Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes

Peng, Chiung‐Yu; Lan, Cheng-Hang; Lin, Pei‐Chen; Kuo, Yi‐Chun

doi:10.1016/j.jhazmat.2016.10.045

Cited by 164 publications

(89 citation statements)

References 26 publications

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“…Cooking‐induced primary and secondary pollution is not only controlled by the cooked ingredients and cooking style or setting (fuel, pan, oil used, and cooking method), but also depends on the air exchange rates (eg, induced by ventilation) and the oxidant precursor levels indoor and outdoor . Even though, several models describing indoor air pollution from different sources exist, none of these addresses both the particle and gas‐phase emissions from cooking, where the aforementioned parameters driving the pollutants emission, their transformation, and their losses can be systematically varied.…”

Section: Introductionmentioning

confidence: 99%

Quantification of the impact of cooking processes on indoor concentrations of volatile organic species and primary and secondary organic aerosols

et al. 2019

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Cooking is recognized as an important source of particulate pollution in indoor and outdoor environments. We conducted more than 100 individual experiments to characterize the particulate and non‐methane organic gas emissions from various cooking processes, their reaction rates, and their secondary organic aerosol yields. We used this emission data to develop a box model, for simulating the cooking emission concentrations in a typical European home and the indoor gas‐phase reactions leading to secondary organic aerosol production. Our results suggest that about half of the indoor primary organic aerosol emission rates can be explained by cooking. Emission rates of larger and unsaturated aldehydes likely are dominated by cooking while the emission rates of terpenes are negligible. We found that cooking dominates the particulate and gas‐phase air pollution in non‐smoking European households exceeding 1000 μg m−3. While frying processes are the main driver of aldehyde emissions, terpenes are mostly emitted due to the use of condiments. The secondary aerosol production is negligible with around 2 μg m−3. Our results further show that ambient cooking organic aerosol concentrations can only be explained by super‐polluters like restaurants. The model offers a comprehensive framework for identifying the main parameters controlling indoor gas‐ and particle‐phase concentrations.

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Section: Introductionmentioning

confidence: 99%

Quantification of the impact of cooking processes on indoor concentrations of volatile organic species and primary and secondary organic aerosols

et al. 2019

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“…This mixture is of concern to many parties because some of the composers of this mixture are considered carcinogenic and have many fatty acids. As in the Peng [13] study which aims to compare the composition of the aldehyde and the concentration in cooking oil with different forms of cooking oil, cooking method, and type of cooking.…”

Section: ) Emissions Of Palm Oil a Emissions Of Palm Oil As Cookingmentioning

confidence: 99%

“…Meanwhile, the preference for using palm oil processed products as food in the aspect of state policy is two studies, namely research Gaskell [24] and Shankar et al [22]. Then, the preference for using palm oil processed products as food in the aspect of emissions issued, there is one study, namely research Peng et al [13]. The preference for processed palm oil products is the composition of biodiesel which considers sustainability aspects, there are two studies, namely research De Souza et al [25] and Rocha et al [27].…”

Section: B Research Mapmentioning

confidence: 99%

“…Other considered aspects related to the policies made by a country to influence the use of palm oil as cooking oil and as a base for biodiesel are policies that apply to the industry's stakeholder in a country [8]- [10]. Usage preferences are also sometimes influenced by other factors such as emissions, where currently the community and industry have begun to be aware of the effects of emissions on the environment [11]- [13]. So, in this present study we will conduct a literature review of several articles by focusing on factors such as sustainability issues, government policies, and emissions that can affect the preference for using palm oil as food or as diesel.…”

Section: Introductionmentioning

confidence: 99%

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Understanding the Palm Oil Utilization Preference: A Literature Review and Preference Measurement

Adhitiya

Astuti

2019

IJPS

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Energy supply security has become the world's issue this past decades. World's energy demand keep growing yet supply remains stable. Numerous renewable energy sources are developed to fulfil this energy supply gap. This issue is also being a concern in Indonesia. Palm oil is considered as one of the renewable energy because of its production flexibility. Palm oil could be processed into cooking oil and fuel energy such as biodiesel. Objective of this present study is to understand the palm oil utilization preference either as the cooking oil or biodiesel. Literature review is conducted to explore variables that is being considered as preference variable. This present study conducted review in several literature that were published ranged from 2010 to 2018. Three variables were considered as a result of literature review. The first variable is sustainability aspect which represent life cycle of the processed product. The second variable is policy which could influence the industry's stakeholder to conduct a utilization decision. The last variable is emission that is being produced by the processed product. This present study also conducted preference measurement in order to measure the preference of palm oil utilization either as he cooking oil or biodiesel. As the result, a research map is proposed for the future research direction.

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“…Heating of cooking oil at high temperatures can cause polymerization, hydrolysis and oxidation which can produce toxic compounds such as alcohol, aldehydes, aromatic hydrocarbons and acrolin. The compounds produced can cause increased intracellular peroxide, DNA damage, rapid cell spread and release of proinflammatory cytokines associated with increased genotoxicity and tumors (Peng, Lan, Lin, & Kuo, 2017) Histopathological observations showed that experimental animals given cooking oil with 3 repetitions of heating suffered significant damage in jejunum, large intestine and liver. In addition, there is an adaptive oxidative response.…”

Section: Introductionmentioning

confidence: 99%

Quality Improvement of Used Cooking Oil by Using Nanocellulose from Sugarcane Bagasse as Adsorbent

Wulandari

Dewi²

2019

Molekul

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Frying oil can produce substances that are harmful for health. One way that can be used to eliminate these dangerous compounds is by using adsorbent. Recently, many adsorbents from natural fibers have been developed. One of them is cellulose which contains 40-50 % in bagasse. Nano sized cellulose or called by nanocellulose is reported have better properties than cellulose. So, this research is aimed to utilize nanocellulose from sugarcane bagasse as adsorbent for used cooking oil. Cellulose produced from bagasse is hydrolyzed using 50% H2SO4at 40 ⁰C for 10 minutes. Used cooking oil soaked with nanocellulose for 1x24 hour, 2x24 hours and 3x24 hours. Then, the quality of used cooking oil was tested through organoleptic, acid number, peroxide number and water content test. Nanocellulose produced from hydrolysis process by using acid has a particle size distribution in nanometer range, with 95.3% having a particle size of 437.5 nm. Immersion of cooking oil by nanocellulose for 2 x 24 hours can reduce the value of free fatty acids until 18.01%, the peroxide number decreases by 57.69% and the water content decreases to 99.99% even though organoleptic changes are not very noticeable. Based on this results, nanocellulose has high potential to be used as adsorbent in used cooking oil.

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Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes

Cited by 164 publications

References 26 publications

Quantification of the impact of cooking processes on indoor concentrations of volatile organic species and primary and secondary organic aerosols

Quantification of the impact of cooking processes on indoor concentrations of volatile organic species and primary and secondary organic aerosols

Understanding the Palm Oil Utilization Preference: A Literature Review and Preference Measurement

Quality Improvement of Used Cooking Oil by Using Nanocellulose from Sugarcane Bagasse as Adsorbent

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