Particulate Matter During Food Preparation on a Barbecue: A Case Study of an Electric Barbecue

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(2), P. 498 - 498

Published: Jan. 7, 2025

The distribution of mass and the number particles is a determining factor in respirable nature given particulate matter (PM), thus potential health effects breathing air question. One most popular activities during summer months preparation food on barbecue. Barbecuing represents one few sources combustion particulates summer, period which otherwise characterised by lack heating. objective this study to ascertain fractional composition PM emitted an electric barbecue compare these values with measured background. concentrations (PM) at were determined Palas AQ Guard optical spectrometer, while background Fidas 200 spectrometer that complies EN16450 standard. contribution individual fractions environment differed from observed ambient air. measurements exhibited relatively well-defined consistent distribution, PM1 fraction representing between 10 30% PM4−1 accounting for only 20%. Thus, PM4 did not exceed 50% total particles. Upon analysis grilling process, it was capable substantial proportion, exceeding 90% mass. trend related maintained; however, limit maximum content increased 40% PM. results demonstrate process itself, utilising without emission fuel, can exert notable influence submicron

Language: Английский

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Investigating the associations between organophosphate flame retardants (OPFRs) and fine particles in paired indoor and outdoor air: A probabilistic prediction model for deriving OPFRs in indoor environments

Environment International, Journal Year: 2023, Volume and Issue: 174, P. 107871 - 107871

Published: March 12, 2023

Contaminants of emerging concern such as organophosphate flame retardants (OPFRs) are associated with atmospheric fine particles (PM2.5), which pose the greatest health risk in world. However, few surveys have explored interaction between PM2.5 and OPFRs residential paired indoor/outdoor environments. 11 priority were investigated across 178 indoor outdoor air samples taken from 89 children's households southern Taiwan, cold warm seasons. This involved exploring their associations building characteristics, interior materials, human activities. We developed a probabilistic predictive model for based on (I/O) ratio contaminants an quality index. The significant explored. level was greater than that households, contrasting PM2.5. I/O higher 1 (except TEHP, EHDPP, TCP), suggests sources primarily emitted indoors. Indoor TCEP significantly positively OPFR detected apartments houses due to decoration, furniture electronic devices. this not case TCIPP dominant compound air. obtained high accuracy R2 value 0.87. material used mattresses, use purifiers heaters, total area main influencing factors households. These findings could provide important evidence equipment different types. In addition, it prevent potential risks posed by pollutants eliminate emissions through selection better construction materials.

Language: Английский

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Indoor and outdoor air quality impacts of cooking and cleaning emissions from a commercial kitchen

Environmental Science Processes & Impacts, Journal Year: 2023, Volume and Issue: 25(5), P. 964 - 979

Published: Jan. 1, 2023

Online gas- and particle-phase measurements in a commercial kitchen reveal exposure risks outdoor air impacts during cooking cleaning.

Language: Английский

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Evaluating the effectiveness of ventilation strategies in mitigating short-term and high-concentration indoor pollutants within a typical apartment building

Building and Environment, Journal Year: 2025, Volume and Issue: unknown, P. 112520 - 112520

Published: Jan. 1, 2025

Language: Английский

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Impacts of COVID-19 lockdown on PM2.5-bound polycyclic aromatic hydrocarbons in Hohhot, Northern China: characteristics, sources, and source-specific health risks

Environmental Health, Journal Year: 2025, Volume and Issue: 24(1)

Published: Feb. 26, 2025

Quantifying the impacts of reduction strategies on PM2.5-bound polycyclic aromatic hydrocarbons (PAHs) is essential for reducing health risks PM2.5. The COVID-19 lockdown provided an opportunity to reveal quantitative relationship between measures and PAHs. In this study, characteristics, sources, PAHs were investigated during in Hohhot. source-specific assessed using a combination incremental lifetime cancer risk models (ILCR) positive matrix factorization (PMF). Compared with pre-LD period (pre-LD, 87.41 ± 5.98 ng·m-3), total concentration ∑PAHs (LD, 32.52 2.31 ng·m-3) decreased by 62.8% Coal combustion (51.5%), gasoline emissions (21.9%), diesel (12.9%), industrial (9.3%), biomass burning (4.7%) predominant sources Except male children, ILCR all groups exceeded threshold high (1 × 10− 4). Dermal contact exposure pathway carcinogenic risk. period, values 62.5–62.7% LD period. PMF-ILCR results indicated that (29.1%), coal (28.4%), (18.5%) main ∑ILCR. A Monte Carlo simulation revealed cumulative at 95th percentile six 1.5–6.3 times These emphasize regulating effective cities large consumption.

Language: Английский

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Characteristics and inhalation risk of aldehydes and ketones in fumes from heated cooking rapeseed oils with different refining levels: Focusing on non-acylglycerol components

Food Chemistry, Journal Year: 2025, Volume and Issue: 484, P. 144382 - 144382

Published: April 17, 2025

Language: Английский

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Insights into immune and oxidative stress in rural homemakers exposed to VOCs during typical solid fuel utilization activities

Environmental Pollution, Journal Year: 2025, Volume and Issue: unknown, P. 126410 - 126410

Published: May 1, 2025

Language: Английский

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

International Journal of Environmental Research and Public Health, Journal Year: 2023, Volume and Issue: 20(3), P. 1796 - 1796

Published: Jan. 18, 2023

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

Language: Английский

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Revealing the mechanism of adsorption and separation of acetone/methanol by porous carbon via experimental and theoretical calculations

Chemical Engineering Journal, Journal Year: 2023, Volume and Issue: 474, P. 145565 - 145565

Published: Aug. 28, 2023

Language: Английский

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Assessment of health risks of PAHs from rural cooking emissions: Neighborhood diffusion and the impact of village settlement characteristics

Building and Environment, Journal Year: 2023, Volume and Issue: 244, P. 110801 - 110801

Published: Sept. 4, 2023

Language: Английский

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