Chemical characterization of volatile organic compounds (VOCs) emitted from multiple cooking cuisines and purification efficiency assessments.
J Environ Sci (China)
; 130: 163-173, 2023 Aug.
Article
em En
| MEDLINE
| ID: mdl-37032033
ABSTRACT
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 14,355.1 µg/m3, with the maximum and minimum values from Barbecue 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 identified more effective control technologies, which were conductive to alleviating air pollution from cooking emissions.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Ozônio
/
Poluentes Atmosféricos
/
Compostos Orgânicos Voláteis
Tipo de estudo:
Prognostic_studies
Limite:
Humans
País/Região como assunto:
Asia
Idioma:
En
Revista:
J Environ Sci (China)
Assunto da revista:
SAUDE AMBIENTAL
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
China