Evaporation rates and pollutants emission from heated cooking oils and influencing factors

Jamiu Adetayo Adeniran; Rafiu Olasunkanmi Yusuf; Mariam Oyinkansola Abdulkadir; Muhammad-Najeeb O Yusuf; Khadija Abdulkareem Abdulraheem; Babatunde Kazeem Adeoye; Jacob Ademola Sonibare; Mingxi Du

doi:10.1016/j.envpol.2020.115169

Evaporation rates and pollutants emission from heated cooking oils and influencing factors

Environ Pollut. 2020 Nov;266(Pt 2):115169. doi: 10.1016/j.envpol.2020.115169. Epub 2020 Jul 7.

Authors

Jamiu Adetayo Adeniran¹, Rafiu Olasunkanmi Yusuf², Mariam Oyinkansola Abdulkadir², Muhammad-Najeeb O Yusuf², Khadija Abdulkareem Abdulraheem³, Babatunde Kazeem Adeoye⁴, Jacob Ademola Sonibare⁵, Mingxi Du⁶

Affiliations

¹ Laboratory for Climate and Ocean-Atmosphere Studies, Department of Atmospheric and Oceanic Sciences, School of Physics, Peking University, Beijing, 100871, China; Environmental Engineering Research Laboratory, Department of Chemical Engineering, University of Ilorin, Ilorin, Nigeria. Electronic address: adeniranja@pku.edu.cn.
² Environmental Engineering Research Laboratory, Department of Chemical Engineering, University of Ilorin, Ilorin, Nigeria.
³ Department of Civil Engineering, University of Ilorin, Ilorin, Nigeria.
⁴ Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
⁵ Environmental Engineering Research Laboratory, Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria.
⁶ Laboratory for Climate and Ocean-Atmosphere Studies, Department of Atmospheric and Oceanic Sciences, School of Physics, Peking University, Beijing, 100871, China.

PMID: 32663729
DOI: 10.1016/j.envpol.2020.115169

Abstract

The heating of edible oils during cooking activities promotes the emissions of pollutants that have adverse impacts on the health of humans. This study investigated the evaporative emissions of fifteen (15) commonly used cooking oils. Split-plot experimental design under the response surface methodology framework was used to study singular and interaction effects of influencing parameters (temperature, volume of cooking oil and time) on cooking oil evaporation rate and pollutants emissions (i.e. Particulate matter of aerodynamic diameter ≤1 μm (PM_1.0); ≤2.5 μm (PM_2.5); ≤10 μm (PM₁₀); Total Suspended Particulate (TSP); Total Volatile Organic Compounds -TVOCs, and Carbon Monoxide- CO) on a groundnut oil sample that served as a case study. Obtained values of density, viscosity, kinematic viscosity, smoke, flash and fire points were; 873-917 kg/m³; 1.12-9.7 kg/ms; 2.4-3.4 m²/s; 96 -100 °C; 124-179 °C and 142-186 °C, respectively. The role of temperature as the most significant parameter influencing the rate of evaporative emissions was established. Evaporation rate and pollutants emission from unrefined samples were the highest. The restricted maximum likelihood (REML) analysis results suggested a strong relationship between the actual values and the predicted values as R-squared values obtained were greater than 0.8 for all the responses. These results suggest that minimal rates of evaporation and pollutants emission from heating cooking oils can be achieved with a high volume of the cooking oil at moderate temperature levels.

Keywords: Cooking oil; Evaporation rate; Gaseous pollutants; Particulate matter; Split-plot.

MeSH terms

Air Pollutants / analysis*
Cooking
Environmental Monitoring
Environmental Pollutants*
Humans
Oils
Particulate Matter / analysis

Substances

Air Pollutants
Environmental Pollutants
Oils
Particulate Matter