Characteristics of PM2.5 emitted from different cooking activities in China

Li, Yun‐Chun; Shu, Man; Ho, Steven Sai Hang; Wang, Chuan; Cao, Junji; Wang, Gehui; Wang, Xianxiang; Wang, Kun; Zhao, Xueyan

doi:10.1016/j.atmosres.2015.06.010

Cited by 95 publications

(34 citation statements)

References 61 publications

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“…2. Our results are in line with previous studies showing that PM emissions from cooking operations were primarily organic in nature (Li et al, 2015;Rogge et al, 1991;Watson and Chow, 2001). Rogge et al (1991) showed the predominance of organic compounds in charbroiled meat cooking, which are released through oxidation, decarboxylation, rearrangement, and cyclization reactions from the meat components.…”

Section: Pm Mass and Ec/oc Emissionssupporting

confidence: 93%

Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

Gysel

Welch

Chen

et al. 2018

Journal of Environmental Sciences

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This study assessed the effectiveness of three novel control technologies for particulate matter (PM) and volatile organic compound (VOC) removal from commercial meat cooking operations. All experiments were conducted using standardized procedures at University of California, Riverside's commercial test cooking facility. PM mass emissions collected using South Coast Air Quality Management District (SCAQMD) Method 5.1, as well as a dilution tunnel-based PM method showed statistically significantly reductions for each control technology when compared to baseline testing (i.e., without a catalyst). Overall, particle number emissions decreased with the use of control technologies, with the exception of control technology 2 (CT2), which is a grease removal technology based on boundary layer momentum transfer (BLMT) theory. Particle size distributions were unimodal with CT2 resulting in higher particle number populations at lower particle diameters. Organic carbon was the dominant PM component (>99%) for all experiments. Formaldehyde and acetaldehyde were the most abundant carbonyl compounds and showed reductions with the application of the control technologies. Some reductions in mono-aromatic VOCs were also observed with CT2 and the electrostatic precipitator (ESP) CT3 compared to the baseline testing.

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Section: Pm Mass and Ec/oc Emissionssupporting

confidence: 93%

Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

Gysel

Welch

Chen

et al. 2018

Journal of Environmental Sciences

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“…McDonald et al (2003) reported that EC 20 emissions from charbroiling and grilling of chicken and beef were 0.3 -2.7 % of the total mass using charbroilers fueled by natural gas. Chun- Li et al (2015) also reported low EC emissions due to cooking in China (1.8 -10.7% for meat roasting, 7.5% for fish roasting, 6% for snack street broiling, 1.9 % for cafeteria frying, and 10.7% for cafeteria broiling). In that study the WSOC to OC ratio was 0.05 -0.15, indicating that the freshly emitted aerosol was mostly hydrophobic.…”

Section: Discussionmentioning

confidence: 98%

Characterization of fresh and aged organic aerosol emissions from meat charbroiling

Kaltsonoudis¹,

Kostenidou²,

Louvaris³

et al. 2016

Preprint

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<p><strong>Abstract.</strong> Cooking emissions can be a significant source of fine particulate matter in urban areas. In this study the aerosol and gas phase emissions from meat charbroiling were characterized. Greek souvlakia with pork meat were cooked using a commercial charbroiler and a fraction of the emissions were introduced into a smog chamber where after a characterization phase they were exposed to UV illumination and oxidants. The particulate and gas phases were characterized by a High-Resolution Time-of-Flight Aerosol Mass Spectrometer (HR-ToF-AMS) and a Proton-Transfer-Reaction Mass Spectrometer (PTR-MS) correspondingly. More than 99&#8201;% of the aerosol emitted was composed of organic compounds, while black carbon (BC) contributed 0.3&#8201;% and the inorganic species less than 0.5&#8201;% of the total aerosol mass. The initial O&#8201;:&#8201;C ratio was approximately 0.09 and increased up to 0.30 after a few hours of chemical aging. The initial and aged AMS spectra differed considerably (&#952;&#8201;=&#8201;27&#176;). Ambient measurements were also conducted during Fat Thursday in Patras, Greece when traditionally meat is charbroiled everywhere in the city. Positive Matrix Factorization (PMF) revealed that COA reached up to 85&#8201;% of the total OA from 10:00 to 12:00&#8201;LST that day. The ambient COA factor in two major Greek cities had a mass spectrum during spring and summer similar to the aged COA chamber spectrum. On the other hand the ambient COA factor during winter resembled strongly the fresh laboratory COA.</p>

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“…McDonald et al (2003) reported that EC emissions from charbroiling and grilling of chicken and beef were 0.3-2.7 % of the total mass using charbroilers fueled by natural gas. Li et al (2015) also reported low EC emissions due to cooking in China (1.8-10.7 % for meat roasting, 7.5 % for fish roasting, 6 % for street snack broiling, 1.9 % for cafeteria frying, and 10.7 % for cafeteria broiling). In that study the WSOC-to-OC ratio was 0.05-0.15, indicating that the freshly emitted aerosol was mostly hydrophobic.…”

Section: Discussionmentioning

confidence: 99%

Characterization of fresh and aged organic aerosol emissions from meat charbroiling

Kaltsonoudis¹,

Kostenidou²,

Louvaris³

et al. 2017

Atmos. Chem. Phys.

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Abstract. Cooking emissions can be a significant source of fine particulate matter in urban areas. In this study the aerosol-and gas-phase emissions from meat charbroiling were characterized. Greek souvlakia with pork were cooked using a commercial charbroiler and a fraction of the emissions were introduced into a smog chamber where after a characterization phase they were exposed to UV illumination and oxidants. The particulate and gas phases were characterized by a high-resolution time-of-flight aerosol mass spectrometer (HR-ToF-AMS) and a proton-transfer-reaction mass spectrometer (PTR-MS) correspondingly. More than 99 % of the aerosol emitted was composed of organic compounds, while black carbon (BC) contributed 0.3 % and the inorganic species less than 0.5 % of the total aerosol mass. The initial O : C ratio was approximately 0.09 and increased up to 0.30 after a few hours of chemical aging (exposures of 10 10 molecules cm −3 s for OH and 100 ppb h for ozone). The initial and aged AMS spectra differed considerably (θ = 27 • ). Ambient measurements were also conducted during Fat Thursday in Patras, Greece, when traditionally meat is charbroiled everywhere in the city. Positive matrix factorization (PMF) revealed that cooking organic aerosol (COA) reached up to 85 % of the total OA from 10:00 to 12:00 LST that day. The ambient COA factor in two major Greek cities had a mass spectrum during spring and summer similar to the aged meat charbroiling emissions. In contrast, the ambient COA factor during winter resembled strongly the fresh laboratory meat charbroiling emissions.

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Characteristics of PM2.5 emitted from different cooking activities in China

Cited by 95 publications

References 61 publications

Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

Characterization of fresh and aged organic aerosol emissions from meat charbroiling

Characterization of fresh and aged organic aerosol emissions from meat charbroiling

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