文献类型：期刊文献

英文题名：Role of Chinese cooking emissions on ambient air quality and human health

作者：Wang, Lina[1];Xiang, Zhiyuan[1];Stevanovic, Svetlana[2];Ristovski, Zoran[2];Salimi, Farhad[3,4];Gao, Jun[5];Wang, Hongli[6];Li, Li[6]

机构：[1]ECUST, State Environm Protect Key Lab Risk Assessment &, Shanghai 200237, Peoples R China;[2]Queensland Univ Sci & Technol, Int Lab Air Qual & Hlth, 2 George St, Brisbane, Qld 4001, Australia;[3]Univ Tasmania, Menzies Inst Med Res, Hobart, Tas, Australia;[4]Univ Sydney, Univ Ctr Rural Hlth North Coast, Sch Publ Hlth, Sydney, NSW, Australia;[5]Tongji Univ, Inst HVAC Engn, Sch Mech Engn, Shanghai 200092, Peoples R China;[6]Shanghai Acad Environm Sci, State Environm Protect Key Lab Format & Prevent U, Shanghai 200233, Peoples R China

年份：2017

卷号：589

起止页码：173

外文期刊名：SCIENCE OF THE TOTAL ENVIRONMENT

收录：;EI(收录号：20171003416551);WOS:【SCI-EXPANDED(收录号:WOS:000399848100019)】；

基金：The authors are grateful to the Australia-China Centre for Air Quality Science and Management (ACC-AQSM) for helpful discussions in preparing the manuscript. This study was supported by the fund of National Natural Science Foundation of China (No. 91543120, 51308216), Ministry of Environmental Protection of China (No. 201409008 and No. 201409017), East China University of Science and Technology grant (WB13144017), and Shanghai Natural Science Foundation (13ZR1411800).

语种：英文

外文关键词：Chinese cooking; PM; VOC; PAH; Health

摘要：Chinese-style cooking often involves volatilization of oils which can potentially produce a large number of pollutants, which have adverse impact on environment and human health. Therefore, we have reviewed 75 published studies associated with research topic among Mainland China, Hong Kong and Taiwan, involving studies on the roles of food ingredients and oil type, cooking style impacting on generated pollutants, and human health. The highest concentration occurred including: 1) when peat, wood, and raw coal were used in stoves; 2) olive oil was adopted; 3) cooking with high temperatures; and 4) without cleaning technology. We conclude that PM concentrations for cooking emissions were between 0.14 and 24.46 mg/cm(3). VOC concentrations varied from 0.35 to 3.41 mg/m(3). Barbeque produced the greatest mass concentrations compared to Sichuan cuisine, canteen and other restaurants. The PAH5 concentration emitted from the exhaust stacks, dining area and kitchen ranged from 0.0175 mu g/m (3) to 83 mu g/m(3). The largest amount of gaseous pollutants emitted was recorded during incomplete combustion of fuel or when a low combustion efficiency (CO2/ (CO + CO2) < 0.5) was observed. The variation range was 6.27-228.89 mg/m(3), 0.16-0.80 mg/m(3), 0.69-4.33 mg/m(3), 0.70-21.70 mg/m(3) for CO, CO2, NO2 and SO2 respectively. In regards to the toxicity and exposure, current findings concluded that both the dose and exposure time are significant factors to be considered. Scientific research in this area has been mainly driven by comparison among emissions from various ingredients and cooking techniques. There is still a need for more comprehensive studies to fully characterise the cooking emissions including their physical and chemical transformations which is crucial for accurate estimation of their impacts on the environment and human health. (C) 2017 Elsevier B.V. All rights reserved.