Fine and ultrafine particle emissions from microwave popcorn

Zhang, Q.; Ávalos, Javier; Zhu, Yifang

doi:10.1111/ina.12069

Cited by 12 publications

(8 citation statements)

References 29 publications

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“…context, note that prior studies have reported that the use of a gas stove and the heating of a steel pan can produce 10 12 −10 13 particles per event; cooking popcorn in a microwave oven was reported to produce 10 10 −10 11 particles. 4,37,38 Liu et al 28 measured the particle production from natural mosquito repellents with similar ozone exposures as in the present study and found total particle production in the range 10 9 −10 11 particles, depending on the amount of product applied. Both of the products in this study with more than 10 9 total emitted particles are formulated or fragranced with a known secondary aerosol precursor, tea tree oil or lavender scent.…”

Section: Environmental Science and Technologysupporting

confidence: 68%

Ultrafine Particle Production from the Ozonolysis of Personal Care Products

Vannucci

Nazaroff

2017

Environ. Sci. Technol.

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Personal care products (PCP) might be a source of ultrafine particle exposure for users owing to the reaction of ozone with terpene ingredients. The near-person emissions associated with PCP may contribute to exposures that would not be properly accounted for with indoor microenvironmental measurements. To better understand this issue, screening experiments were conducted with 91 PCP to detect the occurrence of ultrafine particle production from exposure to common indoor levels of ozone (23 ± 2 ppb). Twelve products generated measurable particle emissions; quantification experiments were performed for these to determine total particle production and peak particle production rate. A high-resolution, small volume reaction chamber was used with a heated sample plate to simulate conditions found in the human thermal plume. Ten of the quantified PCP exhibited total emissions of less than 10 particles, suggesting that they may not be significant sources of total ultrafine particle exposure. Two samples, a tea tree oil-based scalp treatment and a white lavender body lotion, exhibited relatively elevated peak particle emission rates, 6.2 × 10 min and 2.0 × 10 min, respectively. The use of such products in the presence of significant ozone levels might materially influence personal exposure to ultrafine particles.

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Section: Environmental Science and Technologysupporting

confidence: 68%

Ultrafine Particle Production from the Ozonolysis of Personal Care Products

Vannucci

Nazaroff

2017

Environ. Sci. Technol.

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“…The total removal rate λ was determined by measuring particle concentration decay after the cooking finished. 32 With the results of air change rate a, the total removal rate λ, concentration C in,p (t 0 ), and room volume V, the nonlinear fitting of the indoor particle concentration increasing curves based on eq 2 was conducted to obtain the emission rate S p with Origin 9.0.0 (OriginLab Corp., Northampton, MA, USA).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The air change rate a was measured via the CO 2 -decay method. The total removal rate λ was determined by measuring particle concentration decay after the cooking finished …”

Section: Methodsmentioning

confidence: 99%

Emission Rates of Multiple Air Pollutants Generated from Chinese Residential Cooking

Chen

Zhao

2018

Environ. Sci. Technol.

194

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Household air pollution generated from cooking is severe, especially for Chinese-style cooking. We measured the emission rates of multiple air pollutants including fine particles (PM), ultrafine particles (UFPs), and volatile organic compounds (VOCs, including formaldehyde, benzene, and toluene) that were generated from typical Chinese cooking in a residential kitchen. The experiment was designed through five-factor and five-level orthogonal testing. The five key factors were cooking method, ingredient weight, type of meat, type of oil, and meat/vegetable ratio. The measured emission rates (mean value ± standard deviation) of PM, UFPs, formaldehyde, total volatile organic compounds (TVOCs), benzene, and toluene were 2.056 ± 3.034 mg/min, 9.102 ± 6.909 × 10 #/min, 1.273 ± 0.736 mg/min, 1.349 ± 1.376 mg/min, 0.074 ± 0.039 mg/min, and 0.004 ± 0.004 mg/min. Cooking method was the most influencing factor for the emission rates of PM, UFPs, formaldehyde, TVOCs, and benzene but not for toluene. Meanwhile, the emission rate of PM was also significantly influenced by ingredient weight, type of meat, and meat/vegetable ratio. Exhausting the range hood decreased the emission rates by approximately 58%, with a corresponding air change rate of 21.38/h for the kitchen room.

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“…Furan is also formed through heating food. In recent years, special attention has been gained by the formation of 2,3‐butanedione (diacetyl) from microwave popcorn (Zhang et al., ). Saturated and unsaturated aldehydes from C3 onwards are formed by the thermal decomposition of linolenic acid (Belitz et al., ).…”

Section: Sources Of Vvocsmentioning

confidence: 99%

Very volatile organic compounds: an understudied class of indoor air pollutants

Salthammer

2014

Indoor Air

128

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Very volatile organic compounds (VVOCs), as categorized by the WHO, are an important subgroup of indoor pollutants and cover a wide spectrum of chemical substances. Some VVOCs are components of products commonly used indoors, some result from chemical reactions and some are reactive precursors of secondary products. Nevertheless, there is still no clear and internationally accepted definition of VVOCs. Current approaches are based on the boiling point, and the saturation vapor pressure or refer to analytical procedures. A significant problem is that many airborne VVOCs cannot be routinely analyzed by the usually applied technique of sampling on Tenax TA â followed by thermal desorption GC/MS or by DNPH-sampling/ HPLC/UV. Some VVOCs are therefore often neglected in indoor-related studies. However, VVOCs are of high significance for indoor air quality assessment and there is need for their broader consideration in measurement campaigns and material emission testing. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made. T. SalthammerThe copyright line for this article was changed on 8th January 2015 after original online publication.Received for review 28 September 2014. Accepted for publication 26 November 2014. Practical ImplicationsSo far, many very volatile organic compounds (VVOCs) are insufficiently considered, although they are of importance for the evaluation of indoor air quality and building product emissions. Moreover, an appropriate definition of VVOCs does not exist. Therefore, it is the purpose of this publication to shift VVOCs more into the focus of indoorrelated research. Potential VVOCs, their sources, indoor air concentrations, and analytical procedures are critically discussed.

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Fine and ultrafine particle emissions from microwave popcorn

Cited by 12 publications

References 29 publications

Ultrafine Particle Production from the Ozonolysis of Personal Care Products

Ultrafine Particle Production from the Ozonolysis of Personal Care Products

Emission Rates of Multiple Air Pollutants Generated from Chinese Residential Cooking

Very volatile organic compounds: an understudied class of indoor air pollutants

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