Temperature-dependent particle mass emission rate during heating of edible oils and their regression models

Size-segregated content of heavy metals and polycyclic aromatic hydrocarbons in airborne particles emitted by indoor sources

Indoor air quality is negatively affected by the emission of different combustion sources releasing airborne particles and related particle-bound toxic compounds (e.g., heavy metals and polycyclic aromatic hydrocarbons). To date, very few studies focused on the chemical characterization of the airborne particles emitted by indoor sources were carried out; moreover, no data on their size-resolved chemical compositions are available. In the present study, an experimental analysis aimed at determining the size-segregated content of heavy metals and polycyclic aromatic hydrocarbons in airborne particles (including sub-micrometric ones) emitted by widely-used indoor combustion sources (i.e., incenses, candles, mosquito-coils, and cooking activities) was carried out. To this purpose, airborne particles were collected through an electric low-pressure impactor and were post-analyzed by means of chromatography-mass spectrometry and atomic emission spectrometry techniques. Results of the analyses showed that the chemical composition of the emitted particles is not invariant to the particle size, indeed, an important contribution of sub-micrometric particle range to the total mass of chemical compounds emitted by the sources was noticed. These findings also demonstrated that significant underestimations of particle-bound compounds depositing in the lungs could occur if size-dependent compositions are not adopted.

Temperature-dependent particle number emission rates and emission characteristics during heating processes of edible oils

The goal of this research is to investigate the temperature-dependent emission rates of particle numbers and emission characteristics during oil heating. Seven regularly used edible oils were studied in a variety of tests to attain this objective. First, total particle number emission rates ranging from 10 nm to 1 μm were measured, followed by an examination within six size intervals from 0.3 μm to 10 μm. Following that, the impacts of oil volume and oil surface area on the emission rate were investigated, and multiple regression models were developed based on the results. The results showed that corn, sunflower and soybean oils had higher emission rates than other oils above 200 °C, with peak values of 8.22 × 109#/s, 8.19 × 109#/s and 8.17 × 109#/s, respectively. Additionally, peanut and rice oils were observed to emit the most particles larger than 0.3 μm, followed by medium-emission (rapeseed and olive oils) and low-emission oils (corn, sunflower and soybean oils). In most cases, oil temperature (T) has the most significant influence on the emission rate during the smoking stage, but its influence was not as pronounced in the moderate smoking stage. The models obtained are all statistically significant (P < 0.001), with R2 values greater than 0.9, and the classical assumption test concluded that regressions were in accordance with the classical assumptions regarding normality, multicollinearity, and heteroscedasticity. In general, low oil volume and large oil surface area were more recommended for cooking to mitigate UFPs emission.