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

Ge Zhang (), Fulu Sun, Haichao Li, Yuanxin Lin, Kai Zhao and Lei Fang
Additional contact information
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

IJERPH, 2023, vol. 20, issue 3, 1-12

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.

Keywords: cooking oil fume; VOCs; distribution form; GC-MS (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/1660-4601/20/3/1796/pdf (application/pdf)
https://www.mdpi.com/1660-4601/20/3/1796/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:20:y:2023:i:3:p:1796-:d:1040337

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().