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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/32558


    標題: Emission of Carbonyl Compounds from Cooking Oil Fumes in the Night Market Areas
    作者: Que, Danielle E.
    Chao, How-Ran
    Hsu, Yi-Chyun
    Cui, Kangping
    Chen, Shida
    Tayo, Lemmuel L.
    Arcega, Rachelle D.
    Ying I. Tsai(蔡瀛逸)
    Lu, I-Cheng
    Wang, Lin-Chi
    Young, Li-Hao
    Yu, Kwong-Leung J.
    Lai, Chane-Yu
    Hou, Wen-Che
    Lin, Sheng-Lun
    貢獻者: Natl Cheng Kung Univ, Dept Environm Engn
    Natl Pingtung Univ Sci & Technol, Coll Engn, Emerging Cpds Res Ctr, Dept Environm Sci & Engn
    Natl Pingtung Univ Sci & Technol, Coll Agr, Inst Food Safety Management
    Kun Shan Univ, Dept Environm Engn
    Hefei Univ Technol, Sch Resources & Environm Engn
    Mapua Univ, Sch Chem Biol & Mat Engn & Sci
    Chia Nan Univ Pharm & Sci, Dept Environm Engn & Sci
    Cheng Shiu Univ, Dept Civil Engn & Geomat
    Cheng Shiu Univ, Ctr Environm Toxin & Emerging Contaminant Res
    Cheng Shiu Univ, Super Micro Mass Res & Technol Ctr
    China Med Univ, Coll Publ Hlth, Dept Occupat Safety & Hlth
    Pingtung Christian Hosp, Superintendent Off
    Chung Shan Med Univ, Coll Hlth Care & Management, Dept Occupat Safety & Hlth
    關鍵字: Cooking oil fumes
    Carbonyl compounds
    Health risks
    Air pollutants
    Night market
    日期: 2019-07
    上傳時間: 2020-07-29 13:49:51 (UTC+8)
    出版者: TAIWAN ASSOC AEROSOL RES-TAAR
    摘要: Cooking oil fumes (CF) coming from night market stalls exhaust contain substantial amounts of air pollutants such as carbonyl compounds that may contribute to outdoor air pollution and may have adverse health effects on the Taiwanese population. Carbonyl emission characteristics depend on several factors, which include but are not limited to, the cooking style and food material being used. The current study evaluated carbonyl compound emissions from two scenarios: a standard kitchen cooking classroom with a stack gas tunnel and night market food stalls. The different cooking styles and food types cooked using a liquefied petroleum gas (LPG) stove, such as grilled chicken with (GCS) and without sauce (GC), mixed barbecue with sauce (MBS), grilled vegetables with sauce (GVS), stir-fried oyster omelet (OM), fried Taiwanese chicken nuggets (FN) in the kitchen cooking classroom, and grilled chicken with (GCS) and without sauce (GC), stir-fried oyster omelet (OM), grilled vegetables with sauce (GVS), and fried steak (FS) in the night market were evaluated for carbonyl carbon emissions. OM from the kitchen classroom and GCS from the night market showed the highest mean total carbonyl compound concentrations (1850 +/- 682 ppb and 1840 ppb). Formaldehyde was found to be the most predominant carbonyl compound, with contribution percentages ranging from 70.9-99.58% of the total carbonyl emission factors in CFs. Grilled vegetables with sauce had the highest emission factor magnitude of 274 mu g kg(-1) wt. Factors such as the addition of sauce and grilling were also observed to increase carbonyl compound emissions. Corresponding health risks of carbonyl compounds in CFs for the night market vendors were also assessed. All values for cancer risk (R) were above the standard R value for workplace exposure, and HQ values were all greater than 1, suggesting a high risk for adverse health effects. Although our reported values were relatively high due to our sampling conditions, our study was first to be conducted in Taiwan and holds an important contribution to the global existing data of carbonyl compound emissions.
    關聯: Aerosol and Air Quality Research, v.19, n.7, pp.1566-1578
    Appears in Collections:[環境工程與科學系(所)] 期刊論文

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