with ventilation systems consistently reduce PM concentrations. PM emissions during cooking vary based on factors like cooking method, energy type, cooking oil, food, additives, temperature, and ventilation. The cooking stove is the primary emission source, but other household activities contribute. This study enhances our understanding of influential factors affecting cooking emissions and their concentrations, contributing valuable insights into mitigating indoor air pollution.

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Contributions of burner, pan, meat and salt to PM emission during grilling

Cited by 25 publications

References 33 publications

Investigating measurements of fine particle ( PM _2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

Investigating measurements of fine particle ( PM _2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

A new exposure route to trace elements in indoor particulate matter

Optimizing indoor air quality: Investigating particulate matter exposure in household kitchens and source identification

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Contributions of burner, pan, meat and salt to PM emission during grilling

Cited by 25 publications

References 33 publications

Investigating measurements of fine particle ( PM 2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

Investigating measurements of fine particle ( PM 2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

A new exposure route to trace elements in indoor particulate matter

Optimizing indoor air quality: Investigating particulate matter exposure in household kitchens and source identification

Contact Info

Product

Resources

About

Investigating measurements of fine particle ( PM _2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

Investigating measurements of fine particle ( PM _2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood