Effects of charcoal composition and oil droplet combustion on the polycyclic aromatic hydrocarbon content of smoke during the grilling process
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Author list: Prathomtong P., Panchatee C., Kunanopparat T., Srichumpuang W., Nopharatana M.
Publisher: Faculty of Food Science and Technology
Publication year: 2016
Journal: International Food Research Journal (1985-4668)
Volume number: 23
Issue number: 4
Start page: 1372
End page: 1378
Number of pages: 7
ISSN: 1985-4668
Languages: English-Great Britain (EN-GB)
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Abstract
Combustion of charcoal and combustion of oil droplets may lead to food contamination with carcinogenic polycyclic aromatic hydrocarbons (PAHs) during the grilling process. This work aimed to determine the effect of charcoal composition and oil droplet combustion independently on 16 priority PAHs in the smoke produced during the grilling process. Charcoal prepared at 500°C produced 18% volatile matter which is composed of 5.8 μg PAHs per gram of dry charcoal. In contrast, charcoal produced at 750°C and 1,000°C presented 7-8% volatile matter and 0.57-0.69 μg PAHs per gram of dry charcoal. Furthermore, the effect of oil combustion on the PAH content in smoke was determined. The temperature of the heating source significantly affected the PAH content, which was 16.63 and 105 μg PAHs per gram of oil at 250°C and 400°C, respectively. PAHs with higher molecular weights were formed at 400°C compared to 250°C.
Keywords
Hydrocarbons, Oil droplets, Polycyclic aromatic
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