A Large Impact of Cooking Organic Aerosol (COA) on Particle Hygroscopicity and CCN Activity in Urban Atmosphere

Abstract

Cooking emission is a major source of fine particulate matter (PM) and organic aerosols (OA) in urban atmosphere (Abdullahi et al., 2013;Buonanno et al., 2009;Reyes-Villegas et al., 2018), generating great effects on both human health and air quality. It has been reported that emissions from cooking activities have resulted in the death of millions of people annually, according to the report from World Health Organization (https://www.who.int/airpollution/household/en/) (Y. He et al., 2019).The composition of cooking aerosol, which depends on the ingredients of food materials and cooking style, varies largely in the atmosphere. Several typical tracers, such as alkanes, dicarboxylic acids, fatty acids, sterols, etc., have been used to characterize cooking source related aerosols (Abdullahi et al., 2013). In China, it has been found that the main component from cooking emission is usually C 6 -C 24 fatty acid with midlong carbon chains (L.-Y. He et al., 2004), therefore, cooking aerosols may have a large surface area (Abdullahi et al., 2013). Organic carbon (OC) emissions (1.9 × 10 4 mg year −1 ) from residential (indicated by cooking activities) are much higher than those emitted from transportation (1.5 × 10 3 mg year −1 ) in urban Beijing, according to inventory of Multiresolution Emission Inventory for China (MEIC) (F. Liu et al., 2015). A very high emission rate of toxic equivalent from cooking sources was also revealed by C.-T. Li et al. (2003).High mass concentrations of cooking source related organic aerosols (COA) have been measured in populated urban regions. For example, the higher mass concentration of COA (6.6 μg m −3 ) than the hydrocarbon OA (HOA, 5.8 μg m −3 ) has been obtained in Beijing (Y. L. Sun et al., 2013). The COA has also been found to account for higher fraction of OA than traffic-related HOA in Lanzhou (J. Xu et al., 2014). Moreover, it is found that the photochemical products from oxidation of volatile organic compounds (VOCs) can condense

Significant Reductions in Secondary Aerosols after the Three-Year Action Plan in Beijing Summer

“…The continuous increase in BC with RH was mainly attributed to the accumulation promoted by unfavorable dispersion conditions. Different from BC, POA showed independence on RH because of the possibly large contribution of cooking-related OA with no hydrophilic properties . Comparatively, LO-OOA showed a clear transition in mass concentration at RH = 50–60% with the decreases at high RH.…”

“…Different from BC, POA showed independence on RH because of the possibly large contribution of cooking-related OA with no hydrophilic properties. 58 Comparatively, LO-OOA showed a clear transition in mass concentration at RH = 50−60% with the decreases at high RH. The reason is the reduced photochemical production due to the decreased solar radiation associated with increased RH.…”

Real-Time Single-Particle Characteristics and Aging of Cooking Aerosols in Urban Beijing

“…Cooking is an important source of organic aerosols in urban areas, affecting air quality, human health, and climate. − In recent years, anthropogenic emissions from industry, transportation, power, and coal combustion decreased significantly in China with the implementation of clean air actions, , while cooking emissions are difficult to restrict and have not been well regulated. , Understanding the characteristics and atmospheric processes of cooking aerosols can help in the development of control strategies to improve air quality and assess their impact on human health and climate.…”

Existence of Crystalline Ammonium Sulfate Nuclei Affects Chemical Reactivity of Oleic Acid Particles Through Heterogeneous Nucleation

“…Sources of OA include both primary (primary OA: POA) and secondary (secondary OA: SOA) origins. Examples of POA sources include combustion such as biomass burning and cooking (Budisulistiorini et al., 2018; J. Liu et al., 2021; Mohr et al., 2009; Palm et al., 2020). SOA forms following oxidation of volatile organic compounds from anthropogenic and natural sources (Derwent et al., 2010; Ehn et al., 2014; Kuwata et al., 2015; A. K. Y. Lee et al., 2016).…”

“…Sources of OA include both primary (primary OA: POA) and secondary (secondary OA: SOA) origins. Examples of POA sources include combustion such as biomass burning and cooking (Budisulistiorini et al, 2018;J. Liu et al, 2021;Mohr et al, 2009;Palm et al, 2020).…”