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Characteristics and health impacts of VOCs and carbonyls associated with residential cooking activities in Hong Kong
Huang,Y (Huang, Yu)[1]; Ho,SSH (Ho, Steven Sai Hang)[2,3]; Ho,KF(Ho, Kin Fai)[2]; Lee,SC (Lee, Shun Cheng)[1]; Yu,JZ (Yu, Jian Zhen)[4]; Louie,PKK (Louie, Peter K. K.)[5]
2011-02-15
发表期刊JOURNAL OF HAZARDOUS MATERIALS
卷号186期号:1页码:344-351
文章类型期刊论文
摘要

Cooking emission samples collected in two residential kitchens were compared where towngas (denoted as dwelling A) and liquefied petroleum gas (LPG) (denoted as dwelling B) were used as cooking fuels. A total of 50 different volatile organic compounds (VOCs) were quantified during the 90 min cooking periods. None of any carcinogenic compounds like formaldehyde, acetaldehyde or benzene are detected in the raw fuels, confirming that those are almost entirely derived due to cooking activity alone. Alkenes accounted for approximately 53% of the total measured VOCs collected at dwelling A. while alkanes contributed approximately 95% of the VOCs at dwelling B during the cooking periods. The concentration of aromatic hydrocarbons such as benzene and toluene also increased during the cooking periods. The total amount of carbonyls emitted from the cooking processes at dwelling A (2708 mu g) is three times higher than that at dwelling B (793 mu g). Acetaldehyde was the most abundant carbonyl at the dwelling A but its emission was insignificant at the dwelling B. Carcinogenic risks on chronic exposure to formaldehyde, acetaldehyde, and benzene for housewives and domestic helpers were evaluated. Formaldehyde accounts for 68% and close to 100% of lifetime cancer risks at dwelling A and B, respectively.

关键词Cooking emissions Volatile organic compounds Carbonyl compounds Risk assessment
DOI10.1016/j.jhazmat.2010.11.003
收录类别SCI
语种英语
引用统计
被引频次:67[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.ieecas.cn/handle/361006/10297
专题粉尘与环境研究室
通讯作者Lee,SC (Lee, Shun Cheng)[1]
作者单位1.Department of Civil and Structural Engineering, Research Center for Environmental Technology and Management, The Hong Kong Polytechnic University,Hung Hom, Hong Kong, China;
2.SKLLQG, Institute of Earth Environment, Chinese Academy of Sciences, Xi’an, 710075, China;
3.Division of Atmospheric Sciences, Desert Research Institute, Reno, NV 89512, USA;
4.Department of Chemistry, Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong, China;
5.Hong Kong Environmental Protection Department, Wan Chai, Hong Kong, China
推荐引用方式
GB/T 7714
Huang,Y ,Ho,SSH ,Ho,KF,et al. Characteristics and health impacts of VOCs and carbonyls associated with residential cooking activities in Hong Kong[J]. JOURNAL OF HAZARDOUS MATERIALS,2011,186(1):344-351.
APA Huang,Y ,Ho,SSH ,Ho,KF,Lee,SC ,Yu,JZ ,&Louie,PKK .(2011).Characteristics and health impacts of VOCs and carbonyls associated with residential cooking activities in Hong Kong.JOURNAL OF HAZARDOUS MATERIALS,186(1),344-351.
MLA Huang,Y ,et al."Characteristics and health impacts of VOCs and carbonyls associated with residential cooking activities in Hong Kong".JOURNAL OF HAZARDOUS MATERIALS 186.1(2011):344-351.
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