10th International Aerosol Conference September 2 - September 7, 2018 America's Center Convention Complex St. Louis, Missouri, USA
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Emission and Particle Size Distribution of Polycyclic Aromatic Hydrocarbons in Oil Fumes from Domestic Cooking
YU-CHENG CHEN, Kai-Wei Ke, Chin-Yu Hsu, National Health Research Institutes, Taiwan
Abstract Number: 105 Working Group: Indoor Aerosols
Abstract Cooking oil fume is one of the most important components of indoor air pollutants. This study was to investigate the characteristics and emissions of polycyclic aromatic hydrocarbons (PAHs) in cooking oil fumes generated by stir-frying fish. Gas- and particle-phase PAHs with 22 congeners were analyzed by GC/MS-MS. Particle size distribution of PAHs were also evaluated using Micro-Orifice Uniform Deposit Impactors (MOUDI). The mean concentration of total PAHs was 338±16.0 ng/m3, where gas- and particle-phase PAHs accounted for 93.6% and 6.4%, respectively. 2- to 4-ring PAHs were predominant. PA, FL, and Pyr were the dominant compounds of PAHs in the cooking exhaust. Particle size distribution (MMAD= 1.01 µm, GSD=4.2) showed that PAHs were mainly concentrated in the fine mode with a diameter <2.5 µm, accounting for 67.4%. The emission factors for total PAHs and BaPeq were 11850 and 29.3 ng/kg-fish.