A new computer model for the simulation of particulate matter formation from heated cooking oils using Aspen Plus

Abstract

A simulation model for heating different cooking oils including soybean, safflower, canola, olive, peanut and sunflower oils was developed using Aspen Plus. The simulation results showed that in contrast to indoor air temperature, increases in heating temperature and relative humidity, resulted in higher particulate matter (PM) mass emission rates and saturation ratio values. Olive oil showed the highest PM mass emission rate among all of the oils. Triolein was the dominant triglyceride in the PM emitted from all of the heated oils such that its high mass fraction in PM was influential in PM physical properties. Decamethylcyclo-pentasiloxane showed the highest mass fraction in PM compared to other volatile organic compounds (VOCs). Addition of the salt to the soybean oil reduced triglyceride masses in the PM. The emission rates of triolein, trigadolein and triarachidin were reduced by 45.64%, 47.13% and 48.30%, respectively. PM surface tension for all of the oils increased with indoor relative humidity, while viscosity decreased.