A novel ferrisilicate MEL zeolite with bi-functional adsorption/catalytic oxidation properties for non-methane hydrocarbon removal from cooking oil fumes

2020 ◽  
Vol 309 ◽  
pp. 110509
Author(s):  
Qingjun Yu ◽  
Yongchao Feng ◽  
Xiaolong Tang ◽  
Honghong Yi ◽  
Shunzheng Zhao ◽  
...  
Keyword(s):  
Catalytic Oxidation ◽  
Cooking Oil ◽  
Cooking Oil Fumes ◽  
Hydrocarbon Removal ◽  
Oxidation Properties

scholarly journals Mn-CeOx/MeOx(Ti, Al)/cordierite preparation with ultrasound-assisted for non-methane hydrocarbon removal from cooking oil fumes

2019 ◽  
Vol 53 ◽  
pp. 126-133 ◽  
Author(s):  
Honghong Yi ◽  
Yonghai Huang ◽  
Xiaolong Tang ◽  
Shunzheng Zhao ◽  
Fengyu Gao ◽  
...  
Keyword(s):  
Cooking Oil ◽  
Cooking Oil Fumes ◽  
Hydrocarbon Removal ◽  
Ultrasound Assisted

Effects of Polymer Supporters and Structures of Polymer-Bound-2, 2′-Bipyridine-Copper(II) Complexes on the Catalytic Oxidation Properties

1999 ◽  
Vol 38 (1) ◽  
pp. 159-165
Author(s):  
Ziqiang Lei ◽  
Xiangen Han ◽  
Yan Zhang ◽  
Rongmin Wang ◽  
Yonghong Cao ◽  
...  
Keyword(s):  
Catalytic Oxidation ◽  
Oxidation Properties

Meta-analysis of associations between cooking oil fumes exposure and lung cancer risk

2021 ◽  
pp. 1420326X2110306
Author(s):  
Xiaofang Zhang ◽  
Lei Rao ◽  
Qinghong Liu ◽  
Qin Yang
Keyword(s):  
Lung Cancer ◽  
Lung Cancer Risk ◽  
Meta Analysis ◽  
Cooking Methods ◽  
Contributing Factors ◽  
Cancer Prevalence ◽  
Cooking Oil ◽  
Cooking Oil Fumes ◽  
The Times ◽  
Pan Frying

Lung cancer is one of the most common cancers and cooking oil fumes (COF) are considered as the potential dangerous contributing factors. This study, a meta-analysis was conducted to analyse the correlation between exposure to COF and risk of lung cancer. Literature from 1980 to 2020 were searched and 29 studies were selected for analysis. Results showed that population exposed to COF had significant differences in lung cancer prevalence (P < 0.05). The odds ratio (OR) values of different periods (before 2000, 2000–2010 and 2010–2020) were significantly different. Using ventilation equipment had the OR of 0.54. Liao cuisine, Fujian cuisine, Shanghai cuisine, Jingdong cuisine and Shaanxi cuisine had the ORs (95% confidence interval) of 1.91 (1.62, 2.25), 2.38 (1.80, 3.16), 1.56 (1.29, 1.89), 2.58 (1.63, 4.09) and 1.57 (1.16, 2.11), respectively. These results revealed that exposure to COF could increase the risk of lung cancer, but the risk was gradually reduced with the changes of the times and the use of ventilation equipment. Different cooking methods in different regions caused different risks of lung cancer. The risk of lung cancer caused by COF mainly produced by deep-frying, quick-frying, stir-frying and pan-frying is higher than in other methods.

Characteristics of non-methane hydrocarbons and benzene series emission from commonly cooking oil fumes

2019 ◽  
Vol 200 ◽  
pp. 208-220 ◽  
Author(s):  
Honghong Yi ◽  
Yonghai Huang ◽  
Xiaolong Tang ◽  
Shunzheng Zhao ◽  
Xizhou Xie ◽  
...  
Keyword(s):  
Cooking Oil ◽  
Cooking Oil Fumes ◽  
Benzene Series

scholarly journals Effects of Trans, Trans-2,4-decadienal on the Ions Currents of Cardiomyocytes: Possible Mechanisms of Arrhythmogenesis Induced by Cooking-oil Fumes

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Shih-Jie Jhuo ◽  
I-Hsin Liu ◽  
Wei-Chung Tsai ◽  
Kun-Tai Lee ◽  
Bin-Nan Wu ◽  
...  
Keyword(s):  
Cooking Oil ◽  
Cooking Oil Fumes

Toxic effect of cooking oil fumes in primary fetal pulmonary type II-like epithelial cells

2013 ◽  
Vol 36 (2) ◽  
pp. 320-331 ◽  
Author(s):  
Jiyu Cao ◽  
Rui Ding ◽  
Yong Wang ◽  
Daojun Chen ◽  
Dongmei Guo ◽  
...  
Keyword(s):  
Epithelial Cells ◽  
Toxic Effect ◽  
Type Ii ◽  
Cooking Oil ◽  
Cooking Oil Fumes
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