Emission of Carbonyl Compounds from Cooking Oil Fumes in the Night Market Areas

Abstract

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.

Occupational scenarios and exposure assessment to formaldehyde: A systematic review

“…After the evaluation of the full‐text, 18 articles were excluded for the following reasons: 2 articles evaluated the occupational exposure to other chemicals, 2 did not assess occupational exposure, estimated the exposure to formaldehyde based on data reported in national/institutional databases, reported measured performed before the year 2004, 1 just reported data on biological monitoring, 1 was a proceeding. 6 , 10 , 11 , 12 , 18 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 In Figure 2 are reported the results of risk of bias assessment for all the 51 articles, considering the percentage of the responses to each question of the checklist.…”

Multiyear emissions of carbonaceous aerosols from cooking, fireworks, sacrificial incense, joss paper burning, and barbecue as well as their key driving forces in China

“…Most of the relevant existing studies on emissions have focused on the EFs of PM (Jetter et al, 2002;Lee and Wang, 2004;Kuo et al, 2016;Jilla and Kura, 2017;Amouei Torkmahalleh et al, 2018;Zhao et al, 2018;Lin et al, 2019), PAHs (Yang et al, 2005Zhao et al, 2019), and volatile organic compounds (VOCs) (Cheng et al, 2016;. Several metallic elements (Croteau et al, 2010;Shen et al, 2017) and organic matter components (Xiang et al, 2017;Que et al, 2019) have also been tested. However, few studies have tested the OC and EC EFs of the FMSs (See and Balasubramanian, 2011;Lin et al, 2021).…”

The Carcinogenic Effects of Formaldehyde Occupational Exposure: A Systematic Review

“…The other workers most exposed were firefighters [ 3 , 4 , 5 ], healthcare workers [ 6 ], and beauticians. FA has also been detected in restaurants [ 7 , 8 ] when grilling dishes and adding sauces, in copy shops [ 9 , 10 ], in gardening [ 11 ], in the agri-food sector [ 12 , 13 ], in veterinary clinics, in embalming laboratories, in industrial launderings, etc. Besides, FA is frequently found in building environments, posing at potential risk of exposure to all indoor workers [ 14 , 15 , 16 , 17 , 18 , 19 ].…”