Oil Fumes Research Articles

Unraveling Cross-Organ Impacts of Airborne Pollutants: A Multiomics Study on Respiratory Exposure and Gastrointestinal Health.

Poor air quality is increasingly linked to gastrointestinal diseases, suggesting a potential correlation with human intestine health. However, this relationship remains largely unexplored due to limited research. This study used a controlled mouse model exposed to cooking oil fumes (COFs) and metagenomics, transcriptomics, and metabolomics to elucidate interactions between intestine microbiota and host metabolism under environmental stress. Our findings reveal that short-term COF inhalation induces pulmonary inflammation within 3 days and leads to gastrointestinal disturbances, elucidating a pathway connecting respiratory exposure to intestinal dysfunction. The exposure intensity significantly correlates with changes in intestinal tissue integrity, microbial composition, and metabolic function. Extended exposure of 7 days disrupts intestine microbiota and alters tryptophan metabolism, with further changes observed after 14 days, highlighting an adaptive response. These results highlight the vulnerability of intestinal health to airborne pollutants and suggest a pathway through which inhaled pollutants may affect distant organ systems.

A longitudinal study of volatile organic compounds from cooking under ventilation and purification intervention: Health risk assessment and odor nuisance control

Cooking oil fumes (COFs) expose occupants to hazardous air pollutants and nuisance odors, hence the real controlling effects of different intervention methods deserve to be explored. This longitudinal study conducted year-round field measurements in 10 apartments to explore the synergistic effects of dual ventilation and purification interventions on the exposure level, odor intensity, and health risk control of gaseous organic compounds during cooking. Gas chromatography-mass spectrometry (GC‒MS) and high performance liquid chromatography (HPLC) were used for quantification of volatile organic compounds (VOCs) and carbonyls. A total of 59 VOCs were detected during cooking, and the average ΣVOC concentrations in summer, the transition seasons, and winter were 483.16 μg/m3, 233.97 μg/m3, and 282.82 μg/m3, respectively, and the proportion of aldehydes was approximately 50 %. The small temperature differences between the indoors and outdoors led to a 24 % reduction in the effective air changes per hour (ACH) in the summer compared with that in other seasons. The average estimated carcinogenic risks of formaldehyde, acetaldehyde and benzene were 9.20 × 10−5, 1.11 × 10−5, and 6.05 × 10−6, respectively, for daily cooking conditions. It is difficult to guarantee a healthy cooking environment by mechanical ventilation alone. The inhalation carcinogenic risk of these 3 hazardous VOCs was reduced by approximately 130.9 % under air purification intervention but was still greater than 1E-6. The noncarcinogenic risk of acrolein under the different intervention modes ranged from 69.8 to 84.9. Moreover, acetaldehyde and hexanal were found to be the key odorants in kitchen. When the effective exhaust air rate was greater than 12 m3/min with air purifier in operation, the average inhalation health risk was 1.05–1.78 times that before cooking, and more than half of the users would not smell obvious odors during the cooking process. This study quantifies the effectiveness of the synergetic control strategy of independent purification modules combine with kitchen mechanical ventilation, with a view to implementing a healthy & comfortable living environment.

Chemical characterization and influencing factors of gaseous and particulate components in cooking oil fume (COF) from traditional Chinese dishes: Insights from high-resolution mass spectrometry

Cooking oil fumes (COF) are known to emit a wide range of organic compounds with significant impacts on human health and urban air quality. This study used HPLC-QToF-MS and Vocus PTR-TOF to explore the chemical constituents and influencing factors of the COF generated from eight typical Chinese dishes representing different areas in a laboratory kitchen. The results revealed that both CHO and CHON compounds exhibited strong reducibility and saturability, with CHO compounds being the dominant and CHON compounds showing greater diversity. 24 among 168 CHO compounds were identical with those generated from heating soybean oil, representing 72.4%–92.3% in abundance and 22.2%–29.2% in quantity. That was 5 among 113 CHON compounds, accounting for 7.8%–10% in abundance and 4.7%–6.7% in quantity. These findings suggest that the major CHO compounds from heating soybean oil continued to dominate the abundances in dishes. The diversity of CHO compounds and the presence of CHON compounds were influenced by the food ingredients. The VOC analysis indicated that oxygen-containing organics were the major components. 6 identical VOC species between cooking dishes and heating soybean oil were identified, comprising 36.02%–67.84% of the total VOCs mass. Notably, poor ventilation could result in even higher COF concentrations in the connected room compared to the kitchen itself.

Quantification of cooking oil fumes using non-catalytic transesterification: A reliable method for indoor air quality assessment

Cooking oil fumes (COFs), which are aerosols formed via the interaction of water and oil (triglycerides, TGs), contribute to the incidence of lung cancer. Control of indoor COF concentrations has not yet been established, as reliable methods for quantifying COFs have not been developed. This study aimed to quantify COFs based on the derivatization of TGs via a non-catalytic transesterification reaction. Our investigation into the thermolytic behaviors of oil confirmed that COFs generated at ≤ 200 °C primarily consisted of oil and water vapor. Alkali-catalyzed transesterification is commonly used for the derivatization of TGs. However, it is sensitive to impurities such as free fatty acids and water, leading to side reactions. Furthermore, this reaction requires additional purification steps to separate the catalyst and has long reaction times (≥120 min). In contrast, non-catalytic transesterification is not sensitive to impurities and can achieve a conversion yield of over 97 wt% within 1 min. The conversion yield of non-catalytic transesterification was higher than that of the alkali-catalyzed method, indicating that non-catalytic transesterification could be a more reliable method for quantifying COFs. Additionally, the concentration of COFs determined using non-catalytic derivatization was higher than that obtained using the conventional aerosol analysis method (PM gravimetric method). This approach addresses a critical gap in current practices, offering a valuable tool for assessing and regulating COF levels in indoor spaces. Consequently, this contributes to broader efforts aimed at mitigating potential adverse health effects associated with exposure to COFs.

In vitro evaluation of the toxicological effects of cooking oil fumes using a self-designed microfluidic chip

Cooking oil fumes (COFs) are widely acknowledged as substantial contributors to indoor air pollution, having detrimental effects on human health. Despite the existence of commercialized in vitro aerosol exposure platforms, assessment risks of aerosol pollutants are primarily evaluated based on multiwell plate experiments by trapping and redissolving aerosols to conduct comprehensive in vitro immersion exposure manner. Therefore, an innovative real-time exposure system for COF aerosol was constructed, featuring a self-designed microfluidic chip as its focal component. The chip was used to assess toxicological effects of in vitro exposure to COF aerosol on cells cultured at the gas–liquid interface. Meanwhile, we used transcriptomics to analyze genes that exhibited differential expression in cells induced by COF aerosol. The findings indicated that the MAPK signaling pathway, known for its involvement in inflammatory response and oxidative stress, played a crucial role in the biological effects induced by COF aerosol. Biomarkers associated with inflammatory response and oxidative stress exhibited corresponding alterations. Furthermore, the concentration of COF aerosol exposure and post-exposure duration exert decisive effects on these biomarkers. Thus, the study suggests that COF can induce oxidative stress and inflammatory response in BEAS-2B cells, potentially exerting a discernible impact on human health.

Influence of group VIB metals introduced into zeolite on the adsorption performance of VOCs in cooking oil fumes

Series samples of the MEL topology zeolite containing VIB group metals (VIB-S2) were synthesized via direct hydrothermal method for adsorption of volatile organic compounds (VOCs) from cooking oil fumes. Compared with silicalite-2 (S2, 66.24 mg/g) and ZSM-11 (Al-S2, 25.98 mg/g), VIB-S2 samples showed significantly enhanced adsorption capacity of non-methane hydrocarbons (NMHC) from cooking oil fumes (103.96 mg/g for Cr-S2, 95.88 mg/g for Mo-S2, 88.68 mg/g for W-S2). VIB group metals changed the framework structure and texture characteristics of zeolite, reduced the number of defects and hydroxyl group, and increased the proportion of non-microporous structures and increased the number of adsorption sites in VIB-S2. Consequently, VIB-S2 showed excellent organophilicity, hydrophobicity and distinct VOCs adsorption behavior to S2 and Al-S2. Systematic and quantitative correlation analysis of these factors showed that the adsorption capacity of NMHC was significantly positively correlated with hydrophobicity (correlation coefficient was 0.91, significance coefficient < 0.05), which is closely related to the non-microporous structure of samples.

Study on migration behavior and mechanism of strong carcinogenic PAHs in oil to fume during frying using stable isotope method

The migration and distribution of four strong carcinogenic polycyclic aromatic hydrocarbons (PAH4) in oil to fume during frying were characterized by the stable isotope-labeled PAH4-d12. The results indicated that PAH4-d12 mainly migrated to heterogeneous oil fume, and their mobilities increased significantly with the increase in heating time and frying temperature, which were 0.48−1.08%, 0.96−1.21%, and 2.98−3.60% at 160, 180, and 200 °C, respectively. The established linear models proved that PAH4-d12 migrated through the carrying of heterogeneous fume, and the carrying ability of fume produced at 200 °C was significantly stronger than at 160 and 180 °C. For morphology, ultrafine fume (<1 μm) at 200 °C had the most emission and the strongest carrying ability for PAH4-d12. For components, the heterogeneous fume produced at 200 °C contained more unsaturated fatty acids and conjugated heterocyclic compounds, which could bind with PAH4-d12 in electrostatic force and π-π conjugate force for migration. This study explained the potential mechanism of oil fume components binding to PAH4 from molecular interaction.

Heterogeneous hydrochlorination of lipids mediated by fatty acids in an indoor environment.

Fatty acids from cooking fumes and hypochlorous acid (HOCl) released from indoor cleaning adversely affect respiratory health, but the molecular-level mechanism remains unclear. Here, the effect of cooking oil fumes [palmitic acid (PA), oleic acid (OA), and linoleic acid (LA)] on lung model phospholipid (POPG) hydrochlorination mediated by HOCl at the air-water interface of the hanged droplets was investigated. Interfacial hydrochlorination of POPG was impeded by OA and LA, while that of POPG was facilitated by PA. The effect on POPG hydrochlorination increased with the decrease in oil fume concentration. A potential mechanism with respect to the chain length of these oil fumes, regardless of their saturation, was proposed. PA with a short carbon chain looses the POPG packing and leads to the exposure of the C=C double bonds of POPG, whereas OA and LA with a long carbon chain hinder HOCl from reaching the C=C bonds of POPG. These results for short chain and low concentration dependence suggest that the decay of oil fumes or the conversion of short-chain species by indoor interfacial chemistry might be adverse to lung health. These results provide insights into the relationship between indoor multicomponent pollutants and the respiratory system.

Feasibility study on improving the performance of the kitchen exhaust system by integrating a supercharging fan

Connecting a supercharging fan (SF) in series with the range hood is a practice way to better discharge the harmful oil fumes in residential kitchens, but a poor match SF may fail to help exhaust and even cause additional noise issues. This study aims to clarify how the SF rotation speed affects the operation of the existing range hood and explore the possible noise advantages of the series exhaust system. The computational fluid dynamics method was used to simulate the aerodynamic performance and internal flow of different exhaust systems. Analysis revealed that the system's exhaust capability can only be improved when the SF rotates fast enough, generating sufficient pressure rise to overcome its own flow resistance. Performance leading over the entire flow range is achieved when the SF rotates at 2500 rpm, where the pressure rise in the actual working range is increased by nearly 40%. These performance enhancements buy a rotational speed reduction of almost 300 rpm for the hood fan when the system's pressure remains unchanged. The airflow in the range hood thus decelerated by 14.5–18.2%, and the undesired reverse flows were also inhibited. The results obtained by full-scale kitchen experiments show that the sound pressure level of the series system was 0–1 dB lower than that of the original range hood in the same flow rate, and this decrement is maximum to 2 dB by inducing sound-absorbing treatment on the SF. This study provides preliminary guidance for integrating an SF in a range hood exhaust system, offering a novel view of its benefits and challenges.

Assessing health risks from cooking oil fume leaks in residential cooking exhaust shaft system

Kitchens in multi-floor and high-rise buildings utilize shared cooking exhaust shaft systems (CESS) to exhaust cooking oil fumes (COF) outside. On each floor shaft, a backdraft damper is installed to control the COF flow. However, residents may be exposed to particulate matter pollution when COF in the shaft leaks through the dampers and infiltrates non-cooking kitchens (NC Kitchens). Previous studies rarely considered the airtightness of dampers and their impact on the health of non-cooking residents. Therefore, a multizone network model was used to simulate PM2.5 concentrations in NC Kitchens with different airtightness dampers, and the health risks to people in NC Kitchens were assessed. Measures to reduce health risks were analyzed. Results indicate that, for 33- and 18-floor CESS under high diversity, utilizing good dampers led to inhalation cancer risks exceeding 1 × 10−6, signifying potential health hazards. Conversely, the 6-floor CESS demonstrated negligible health risks. For 33- and 18-floor CESS, dampers with air leakages of 100 and 140 m3/(h·m2) at 250 Pa static pressure, respectively, are advised. Additionally, expanding the shaft dimensions from 500 mm × 400 mm to 700 mm × 700mm and 400 mm × 300mm to 400 mm × 600mm respectively, ensures health in NC Kitchens. These findings hold importance in improving damper airtightness, optimizing CESS performance, and safeguarding non-cooking residents’ health.

Study on the wettability of the stainless steel pieces prepared by different methods

With the increase in air quality problems derived from the emission of cooking oil fumes, the oil fume purifier was widely installed in household kitchens to eliminate the oil fume. However, because of the great adhesion of the oil, the elimination efficiency of the oil fume purifier goes down and its cleaning difficulty goes up. To solve the problem, four reagents were chosen to fabricate the amphiphobic surface by immersion and chemical vapor deposition. The results showed that the surfaces modified by alcohol reagent, organic fluorine group resin reagent, and heptafluorodecyl trimethoxysilane were only hydrophobic, while perfluorodecanoic acid-modified surface was amphiphobic and its contact angles for water and peanut oil were 138.3° and 125.5° respectively. Therefore, perfluorodecanoic acid could be used to prevent sticking and recycle the condensate of cooking oil fumes on the stainless steel surface of the oil fume purifier.

Correlation between the non-use of cooking oil fume extractors and bone mineral density in population aged 45 years and older in China: a cross-sectional study.

The correlation between the non-use of cooking oil fumes (COFs) extractors and bone mineral density (BMD) have not been clarified. Consequently, this study attempted to explore the impact of non-use COFs extractors on BMD in population aged 45 years and older based on a cross-sectional study. This study was a cross-sectional study within the framework of an ongoing prospective population-based cohort study in China. The multivariate linear regression models were used to evaluate the correlation between the non-use of fume extractors in family cooking and total lumbar spine (LS), femoral neck (FN), total hip BMD and levels of bone metabolism markers. A total of 3433 participants were included in the final analyses, of which 2607 (75.93%) participants used fume extractors. The results of models indicated that there were significant correlations of the non-use of fume extractors on total LS BMD (β = -0.024, 95% CI, -0.036, -0.012, p < 0.001), PINP (β = 4.363, 95% CI, 2.371, 6.356, p < 0.001) and ALP (β = 4.555, 95% CI, 2.593, 6.517, p < 0.001) levels. This study verified that the use of fume extractors is an efficacious measure to prevent LS bone loss. For the sake of public bone health, people should install a fume extractor in the kitchen and use it routinely when cooking.

Analysis and research on inherent angle ventilation control of residential kitchen range hoods

The emission of oil fume particles during kitchen cooking processes constitutes a significant factor that impacts indoor air quality and human health. Range hoods, as indispensable ventilation devices in kitchens, play a crucial role in reducing indoor particle concentrations. This study employs a combined approach of orthogonal experiments and computational fluid dynamics simulations to investigate the exhaust characteristics of inherent-angle-measurement-based range hoods. It analyzes the diffusion patterns of cooking-generated particulate matter under various cooking scenarios, considering factors such as the opening and closing of windows, cooking source velocities, and different airflow rates of the range hood. Based on different airflow organization patterns, a supplementary ventilation system is designed. The rationality and effectiveness of the supplementary ventilation system are analyzed to establish an effective control scheme for reducing particulate matter in various kitchen environments. The simulated research results indicate that particles disperse along the inclined surface of the side-draft range hood, resulting in higher pollutant concentrations in the breathing zone compared to the cooking zone. Increasing the exhaust airflow rate of the range hood enhances particle capture efficiency by 9.8 %. The induced airflow generated by opening windows improves particle capture efficiency by 12.9 %. However, when the velocity of the window-induced airflow exceeds 1.5 m/s, it hampers the promotion of particle capture efficiency. In the case of windows being unconditionally open, implementing a ceiling-mounted supplementary air supply system effectively improves the kitchen's particle concentration, achieving a maximum particle capture efficiency of 97.66 %. When windows can be opened, setting a baffle on the range hood, the simulation results revealed that with a baffle angle of 120° and a length of 0.3 m, the particle concentration capture efficiency in the breathing zone increased by 34.59 %. This achieved the standard limit requirement of 50 µg/m3, thus meeting the indoor air quality requirements.

Discussion on the Current Oil Fume Treatment Technologies and Future Direction

Discussion on the Current Oil Fume Treatment Technologies and Future Direction

Review on the Health Risk of Polycyclic Aromatic Hydrocarbon (PAH) Exposure Among Street Food Vendors

Street food vendors have been constantly facing various kinds of livelihood risks and hazards due to the working environment and practices at the vending business. Among others are particulate matters (PM) from vehicle exhaust that produce a complex mixture of pollutants, principally comprised of polycyclic aromatic hydrocarbon (PAH). This systemic review aimed to explore the PAH exposure and the associated health impacts among street food vendors. PubMed, Science Direct, and Google scholar were the platforms used to access published articles, journals, manuscripts, reports, and theses. The keywords included were “PAH”, “vehicle emission”, ‘environmental pollution”, “street food vendors”, “1-OHP”, “cooking oil fumes”, “street business” and “health hazards”. A total of 10 articles were selected that included studies emphasizing PAH exposure and overall health impact towards various population of the study. The results show that PAHs are highly carcinogenic and are also considered teratogenic and mutagenic. Vehicle emission can be classified as one of the essential contributors of PAH among street food vendors. In addition, incomplete combustion of organic materials such as coal and wood as well as generation of cooking oil fumes (COF) put the street food vendors at increased risk. Exposure to PAH can result in the increment of oxidative stress level which can further cause development degenerative and non-degenerative diseases, including cardiovascular and pulmonary diseases, diabetes, and Alzheimer's disease. Hence, it is crucial that the extent of PAHs exposure is assessed, so that preventive measures can be implemented.

Cooking oil fume exposure and Lung-RADS distribution among school cafeteria workers of South Korea.

Cooking oil fumes (COFs) from cooking with hot oil may contribute to the pathogenesis of lung cancer. Since 2021, occupational lung cancer for individual cafeteria workers has been recognized in South Korea. In this study, we aimed to identify the distribution of lung-imaging reporting and data system (Lung-RADS) among cafeteria workers and to determine factors related to Lung-RADS distribution. We included 203 female participants who underwent low-dose computed tomography (LDCT) screening at a university hospital and examined the following variables: age, smoking status, second-hand smoke, height, weight, and years of service, mask use, cooking time, heat source, and ventilation. We divided all participants into culinary and non-culinary workers. Binomial logistic regression was conducted to determine the risk factors on LDCT of Category ≥ 3, separately for the overall group and the culinary group. In this study, Lung-RADS-positive occurred in 17 (8.4%) individuals, all of whom were culinary workers. Binary logistic regression analyses were performed and no variables were found to have a significant impact on Lung-RADS results. In the subgroup analysis, the Lung-RADS-positive, and -negative groups differed only in ventilation. Binary logistic regression showed that the adjusted odds ratio (aOR) of the Lung-RADS-positive group for inappropriate ventilation at the workplace was 14.89 (95% confidence interval [CI]: 3.296-67.231) compared to appropriate ventilation as the reference, and the aOR for electric appliances at home was 4.59 (95% CI: 1.061-19.890) using liquid fuel as the reference. The rate of Lung-RADS-positive was significantly higher among culinary workers who performed actual cooking tasks than among nonculinary workers. In addition, appropriate ventilation at the workplace made the LDCT results differ. More research is needed to identify factors that might influence LDCT findings among culinary workers, including those in other occupations.

Diverse Metabolic Effects of Cooking Oil Fume from Four Edible Oils on Human BEAS-2B Cells: Implications for Health Guidelines.

The 2021 WHO guidelines stress the importance of measuring ultrafine particles using particle number concentration (PNC) for health assessments. However, commonly used particle metrics such as aerodynamic diameter and number concentrations do not fully capture the diverse chemical makeup of complex particles. To address this issue, our study used high-throughput mass spectrometry to analyze the properties of cooking oil fumes (COFs) in real time and evaluate their impact on BEAS-2B cell metabolism. Results showed insignificant differences in COF number size distributions between soybean oil and olive oil (peak concentrations of 5.20 × 105/cm3), as well as between corn oil and peanut oil (peak concentrations of 4.35 × 105/cm3). Despite the similar major chemical components among the four COFs, variations in metabolic damage were observed, indicating that the relatively small amount of chemical components of COFs can also influence particle behavior within the respiratory system, thereby impacting biological responses. Additionally, interactions between accompanying gaseous COFs and particles may alter their chemical composition through various mechanisms, introducing additional chemicals and modifying existing proportions. Hence, the chemical composition and gaseous components of COFs hold equal importance to the particle number concentration (PNC) when assessing their impact on human health. The absence of these considerations in the current guidelines underscores a research gap. It is imperative to acknowledge that for a more comprehensive approach to safeguarding public health, guidelines must be regularly updated to reflect new scientific findings and robust epidemiological evidence.

Prevalence of exposure to household cooking oil fumes in women aged 40 years and older in China, 2019

Objective: To understand the prevalence of exposure to household cooking oil fumes in women ≥40 years old. Methods: The data were from Chronic Obstructive Pulmonary Disease (COPD) Surveillance in China during 2019-2020, which selected permanent residents ≥40 years old from 125 counties (districts) in 31 provinces (autonomous regions and municipalities) across the country by multi-stage stratified cluster random sampling method. The relevant demographic information and cooking oil fumes were collected by face-to-face interview. Our study served 37 164 women with complete cooking practice information as the subject. After complex sample weighting, we analyzed the prevalence of cooking oil fumes exposure in women from cooking time, kitchen characteristics, and Self-reported cooking oil fumes exposure. Results: In 2019, 83.9% (95%CI: 82.1%-85.7%) and 4.5% (95%CI: 3.8%-5.2%) of Chinese women ≥40 years old cooked daily and often, respectively. The average daily cooking duration is 1.8 hours/day, 31.1% of women who cooked daily more than 2.0 hours, and the average cumulative cooking years of cooking women were 32.8 years. 79.3% of cooking women used ventilation devices, and 3.2% cooked in the living room. 8.9% and 7.2% of cooking women in south China and northwest China cooked in the living room, significantly higher than in other regions (P=0.036). The self-reported exposure rate to cooking oil fumes was 81.0% (95%CI: 79.3%-82.7%). Rural, older, lower education level and women engaged in agriculture had a higher proportion of cooking daily, average daily cooking duration, cumulative cooking years, the proportion of cooking in the living room, and rate of self-reported cooking oil fumes exposure, but a lower proportion of using ventilation devices during cooking (P<0.001). Conclusions: The exposure to household cooking oil fumes was serious in Chinese women, and some women still did not take any ventilation measures when cooking. More attention should be paid to the exposure to home cooking oil fumes and its health hazards in women, especially those with lower socioeconomic status.

Study on the performance of oil fume heat recovery heat exchanger based on micro heat pipe array

In China, the utilization of high-temperature flue gas waste heat recovery has been widely studied and developed, while the large number of low-temperature flue gas waste heat recovery has not been fully developed. Therefore, research has been conducted on the heat transfer characteristics of plate heat exchangers for low-temperature oil fume. The heat exchanger were 28–44 ℃ at the hot end and − 10 to 5 ℃ at the cold end. The outlet temperature, wind speed, etcetera were measured and recorded by changing indoor and outdoor temperature, variable flow rate and variable fin size. The impact of different working conditions on heat transfer and heat transfer efficiency of the heat exchanger was analyzed. The result showed that within the range of effective experimental test temperature, the variation trend of Nu and h was the same for heat exchangers with different finned fins and heat pipes with a different liquid-filled working medium The Nu value increased linearly with the increase of the Reynolds coefficient (Re), and the heat transfer coefficient presented a quadratic curve and increased with the increase of Re. Smaller fins had a higher efficiency and higher heat transfer. The heat exchange efficiency was stable between 0.75 and 0.97, which was higher than the value required by the national standard. At the same time, the heat exchanger also met the demand for high-efficiency heat recovery at low outdoor temperature, which has a wide application prospect.

A bioinspired vine-like hierarchically structured PET/CA composite nanofibrous membrane with superhydrophobic and superoleophilic surface for high-efficiency cooking fumes capture

Indoor air pollution, especially from cooking oil fumes (COFs), has become a serious issue that affects human health. Obtaining filters that can offer high efficiency, high air permeability and good reusability and stability for COFs removal remains a challenge. Herein, a bioinspired vine-like polyethylene terephthalate/cellulose acetate (PET/CA) composite nanofibrous membrane with high filtration performance, high air permeability and enhanced flame retardancy for COFs removal is achieved via a one-step co-electrospinning process. The nanofibrous membrane consists of hierarchically branched nanofibers to offer small pore size (0.48 μm), high porosity (94.75 %) and low packing density (0.22 g m−3), as well as surface superhydrophobicity (water contact angle of 154°) and superoleophilicity (vegetable oil wetting time of 0.21 s). The nanofibrous filter demonstrates high-efficiency COFs removal (>99.5 %), low air resistance (<70 Pa) and good reusability and stability for actual COFs purification. By virtue of the simple fabrication technique and the superiorities in COFs capture, the bioinspired vine-like hierarchical structured nanofibrous membranes have promising applications for oily fumes filtration and air purification in the catering industry.