AAAR 37th Annual Conference October 14 - October 18, 2019 Oregon Convention Center Portland, Oregon, USA
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Chemical Evolution of Particulate and Gas-phase Emissions from Meat Cooking
AIKATERINI LIANGOU, Spiro Jorga, Christos Kaltsonoudis, Antonios Tasoglou, Leif Jahn, Mingyi Wang, Spyros Pandis, Carnegie Mellon University, University of Patras
Abstract Number: 315 Working Group: Carbonaceous Aerosol
Abstract Cooking organic aerosol (COA) can be a significant component of fine particulate matter since it can contribute up to 30% of the ambient PM1 in urban areas (Sun et al., 2011; Crippa et al., 2013). While the fresh cooking emissions have received considerable attention, there is little information about their chemical evolution in the atmosphere.
Cooking emissions from charbroiled hamburgers where injected in a 10 m3 Teflon smog chamber. After a characterization phase the emissions were exposed to ozone and/or OH radicals. A High Resolution Time-of-Flight Aerosol Mass Spectrometer (AMS) together with a Scanning Mobility Particle Sizer (SMPS) were continuously monitoring the aerosol number and composition. The black carbon concentration was measured with a Photoacoustic Extinctiometer and was around 1% of the total PM1 in all experiments. The AMS and the SMPS time series were corrected for particle wall losses using the method of Wang et al. (2018). Our results showed that even the organic particle O:C increased by around 50% during aging, there was little additional particulate mass produced. The concentration of the organic compounds in the gas phase during the experiments were measured with a Time-of-Flight Chemical Ionization Mass Spectrometer (ToF-CIMS) with iodine as a reagent ion as well as a Time-of-Flight Proton Transfer Reaction Mass Spectrometer (PTR-TOFMS). A number of saturated and unsaturated fatty acids were detected and the temporal evolution of their concentrations during the chemical aging phase was investigated.
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