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. 2023 Nov 18;28(22):7658.
doi: 10.3390/molecules28227658.

Comparative Analysis of Volatile Organic Compound Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems

Daniele Zatta  1 , Mattia Segata  2 , Franco Biasioli  3 , Ottaviano Allegretti  4 , Giovanna Bochicchio  4 , Roberto Verucchi  5 , Francesco Chiavarini  6 , Luca Cappellin  1
Affiliations

Comparative Analysis of Volatile Organic Compound Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems

Daniele Zatta et al. Molecules. .

Abstract

Volatile organic compounds (VOCs) are molecules present in our everyday life, and they can be positive, such as in the formation of odour and food flavour, or harmful to the environment and humans, and research is focusing on limiting their emissions. Various methods have been used to achieve this purpose. Firstly, we review three main degradation methods: activated carbon, photocatalysis and a synergetic system. We provide a general overview of the operative conditions and report the possibility of VOC abatement during cooking. Within the literature, none of these systems has ever been tested in the presence of complex matrices, such as during cooking processes. The aim of this study is to compare the three methods in order to understand the behaviour of filter systems in the case of realistically complex gas mixtures. Proton transfer reaction-mass spectrometry (PTR-MS) has been used in the real-time monitoring of volatilome. Due to the fact that VOC emissions are highly dependent on the composition of the food cooked, we evaluated the degradation capacity of the three systems for different burger types (meat, greens, and fish). We demonstrate the pros and cons of photocatalysis and adsorption and how a combined approach can mitigate the drawbacks of photocatalysis.

Keywords: PTR-MS; VOCs; adsorption; cooking emissions; photocatalysis.

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Conflict of interest statement

Author Francesco Chiavarini was employed by the company Elica SpA. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
PCA score plot PC2 vs. PC1. The three abatement systems are reported in the same plot. The blue colour refers to the start of measurement, before powering on the cleaning system, while the red colour refers to the end measurement.
Figure 2
Figure 2
Concentration vs. time plot of five selected VOCs. There are reported the three types of burgers and for each, the three purifying methods. Data are means ± standard error (n = 3).
Figure 3
Figure 3
CADR bar plot for each type of burger and sorted by technique.
Figure 4
Figure 4
Total VOC profile of three burger types during cooking (time < 0) and after the activation of air purification system (time > 0).
See this image and copyright information in PMC

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