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Öğe A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat(Elsevier Sci Ltd, 2017) Torkmahalleh, Mehdi Amouei; Gorjinezhad, Soudabeh; Keleş, Melek; Ünlüevcek, Hediye Sumru; Azgın, Cansu; Cihan, Elif; Tanış, Berfin; Soy, Nurseli; Özaslan, Nergis; Öztürk, FatmaExperiments were conducted in an on-campus house at Middle East Technical University Northern Cyprus Campus during January 2015. Low fat ground beef meat was grilled using an electric stove with no mechanical or natural ventilation. Five PM size fractions ranging from 3.3 mu m to less than 0.43 mu m were investigated in this study. The total particle emission rate and flux values were found to be 4.49x10(1) mg min(-1) and 1.45x10(3) mg min(-1) m(-2), respectively. Total OC emission rate and flux values were 2.3x10(1) mg min(-1) and 7.33x10(2) mg min(-1) m(-2), respectively, and total EC emission rate and flux values were determined to be 1.19 mg min(-1) and 3.85x10(1) mg min(-1) m(-2), respectively. Analyses of trace metal concentrations showed that Fe (0.429 mg m(3)), Ti (0.270 mg.m(-3)), Sr (0.27 mg m(-3)), Ba (0.24 mg m(-3)) and Li (0.23 mg m(-3)) were the five most abundant trace elements in the PM produced during grilling ground beef. Pb, Mn, and V concentrations were found to be greater than the World Health Organization (WHO) exposure limit.Öğe A new exposure route to trace elements in indoor particulate matter(Blackwell Munksgaard, 2020) Broomandi, Parya; Amouei Torkmahalleh, Mehdi; Aktürk, Merve; Ngagine, Soulemane Halif; Gorjinezhad, Soudabeh; Öztürk, FatmaConcentrations and emission rates of sixteen trace elements in emitted PM during heating soybean oil using three types of pans, including Teflon, granitium, and cast-iron, were investigated. Statistically significant decreases in Mn and Co emission rates were observed when the oil was heated in the cast-iron pan compared to Teflon and granitium pans. Among the released trace elements, Ni, Ba, Zn, and Cr had more contribution to the emission rate. The concentrations of Fe in the emitted PM1 were found to be higher when cast-iron pan (8.49 ± 3.35 µg/m3) was utilized compared to Teflon (8.05 ± 2.27 µg/m3) and granitium (7.45 ± 1.38 µg/m3). However, these increases were statistically insignificant. The results of our study support the hypothesis that the trace elements translocate from cooking pans into the heated oil and subsequently to the particulate phase. This translocation creates a new inhalation exposure route to trace elements in indoor environments.Öğe Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment(Springer Heidelberg, 2017) Gorjinezhad, Soudabeh; Kerimray, Aiymgul; Torkmahalleh, Mehdi Amouei; Keleş, Melek; Öztürk, FatmaParticulate 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.Öğe Size segregated PM and its chemical composition emitted from heated corn oil(Academic Press Inc Elsevier Science, 2017) Torktnahalleh, Mehdi Amouei; Gorjinezhad, Soudabeh; Keleş, Melek; Öztürk, Fatma; Hopke, Philip K.Characterization of the airborne particulate matter (PM) emitted from cooking components including cooking oil, and additives like salt has not been carefully investigated. This study provides new data on the concentration, composition, and emission rates/fluxes of PM (less than 3.3 mu m) generated during heating corn oil and corn oil with added table salt. The concept of emission flux was employed to estimate the emission rates in this study. A statistically significant reduction of 47.6% (P < 0.05) in the total PM emission rate and emission flux were observed when salt was added to the heated corn oil (5.15x10(1) mg min(-l)) compared to the pure oil (9.83x10(1) mg min(-1)). The OC emission rate decreased 61.3% (P < 0.05) when salt was added to the corn oil (2.35x10(1) mg min(-1)) compared to the pure corn oil (5.83x10(1) mg min(-1)). With the salt, the total EC emission rate was 6.99x10(-1) mg min(-1), a 62.7% reduction in EC emission compared to pure corn oil (1.88 mg min(-1)). These results suggest that table salt can be added to the corn oil prior to frying to reduce exposure to cooking generated PM.
