scholarly journals Discovery of Significant Emission of Halogenated Polycyclic Aromatic Hydrocarbons From Secondary Zinc Smelting

Author(s):  
Yuanping Yang ◽  
Lili Yang ◽  
Guorui Liu ◽  
Minghui Zheng ◽  
Qiuting Yang ◽  
...  

Abstract Chlorinated and brominated polycyclic aromatic hydrocarbons (Cl/Br-PAHs) are persistent organic pollutants, and controlling their adverse effects requires the identification of their sources. However, current knowledge on the formations of Cl/Br-PAHs is far insufficient for source control, much less on their formation mechanisms. In this field study, we firstly discovered secondary zinc smelting as a significant source of Cl/Br-PAHs. The mean concentration of Cl/Br-PAHs emitted in stack gas from secondary zinc smelting was 9,553 ng/m3, exceeding concentrations from other metal smelting sources by one or two orders of magnitude. Cl/Br-PAHs with fewer rings were the dominant congeners in stack gas from secondary zinc smelting and secondary copper smelting. However, emissions from secondary aluminum smelting were dominated by congeners with more rings. The differences in congener profiles were attributable to the catalytic effects of metal compounds during smelting activities. Zinc oxide and copper oxide dominantly catalyzed dehydrogenation reactions, contributing to the formation of intermediate radicals and subsequent dimerization to Cl/Br-PAHs with fewer rings. Aluminum oxide induced alkylation reactions and accelerated ring growth, resulting in the formation of Cl-PAHs with more rings. The newly proposed mechanisms can successfully explain the emission characteristics of Cl/Br-PAHs during smelting activities and the higher concentrations of Cl/Br-PAHs from secondary zinc smelting, which should be useful in targeted source control.

2015 ◽  
Vol 162 (6) ◽  
pp. 2670-2678 ◽  
Author(s):  
Kiminori Ono ◽  
Yoshiya Matsukawa ◽  
Kazuki Dewa ◽  
Aki Watanabe ◽  
Kaname Takahashi ◽  
...  

2021 ◽  
Vol 22 (11) ◽  
pp. 6010
Author(s):  
Geni Sampaio ◽  
Glória Guizellini ◽  
Simone da Silva ◽  
Adriana de Almeida ◽  
Ana Pinaffi-Langley ◽  
...  

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.


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