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Risk assessment model for different foodstuff drying methods via AHP-FCE method: A case study of "coal-burning" fluorosis area of Yunan and Guizhou Province, China
Pu, Haixia1,2; Luo, Kunli1; Zhang, Shixi3
2018-10-15
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume263Pages:74-80
Corresponding AuthorLuo, Kunli(luokl@igsnrr.ac.cn)
AbstractFluorosis is still a serious public health problem in China according to our field investigation. Current foodstuff drying methods were studied to evaluate the state of foodstuff contamination, including burning mixed coal (MC)/coal washing wastes (CWWs)/lump coal (LC)/fuelwood/ fine coal + fixing materials (FCFM)/CWWs + fixing materials (CFM) in open stove (OS), honeycomb briquettes (HB) in improved stove (IS), sun-drying. The results demonstrate that elemental contents of F, As, Cd, Cr and Pb in roasted grain were 1.19-40.65 times higher than limting standard. The comprehensive risk of different drying methods based on AHP-FCE is ranked in the order of: CWWs(OS) > MC(OS) > HB(IS) > CFM(OS) > FCFM(OS) > LC(OS) > Fuelwood (OS) > sun-drying. It exhibits obviously higher risk due to burning CWWs/MC in OS than other methods. Burning CFM/FCFM/fuelwood in OS may be an economic and relatively safe foodstuff drying methods.
KeywordFoodstuff drying Mixed coal Coal washing wastes Risk assessment AHP-FCE method
DOI10.1016/j.foodchem.2018.04.123
WOS KeywordSPATIAL VARIATION CHARACTERISTICS ; TRACE-ELEMENTS ; ATMOSPHERIC EMISSIONS ; SOUTHWESTERN CHINA ; DENTAL FLUOROSIS ; ROASTED CORN ; HUMAN HEALTH ; FIRED POWER ; POLLUTION ; FLUORIDE
Indexed BySCI
Language英语
Funding ProjectNational Basic Research Program of China (973 Program)[2014CB238906] ; National Natural Sciences Foundation of China[41472322] ; National Natural Sciences Foundation of China[41172310]
Funding OrganizationNational Basic Research Program of China (973 Program) ; National Natural Sciences Foundation of China
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000432653400010
PublisherELSEVIER SCI LTD
Citation statistics
Document Type期刊论文
Identifierhttp://ir.igsnrr.ac.cn/handle/311030/54881
Collection中国科学院地理科学与资源研究所
Corresponding AuthorLuo, Kunli
Affiliation1.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Beijing 100101, Peoples R China
2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
3.Tsinghua Univ, Dept Chem, Beijing 100084, Peoples R China
Recommended Citation
GB/T 7714
Pu, Haixia,Luo, Kunli,Zhang, Shixi. Risk assessment model for different foodstuff drying methods via AHP-FCE method: A case study of "coal-burning" fluorosis area of Yunan and Guizhou Province, China[J]. FOOD CHEMISTRY,2018,263:74-80.
APA Pu, Haixia,Luo, Kunli,&Zhang, Shixi.(2018).Risk assessment model for different foodstuff drying methods via AHP-FCE method: A case study of "coal-burning" fluorosis area of Yunan and Guizhou Province, China.FOOD CHEMISTRY,263,74-80.
MLA Pu, Haixia,et al."Risk assessment model for different foodstuff drying methods via AHP-FCE method: A case study of "coal-burning" fluorosis area of Yunan and Guizhou Province, China".FOOD CHEMISTRY 263(2018):74-80.
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