Emission fluxes of different metals in aerosol emitted during frying-Effect of frying pan

The primary sources of indoor particles in homes are cooking and tobacco smoking. Cooking emissions result in human exposure to both PM2.5 and UFP. Among cooking activities, frying or stir-frying have been found to be responsible for the highest particle emissions. Prior studies have found that frying was the largest source of particle emissions when compared with other cooking methods. Cooking sources can cause relatively high pollutant exposures with likely adverse health effects. Understanding the health effects of indoor cooking sources and how to reduce them will require the knowledge of both the source emission rates and the composition of the pollutants. It has been found that deep-frying generated particles with the largest amount of organic pollutants, such as OC, PAHs, and organic ions, as well as metals. During deep-frying, Cu, Fe, and Zn were the three major metals emitted. These metals could be generated from the oil, the food itself, the gas stove, or the pan. Also, the particulate emissions contained some metals with high water solubility. Little is known about the chemical properties of particles emitted from cooking. A new study has been conducted to measure the emission fluxes of metals generated through heating of cooking oils in a pan. The experiments were conducted in an operating laboratory hood. Filter based mass measurements were performed to collect the generated particles from heating soybean oil with three different pans (cast iron, ceramic and stainless steel). The filters were analyzed using ICP/MS. The results of these experiments will be presented.