10th International Aerosol Conference September 2 - September 7, 2018 America's Center Convention Complex St. Louis, Missouri, USA
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Quanti cation of the Impact of Cooking Processes on Indoor and Outdoor, Primary and Secondary Organic Aerosols and Volatile Organic Species
IMAD EL HADDAD, Felix Klein, Andre S.H. Prévôt, Urs Baltensperger, Paul Scherrer Institute
Abstract Number: 81 Working Group: Indoor Aerosols
Abstract Cooking is expected to be an important source of particulate pollution in indoor and outdoor environments. We conducted more than 100 individual experiments to characterize the particulate and non methane organic gas emissions from various cooking processes, their reaction rates and their secondary organic aerosol yields. We used these emission data to develop a box model, for simulating the cooking emission concentrations in a typical European home and the indoor gas-phase reactions leading to secondary organic aerosol production. We demonstrate that cooking dominates the particulate and gas phase air pollution in non-smoking European households. The gas-phase concentrations consist of about 60%, 20%, 10%, 9%, and 1% of small aldehydes, unsaturated aldehydes, larger aldehydes, acrolein, and terpenes, respectively. While frying processes are the main driver of the aldehyde emissions, terpenes are mostly emitted due to the use of condiments. Compared to primary aerosol emissions, which are dominated by frying processes, secondary aerosol production is negligible in indoor environments. In addition to providing an assessment of the impact of different cooking processes on indoor air, we will present a comprehensive framework for identifying the main parameters controlling indoor gas and particle phase concentrations. Based on the same emission data, we will also discuss the influence of cooking for outdoor air.