Abstract
Cooking has been recognized as one of the most important sources of indoor air pollutants. Several studies evaluated black carbon emissions from cooking fumes. Black carbon (BC) could affect human health as a carbonaceous part of the cooking particles. This study develops a statistical model to estimate the emission fluxes of black carbon from heating 17 different oils (avocado, canola, coconut, corn, olive, peanut, vegetable (soybean), grapeseed, hazelnut, macadamia, almond, sunflower, safflower, flax, walnut, pumpkin seed, and sesame). The oils were heated in a beaker for 20 min at 195–200 °C. Macadamia oil showed the highest BC emission rate of 11.08 (SD = 4.94) µg/min, while peanut oil resulted in the lowest BC emission rate of 0.68 (SD = 0.63) µg/min. Oils including macadamia (11.08 [SD = 4.94] µg/min), coconut (9.85 [SD = 2.20] µg/min), flax (7.93 [SD = 2.46] µg/min), pumpkin (5.65 [SD = 2.22] µg/min), grapeseed (5.43 [SD = 7.85] µg/min), hazelnut (4.65 [SD = 2.48] µg/min) and sesame (4.33 [SD = 2.53] µg/min) were among the high BC-emitting oils (>4 µg/min) at 195 °C, while avocado (3.74 [SD = 3.20] µg/min), olive (3.73 [SD = 1.59] µg/min), corn (2.71 [SD = 2.09] µg/min), almond (2.44 [SD = 1.55] µg/min), walnut (1.76 [SD = 0.56] µg/min), canola (1.58 [SD = 0.90] µg/min), vegetable (1.30 [SD = 1.10] µg/min), safflower (0.92 [SD = 0.56] µg/min), sunflower (0.88 [SD = 0.44] µg/min), and peanut (0.68 [SD = 0.63] µg/min) were among the low BC-emitting oils (<4 µg/min). We present correlations between the BC emission flux from heating these cooking oils and two cooking factors, oil temperature and oil smoke temperature. Despite some exceptions, most of the oils showed that oil temperatures above the smoke point of the oil is an insignificant factor in BC emissions.Copyright © 2024 American Association for Aerosol Research