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Volume 11, No. 4, August 2011, Pages 437-447 PDF(1.49 MB)  
doi: 10.4209/aaqr.2011.05.0056   

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

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

 

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; Food; Restaurant; Stack; Emission factor; Emission rate.

 

 

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