Characterization of fresh and aged organic aerosol emissions from meat charbroiling
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 introduc...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Copernicus Publications
2017-06-01
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| Series: | Atmospheric Chemistry and Physics |
| Online Access: | http://www.atmos-chem-phys.net/17/7143/2017/acp-17-7143-2017.pdf |
| _version_ | 1818213214670815232 |
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| author | C. Kaltsonoudis C. Kaltsonoudis E. Kostenidou E. Louvaris E. Louvaris M. Psichoudaki M. Psichoudaki E. Tsiligiannis E. Tsiligiannis K. Florou K. Florou A. Liangou A. Liangou S. N. Pandis S. N. Pandis S. N. Pandis |
| author_facet | C. Kaltsonoudis C. Kaltsonoudis E. Kostenidou E. Louvaris E. Louvaris M. Psichoudaki M. Psichoudaki E. Tsiligiannis E. Tsiligiannis K. Florou K. Florou A. Liangou A. Liangou S. N. Pandis S. N. Pandis S. N. Pandis |
| author_sort | C. Kaltsonoudis |
| collection | DOAJ |
| description | 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<sup>10</sup> molecules cm<sup>−3</sup> s for OH
and 100 ppb h for ozone). The initial and aged AMS spectra differed
considerably (<i>θ</i> = 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. |
| first_indexed | 2024-12-12T06:00:44Z |
| format | Article |
| id | doaj.art-5cb46d4b8ad44fdca44cd79d85d689ed |
| institution | Directory Open Access Journal |
| issn | 1680-7316 1680-7324 |
| language | English |
| last_indexed | 2024-12-12T06:00:44Z |
| publishDate | 2017-06-01 |
| publisher | Copernicus Publications |
| record_format | Article |
| series | Atmospheric Chemistry and Physics |
| spelling | doaj.art-5cb46d4b8ad44fdca44cd79d85d689ed2022-12-22T00:35:25ZengCopernicus PublicationsAtmospheric Chemistry and Physics1680-73161680-73242017-06-01177143715510.5194/acp-17-7143-2017Characterization of fresh and aged organic aerosol emissions from meat charbroilingC. Kaltsonoudis0C. Kaltsonoudis1E. Kostenidou2E. Louvaris3E. Louvaris4M. Psichoudaki5M. Psichoudaki6E. Tsiligiannis7E. Tsiligiannis8K. Florou9K. Florou10A. Liangou11A. Liangou12S. N. Pandis13S. N. Pandis14S. N. Pandis15Institute of Chemical Engineering Sciences, ICE-HT, Patras, GreeceDepartment of Chemical Engineering, University of Patras, Patras, GreeceInstitute of Chemical Engineering Sciences, ICE-HT, Patras, GreeceInstitute of Chemical Engineering Sciences, ICE-HT, Patras, GreeceDepartment of Chemical Engineering, University of Patras, Patras, GreeceInstitute of Chemical Engineering Sciences, ICE-HT, Patras, GreeceDepartment of Chemical Engineering, University of Patras, Patras, GreeceInstitute of Chemical Engineering Sciences, ICE-HT, Patras, GreeceDepartment of Chemical Engineering, University of Patras, Patras, GreeceInstitute of Chemical Engineering Sciences, ICE-HT, Patras, GreeceDepartment of Chemical Engineering, University of Patras, Patras, GreeceInstitute of Chemical Engineering Sciences, ICE-HT, Patras, GreeceDepartment of Chemical Engineering, University of Patras, Patras, GreeceInstitute of Chemical Engineering Sciences, ICE-HT, Patras, GreeceDepartment of Chemical Engineering, University of Patras, Patras, GreeceDepartment of Chemical Engineering, Carnegie Mellon University, Pittsburgh, USACooking 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<sup>10</sup> molecules cm<sup>−3</sup> s for OH and 100 ppb h for ozone). The initial and aged AMS spectra differed considerably (<i>θ</i> = 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.http://www.atmos-chem-phys.net/17/7143/2017/acp-17-7143-2017.pdf |
| spellingShingle | C. Kaltsonoudis C. Kaltsonoudis E. Kostenidou E. Louvaris E. Louvaris M. Psichoudaki M. Psichoudaki E. Tsiligiannis E. Tsiligiannis K. Florou K. Florou A. Liangou A. Liangou S. N. Pandis S. N. Pandis S. N. Pandis Characterization of fresh and aged organic aerosol emissions from meat charbroiling Atmospheric Chemistry and Physics |
| title | Characterization of fresh and aged organic aerosol emissions from meat charbroiling |
| title_full | Characterization of fresh and aged organic aerosol emissions from meat charbroiling |
| title_fullStr | Characterization of fresh and aged organic aerosol emissions from meat charbroiling |
| title_full_unstemmed | Characterization of fresh and aged organic aerosol emissions from meat charbroiling |
| title_short | Characterization of fresh and aged organic aerosol emissions from meat charbroiling |
| title_sort | characterization of fresh and aged organic aerosol emissions from meat charbroiling |
| url | http://www.atmos-chem-phys.net/17/7143/2017/acp-17-7143-2017.pdf |
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