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

• Published in: Environmental pollution (1987) Vol. 266; p. 115169
• Main Authors: Adeniran, Jamiu Adetayo, Yusuf, Rafiu Olasunkanmi, Abdulkadir, Mariam Oyinkansola, Yusuf, Muhammad-Najeeb O., Abdulraheem, Khadija Abdulkareem, Adeoye, Babatunde Kazeem, Sonibare, Jacob Ademola, Du, Mingxi
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-11-2020
• Subjects: Cooking oil; Evaporation rate; Gaseous pollutants; Particulate matter; Split-plot; Split-plot; Particulate matter; Gaseous pollutants; Evaporation rate; Cooking oil
• ISSN: 0269-7491; 1873-6424
• DOI: 10.1016/j.envpol.2020.115169

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 (PM1.0); ≤2.5 μm (PM2.5); ≤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.
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•Evaporation rate and pollutants emission from heated cooking oils were reported.•The average evaporation rate of the cooking oils was 1.2 × 10−2 ±2.1 × 10−2 g/s.•Temperature influenced pollutants emission the most.•Increase in volume of cooking oil reduced pollutants emission.
This study investigated the influence of cooking factors on evaporation rates and pollutants emission of heated cooking oils in Africa.