PCDD/F Levels in the Stacks and Food of Fast Food Restaurants

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

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