Abstract
Commercial cooking is an important source of PM2.5, which adversely affects air quality, posing threats to human health. However, few studies have examined the effects of commercial cooking on outdoor air quality. We aimed to analyze characteristics of outdoor PM2.5 and ions from commercial cooking during cooking and non-cooking times in a popular restaurant area at Nankai University. The acidity and alkalinity of atmospheric PM2.5 based on the equivalent values of anions and cations and the formed compounds based on the ion concentrations and correlations between them were determined. The results showed that the mean PM2.5 concentration at the snack street during cooking times was 120.39 ± 58.52 μg/m3, approximately 1.4 times higher than at the comparison point. The total concentration of water-soluble inorganic ions accounted for approximately half of the PM2.5 emissions at both sampling points. High concentrations of Na+, NO3−, and SO42− were found at both sampling points. We found that NH4NO3, CaSO4, and CaCl2 formed at the snack street, whereas Ca(NO3)2, NH4NO3, and (NH4)2SO4 formed at the comparison point. Based on our analysis of the acid-base balance slopes, the atmospheric PM2.5 was alkaline. These results elucidate the characteristics of PM2.5-bound water-soluble inorganic ions formed during cooking.
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