Abstract
Abstract. Cooking emissions can be a significant source of fine particulate matter in urban areas. In this study the aerosol- and gas-phase emissions from meat charbroiling were characterized. Greek souvlakia with pork were cooked using a commercial charbroiler and a fraction of the emissions were introduced into a smog chamber where after a characterization phase they were exposed to UV illumination and oxidants. The particulate and gas phases were characterized by a high-resolution time-of-flight aerosol mass spectrometer (HR-ToF-AMS) and a proton-transfer-reaction mass spectrometer (PTR-MS) correspondingly. More than 99 % of the aerosol emitted was composed of organic compounds, while black carbon (BC) contributed 0.3 % and the inorganic species less than 0.5 % of the total aerosol mass. The initial O : C ratio was approximately 0.09 and increased up to 0.30 after a few hours of chemical aging (exposures of 1010 molecules cm−3 s for OH and 100 ppb h for ozone). The initial and aged AMS spectra differed considerably (θ = 27°). Ambient measurements were also conducted during Fat Thursday in Patras, Greece, when traditionally meat is charbroiled everywhere in the city. Positive matrix factorization (PMF) revealed that cooking organic aerosol (COA) reached up to 85 % of the total OA from 10:00 to 12:00 LST that day. The ambient COA factor in two major Greek cities had a mass spectrum during spring and summer similar to the aged meat charbroiling emissions. In contrast, the ambient COA factor during winter resembled strongly the fresh laboratory meat charbroiling emissions.
Highlights
Organic aerosol (OA) is one of the main components of atmospheric particulate matter (PM) (Kanakidou et al, 2005; Zhang et al, 2007)
The resulting OA factors are associated with primary OA (POA), such as the hydrocarbonlike organic aerosol (HOA) or oxidized OA (OOA), which in many cases is related to secondary OA (SOA) (Zhang et al, 2007)
Kostenidou et al (2015) reported an HOA-2 factor for the summer measurements in Athens and Patras, Greece, that appeared to be associated with cooking but was quite different from the cooking organic aerosol (COA) factor identified in winter in the same areas by Florou et al (2017)
Summary
Organic aerosol (OA) is one of the main components of atmospheric particulate matter (PM) (Kanakidou et al, 2005; Zhang et al, 2007). The resulting OA factors are associated with primary OA (POA), such as the hydrocarbonlike organic aerosol (HOA) or oxidized OA (OOA), which in many cases is related to secondary OA (SOA) (Zhang et al, 2007). Dall’Osto et al (2015) reported different COA factors for a rural site in the Po Valley, Italy, with one being associated partially with primary organic aerosol components such as HOA and partially with secondary components. Kostenidou et al (2015) reported an HOA-2 factor for the summer measurements in Athens and Patras, Greece, that appeared to be associated with cooking but was quite different from the COA factor identified in winter in the same areas by Florou et al (2017). The resulting spectra were compared to COA factors derived from ambient measurements in Greece during different periods of the year in an effort to explain the apparent differences in COA spectra derived from the PMF analysis
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