A comparative assessment of black carbon emissions during heating 17 commercial cooking oils

Salmanimojaveri M. Naseri M. Madiyarova T. Ushakova N. Yessengaziyeva K. Sultan G. Adotey E. Zhemeney G. Zamir S.M. Darvishi Omrani A. Jafarigol F. Sankhyan S. Miller S. Wallace L. Shah D. Amouei Torkmahalleh M.
2025 Taylor and Francis Ltd.

Aerosol Science and Technology
2025 #59 Issue 1 96 - 110 pp.

Cooking has been recognized as one of the most important sources of indoor air pollutants. Several studies evaluated black carbon emissions from cooking fumes. Black carbon (BC) could affect human health as a carbonaceous part of the cooking particles. This study develops a statistical model to estimate the emission fluxes of black carbon from heating 17 different oils (avocado, canola, coconut, corn, olive, peanut, vegetable (soybean), grapeseed, hazelnut, macadamia, almond, sunflower, safflower, flax, walnut, pumpkin seed, and sesame). The oils were heated in a beaker for 20 min at 195–200 °C. Macadamia oil showed the highest BC emission rate of 11.08 (SD = 4.94) µg/min, while peanut oil resulted in the lowest BC emission rate of 0.68 (SD = 0.63) µg/min. Oils including macadamia (11.08 [SD = 4.94] µg/min), coconut (9.85 [SD = 2.20] µg/min), flax (7.93 [SD = 2.46] µg/min), pumpkin (5.65 [SD = 2.22] µg/min), grapeseed (5.43 [SD = 7.85] µg/min), hazelnut (4.65 [SD = 2.48] µg/min) and sesame (4.33 [SD = 2.53] µg/min) were among the high BC-emitting oils (>4 µg/min) at 195 °C, while avocado (3.74 [SD = 3.20] µg/min), olive (3.73 [SD = 1.59] µg/min), corn (2.71 [SD = 2.09] µg/min), almond (2.44 [SD = 1.55] µg/min), walnut (1.76 [SD = 0.56] µg/min), canola (1.58 [SD = 0.90] µg/min), vegetable (1.30 [SD = 1.10] µg/min), safflower (0.92 [SD = 0.56] µg/min), sunflower (0.88 [SD = 0.44] µg/min), and peanut (0.68 [SD = 0.63] µg/min) were among the low BC-emitting oils (<4 µg/min). We present correlations between the BC emission flux from heating these cooking oils and two cooking factors, oil temperature and oil smoke temperature. Despite some exceptions, most of the oils showed that oil temperatures above the smoke point of the oil is an insignificant factor in BC emissions. Copyright © 2024 American Association for Aerosol Research.

Kihong Park

Text of the article Перейти на текст статьи

Department of Chemical and Materials Engineering, School of Engineering and Digital Sciences, Nazarbayev University, Astana, Kazakhstan
Biochemical Engineering Department, Faculty of Chemical Engineering, Tarbiat Modares University, Tehran, Iran
Independent Researcher, Sari, Iran
Department of Mechanical Engineering, University of Colorado Boulder, Boulder, CO, United States
Independent Researcher, Santa Rosa, CA, United States
Division of Environmental and Occupational Health Sciences, School of Public Health, University of Illinois at Chicago, Chicago, IL, United States

Department of Chemical and Materials Engineering
Biochemical Engineering Department
Independent Researcher
Department of Mechanical Engineering
Independent Researcher
Division of Environmental and Occupational Health Sciences

10 лет помогаем публиковать статьи Международный издатель

Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026