Yuan-Chung Lin1, Tzi-Yi Wu2,3, Yan-Min Chen4, Yi-Ping Hsieh5, Ming-Tsan Hu6,7

  • 1 Institute of Environmental Engineering, National Sun Yat-sen University, Kaohsiung 804, Taiwan
  • 2 Department of Chemistry, National Cheng Kung University, Tainan 701, Taiwan
  • 3 Department of Materials Engineering, Kun Shan University, Tainan 710, Taiwan
  • 4 Sustainable Environment Research Center, National Cheng Kung University, Tainan 701, Taiwan
  • 5 Department of Medical Sociology and Social Work, Kaohsiung Medical University, Kaohsiung 807, Taiwan
  • 6 Environmental Protection Bureau, Pingtung County Government, Pingtung County 900, Taiwan
  • 7 Center of General Education, Tzu Hui Institute of Technology, Pingtung County 926, Taiwan

Received: May 5, 2011
Revised: June 1, 2011
Accepted: June 1, 2011
Download Citation: ||https://doi.org/10.4209/aaqr.2011.05.0056  

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Cite this article:
Lin, Y.C., Wu, T.Y., Chen, Y.M., Hsieh, Y.P. and Hu, M.T. (2011). PCDD/F Levels in the Stacks and Food of Fast Food Restaurants. Aerosol Air Qual. Res. 11: 437-447. https://doi.org/10.4209/aaqr.2011.05.0056


 

ABSTRACT


Trace amounts of polychlorinated dibenzodioxins and dibenzofurans (PCDD/Fs) are ubiquitous in the environment. This study determined the levels of PCDD/Fs in the stacks and food of fast food restaurants. The results indicate that the dominant contribution of PCDD/Fs concentration in the stacks of fast food restaurants is PCDFs. 2,3,7,8-TeCDF concentration measured in the stacks of fast food restaurants is the highest among the seventeen investigated PCDD/F congeners, accounting for about 17.9% of the total concentration. For the PCDD/F content in food before and after frying, the OCDD concentration was the highest among the seventeen investigated PCDD/F congeners, accounting for 22.3–93.3% of the total concentration before frying and 82.6–91.8% of the total concentration after frying. The total PCDD/F concentration in the food of fast food restaurants decreases significantly after frying. The mean emission factor and emission rate for total PCDD/Fs from the stacks of fast food restaurants are 208 pg/L and 12400 pg/min, respectively.


Keywords: PCDD/Fs; Emission factor; Emission rate; Food; Restaurant; Stack


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