PM_2.5and ultrafine particles emitted during heating of commercial cooking oils

Abstract

The study presents particle number and mass concentrations, size distributions, emission rates, and emission fluxes from heating common cooking oils. The emission rates and emission fluxes can be used as inputs to models for indirect exposure analysis studies. The study may also be used to provide guidance on choosing oils that result in lower emission rates when heated.

Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

“…Torkmahalleh et al (2012) found that primary PM 2.5 emission rates for peanut, canola, corn and olive oils heated at 197 • C ranged from 3.7 to 54 mg min −1 . He et al (2004) reported a PM 2.5 emission rate for frying in vegetable oils of 2.68 ± 2.18 mg min −1 .…”

“…Emission rates are commonly used to normalize PM emissions from cooking activities (Torkmahalleh et al, 2012;Gao et al, 2013;Klein et al, 2016a, b). Here, the adoption of SOA PR, similar to emission rates, facilitates the normalization of SOA production from cooking and direct comparison of the amount of primary emitted and secondary formed particles.…”

“…The PM 2.5 emission rate for peanut, canola, corn and olive oils heated at 197 • C was shown to be as high as 54 mg min −1 (Torkmahalleh et al, 2012). Allan et al (2010) postulated that cooking oils may contribute more to PM than the meat itself in urban areas of London and Manchester.…”

“…Heating cooking oils, a fundamental process of frying, was found to produce large amounts of fine particulate matter (PM 2.5 ) (Torkmahalleh et al, 2012;Gao et al, 2013) and VOCs (Katragadda et al, 2010;Klein et al, 2016a). The PM 2.5 emission rate for peanut, canola, corn and olive oils heated at 197 • C was shown to be as high as 54 mg min −1 (Torkmahalleh et al, 2012).…”

An Overview of Airborne Nanoparticle Filtration and Thermal Rebound Theory

“…The examples of nanoparticle combustion sources are transportation (Buseck and Adachi, 2008;Lim et al, 2008;Lim et al, 2009;Yin et al, 2012), indoor fumes, smoking (Hofmann et al, 2009;Van Dijk et al, 2011), cooking (Wallace et al, 2004;Torkmahalleh et al, 2012), heating (Jung et al, 2006), biomass, burning (Weimer et al, 2009), etc. Nanoparticles are produced from other sources as well such as from polymers (Tsai et al, 2008;Motzkus et al, 2012), cleaning, laser printers , photocopiers, agriculture (Buseck and Adachi, 2008), and welding.…”