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

doi:10.1016/j.foodchem.2018.04.123

	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, Haixia 1,2; Luo, Kunli 1; Zhang, Shixi 3
刊名	FOOD CHEMISTRY
	2018-10-15
卷号	263 页码:74-80
关键词	Foodstuff drying Mixed coal Coal washing wastes Risk assessment AHP-FCE method
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2018.04.123
通讯作者	Luo, Kunli(luokl@igsnrr.ac.cn)
英文摘要	Fluorosis 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.
资助项目	National Basic Research Program of China (973 Program)[2014CB238906] ; National Natural Sciences Foundation of China[41472322] ; National Natural Sciences Foundation of China[41172310]
WOS关键词	SPATIAL VARIATION CHARACTERISTICS ; TRACE-ELEMENTS ; ATMOSPHERIC EMISSIONS ; SOUTHWESTERN CHINA ; DENTAL FLUOROSIS ; ROASTED CORN ; HUMAN HEALTH ; FIRED POWER ; POLLUTION ; FLUORIDE
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000432653400010
资助机构	National Basic Research Program of China (973 Program) ; National Natural Sciences Foundation of China
内容类型	期刊论文
源URL	[http://ir.igsnrr.ac.cn/handle/311030/54880]
专题	中国科学院地理科学与资源研究所
通讯作者	Luo, Kunli
作者单位	1.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
推荐引用方式 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.