Abstract
ABSTRACT Cooking effluents are one of the most important sources of pollution in the indoor and outdoor environment. Exposure to cooking oil fumes (COFs) can increase the risk of many diseases. A healthy indoor environment and an energy-efficient ventilation system in kitchens are urgently demanded. This review is concerned with the current knowledge of the physical and chemical compositions of aerosols generated from typical cooking processes as reported in the literature. It is focused on the effects of cooking fuel, cooking oil, cooking temperature, cooking method, cooking style and other factors on the characteristics of cooking particles. The improvement measures in kitchen ventilation, supply air strategy and evaluation index for the kitchen environmental protection are also reviewed. It was found that the cooking process emits high concentrations of particulate matter (PM), and inhalable particles account for a high proportion, which may cause serious harm to human body. Coupled with various factors affecting the particle concentrations and particle size distribution, as well as the main chemical components groups used to characterize the cooking particles, include PAHs, fatty acids, dicarboxylic acids, n-alkanes, sterols, monosaccharide anhydrides, metals and ions. Using an appropriate ventilation system and some auxiliary measures can effectively reduce cooking oil fumes pollution.
Highlights
According to World Health Organization (WHO), each year, approximately 4.3 million people die from indoor air pollutants (WHO, 2014)
This review is concerned with the current knowledge of the physical and chemical compositions of aerosols generated from typical cooking processes as reported in the literature
It was found that the cooking process emits high concentrations of particulate matter (PM), and inhalable particles account for a high proportion, which may cause serious harm to human body
Summary
According to World Health Organization (WHO), each year, approximately 4.3 million people die from indoor air pollutants (WHO, 2014). Gao et al (2013) sampled the particles in a laboratory kitchen with an exhaust hood They found that the mass concentration of particles during a 2-min heating process of six edible oils was 2–3 orders of magnitude higher than the background concentration. For the particle mass, Zhao et al (2007a) conducted tests on four commercial restaurants and found that the ratio of PM2.5 to PM10 (PM with the diameter less than or equal to 10 μm) was approximately 80%. In the test conducted by Buonanno et al (2009) when bacon was roasted, the proportions of UPFs, submicron particles (PM with the diameter less than or equal to 1.0 μm), and particles with sizes in the range of 1– 2.5 μm were 5%, 67%, and 27%, respectively, among the total mass of PM10. Cooking style Chinese commercial Chinese commercial Chinese commercial Laboratory kitchen (oil-heating) Laboratory kitchen (grilling bacon)
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