| A field study on volatile organic compounds generated during cooking in a large pot using PTR ToF MS |
Byeonghun Oh1, Jee Yeon Jeong3, Jungah Shin4, Boowook Kim5 
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1APM Engineering Co., Ltd, Bucheon, Korea
2Department of Environmental Engineering, Anyang University, Anyang, Korea
3Department of Occupational and Environment Health, Yong In University, Yong In, Korea
4Ministry of Employment and Labor, Pyeongtaek, Korea
5Institute of Health and Environment, Seoul National University, Seoul, Korea |
Correspondence:
Boowook Kim, Tel: 010-5400-6933,
Email: kimbw0211@snu.ac.kr
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Received: 30 March 2022 • Accepted: 31 March 2022 |
| Abstract |
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Various volatile orgarnic compounds(VOCs), including aldehydes, occur in cooking fried food in high-temperature oil. In this study, real-time VOCs concentration was measured in the upper part of a large pot in the cooking room using Proton Transfer Reaction Time-of-Flight Mass Spectromter(PTR Tof MS) for 3 days.
Formaldehyde concentrations were highest in pork cooked in sugar and sauce. In fried food, the higher the oil temperature, the more formaldehyde is detected, followed by acrolein, diacetyl, and naphthalene. In addition, various harmful VOCs such as 1,3 butadiene and methanol were detected.
The maximum/minimum concentration ratio was the highest in acrolein. Although there is a limit to direct comparison with TLV as a result of a area sample by PTR ToF MS, the mean concentrations of formaldehyde and diacetyl during the frying operation for 15 minutes were 232 ppb and 16 ppb, respectively, which was 80% of ACGIH STEL TLV. After the fried cooking was over, the VOCs concentration began to decrease, and it took more than 3 hours to lower the concentration to the level before the oil was heated.
Since various harmful gaseous substances are generated when cooking deep-fring, improvement methods such as using oil with high boiling points and developing respiratory protection programs should be devised. |
| Key Words:
acrolein, coooking oil fume, diacetyl, formaldehyde, PTR ToF MS |
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