AAAR 37th Annual Conference October 14 - October 18, 2019 Oregon Convention Center Portland, Oregon, USA
Abstract View
Developing a Volatility Basis Set for Indoor Cooking Aerosol Stirfry Emissions During the HOMEChem Study
MATSON A. POTHIER, Erin K. Boedicker, Jose-Luis Jimenez, Jeffrey R. Pierce, Delphine K. Farmer, Colorado State University
Abstract Number: 874 Working Group: The Air We Breathe: Indoor Aerosol Sources and Chemistry
Abstract Cooking emissions are an important source of indoor aerosols and may be harmful to human health. However, the chemical composition and characteristics of these particles will impact their fate by controlling the ability of organic molecules in the particle phase to partition to the gas phase. During the HOMEChem (House Observations of Microbial and Environmental Chemistry) campaign in Austin, TX in Summer 2018, we used a thermal denuder coupled to a Time-of-Flight Aerosol Chemical Speciation Monitor (TD-Tof-ACSM). This instrument setup allows us to investigate the gas-particle partition characteristics of cooking emissions. Here we focus on cooking emissions from a frozen vegetable stir fry. The aerosol mass spectrum is dominated by organic aerosol. Positive Matrix Factorization (PMF) identified three unique factors in cooking aerosol, associated with more volatile, intermediate volatile and low volatility compounds. We probe these factors with a kinetic gas-particle partitioning model which enables us to model volatility basis set (VBS) distributions of the three PMF factors, and consider the implications of cooking emissions to indoor loadings of organic aerosol.