Abstract
Cooking process was regarded as one of the most significant contributor to fine particles (PM2.5) in ambient atmosphere and its chemical characteristics would be great different among various cooking styles. In this study, PM2.5 emitted from four different Chinese cooking styles, including Home cooking, Shandong cuisine, Hunan cuisine, and Barbecue, were collected using a dilution sampling system. Then, PM2.5 mass concentrations were weighted, and its chemical composition were analyzed. It was found that Barbecue emitted PM2.5 concentrations with the highest level, followed by Home cooking, Shandong cuisine and Hunan cuisine. PM2.5 emission amounts and emission factors were also estimated according to the measured data. Home cooking notably had the highest levels. The difference between Barbecue and other cuisines of PM2.5 chemical profiles were the largest by using the coefficient of divergence (CD) method. The predominant chemical composition was organic carbon (OC) in PM2.5. The main water-soluble ions were Na+, SO42–, NO3–, Cl–, and Ca2+, and Fe, S, and Ca had made up a big proportion of element. Little difference had been found between the mass fractions of n-alkanes and polycyclic aromatic hydrocarbons (PAHs) from different cooking cuisines. However, Barbecue displayed the highest mass fractions of organic acids in cooking fume.
Highlights
Cooking fume was generated by edible oil and food after a series of complex chemical reaction such as the thermal oxidation and thermal cracking at a high temperature during the cooking process
Cooking process was regarded as one of the most significant contributor to fine particles (PM2.5) in ambient atmosphere and its chemical characteristics would be great different among various cooking styles
PM2.5 emitted from four different Chinese cooking styles, including Home cooking, Shandong cuisine, Hunan cuisine, and Barbecue, were collected using a dilution sampling system
Summary
Cooking fume was generated by edible oil and food after a series of complex chemical reaction such as the thermal oxidation and thermal cracking at a high temperature during the cooking process. It was regarded as one of the main sources of the urban atmospheric fine particles (PM2.5, particles with an aerodynamic diameter of ≤ 2.5 μm) in China (Kearney et al, 2011; Wallace and Ott, 2011; Wheeler et al, 2011), which contribution to Chinese national total fine particle mass was reported to be 7% by He et al (2004). Attention was focused on ultrafine particles (UFPs, diameter < 100 nm) from cooking as they can affect the human health more than larger particles. Buonanno et al (2009) conducted an investigation to evaluate indoor
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