CHARACTERIZATION AND INFLUENCING FACTORS OF VOLATILE ORGANIC COMPOUNDS EMITTED FROM COOKING

HE Wan-qing; YU Zhi-qiang; LIU Yi; WANG Tian-yi; YANG Tao

doi:10.13205/j.hjgc.202209018

Volume 40 Issue 9

Nov. 2022

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Article Navigation > ENVIRONMENTAL ENGINEERING > 2022 > 40(9): 135-142

HE Wan-qing, YU Zhi-qiang, LIU Yi, WANG Tian-yi, YANG Tao. CHARACTERIZATION AND INFLUENCING FACTORS OF VOLATILE ORGANIC COMPOUNDS EMITTED FROM COOKING[J]. ENVIRONMENTAL ENGINEERING , 2022, 40(9): 135-142. doi: 10.13205/j.hjgc.202209018

Citation:

HE Wan-qing, YU Zhi-qiang, LIU Yi, WANG Tian-yi, YANG Tao. CHARACTERIZATION AND INFLUENCING FACTORS OF VOLATILE ORGANIC COMPOUNDS EMITTED FROM COOKING[J]. ENVIRONMENTAL ENGINEERING , 2022, 40(9): 135-142. doi: 10.13205/j.hjgc.202209018

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CHARACTERIZATION AND INFLUENCING FACTORS OF VOLATILE ORGANIC COMPOUNDS EMITTED FROM COOKING

doi: 10.13205/j.hjgc.202209018

HE Wan-qing^1,2,3,
YU Zhi-qiang⁴,
LIU Yi⁵,
WANG Tian-yi^1,2,3,
YANG Tao^{1,2,3
,
,}

1. Beijing Municipal Research Institute of Eco-environment Protection, Beijing 100037, China;
2. National Urban Environmental Pollution Control Engineering Research Center, Beijing 100037, China;
3. Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application, Beijing 100037, China;
4. Shanghai Institute of measurement and testing technology, Shanghai 200233, China;
5. Central Research Institute of Building and Construction Co., Ltd, MCC Group, Beijing 100088, China

Received Date: 2021-12-22
Available Online: 2022-11-09

Abstract

Abstract

Many factors affect the emission concentration and composition of volatile organic compounds in the catering industry. Used the method of controlling a single variable on the catering experimental platform, the effects of the types of edible oils, cooking methods, and types of ingredients on the emission characteristics of non-methane total hydrocarbons(NMHC), non-methane volatile organic compounds(NMVOCs) and aldehydes and ketones in the cooking process of catering were studied. The results showed that the concentration of NMVOCs produced by cooking with corn oil was as low as 434 μg/m³, and that's only 1/10 of the blended oil. The NMVOCs produced by corn oil had the least kinds of components, and the risk of carcinogenesis was lower than that of blended oils and shortenings. The cooking method of deep-frying produced more NMVOCs and aldehydes and ketone compounds than those of stir-frying. The types and quantities of NMVOCs produced by cooking meat ingredients were more than those of vegetable ingredcents in the same way.
- cooking emission,
- non-methane total hydrocarbon (NMHC),
- non-methane volatile organic compounds (NMVOCs),
- aldehydes and ketones

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References(24)

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