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

Lina Wang , Xinran Zheng , Svetlana Stevanovic , Xin Wu , Zhiyuan Xiang , Mingzhou Yu , Jing Liu


Received June 06, 2017,Revised , Accepted December 18, 2017, Available online January 04, 2018

Volume 30,2018,Pages 98-106

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.

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