Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment

Gorjinezhad, Soudabeh
Kerimray, Aiymgul
Torkmahalleh, Mehdi Amouei
Keles, Melek
Hopke, Philip K.
Particulate matter (PM) measurements were conducted during heating corn oil, heating corn oil mixed with the table salt and heating low fat ground beef meat using a PTFE-coated aluminum pan on an electric stove with low ventilation. The main objectives of this study were to measure the size segregated mass concentrations, emission rates, and fluxes of 24 trace elements emitted during heating cooking oil or oil with salt and cooking meat. Health risk assessments were performed based on the resulting exposure to trace elements from such cooking activities. The most abundant elements (significantly different from zero) were Ba (24.4 ug m(-3)) during grilling meat and Ti during heating oil with salt (24.4 ug m(-3)). The health assessment indicates that the cooking with an electric stove with poor ventilation leading to chronic exposures may pose the risk of significant adverse health effects. Carcinogenic risk exceeded the acceptable level (target cancer risk 1 x 10(-6), US EPA 2015) by four orders of magnitude, while non-carcinogenic risk exceeded the safe level (target HQ = 1, US EPA 2015) by a factor of 5-20. Cr and Co were the primary contributors to the highest carcinogenic and non-carcinogenic risks, respectively.


Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01)
Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...
Usability of three boron compounds for enhancement of flame retardancy in polyethylene-based cable insulation materials
İBİBİKCAN, Esin; Kaynak, Cevdet (SAGE Publications, 2014-03-01)
It is known that for the production of halogen-free cable insulation materials based on polyethylene, very high amounts of traditional metal hydroxide flame retardants such as 65 wt% aluminum hydroxide are required to fulfill international directives. In this respect, the aim of this study was to reveal possible enhancement effects of three boron compounds on the flame retardancy of two cable insulation materials: low-density polyethylene and its blend with ethylene vinyl acetate both loaded with aluminum h...
Differential scanning calorimetry determination of gelatinization rates in different starches due to microwave heating
Ndife, M; Şümnü, Servet Gülüm; Bayindirh, L (1998-01-01)
Wheat, corn and rice starch dispersions having water-starch ratios of 1.0:1.0, 1.5:1.0 and 2.0:1.0 (w/w) were heated in a microwave oven for 15 to 30 s and the degree of gelatinization was determined by differential scanning calorimetry. During 15 to 25 s of microwave heating, corn starch gelatinization rates were significantly lower and slower than wheat and rice starch rates. Beyond 25 s of heating no significant difference in the degree of gelatinization was detected. Microwave heating was nonuniform and...
Evaluation of fatigue performance of a fillet rolled diesel engine crankshaft
Cevik, Gul; Gürbüz, Rıza (2013-01-01)
This paper summarizes an investigation of the effect of fillet rolling on fatigue behavior of a ductile cast iron crankshaft used in diesel engine applications. Based on the staircase test methodology, resonant bending fatigue tests were conducted to obtain stress versus number of cycles curves and to evaluate the fatigue endurance limits of ductile iron crankshaft under fillet rolled and un-rolled conditions. The corresponding stress levels on the fillet region by the applied test moments were calculated b...
Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage
Ozkoc, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil; Turabi, Elif (Springer Science and Business Media LLC, 2009-1-27)
Staling of breads baked in different ovens (microwave, infrared-microwave combination and conventional) was investigated with the help of mechanical (compression measurements), physicochemical (DSC, X-ray, FTIR) and rheological (RVA) methods. The effect of xanthan-guar gum blend addition on bread staling was also studied. Xanthan-guar gum blend at 0.5% concentration was used in bread formulation. The gums were mixed at equal concentrations to obtain the blend. After baking, the staling parameters of breads ...
Citation Formats
S. Gorjinezhad, A. Kerimray, M. A. Torkmahalleh, M. Keles, F. ÖZTÜRK, and P. K. Hopke, “Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment,” ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH, pp. 9515–9529, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/68359.