10th International Aerosol Conference September 2 - September 7, 2018 America's Center Convention Complex St. Louis, Missouri, USA
Abstract View
Investigating Aerosol Emissions from Cooking Oils through a Controlled Chamber Experiment
Sameer Patel, Itza Beltran, MARINA VANCE, University of Colorado Boulder
Abstract Number: 1657 Working Group: Indoor Aerosols
Abstract Cooking is an important contributor to aerosols in home environments. Cooking fumes, especially those produced by heating oils at high temperature can release a large amount of fine and ultrafine aerosols, which may lead to potential long-term hazards to human health. The objective of this study is perform a controlled chamber study to investigate the aerosol emission rates from a variety of popular cooking oils using an electric heat source at a range of smoke points: avocado oil, peanut oil, soybean oil, olive oil, coconut oil, and lard, both with and without the addition of salt, and at a variety of temperatures. Aerosol emissions are characterized in terms of size, volatility, and relative concentrations of black and brown carbon. Aerosol size distributions are characterized using a Scanning Mobility Particle Sizer (TSI) and an Aerodynamic Particle Sizer (TSI). The presence of black carbon and brown carbon will be investigated using an Aethlabs 5-wavelength aethalometer. Finally, aerosol volatility will be investigated using a custom-built thermodenuder. This study will aid in bringing indoor air quality field measurements into perspective by isolating cooking emissions from other potential indoor sources.