Oil Fumes Research Articles

Online Exploring the Gaseous Oil Fumes from Oleic Acid Thermal Oxidation by Synchrotron Radiation Photoionization Mass Spectrometry.

Cooking oil fumes are an intricate and dynamic mixture containing a variety of poisonous and hazardous substances, and their real-time study remains challenging. Based on tunable synchrotron radiation photoionization mass spectrometry (SR-PIMS), isomeric/isobaric compounds in the gaseous oil fumes from oleic acid thermal oxidation were determined in real time and distinguished by photoionization efficiency (PIE) curve simulation combined with multiple linear regression (MLR) analysis. A series of common carcinogens such as formaldehyde, acetaldehyde, acrolein, and several unreported chemicals including diethyl ether and formylcyclohexane were successfully characterized. Moreover, time-resolved profiles of certain components in gaseous oil fumes were monitored for 55 h. Distinct evolutionary processes were observed, indicating the consumption and formation of parent molecules, intermediates, and final products.

Development and evaluation of a triangular prism-multiple tubular wet electrostatic precipitator for capturing moxibustion oil fumes

Moxibustion oil fumes (MOF) have caused serious indoor air pollution. To solve the high costs problem existing in the current air purification technology, a triangular prism-multiple tubular wet electrostatic precipitator (WESP) was developed. The discharge characteristics of the modified WESP and the factors affecting its fractional collection efficiency (FCE) were explored in detail, and the collection performance of the modified WESP was further characterized by laboratory-scale tests. The results showed that the flushing water not only effectively cleaned the collection electrodes but also enhanced the corona current. Although increasing the applied voltage and reducing the flue gas velocity can improve the FCE, it was necessary to ensure that the ozone concentration met the emission standards. Specifically, the FCE of the modified WESP reached 43.09 %-97.48 % when the applied voltage was 15.5 kV, the flue gas velocity was 0.9 m·s−1, and the water consumption was 7.93 L· min−1·m−2. Under the optimal operation parameters, the modified WESP had an extremely low pressure drop (23 Pa) and a high clean air delivery rate (43.38 m3·h−1). After 12-h of continuous operation, the FCE of the modified WESP decreased slightly, but the FCE can be effectively recovered by cleaning the discharge electrodes. In conclusion, the modified WESP had the potential to efficiently capture MOF at low cost. Furthermore, the characteristic of MOF particles charged by the combustion process also helped us understand the high FCE of the modified WESP for MOF. Moreover, a modified efficiency equation of the triangular prism-multiple tubular WESP was proposed, and the experimental data were in good agreement with theoretical values. In addition, the modified WESP can provide a viable technical pathway to control oily particles emission.

Study on Spatial and Temporal Distribution Characteristics of the Cooking Oil Fume Particulate and Carbon Dioxide Based on CFD and Experimental Analyses

The cooking oil fume particulate (COFP) produced by indoor cooking can harm human health seriously, and therefore requires urgent monitoring and optimization. In this paper, the kitchen cooking simulation process was established by using computational fluid dynamics (CFD) based on the fluid dynamics theory. Combined with the user defined function (UDF), the spatial and temporal distributions of COFP and carbon dioxide (CO2) during the cooking process were simulated and analyzed, respectively. Both simulation results were verified using experimental data. Moreover, this paper introduces a COFP concentration correlation function that utilizes the spatiotemporal correlation between COFP and CO2 concentrations during the cooking process. The function is based on the spatiotemporal distribution of CO2 concentration. By comparing it with traditional calculations, the proposed function is shown to achieve a remarkable 70% improvement in efficiency and maintain an accuracy rate exceeding 90%. This enables the rapid analysis and control of COFP concentration through monitoring and analyzing CO2 levels in the kitchen.

Irritant asthma and work: cases from the UK SWORD reporting scheme from 1999 to 2018

BackgroundAcute irritant asthma is a preventable health consequence of a workplace exposure and has a number of adverse outcomes. While cases and case series are reported, little is known about...

Study on the thermal oxidation of oleic, linoleic and linolenic acids by synchrotron radiation photoionization mass spectrometry.

Cooking oil fumes contain numerous hazardous and carcinogenic chemicals, posing potential threats to human health. However, the sources of these species remain ambiguous, impeding health risk assessment, pollution control and mechanism research. To address this issue, the thermal oxidation of three common unsaturated fatty acids (UFAs), namely oleic, linoleic and linolenic acids, present in vegetable oils was investigated. The volatile and semi-volatile products were comprehensively characterized by online synchrotron radiation photoionization mass spectrometry (SR-PIMS) with two modes, which were validated and complemented using offline gas chromatography (GC)/MS methods. Tunable SR-PIMS combined with photoionization efficiency curve simulation enabled the recognition of isomers/isobars in gaseous fumes. SR-PIMS revealed over 100 products, including aldehydes, alkenes, furans, aromatic hydrocarbons, etc., such as small molecules of formaldehyde, acetaldehyde, acrolein, ethylene and furan, which are not readily detected by conventional GC/MS; and some unreported fractions, e.g. ketene, 4-ethylcyclohexene and cycloundecene(E), were also observed. Furthermore, real-time monitoring of product emissions during the thermal oxidation of the three UFAs via SR-PIMS revealed that linolenic acid may be the major source of acrolein. SR-PIMS has been demonstrated as a powerful technique for online investigation of cooking oil fumes. This study achieved comprehensive characterization of volatile and semi-volatile products from the thermal oxidation of oleic, linoleic and linolenic acids, facilitating the traceability of species in cooking fumes and aiding in exploring the thermal reactions of different vegetable oils.

DNA Damage in Working Individuals Occupationally Exposed to Cooking Oil Fumes Using Peripheral Blood Comet Assay

Cooking oil fumes (COFs) endorses major genetic changes in human health by endorsing physical stress, which plays an important role in producing physiological and genetic alterations. COFs combined with smoking habits provide a significant risk that exacerbates genetic changes. The DNA damage was assessed in the current investigation utilizing a blood cell comet test on 30 desk job employees of companies who were occupationally exposed to COFs and 30 healthy persons. Only the experimental individuals were categorized as smokers or nonsmokers depending on the duration of their exposure. The Student's t-test was used to assess the data statistically. The DNA damage percentage of smoking experimental was observed to be 10.2±0.3% that is much elevated to the 7.1±0.2% in control smokers participants of 31-35 years of age. The investigation's findings showed that there was copious DNA damage among the workers. Office workers who smoke cigarettes collectively cause more DNA damage than they prevent.

Role of ROS-mediated PERK/ATF4 signaling activation in extracorporeal tube formation injury of human umbilical vein endothelial cells induced by cooking oil fume PM2.5 exposure

Cooking oil fume-derived PM2.5 (COF-PM2.5) is a major source of indoor air contamination in China, which has been demonstrated to be a hazard factor of cardiovascular and cerebrovascular diseases. This study aimed to investigate the role of ROS-mediated PERK/ATF4 signaling activation in COF-PM2.5-inhibited extracorporeal tube formation in human umbilical vein endothelial cells (HUVECs). HUVECs were treated with 100 μg/mL COF-PM2.5 at different times, with or without 100 nM PERK activity inhibitor GSK2606414 (GSK) or 200 μM antioxidant N-acetylcysteine (NAC) pretreatment. Our results showed that COF-PM2.5 exposure can inhibit extracorporeal tube formation and down-regulate VEGFR2 expression in HUVECs. Furthermore, our data indicated that COF-PM2.5 exposure can activate the PERK/ATF4 signaling in HUVECs. Mechanistically, pretreatment with GSK interdicted PERK/ATF4 signaling, thereby reversing COF-PM2.5-downregulated VEGFR2 protein expression in HUVECs. Furthermore, NAC reversed VEGFR2 expression downregulated induced by COF-PM2.5 by inhibiting the upregulation of intracellular ROS levels and PERK/ATF4 signaling in HUVECs. As above, COF-PM2.5 exposure could induce ROS release from HUVECs, which in turn activate the endoplasmic reticulum PERK/ATF4 signaling and inhibit tube formation of HUVECs.

Rapid identification and monitoring of cooking oil fume-based toxic volatile organic aldehydes in lung tissue for predicting exposure level and cancer risks

Cooking oil fumes (COFs) comprised of a mixture of cancer-causing volatile organic aldehydes (VOAs), particularly trans, trans-2,4-decadienal (t,t-DDE), 4-hydroxy-hexenal (4-HHE), and 4-hydroxy-nonenal (4-HNE). Monitoring toxic VOAs levels in people exposed to different cooking conditions is vital to predicting the cancer risk. For this purpose, we developed a fast tissue extraction (FaTEx) technique combined with UHPLC-MS/MS to monitor three toxic VOAs in mice lung tissue samples. FaTEx pre-treatment protocol was developed by combining two syringes for extraction and clean-up process. The various procedural steps affecting the FaTEx sample pre-treatment process were optimized to enhance the target VOAs’ extraction efficiency from the sample matrix. Under the optimal experimental conditions, results exhibit good correlation coefficient values > 0.99, detection limits were between 0.5–3 ng/g, quantification limits were between 1–10 ng/g, and the matrix effect was <18.1%. Furthermore, the extraction recovery values of the spiked tissue exhibited between 88.9–109.6% with <8.6% of RSD. Cooking oil fume (containing t,t-DDE) treated mice at various time durations were sacrificed to validate the developed technique, and it was found that t,t-DDE concentrations were from 14.8 to 33.8 μg/g. The obtained results were found to be a fast, reliable, and semi-automated sample pre-treatment technique with good extraction efficiency, trace level detection limit, and less matrix effect. Therefore, this method can be applied as a potential analytical method to determine the VOAs in humans exposed to long-term cooking oil fumes.

Differences between atomically-dispersed and particulate Pt supported catalysts on synergistic photothermocatalytic oxidation of VOCs from cooking oil fumes

The control of volatile organic compounds (VOCs) from cooking oil fumes via synergic photothermocatalytic oxidation not only saves energy, but also helps to reduce carbon emissions. Differences between the copper oxide−ceria (CC) supported atomically-dispersed (Pt1/CC) and particulate Pt (PtNPs/CC) on photothermocatalytic heptane oxidation were investigated. The conversion efficiency at 170 oC of heptane oxidation over the Pt1/CC catalyst was 55% higher than that over the PtNPs/CC catalyst. PtNPs/CC showed a larger capacity of heptane adsorption, but limited amounts of the adsorbed oxygen and active surface lattice oxygen species were difficult to completely oxidize the over-adsorbed heptane. Heptane and its intermediates gradually accumulated at the active sites, resulting in poor catalytic activity and stability. However, Pt1/CC possessed a strong electron donating ability due to its unique coordination unsaturated sites and electron structure, which was conducive to oxygen activation. This allowed rapid conversion of heptane and intermediates, accelerating oxidation of the adsorbed heptane to CO2 and H2O. The complete oxidation of 500 ppm heptane was basically achieved at 190 oC and an optical power density of 300 mW/cm2.

Indoor air quality and energy-saving potential improvement of a range-hood-integrated air cleaner

Local exhaust systems based on range hoods are widely used to reduce cooking oil fumes (COF) of kitchen spaces. This work proposes a range-hood-integrated air cleaner to improve air distribution in residential kitchens and reduce individual inhalation exposure to COF. Effects of hood exhaust rates, cooking–heating intensities, and airflow parameters of the air cleaner on the volume-averaged concentration (VAC) of kitchen space and the intake fraction (IF) are discussed through orthogonal experimental design, and significant factors are the hood exhaust rate, the air supply velocity, and angle of the air cleaner by evaluating significance levels. Optimal airflow parameters of the air cleaner are obtained through single-factor analysis, and VAC is reduced by approximately 90% compared with the single range-hood exhaust system. The energy-saving potential of the air cleaner is identified and evaluated using the concept of the equivalent exhaust rate. The air cleaner is more conducive to creating a comfortable kitchen environment and reducing heat transfer load. This work provides a new solution for optimizing air distribution in highly polluted kitchen environments.

Heat recovery from kitchen by using range hood with gas-gas plate heat exchanger

The cooking oil fume causes serious health problems, even lung cancer. So, the cooking fume must be removed timely and effectively. Generally, residential range hood removing hot air from kitchen, which contains much heat. However, the heat recovery from kitchen was seldom considered. The gas-gas heat exchanger system is suitable for kitchen heat recovery and it is called heat recovery range hood system. A fresh air fan and a plate heat exchanger are added on common residential range hood to form a heat recovery range hood system, which is proposed in this paper. The system consists of a plate heat exchanger, exhaust air fan and fresh air fan. The exhaust air fan and fresh air fan are the same and fixed in size, so the system size is directly depended on the plate heat exchanger size. In this paper, the thermal design of the heat recovery range hood system is performed by a coupling ε-NTU method. It shows that the extra exhaust fan increases the heat recovery performance significantly. The decrement of plate spacings at constant overall dimensions of plate heat exchanger also strongly enhances the heat recovery performance.

Adsorption behavior of Mo-MEL zeolites for reducing VOCs from cooking oil fumes

Based on the increasing public awareness of the pollution and hazard of cooking oil fume, MEL-type zeolite with Mo incorporation via a self-developed recrystallization method was developed for the reduction of non-methane hydrocarbon (NMHC) in cooking oil fumes via adsorption process. Mo species is proved to exist both in the MEL zeolitic framework and MoO3 clusters through XRD, IR, N2 adsorption–desorption, SEM and UV–vis characterization. Water vapor adsorption isotherms and 29Si NMR results indicate Mo-MEL owns superior hydrophobicity because of its high level of atoms coordination and lack of silanols. Toluene-TPD and dynamic adsorption results reveal the enhanced affinity to VOCs molecular on Mo-MEL, superior than Si-MEL and Al-MEL. The Mo-contained sample shows a considerable VOCs capacity under different humid conditions, suggesting its application potential for the adsorption and enrich of cooking VOCs, especially in humid condition.

Health consequences of exposure to aircraft contaminated air and fume events: a narrative review and medical protocol for the investigation of exposed aircrew and passengers

Thermally degraded engine oil and hydraulic fluid fumes contaminating aircraft cabin air conditioning systems have been well documented since the 1950s. Whilst organophosphates have been the main subject of interest, oil and hydraulic fumes in the air supply also contain ultrafine particles, numerous volatile organic hydrocarbons and thermally degraded products. We review the literature on the effects of fume events on aircrew health. Inhalation of these potentially toxic fumes is increasingly recognised to cause acute and long-term neurological, respiratory, cardiological and other symptoms. Cumulative exposure to regular small doses of toxic fumes is potentially damaging to health and may be exacerbated by a single higher-level exposure. Assessment is complex because of the limitations of considering the toxicity of individual substances in complex heated mixtures.There is a need for a systematic and consistent approach to diagnosis and treatment of persons who have been exposed to toxic fumes in aircraft cabins. The medical protocol presented in this paper has been written by internationally recognised experts and presents a consensus approach to the recognition, investigation and management of persons suffering from the toxic effects of inhaling thermally degraded engine oil and other fluids contaminating the air conditioning systems in aircraft, and includes actions and investigations for in-flight, immediately post-flight and late subsequent follow up.

Distribution Characteristics of Cooking Oil Fume Particles in Residential Kitchens in Cold Regions

A kitchen is an important part of a residence, and air quality in kitchens is a major factor affecting residents’ health and performance. Its influence is especially more evident in kitchens with typical Chinese cooking. Thus, it is important to understand distribution characteristics of oil fume particles in Chinese kitchens, and research on typical Chinese kitchen environments and movement characteristics of soot particles should be emphasized. Therefore, to understand the air pollution in kitchen environments, a full-scale experimental platform was built based on common Chinese-style residential kitchens to monitor the soot particles, explore the space–time distribution characteristics of the soot particles, and analyze the variation characteristics and distribution laws of number concentration (NC) and mass concentration (MC). The results indicated that NC0.3μm value fluctuated slightly during the whole cooking process, while NC0.3μm~0.5μm and NC0.5μm~1.0μm fluctuated sharply. During the peak period, NC0.3μm~0.5μm and NC0.5μm~1.0μm were significantly higher than those at the beginning and end of cooking (p &lt; 0.05), and there was no significant difference between values of NC0.3μm~0.5μm and NC0.5μm~1.0μm at the beginning and end of cooking (p &gt; 0.05 for both). NC0.3μm and NC0.3μm~0.5μm were significantly different between each position (p &lt; 0.05 for all). There were also significant differences in NC0.3μm between pure meat dishes, pure vegetable dishes, and mixed dishes (p &lt; 0.001). The proportion of cooking meat will significantly affect the composition and concentration of lampblack particles. Type of dishes is an important influencing factor for the emission rates of particulate pollutants. Small-sized lampblack particles were more likely to diffuse to the surroundings and affected the air quality of the whole room. Particulate matter in the kitchen space during the frying process is more harmful to the health of personnel.

Characterization of time- and size-dependent particle emissions and decay from cooking oil fumes in residence: Impacts of various intervention measures

Characterization of time- and size-dependent particle emissions and decay from cooking oil fumes in residence: Impacts of various intervention measures

Spatial distributions of particle number size distributions generated during cooking processes and the impacts of range hoods

Cooking oil fume (COF) is associated with an increased risk of health effects. The particle number size distribution (PNSD) of COF presenting as lognormal structures is recognized as a key metric in determining its exposure toxicities, but the information of its spatial distributions and impacting factors are still lacking. This study conducted real-time monitoring COF PNSD during the cooking processes in a kitchen laboratory. Results showed that COF PNSD presented as a combination of two lognormal distributions. The peak diameters of PNSD inside the kitchen were: 385 nm (very close to the source), 126 nm (5 cm above the source), 85 nm (10 cm above the source) to 36 nm (breath point, 50 cm above the source), 33 nm (sucking surface of the ventilation hood), 31 nm (1 m horizontally to the source), and 29 nm (3.5 m horizontally to the source). The reasons of this observation was the sharp decrease of temperature from the pot to the indoor environment reduced the surface partial pressure of the COF particles and caused a large amount of semi-volatile organic carbons (SVOCs) with lower saturation ratios condensed on the COF surface. With the temperature difference became insignificant with the distance further to the source, the reduction of the supersaturation helped the gasification of these SVOCs. Dispersion led to a linearly horizontal decreases ((1.85 ± 0.10) × 106#/cm3/m) in particle numbers with further distances, making the peak particle number concentrations decrease from 3.5 × 105#/cm3 at the breath point to 1.1 × 105#/cm3 at the point 3.5 m to the source. Cooking dishes also presented as mode diameters of 22-32 nm at the breath point. The amount of edible oil used in different dishes is positively correlated with the peak concentration of COF. Only increasing the exhaust force of the range hood cannot significantly change the sucked COF particle numbers and sizes, owning to that COF particles are mainly small sizes. New technologies on cleaning small size particles and efficient supplemental air should be given more considerations.

Findings of indoor air pollution and childhood obesity in a cross-sectional study of Chinese schoolchildren

BackgroundAir pollution exposures are increasingly suspected to influence the development of childhood adiposity, especially focusing on outdoor exposure, but few studies investigated indoor exposure and childhood obesity. ObjectivesWe aimed to examine the association between exposure to multiple indoor air pollutants and childhood obesity in Chinese schoolchildren. MethodsIn 2019, we recruited 6499 children aged 6–12 years from five Chinese elementary schools in Guangzhou, China. We measured age-sex-specific body mass index z score (z-BMI), waist circumference (WC), waist-to-hip ratio (WHR), and waist-to-height ratio (WHtR) on standard procedures. Four different indoor air pollution (IAP) exposures, including cooking oil fumes (COFs), home decoration, secondhand smoke (SHS), and incense burning, were collected by questionnaire and then converted into an IAP exposure index with four categories. Association between indoor air pollutants and childhood overweight/obesity as well as four obese anthropometric indices were assessed by logistic regression models and multivariable linear regression models, respectively. ResultsChildren exposed to ≥3 types of indoor air pollutants had higher z-BMI (coefficient [β]:0.142, 95% confidence interval [CI]:0.011–0.274) and higher risk of overweight/obesity (odd ratio [OR]:1.27, 95%CI:1.01–1.60). And a dose-response relationship was discovered between the IAP exposure index and z-BMI as well as overweight/obesity (pfor trend<0.05). We also found that exposure to SHS and COFs was positively associated with z-BMI and overweight/obesity (p < 0.05). Moreover, there was a significant interaction between SHS exposure and COFs on the higher risk of overweight/obesity among schoolchildren. Boys appear more susceptible to multiple indoor air pollutants than girls. ConclusionsIndoor air pollution exposures were positively associated with higher obese anthropometric indices and increased odds of overweight/obesity in Chinese schoolchildren. More well-designed cohort studies are needed to verify our results.

Review of Emission Characteristics and Purification Methods of Volatile Organic Compounds (VOCs) in Cooking Oil Fume

Volatile organic compounds (VOCs) in cooking oil fumes need to be efficiently removed due to the significant damage they cause to the environment and human health. This review discusses the emission characteristics, which are influenced by different cooking temperatures, cooking oils, and cuisines. Then, various cooking oil fume purification methods are mainly classified into physical capture, chemical decomposition, and combination methods. VOCs removal rate, system operability, secondary pollution, application area, and cost are compared. The catalytic combustion method was found to have the advantages of high VOC removal efficiency, environmental protection, and low cost. Therefore, the last part of this review focuses on the research progress of the catalytic combustion method and summarizes its mechanisms and catalysts. The Marse-van Krevelen (MVK), Langmuir-Hinshelwood (L-H), and Eley-Rideal (E-R) mechanisms are analyzed. Noble metal and non-noble metal catalysts are commonly used. The former showed excellent activity at low temperatures due to its strong adsorption and electron transfer abilities, but the high price limits its application. The transition metals primarily comprise the latter, including single metal and composite metal catalysts. Compared to single metal catalysts, the interaction between metals in composite metal catalysts can further enhance the catalytic performance.

Impact of commercial cooking on urban PM2.5 and O3 with online data-assisted emission inventory

Commercial cooking (CC) is an intensive near-field source contributing to ambient PM2.5 and O3 concentration in urban areas. Compilation of CC emission inventory has been challenging due to the dynamic variation of the emission sector, which has resulted in data deficiencies including underestimated quantity and poor temporal-spatial resolution. In this study, we have developed a methodology that integrates existing emission statistics with online oil fumes monitoring (OOFM) data to create a highly spatiotemporally resolved emission inventory of CC. The new emission estimate differs from legacy inventory in emission quantity and temporal pattern. Using the emission data, the impacts of CC emission on local PM2.5 and O3 were evaluated using WRF-CMAQ and model-monitor data fusion tool of SMAT-CE in Shunde, China. The OOFM data-assisted emission inventory led to improved model performance for both model-predicted PM2.5 and O3 concentrations. The simulation results using the new inventory data showed that the CC emissions contributed 1.25±2 μg/m3 of PM2.5, and accounted for 24±1 % of PM2.5 concentration derived from local anthropogenic emissions. Moreover, a higher contribution of CC to PM2.5 was predicted in areas with elevated CC emissions, while the contribution to O3 was insignificant.

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

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.