Characterization of fine organic particulate matter from Chinese cooking

PM 2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs. Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C 11 to C 26, and C 9 to C 19, respectively. In addition, other organic compound classes have been identified, such as alkanols, esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM 2.5in Beijing.

Characterization particulate matter from several Chinese cooking dishes and implications in health effects

Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter（PM） which have a potential hazard to human health. This chamber study investigated particle emission characteristics originated from using four types of oil（soybean oil, olive oil, peanut oil and lard） and different kinds of food materials（meat and vegetable）. The corresponding emission factors（EFs） of number, mass, surface area and volume for particles were discussed. Temporal variation of size-fractionated particle concentration showed that olive oil produced the highest number PM concentration for the entire cooking process. Multiple path particle dosimetry（MPPD） model was performed to predict deposition in the human respiratory tract. Results showed that the pulmonary airway deposition fraction was the largest. It was also found that particles produced from olive oil led to the highest deposition. We strongly recommend minimizing the moisture content of ingredients before cooking and giving priority to the use of peanut oil instead of olive oil to reduce human exposure to PM.

Vertically-resolved indoor measurements of air pollution during Chinese cooking

Chinese cooking features several unique processes,e.g.,stir-frying and pan-frying,which represent important sources of household air pollution.However,factors affecting household air pollution and the vertical variations of indoor pollutants during Chinese cooking are less clear.Here,using low-cost sensors with high time resolutions,we measured concentrations of five gas species and particulate matter(PM)in three different sizes at multiple heights in a kitchen during eighteen different Chinese cooking events.We found indoor gas species were elevated by 21%-106%during cooking,compared to the background,and PMs were elevated by 44%-159%.Vertically,the pollutants concentrations were highly variable during cooking periods.Gas species generally showed a monotonic increase with height,while PMs changed more diversely depending on the cooking activity's intensity.Intense cooking,e.g.,stir-frying,pan-frying,or cooking on high heat,tended to shoot PMs to the upper layers,while moderate ones left PMs within the breathing zone.Individuals with different heights would be subject to different levels of household air pollution exposure during cooking.The high vertical variability challenges the current indoor standard that presumes a uniform pollution level within the breathing zone and thus has important implications for public health and policy making.

Learn to Cook Chinese Dishes

Shredded Wild Rice Stems Ingredients:500 grams (1.1 lb) wild rice stems 3 grams (1/2 tsp) salt 1 gram (1/4 tsp) MSG 5 grams (1 tsp) soy sauce50 grams (3 1/2 tbsp) oil2 grams (2/5 tsp) sugar150 grams (10 tbsp) waterDirections:1. Remove the outer skin of the wild rice stems and cut into sections 10 cm (4 inches) long and 1 cm (0.4 inch) wide.2. Heat the oil to 70-100OC (160-210OF) and quick-stir-fry the wild rice stem sections. Then add the soy sauce, water, salt and sugar, and bring to a boil. Cover the wok to simmer for 10 minutes. Add the MSG, boil off some of the liquid over a strong fi re. Take out and serve.

The Chafing Dish—Old Chinese Way of Cooking Still Popular

THE chafing dish is a great invention of the Chinese people. A chafing dish usually acts as both stove and cooker, and can be placed at the center of the dining table within easy reach. Because the ingredients are mostly such winter meats as beef, mutton and dog, chafing dish cooking becomes popular throughout China by summer’s end.