TY - JOUR
T1 - A comparative assessment of black carbon emissions during heating 17 commercial cooking oils
AU - Salmanimojaveri, Mostafa
AU - Naseri, Motahareh
AU - Madiyarova, Tomiris
AU - Ushakova, Nadezhda
AU - Yessengaziyeva, Karina
AU - Sultan, Gulnur
AU - Adotey, Enoch
AU - Zhemeney, Gulnaz
AU - Zamir, Seyed Morteza
AU - Darvishi Omrani, Ali
AU - Jafarigol, Farzaneh
AU - Sankhyan, Sumit
AU - Miller, Shelly
AU - Wallace, Lance
AU - Shah, Dhawal
AU - Amouei Torkmahalleh, Mehdi
N1 - Publisher Copyright:
© 2024 American Association for Aerosol Research.
PY - 2024
Y1 - 2024
N2 - Cooking has been recognized as one of the most important sources of indoor air pollutants. Several studies evaluated black carbon emissions from cooking fumes. Black carbon (BC) could affect human health as a carbonaceous part of the cooking particles. This study develops a statistical model to estimate the emission fluxes of black carbon from heating 17 different oils (avocado, canola, coconut, corn, olive, peanut, vegetable (soybean), grapeseed, hazelnut, macadamia, almond, sunflower, safflower, flax, walnut, pumpkin seed, and sesame). The oils were heated in a beaker for 20 min at 195–200 °C. Macadamia oil showed the highest BC emission rate of 11.08 (SD = 4.94) µg/min, while peanut oil resulted in the lowest BC emission rate of 0.68 (SD = 0.63) µg/min. Oils including macadamia (11.08 [SD = 4.94] µg/min), coconut (9.85 [SD = 2.20] µg/min), flax (7.93 [SD = 2.46] µg/min), pumpkin (5.65 [SD = 2.22] µg/min), grapeseed (5.43 [SD = 7.85] µg/min), hazelnut (4.65 [SD = 2.48] µg/min) and sesame (4.33 [SD = 2.53] µg/min) were among the high BC-emitting oils (>4 µg/min) at 195 °C, while avocado (3.74 [SD = 3.20] µg/min), olive (3.73 [SD = 1.59] µg/min), corn (2.71 [SD = 2.09] µg/min), almond (2.44 [SD = 1.55] µg/min), walnut (1.76 [SD = 0.56] µg/min), canola (1.58 [SD = 0.90] µg/min), vegetable (1.30 [SD = 1.10] µg/min), safflower (0.92 [SD = 0.56] µg/min), sunflower (0.88 [SD = 0.44] µg/min), and peanut (0.68 [SD = 0.63] µg/min) were among the low BC-emitting oils (<4 µg/min). We present correlations between the BC emission flux from heating these cooking oils and two cooking factors, oil temperature and oil smoke temperature. Despite some exceptions, most of the oils showed that oil temperatures above the smoke point of the oil is an insignificant factor in BC emissions.
AB - Cooking has been recognized as one of the most important sources of indoor air pollutants. Several studies evaluated black carbon emissions from cooking fumes. Black carbon (BC) could affect human health as a carbonaceous part of the cooking particles. This study develops a statistical model to estimate the emission fluxes of black carbon from heating 17 different oils (avocado, canola, coconut, corn, olive, peanut, vegetable (soybean), grapeseed, hazelnut, macadamia, almond, sunflower, safflower, flax, walnut, pumpkin seed, and sesame). The oils were heated in a beaker for 20 min at 195–200 °C. Macadamia oil showed the highest BC emission rate of 11.08 (SD = 4.94) µg/min, while peanut oil resulted in the lowest BC emission rate of 0.68 (SD = 0.63) µg/min. Oils including macadamia (11.08 [SD = 4.94] µg/min), coconut (9.85 [SD = 2.20] µg/min), flax (7.93 [SD = 2.46] µg/min), pumpkin (5.65 [SD = 2.22] µg/min), grapeseed (5.43 [SD = 7.85] µg/min), hazelnut (4.65 [SD = 2.48] µg/min) and sesame (4.33 [SD = 2.53] µg/min) were among the high BC-emitting oils (>4 µg/min) at 195 °C, while avocado (3.74 [SD = 3.20] µg/min), olive (3.73 [SD = 1.59] µg/min), corn (2.71 [SD = 2.09] µg/min), almond (2.44 [SD = 1.55] µg/min), walnut (1.76 [SD = 0.56] µg/min), canola (1.58 [SD = 0.90] µg/min), vegetable (1.30 [SD = 1.10] µg/min), safflower (0.92 [SD = 0.56] µg/min), sunflower (0.88 [SD = 0.44] µg/min), and peanut (0.68 [SD = 0.63] µg/min) were among the low BC-emitting oils (<4 µg/min). We present correlations between the BC emission flux from heating these cooking oils and two cooking factors, oil temperature and oil smoke temperature. Despite some exceptions, most of the oils showed that oil temperatures above the smoke point of the oil is an insignificant factor in BC emissions.
KW - Kihong Park
UR - http://www.scopus.com/inward/record.url?scp=85203018546&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85203018546&partnerID=8YFLogxK
U2 - 10.1080/02786826.2024.2394599
DO - 10.1080/02786826.2024.2394599
M3 - Article
AN - SCOPUS:85203018546
SN - 0278-6826
JO - Aerosol Science and Technology
JF - Aerosol Science and Technology
ER -