环境化学
分数(化学)
微粒
化学
气相色谱法
气相色谱-质谱法
人类健康
污染
质谱法
质量分数
碳氢化合物
挥发性有机化合物
环境科学
有机化学
色谱法
医学
生态学
环境卫生
生物
作者
Ge Zhang,Fulu Sun,Haichao Li,Yan Lin,Kai Zhao,Lei Fang
标识
DOI:10.3390/ijerph20031796
摘要
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.
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