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

Daniele Zatta; Mattia Segata; Franco Biasioli; Ottaviano Allegretti; Giovanna Bochicchio; Roberto Verucchi; Francesco Chiavarini; Luca Cappellin

doi:10.20944/preprints202310.1160.v2

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preprints.org > chemistry and materials science > food chemistry > doi: 10.20944/preprints202310.1160.v2

Preprint Article Version 2 Preserved in Portico This version is not peer-reviewed

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

Version 1 : Received: 17 October 2023 / Approved: 17 October 2023 / Online: 18 October 2023 (17:32:01 CEST)
Version 2 : Received: 14 November 2023 / Approved: 15 November 2023 / Online: 15 November 2023 (16:31:41 CET)

A peer-reviewed article of this Preprint also exists.

Zatta, D.; Segata, M.; Biasioli, F.; Allegretti, O.; Bochicchio, G.; Verucchi, R.; Chiavarini, F.; Cappellin, L. Comparative Analysis of Volatile Organic Compound Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems. Molecules 2023, 28, 7658. Zatta, D.; Segata, M.; Biasioli, F.; Allegretti, O.; Bochicchio, G.; Verucchi, R.; Chiavarini, F.; Cappellin, L. Comparative Analysis of Volatile Organic Compound Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems. Molecules 2023, 28, 7658.

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 for environment and humans, and the 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 presence of complex matrices, such as during a cooking process. 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 as real-time monitoring of volatilome. Since 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 pros and cons of the photocatalysis and adsorption and how a combined approach can mitigate the drawbacks of photocatalysis.

Keywords

VOCs; PTR-MS; Adsorption; Photocatalysis; Cooking emissions

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Received: 15 November 2023
Commenter: Daniele Zatta
Commenter's Conflict of Interests: Author

Comment: Follow-up version after first revisions of peer reviewers. Modifications are highlighted in red.

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