Characteristics of non-methane hydrocarbons emitted from Chinese kitchens and their effect on ozone formation potential

In this study, measurements were conducted in a laboratory kitchen to investigate the species, emission factors, and factors of NMHCs generated during various cooking processes and to assess the corresponding ozone formation potential (OFP). The results showed that NMHC emission factors were about 997.98 –2015.92 µg g−1 h−1 (per unit mass of oil) for heating different edible oils, 27,483.52 –61,561.26 µg g−1 h−1 (per unit mass of seasoning) for heating oil with added seasonings, and 92,71.48 –24,671.08 µg g−1 h−1 (per unit mass of food material) for cooking dishes. In addition, the species with the greatest OFPs produced during cooking were trichloroethylene, toluene, n-dodecane, isoprene, ethylene, and 3-methylpentane. These results provide meaningful information on the types and emission factors of NMHCs generated in Chinese kitchens and their effects on indoor OFP.Graphical Abstract
Source: Air Quality, Atmosphere and Health - Category: Environmental Health Source Type: research