10th International Aerosol Conference September 2 - September 7, 2018 America's Center Convention Complex St. Louis, Missouri, USA
Abstract View
Emission Factors of PM2.5 and Its Climate Relevant Constituents from Cooking Processes in Traditional Mud Stoves in the Villages of North India
Annada Padhi, Gazala Habib, JAI PRAKASH, IIT Delhi
Abstract Number: 1285 Working Group: Combustion
Abstract The incomplete combustion of various solid biomass fuels is central to the production of 25% of the emissions of PM2.5 and carbonaceous aerosols and about 50% of the anthropogenic emissions of carbonaceous aerosols globally. Additionally, recent studies have also shown that climate forcing emissions from residential cookstoves are not well characterized and have also strongly supported the fact that emissions data from normal daily cooking are especially sparse with most of the data derived from laboratory tests may not be representative of real-world emissions. This study presents the emission measurements carried out in the villages of western Uttar-Pradesh region of North India, where solid biomass fuel burning is pervasive throughout the year. The emission measurement was conducted during regular meal preparation in the household. It is important to note that in the villages of North India the mixture of solid biomass fuels including fuel-wood, dung-cake and crop residues is used in tradition mud stoves. Fine aerosol samples were collected on quartz filters and teflon filters with the help of a multi-stream sampler equipped with cyclone separator designed for cutoff diameter 2.5 µm at 10 lpm flow rate. The quartz filters were subjected to determine EC (elemental carbon), OC (organic carbon) and WSOC (water-soluble organic carbon) whereas teflon filters were used for determining the water-soluble ions using Ion Chromatography (Dionex 1000) following standard protocols. Mass emission factors are estimated for PM2.5 aerosols and rest of the constituents as mentioned above using the carbon balance method. The emission factors showed a strong dependence on cooking process reported process-wise such as baking, boiling, frying etc.; which in turn can be considered as a significant input to the emission estimates evaluation of these key climate pollutants as used in previous studies. A factor of 1.5 higher PM2.5 emission factors was observed from baking (3.5-1.7) gkg-1 compared to boiling (2.9-0.5) gkg-1. The emission factors measured in present work are higher than those reported from water boiling tests in the laboratory.