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The Content and Emission form of Volatile Organic Compounds from Cooking Oils: A Gas Chromatography-Mass Spectrometry (GC-MS) Analysis

Author

Listed:
  • Ge Zhang

    (School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing 100083, China)

  • Fulu Sun

    (School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing 100083, China)

  • Haichao Li

    (School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing 100083, China)

  • Yuanxin Lin

    (School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing 100083, China)

  • Kai Zhao

    (School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing 100083, China)

  • Lei Fang

    (Department of Environmental and Resource Engineering, Technical University of Denmark, 2800 Kongens Lyngby, Denmark)

Abstract

Cooking oil fumes are full of dangerous chemicals that are bad for human health. Volatile organic compounds (VOCs) in cooking oil fumes are not only emitted in the form of gas but may also accumulate with other substances in oil fumes and form particulate matter emitted into the atmosphere. Different forms of VOCs can enter different regions of the human body and have varying effects on health. This paper investigated the VOC emission types found in some cooking fumes. The findings demonstrate that organic contaminants from edible oils were released as gas and particle matter, with gas being the predominant component. The fraction of gaseous VOCs steadily declined as oil temperature rose, whereas the proportion of VOCs released as particulate matter gradually rose. It is possible to assume that the increase in oil fume with temperature was caused by the original oil’s components volatilizing more frequently under the influence of vapor pressure and that chemical reactions were not the primary cause of oil fume creation.

Suggested Citation

  • Ge Zhang & Fulu Sun & Haichao Li & Yuanxin Lin & Kai Zhao & Lei Fang, 2023. "The Content and Emission form of Volatile Organic Compounds from Cooking Oils: A Gas Chromatography-Mass Spectrometry (GC-MS) Analysis," IJERPH, MDPI, vol. 20(3), pages 1-12, January.
    • Handle: RePEc:gam:jijerp:v:20:y:2023:i:3:p:1796-:d:1040337
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