American Association for Aerosol Research - Abstract Submission

AAAR 31st Annual Conference
October 8-12, 2012
Hyatt Regency Minneapolis
Minneapolis, Minnesota, USA

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Physical Characteristics of Particle Emission from Multiple Cooking Activities

YIJIA ZHAO, Mehdi Amouei Torkmahalleh, Iman Goldasteh, Alan Rossner, Philip K. Hopke, Andrea R. Ferro, Clarkson University

     Abstract Number: 30
     Working Group: Indoor Aerosols

Abstract
Since cooking is one of the major indoor sources of PM based on previous research, recently, cooking emissions have attracted greater attention from the public and in indoor air quality science. For cooking sources, frying results in the highest particle emissions, most of which are in the ultrafine particle (UFP) range. The purpose of the present study is to determine physical characteristics of the cooking aerosol corresponding to multiple factors during cooking. Experiments were designed to compare particle emissions from seven kinds of cooking oil as well as to investigate the effects of additives (salt, pepper, garlic powder, turmeric), and surface area of food on particle emissions. The oil was heated in a beaker in a laboratory hood and the resulting particle number concentrations, mass concentrations, mode diameters, and size distributions were determined for a range of oil temperatures. We also visually determined the smoke temperature for each oil. The particle concentration data were analyzed to estimate particle emission rates and emission fluxes from the surface of the oil. Consistent with previous studies, particle number emission rates ranged from 1011 to 1012 #. min$^(-1) and PM2.5 emissions ranged from 103 to 104 µg.min$^(-1). Emission fluxes have not been previously reported in the literature. Fluxes for particle number and PM2.5 ranged from 1013 to 1014 #. min$^(-1).m$^(-2) and 105 to 106 µg.min$^(-1).m$^(-2), respectively. Results indicate that there are large differences in particle emissions among cooking oils with soybean, canola, and safflower oils resulting in lower emissions than corn, coconut, olive, and peanut oils. The results show the changes in rates and size distributions of the particle emissions with the addition of spices and the food.