Formation Mechanism of Polycyclic Aromatic Hydrocarbons beyond the Second Aromatic Ring

2013 ◽  
Vol 117 (23) ◽  
pp. 4794-4816 ◽  
Author(s):  
V. V. Kislov ◽  
A. I. Sadovnikov ◽  
A. M. Mebel
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Ring ◽  
Formation Mechanism ◽  
Aromatic Hydrocarbons ◽  
Polycyclic Aromatic

Effect of fatty acid on the formation of polycyclic aromatic hydrocarbons (PAHs) and the proposed formation mechanism during electric roasting

2019 ◽  
Vol 121 (12) ◽  
pp. 3193-3207
Author(s):  
Congcong Liu ◽  
Chong Wang ◽  
Keping Ye ◽  
Yun Bai ◽  
Xiaobo Yu ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Fatty Acid ◽  
Carbon Atom ◽  
Formation Mechanism ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Content Type ◽  
Animal Fats ◽  
Animal Fat ◽  
Polycyclic Aromatic

Purpose The purpose of this paper is to elucidate the influences of the animal fat and fatty acid type on the formation of polycyclic aromatic hydrocarbons (PAHs) and to propose a formation mechanism of PAHs in fat during electric roasting, which is a method of non-direct-contact-flame heating. Design/methodology/approach The effects of animal fats and model fat on the formation of PAHs were valued on the basis of the ultra high-performance liquid chromatography data. The corresponding products of the FAME pyrolysis were detected by TG-FTIR. The proposal formation mechanism of PAHs was based on the summary of the literature. Findings Contrary to the International Agency for Research on Cancer, DF had higher risk with 280.53 ng/g of concentration after being roasted than the others animal fats of red meat in terms of PAHs formation. This research also ensured the importance of fat on PAHs formation, the concentration of PAHs in pure fats was higher after being electric roasted than that in meat patties and juice which made from corresponding animal fat. What is more, during pure animal fats and meat products being processed, less PAHs formed in the fat with lower extent of unsaturation and lower content of linolenate. In the same way, methyl linolenate demonstrated the significant increasement to PAHs formation compared to the other fatty acids. And, the number of carbon atom and the extent of unsaturation in fatty acid affects the formation of PAHs during roasting. The detection of alkene and alkane allows to propose a formation mechanism of PAHs during model fat being heated. Further study is required to elucidate the confirm moleculars during the formation of PAHs. Originality/value This work studied the effect of the carbon atom number and the unsaturation extent of fats and model fats on the formation of PAHs. This work also assure the important of alkene and alkane on the pyrolysis of model fats. This study also researched the formation and distribution of PAHs in pure fats and meat products after being heated.

Formation of Polycyclic Aromatic Hydrocarbons, Benzofuran, and Dibenzofuran in Fuel-rich Oxidation of Toluene Using a Flow Reactor

2021 ◽  
Author(s):  
Shunsuke Suzuki ◽  
Shota Kiuchi ◽  
Koichi Kinoshita ◽  
Yoshinaka Takeda ◽  
Satoshi Sakaida ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Formation Mechanism ◽  
Aromatic Hydrocarbons ◽  
Flow Reactor ◽  
High Toxicity ◽  
Polycyclic Aromatic ◽  
Oxygenated Pahs ◽  
Combustion Processes

Recently, polycyclic aromatic hydrocarbons (PAHs) and oxygenated PAHs (OPAHs) have been attracting considerable attention owing to their high toxicity. Understanding their formation mechanism during combustion processes is important to control...

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