AAAR 34th Annual Conference
October 12 - October 16, 2015
Hyatt Regency
Minneapolis, Minnesota, USA
Abstract View
Chemical Composition and Volatility Distributions of Organic Compounds Emitted from Cooking Sources
MOHAMMAD ASIF IQBAL, Craig A. Stroud, Jianhuai Ye, Kevin Goodman-Rendall, Arthur Chan, University of Toronto
Abstract Number: 240 Working Group: Carbonaceous Aerosols in the Atmosphere
Abstract Primary organic aerosol (POA) is a major component of atmospheric particulate matter. Food cooking has been identified as an important source of POA in indoor and outdoor air. However, there is limited understanding of emissions from cooking sources as they are not well studied compared to vehicular or wood burning emissions. A recent modeling study conducted in Southwestern Ontario reports a large contribution of food cooking to ambient POA [1], but there are significant uncertainties associated with the treatment of food cooking emission sources in the models, particularly their chemical composition and volatility distribution.
Our main goal is to determine the chemical composition and volatility distribution of food cooking emission sources. A source sampler was constructed to measure particle size distributions (using scanning mobility particle sizer) from different cooking activities (e.g., beef and chicken pan frying), and collection of particle- and gas-phase organics onto a quartz fibre filter and Tenax TA-sorbent tubes, respectively. Samples are analyzed offline using thermal desorption-gas chromatography/mass spectrometry (TD-GC/MS). Here we develop an approach to characterize the volatility distribution of POA emitted through cooking using GC retention time. This approach is similar to that by Presto et al. [2] for internal combustion engines, but will use in-situ derivatization for polar organic compounds commonly found in food cooking aerosol (e.g. saturated fatty acids). The volatility distributions derived are used to understand the atmospheric evolution of food-cooking related organic compounds. Molecular markers of food cooking are also speciated for source apportionment of ambient POA in Toronto, Ontario.
References
[1] Stroud, C. A., et al., Atmospheric Chemistry and Physics 12 (2012) 8297.
[2] Presto, A. A., et al., Aerosol Science and Technology 46 (2012) 1129.