The heating of edible oils during cooking activities promotes the emissions of pollutants that have adverse impacts on the health of humans. This study investigated the evaporative emissions of fifteen (15) commonly used cooking oils. Split-plot experimental design under the response surface methodology framework was used to study singular and interaction effects of influencing parameters (temperature, volume of cooking oil and time) on cooking oil evaporation rate and pollutants emissions (i.e. Particulate matter of aerodynamic diameter ≤1 μm (PM_1.0); ≤2.5 μm (PM_2.5); ≤10 μm (PM₁₀); Total Suspended Particulate (TSP); Total Volatile Organic Compounds -TVOCs, and Carbon Monoxide- CO) on a groundnut oil sample that served as a case study. Obtained values of density, viscosity, kinematic viscosity, smoke, flash and fire points were; 873–917 kg/m³; 1.12–9.7 kg/ms; 2.4–3.4 m²/s; 96 -100 °C; 124–179 °C and 142–186 °C, respectively. The role of temperature as the most significant parameter influencing the rate of evaporative emissions was established. Evaporation rate and pollutants emission from unrefined samples were the highest. The restricted maximum likelihood (REML) analysis results suggested a strong relationship between the actual values and the predicted values as R-squared values obtained were greater than 0.8 for all the responses. These results suggest that minimal rates of evaporation and pollutants emission from heating cooking oils can be achieved with a high volume of the cooking oil at moderate temperature levels.

在烹饪活动中加热食用油会促进污染物的排放，这些污染物会对人类的健康产生不利影响。这项研究调查了十五（15）种常用食用油的蒸发排放。在响应面方法框架下进行的分裂图实验设计用于研究影响参数（温度，食用油量和时间）对食用油蒸发速率和污染物排放（即空气动力学直径≤1μm的颗粒物）的奇异和相互作用影响（PM _1.0）;≤2.5μm（PM _2.5）;≤10μm（PM ₁₀）; 总悬浮颗粒物（TSP）；花生油样品上的总挥发性有机化合物（TVOC和一氧化碳）作为案例研究。得到的密度，粘度，运动粘度，烟，闪点和着火点的值是：873–917 kg / m ³；1.12–9.7 kg / ms；2.4–3.4 m ²/ s; 96 -100°C; 分别为124–179°C和142–186°C。确定了温度作为影响蒸发排放速率的最重要参数的作用。未精制样品的蒸发速率和污染物排放最高。受限最大似然（REML）分析结果表明，实际值与预测值之间存在很强的关系，因为对于所有响应，获得的R平方值均大于0.8。这些结果表明，在中等温度水平下使用大量食用油可以实现加热食用油的最低蒸发速率和污染物排放。