Chemical characterization of volatile organic compounds (VOCs) emitted from multiple cooking cuisines and purification efficiency assessments

Cooking process can produce abundant volatile organic compounds(VOCs),which are harmful to environment and human health.Therefore,we conducted a comprehensive analysis in which VOCs emissions from multiple cuisines have been sampled based on the simulation and acquisition platform,involving concentration characteristics,ozone formation potential(OFP)and purification efficiency assessments.VOCs emissions varied from 1828.5 to 14,355.1μg/m^(3),with the maximumand minimumvalues fromBarbecue and Family cuisine,respectively.Alkanes and alcohol had higher contributions to VOCs from Sichuan and Hunan cuisine(64.1%),Family cuisine(66.3%),Shandong cuisine(69.1%)and Cantonese cuisine(69.8%),with the dominant VOCs species of ethanol,isobutane and n-butane.In comparison,alcohols(79.5%)were abundant for Huaiyang cuisine,while alkanes(19.7%),alkenes(35.9%)and haloalkanes(22.9%)accounted for higher proportions from Barbecue.Specially,carbon tetrachloride,n-hexylene and 1-butene were the most abundant VOCs species for Barbecue,ranging from 8.8%to 14.6%.The highest OFP occurred in Barbecue.The sensitive species of OFP for Huaiyang cuisine were alcohols,while other cuisines were alkenes.Purification efficiency assessments shed light on the removal differences of individual and synergistic control technologies.VOCs emissions exhibited a strong dependence on the photocatalytic oxidation,with the removal efficiencies of 29.0%–54.4%.However,the high voltage electrostatic,wet purification and mechanical separation techniques played a mediocre or even counterproductive role in the VOCs reduction,meanwhile collaborative control technologies could not significantly improve the removal efficiency.Our results identifiedmore effective control technologies,which were conductive to alleviating air pollution from cooking emissions.

Determination of time-and size-dependent fine particle emission with varied oil heating in an experimental kitchen

Particulate matter（PM） from cooking has caused seriously indoor air pollutant and aroused risk to human health.It is urged to get deep knowledge of their spatial-temporal distribution of source emission characteristics,especially ultrafine particles（UFP ＆lt; 100 nm） and accumulation mode particles（AMP 100-555 nm）.Four commercial cooking oils are auto dipped water to simulate cooking fume under heating to 255℃ to investigate PM emission and decay features between 0.03 and 10 μm size dimension by electrical low pressure impactor（ELPI） without ventilation.Rapeseed and sunflower produced high PM_（2.5） around5.1 mg/m^3,in comparison with those of soybean and corn（5.87 and 4.55 mg/m^3,respectively）at peak emission time between 340 and 450 sec since heating oil,but with the same level of particle numbers 6-9 × 10~5/cm^3.Mean values of PM_（1.0）/PM_（2.5） and PM_（2.5）/PM_（10） at peak emission time are around 0.51-0.55 and 0.23-0.29.After 15 min naturally deposition,decay rates of PM_（1.0）,PM_（2.5） and PM_（10） are 13.3%-29.8%,20.1%-33.9%and 41.2%-54.7%,which manifest that PM_（1.0） is quite hard to decay than larger particles,PM_（2.5） and PM_（1.0）.The majority of the particle emission locates at 43 nm with the largest decay rate at 75%,and shifts to a larger size between137 and 555 nm after 15 min decay.The decay rates of the particles are sensitive to the oil type.