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Background Cooking oil fumes are closely related to immune response, and adipose tissue also plays an important role in immune regulation. At present, the biological effect and mechanism of inflammation of adipose tissue induced by oil fume exposure are not clear yet. Objective To investigate the inflammatory effect of different exposure duration of cooking fumes on adipose tissue in mice and explore the role of Nod-like receptor pyrin domain 3 (NLRP3)/cysteinyl aspartate specific proteinase 1 (Caspase 1)/interleukin (IL)-1β signaling pathway. Methods Forty 8-week-old female C57BL/6J mice were randomly divided into 3-day control group (CON3 group), 7-day control group (CON7 group), 3-day oil fume exposure group (COF3 group), and 7-day oil fume exposure group (COF7 group), with 10 mice in each group. The mice were exposed to oil fumes in a cooking oil fume formation and exposure equipment (COFFEE) for 20 min, followed by a 10-min pause, 1 h a day for consecutive 3 d or 7 d. General condition of mice was observed and body weight was measured every day. After exposure, blood was sampled from the eyeball. Serum levels of IL-6, IL-27, and IL-1β were detected by enzyme-linked immunosorbent assay (ELISA). The adipose tissue of mice was collected and observed after hematoxylin-eosin (HE) staining. The percentages of CD4+ and CD8+T cells in adipose tissue were detected by flow cytometry. Real-time quantitative PCR (RT-qPCR) was used to detect the expression levels of nuclear factor-κB (NF-κB), NLRP3, Caspase 1, and IL-1β in adipose tissue. Western blot was used to detect the expression levels of NLRP3, Caspase 1, and IL-1β in adipose. Results Compared with the corresponding control group, serum IL-6, IL-27, and IL-1β contents in the COF3 group and the COF7 group were significantly increased (P<0.05) except IL-6 in the COF3 group, and the levels in the COF7 group were significantly higher than those in the COF3 group (P<0.05). Vacuolar lipid droplets in adipocytes decreased, cytoplasm shrank, and inflammatory cells infiltrated in the COF7 group after HE staining. The flow cytometry results showed that the proportions of CD4+ and CD8+T cells in adipocytes of the COF3 group and the COF7 group were increased compared to the corresponding control group, with a significant increase in the COF7 group (P<0.05), and the CD4+/CD8+T ratio also significantly increased progressively in the two groups (P<0.05). The results of RT-qPCR showed that compared with the corresponding control group, the mRNA expression levels of NF-κB, NLRP3, Caspase 1, and IL-1β in adipose tissue of mice in the COF3 group and the COF7 group were significantly increased (P<0.05, P<0.01). The mRNA expression levels of mice in each exposure group gradually increased over time. The Western blot results showed that compared with the corresponding control group, the protein expressions of NLRP3 and Caspase 1 in the COF3 group were significantly increased (P<0.01), and the expression of IL-1β protein also increased but without statistical significance. The protein expressions of NLRP3, Caspase 1, and IL-1β in the COF7 group were significantly higher than those in the CON7 group (P<0.05, P<0.01). Conclusion Acute exposure to cooking oil fumes can induce significant inflammatory response in adipose tissue, and the effect gradually increases with the extension of exposure time. The mechanism of action may be related to the activation of NLRP3 inflammasome signaling pathway.

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The catering industry's growth has resulted in cooking fume pollution becoming a major concern in people's lives. As a result, its removal has become a core research focus. Natural loofah is an ideal biofilm carrier, providing a conducive environment for microorganisms to grow. This study utilized natural loofah to fill domesticated activated sludge in a bioscrubber, forming biofilms that enhance the ability to purify cooking fume. This study found that the biomass of loofah biofilms per gram is 104.56 mg. The research also determined the removal efficiencies for oils, Non-methane total hydrocarbons (NMHC), PM2.5, and PM10 from cooking fumes, which were 91.53%, 67.53%, 75.25%, and 82.23%, respectively. The maximum elimination capacity for cooking fumes was found to be 20.7 g/(m3·h). Additionally, the study determined the kinetic parameters for the biodegradation of oils (Kc and Vmax) to be 4.69 mg L-1 and 0.026 h-1, respectively, while the enzyme activities of lipase and catalase stabilized at 75.50 U/mgprots and 67.95 U/mgprots. The microbial consortium identified in the biofilms belonged to the phylum Proteobacteria and consisted mainly of Sphingomonas, Mycobacterium, and Lactobacillus, among others.

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Environmental contamination issues have steadily surfaced with the rapid development of the cooking industry. In this paper, the front end of the cooking fume exhaust was filtered by the filter material, and then, the ultraviolet photolysis technology was used for in-depth treatment. The filter material filtration performance of glass fiber, molecular sieve, and composite filter material was studied by the filter efficiency, filter resistance, and quality factor three filter performance indexes. The results show that the filter wind speed has a significant influence on the filter material fume filtration characteristics. The filtration efficiency of the pre-filter material changes the least with the increase of the wind speed when the wind speed is 18 m·s-1 and the filter material tilt Angle is 60°; meanwhile, the pressure drop of the two kinds of filter material is reduced, and the quality factor is improved. Under the optimal wind speed and angle, the composite filter material of glass fiber and molecular sieve combined with UV photolysis technology was used to study the treatment of formaldehyde and acrolein, which are two volatile organic pollutants with high content in cooking fume, and the mineralization mechanism of formaldehyde and acrolein under UV light was analyzed. The results showed that the removal rates of formaldehyde and acrolein could reach 99.84% and 99.75%, respectively.

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Background: Burning biomass fuel is a major source of indoor air pollution; about 40% of Thai people still use biomass for cooking. There is increasing evidence of the association between biomass smoke exposure and serious health effects including cardiovascular disease. The object of this cross-sectional study was to investigate the association between biomass use for household cooking and cardiovascular outcome, including coronary heart disease, hypertension, high cholesterol, diabetes mellitus, and stroke among rural villagers in Phitsanulok, Thailand.  Methods: Data from 1078 households were collected using a face-to-face interview questionnaire. Results: After being adjusted for gender, age, cigarette smoke, secondhand smoke, and exposure to other sources of air pollution, it was found that the family members of cooks using biomass fuel were at risk of coronary heart disease (CHD; OR=4.35; 95%CI 0.10-18.97), high blood pressure (HBP; OR=1.61; 95%CI 1.10-2.35), high cholesterol (HC; OR=2.74; 95%CI 1.66-4.53), and diabetes (OR= 1.88; 95%CI 1.03-3.46). Compared to LPG use, using wood was associated with stroke (OR=7.64; 95%CI 1.18-49.61), and using charcoal was associated with HC (OR=1.52; 95%CI 1.04-2.24). Compared to never user, household cooks who sometimes use charcoal had an increased risk of HBP (OR=2.04; 95%CI 1.32-3.15), HC (OR=2.61; 95%CI 1.63-4.18), and diabetes (OR=2.09; 95%CI 1.17-3.73); and cooks who often use charcoal had an elevated risk of stroke (OR=3.17; 95%CI 1.04-9.71), and HC (OR=1.52; 95%CI 1.02-2.27) to their family members. Conclusions: The study results were consistent with those found in studies from other parts of the world, and supports that exposure to biomass smoke increase cardiovascular diseases. The issue should receive more attention, and promotion of clean fuel use is a prominent action.

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The emissions of the catering industry are important sources of air pollution in megacities in China. A total of 41 restaurants in Beijing were selected as the sampling sites to evaluate the contribution of the catering industry to megacity air pollution. The original emissions load of cooking fume, particulate matter, and non-methane hydrocarbon (NMHC) were studied via field tests for different types of restaurants. The results showed that the cooking fume, particulate matter, and NMHCs generated from the kitchen were 1.93, 6.6, and 10.9 mg·m-3, respectively. An evaluation method based on working days was developed. Considering the total number of restaurants in Beijing, the original emission loads of 2019 were calculated. The cooking fume, particulate matter, and NMHC emissions were 5512, 18849, and 6169 t, respectively. The Pearson numbers of the cooking fume emission and particular matter emission from Sichuan and Hunan cuisine, Roast Duck, Grill and Barbecue, and Chinese Home-Style cuisine were all above 0.6, which indicated a high level of correlation between the cooking fume emission and particular matter emission. Notably, the Pearson numbers of Sichuan and Hunan cuisine and Roast Duck were both higher than 0.8, which indicates a strong correlation between the cooking fume emission and particular matter emission.

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To understand the atmospheric pollution emission concentration and overall emission level of the Beijing catering industry, and thus provide a basis for the targeted formulation of pollution control measures for the catering industry, this study selected typical catering enterprises in Beijing to research. Combined with the use of stoves during the on-site measurement and testing period, the emission concentrations of cooking fumes, particulates, and non-methane hydrocarbons (NMHC), and the relationship between them in different types of catering enterprises, were analyzed, and the emission of atmospheric pollutants in the Beijing catering industry was estimated. The results showed that the average concentrations of cooking fumes, particulates, and NMHC of typical catering enterprises were (2.91±5.52), (9.25±10.02), and (12.72±11.38) mg·m-3, respectively. These all exceed the Beijing local emission standards. Of the typical catering enterprises, roast duck and barbecue had higher particulate matter and NMHC emissions, which easily exceeded the emission standard. Roast duck and barbecue are therefore the governance focus of the catering industry. The ratio of particulates to cooking fumes in roast duck, barbecue, and cooking catering enterprises ranged from 6.21 to 43.08, 5.03 to 19.07, and 0.75 to 7.55, respectively. The emission concentrations of particles are much larger than those of cooking fumes from charcoal grill and fruit-roasted duck. Pearson correlation coefficient analysis showed that the concentrations of particulates and cooking fumes in catering enterprises were strongly correlated, and the concentrations of particulates and NMHC were weakly correlated. The study estimates roughly that the emissions of cooking fumes, particulates, and NMHC were 2492, 6127, and 9436 tons, respectively, from the catering industry in Beijing in 2014.

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Cooking oil fumes as an important source of volatile organic compounds in metropolitan areas are poisonous to the environment and human health. In this study, the removal of hexanal (a representative of cooking fume) using "storage-plasma catalytic oxidation" at ambient conditions has been investigated. Alkali-modified Co-Mn catalysts were synthesized by coprecipitation method and further characterized by XRD, SEM, N2 adsorption-desorption, H2-TPR, O2-TPD and XPS techniques. It was clearly shown that the Na modification afforded a remarkable enhancement in the hexanal storage capacity, which is ascribed to the formation of surface hydroxyls that resulted in the chemical adsorption. Moreover, the plasma-catalytic oxidation results showed 99.4% hexanal removal and 85.7% CO2 selectivity at a GHSV of 47700 h-1. XPS results revealed that Na modification promoted the formation of more abundant Co3+, Mn3+ cations and surface adsorbed oxygen species, thus facilitated the oxidation process. In-situ FTIR results revealed that Na modification could trigger disproportionation reaction, resulting in the transformation of adsorbed hexanal into alcohol and carboxylic acid thus further speeds up the oxidation rate. This work provides a low-cost, highly efficient and energy-consuming approach for the removal of gaseous cooking fume by storage and plasma catalytic oxidation cycle at room temperature.

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Chinese cooking fume is one of the sources of volatile organic compounds (VOCs) in the air. An innovative control technology combining photocatalytic degradation and ozone oxidation (UV/TiO2+O3) was developed to decompose VOCs in the cooking fume. Fiberglass filter (FGF) coated with TiO2 was prepared by an impregnation procedure. A continuous-flow reaction system was self-designed by combining photocatalysis with advanced ozone oxidation technique. By passing the simulated cooking fume through the FGF, the VOC decomposition efficiency in the cooking fume could be increased by about 10%. The decomposition efficiency of VOCs in the cooking fume increased and then decreased with the inlet VOC concentration. A maximum VOC decomposition efficiency of 64% was obtained at 100 ppm. Similar trend was observed for reaction temperature with the VOC decomposition efficiencies ranging from 64 to 68%. Moreover, inlet ozone concentration had a positive effect on the decomposition of VOCs in the cooking fume for inlet ozone≤1000 ppm and leveled off for inlet ozone>1000 ppm. 34% of VOC decomposition efficiency was achieved solely by ozone oxidation with or without near-UV irradiation. A maximum of 75% and 94% VOC decomposition efficiency could be achieved by O3+UV/TiO2 and UV/TiO2+O3 techniques, respectively. The maximum decomposition efficiencies of VOCs decreased to 79% for using UV/TiO2+O3 technique with adding water in the oil fume. Comparing the chromatographical species of VOCs in the oil fume before and after the decomposition of VOCs by using UV/TiO2+O3technique, we found that both TVOC and VOC species in the oil fume were effectively decomposed.

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AIMS: The aim of this study was to measure the exposure to total dust, polycyclic aromatic hydrocarbons (PAHs), and nitrogen dioxide (NO2) of kitchen workers in four different types of restaurants in Sweden (Large scale, European, Fast food, and Asian). METHODS: One hundred full work-shift (8 h) personal exposure samples were taken from 36 workers in 21 commercial kitchens. Most workers were sampled three times. Mass concentration of total dust was determined using standard gravimetric methods; the filters were analyzed for their content of particulate PAHs. Gas-phase PAHs were sampled using adsorbent tubes (XAD-II) placed after the filter and analyzed with high-resolution gas chromatography/low-resolution mass spectrometry. NO2 was measured using passive dosimeters. Stationary measurements in the kitchen were made in parallel with the personal sampling. RESULTS: Group geometric mean concentrations for personal exposure to total dust ranged from 77 µg m-3 (Fast food) to 320 µg m-3 (European kitchens). Individual exposure samples of total dust ranged from ~40 to 3900 µg m-3. In the Large-scale and European kitchens, the time spent frying was identified as a determinant increasing personal exposure to total dust. The within-worker variance dominated the exposure variability of total dust in Large-scale and European kitchens, whereas between-worker variance dominated in Fast food and Asian kitchens. Exposure to total PAHs was statistically significantly higher for workers in the Asian kitchens. Also, exposure to NO2 was higher in the Asian kitchens, which all used gas stoves for cooking. The stationary measurements of total dust showed lower levels than personal exposures for most kitchens, whereas for PAHs, stationary levels were closer to personal exposure levels for all kitchen types. CONCLUSIONS: The results of this study increase the knowledge about exposure to air pollutants for kitchen workers of restaurant types that are common in Sweden and the rest of Europe. Personal sampling is essential for an accurate exposure assessment, and the large day-to-day variability in exposure levels points to the importance of repeated sampling.

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Particulate matter (PM) from cooking has caused seriously indoor air pollutant and aroused risk to human health. It is urged to get deep knowledge of their spatial-temporal distribution of source emission characteristics, especially ultrafine particles (UFP<100nm) and accumulation mode particles (AMP 100-665nm). Four commercial cooking oils are auto dipped water to simulate cooking fume under heating to 265°C to investigate PM emission and decay features between 0.03 and 10µm size dimension by electrical low pressure impactor (ELPI) without ventilation. Rapeseed and sunflower produced high PM2.5 around 6.1mg/m3, in comparison with those of soybean and corn (5.87 and 4.65mg/m3, respectively) at peak emission time between 340 and 460sec since heating oil, but with the same level of particle numbers 6-9×105/cm3. Mean values of PM1.0/PM2.5 and PM2.5/PM10 at peak emission time are around 0.51-0.66 and 0.23-0.29. After 15min naturally deposition, decay rates of PM1.0, PM2.5 and PM10 are 13.3%-29.8%, 20.1%-33.9% and 41.2%-54.7%, which manifest that PM1.0 is quite hard to decay than larger particles, PM2.5 and PM10. The majority of the particle emission locates at 43nm with the largest decay rate at 75%, and shifts to a larger size between 137 and 655nm after 15min decay. The decay rates of the particles are sensitive to the oil type.

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Studying particle size distribution and dispersion characteristics of cooking oil fume can help to analyze the influence of the particles on indoor air quality and the health of the residents.Electrical low pressure impactor (ELPI) was employed to measure the number and mass concentration of the particles size range of 0.03-10 µm at two different locations in the kitchen space with smoke exhaust on and off,respectively.The cooking particles were mostly located at below 655 nm.The smoke exhaust with open condition could remarkably decrease the kitchen's cooking fume.The number concentration of particles decreased from 2.8×106 cm-3 to 2.3×105 cm-3,and PM2.5(aerodynamics diameter ≤2.5 µm particulate matter) mass concentrations decreased from 85.9 mg·m-3 to 6.2 mg·m-3.The sucking efficiency of smoke exhaust for PM10 was higher than PM2.5.The number concentration of particles could be declined by 65%,and the cooking fume of PM2.5 could be declined by 75% during the diffusion process detected at the area of 3 m far away from the area where cooking took place.The distribution of PM2.5 mass concentration field of oil fume was simulated by computational fluid dynamics.The temperature field distribution of oil fume was monitored by infrared camera,presenting sector diffusion with the temperature decreasing from 70℃ to room temperature.

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