α−Fe2O3 nanoparticles and hazardous air pollutants release during cooking using cast iron wok in a commercial Chinese restaurant

Long-term exposure to fine particles (PM2.5), ultrafine particles (UFPs), and volatile organic compounds (VOCs) emissions from cooking has been linked to adverse human health effects. Here, we measured the real-time number size distribution of particles emitted when cooking two served food in Chines...

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Bibliographic Details
Published in:Environmental pollution (1987) 2022-08, Vol.307, p.119578-119578, Article 119578
Main Authors: Le, Yen Thi-Hoang, Youn, Jong-Sang, Cho, Hyunwook, Jeon, Kwonho, Lim, Jaehyun, Jeon, Ki-Joon
Format: Article
Language:English
Subjects:
Emission rate
Metal in PM2.5 emission
Single particle analysis
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Summary:Long-term exposure to fine particles (PM2.5), ultrafine particles (UFPs), and volatile organic compounds (VOCs) emissions from cooking has been linked to adverse human health effects. Here, we measured the real-time number size distribution of particles emitted when cooking two served food in Chinese restaurants and estimated the emission rate of UFPs and PM2.5. Experiments were conducted under a control hood, and both online measurement and offline analysis of PM2.5 were carried out. The measured emission rates of PM2.5 generated from deep-frying and grilling were 0.68 ± 0.11 mg/min and 1.58 ± 0.25 mg/min, respectively. Moreover, the UFPs emission rate of deep-frying (4.3 × 109 #/min) is three times higher than that of grilling (1.4 × 109 #/min). Additionally, the PM2.5 emission of deep-frying was comprised of a considerable amount of α−Fe2O3 (5.7% of PM2.5 total mass), which is more toxic than other iron oxide species. A total of six carcinogenic HAPs were detected, among which formaldehyde, acrolein, and acetaldehyde were found to exceed the inhalation reference concentration (RfC) for both cooking methods. These findings can contribute to future evaluation of single particle and HAPs emission from cooking to better support toxicity assessment. [Display omitted] •UFPs emission rate from deep-frying shows three times higher than that of charcoal grilling.•The emitted particles from deep-frying contribute higher deposited surface area at alveolar region.•αFe2O3- a toxic nanoparticle was leaked from cast iron wok-based cooking.•Concentration of four carcinogenic HAPs exceeded the inhalation reference concentration (US EPA).
ISSN:0269-7491
1873-6424
DOI:10.1016/j.envpol.2022.119578