1. The hazardous pollutants emission during cooking activities
Ehsanul Kabir, Ki-Hyun Kim, Nur Ashikin Department of Environment
& Energy, Sejong University, Seoul, Republic of Korea,
University Kuala Lumpur Medical Science and Technology, Malaysia.
Abstract In this study, by using 3 types of food ingredients and 2
cooking method can actually produced various type of hazardous
pollutants. Introduction Cooking activities actually can release
gases and many pollutants such as volatile organic compound (VOC),
aldehyde and hydrogen sulfide (H2S) (R.J. Philips at al., 1996).
Usually the pollutants that emitted when cooking is depend on the
cooking stuff, cooking style and also cooking fuels (S.W. Pang et
al., 2002) . To identify the pollutants that released from various
food type in combination with different cooking style. Method 3
types of food is used including vegetables (cabbage), sea food
(clam) and seed (coffee seeds) and 2 types of cooking methods
between mild (steaming, boiling and brewing) and harsh treatment
(frying, grilling and roasting) is applied. It is to measure
odorants released. The steam and fry cooking method is used for
cabbage, boil and grill cooking method for clam and brew and roast
for coffee seeds. Results : Mild cooking treatment Harsh cooking
treatment -1 4 9 14 Cabbage Clam Coffee Comparison of Odor
Intensity between mild and harsh cooking treatment Discussion
Number of pollutants released from the harsh cooking treatment is
higher than mild cooking treatment because harsh cooking treatment
use high temperature and increase pressure so that it produce high
number of pollutants (S. Oestreich- Janzen., 2010). The pollutants
such as aldehyde, ketone, alcohols, acids, sulfides and hydrogen
sulfide (S. Rappert et al., 2005). The result also shows that the
odor intensity of harsh cooking treatment is higher than mild
cooking treatment and it also shows the roasting coffee seeds have
the highest OI among all 6 sample types (Ehsanul Kabir et al.,
2011). The odor strengths of frying (harsh) style appeared to be
stronger than boiling (mild) (American Society for Testing and
Materials (ASTM), 2004). Cooking activities such as the cooking
method and types of food are the factors affecting the odorant
emission. The cooking pollutants can cause health hazard. The
cooking smoke release particles that can cause cancer and other
health problems (N. Bruce et al., 2008). It can cause annoyance to
people due to odour (G.D. Nielsen et al., 1995). It also can cause
irritation effects to eyes and respiratory tract (G.D. Nielsen et
al., 1997). Mild cooking treatment Harsh cooking treatment 0 5 10
15 20 Cabbage Clam Coffee Comparison number of pollutants released
between mild and harsh cooking treatment Conclusion As the
conclusion, cooking activities form different types of food
materials and different cooking process can cause the released of
hazardous pollutants to the environment. References Ehsanul Kabir
and Ki-Hyun Kim, 2011. An investigation on hazardous and odorous
pollutant emission during cooking activities. Journal of Hazardous
Materials. 188: page 443-454 R.J. Philips, 1996. Volatile Organic
Compound (VOC) Control in the Food Processing Industry, Great
Falls, VA, USA S. Rappert and R. Mller, 2005. Odor compounds in
waste gas emissions from agricultural operations and food
industries. Waste Manage. 25 (9): page 887892 S.W. Pang, A. Wong,
2002. Challenges on the Control of Cooking Fume Emissions from
Restaurants. Better Air Quality in Asian and Pacific Rim Cities,
Hong Kong SAR S. Oestreich-Janzen, 2010. Chemistry of coffee. Chem.
Biol. 3: page 10851117
