Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5756417 | Environmental Research | 2017 | 8 Pages |
Abstract
Characterization of the airborne particulate matter (PM) emitted from cooking components including cooking oil, and additives like salt has not been carefully investigated. This study provides new data on the concentration, composition, and emission rates/fluxes of PM (less than 3.3 µm) generated during heating corn oil and corn oil with added table salt. The concept of emission flux was employed to estimate the emission rates in this study. A statistically significant reduction of 47.6% (P<0.05) in the total PM emission rate and emission flux were observed when salt was added to the heated corn oil (5.15Ã101 mg minâ1) compared to the pure oil (9.83Ã101 mg minâ1). The OC emission rate decreased 61.3% (P<0.05) when salt was added to the corn oil (2.35Ã101 mg minâ1) compared to the pure corn oil (5.83Ã101 mg minâ1). With the salt, the total EC emission rate was 6.99Ã10â1 mg minâ1, a 62.7% reduction in EC emission compared to pure corn oil (1.88 mg minâ1). These results suggest that table salt can be added to the corn oil prior to frying to reduce exposure to cooking generated PM.
Keywords
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Health, Toxicology and Mutagenesis
Authors
Mehdi Amouei Torkmahalleh, Soudabeh Gorjinezhad, Melek. Keles, Fatma Ozturk, Philip K. Hopke,