Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: A review

Abstract

It has long been known that cooking can create high concentrations of aerosol indoors. Increasingly, it is now being reported that cooking aerosol is also a significant component of outdoor particulate matter. As yet, the health consequences are unquantified, but the presence of well known chemical carcinogens is a clear indication that cooking aerosol cannot be benign. This review is concerned with current knowledge of the mass concentrations, size distribution and chemical composition of aerosol generated from typical styles of cooking as reported in the literature. It is found that cooking can generate both appreciable masses of aerosol at least within the area where the cooking takes place, that particle sizes are largely within the respirable size range and that major groups of chemical compounds which have been used to characterise cooking aerosol include alkanes, fatty acids, dicarboxyclic acids, lactones, polycyclic aromatic hydrocarbons, alkanones and sterols. Measured data, cooking emission profiles and source apportionment methods are briefly reviewed.

Crystal Clear? Microspectroscopic Imaging and Physicochemical Characterization of Indoor Depositions on Window Glass

“…We propose these films formed from deposition of aldehydes and long chain fatty acids, the two abundant classes of organic emissions found during cooking. 17,28,35 PTIR spectra of palmitic acid and nonyl aldehyde are shown as representatives for these compounds commonly emitted during cooking. Shown in Figure 4A is a particle deposited from the copier room with organic content, as indicated by ν(CH 2 ,CH 3 ) (2870, 2940 cm −1 ).…”

Composition profiles of organic aerosols from Chinese residential cooking: case study in urban Guangzhou, south China

“…Because most people cook their meals at home, the residential emission profiles are more representative than restaurant emission profiles. Because particles from cooking is concentrated in fine and even submicrometre particles (Buonanno et al, 2009;Abdullahi et al 2013), we assume that the profile in PM 2.5 from cooking is similar to that in TSP. Therefore, with the composition profiles obtained from this study, we applied the tracer-based approach to explore the contribution of cooking emissions to ambient OC in ambient PM 2.5 samples collected at urban site (GZ and GD), suburban sites (PY and HD) and rural sites (KD and WQS) in Guangzhou as mentioned in our previous paper (Zhao et al 2014).…”

Elements in Fine Particulate Matter (PM $$_{2.5}$$ 2.5 ) from Indoor Air During Household Stoves Coal Combustion at Xuanwei, China

“…Diagnostic ratio is a binary ratio for source identification which uses ratios of frequently appearing compounds in emissions to distinguish between various sources (Abdullahi et al 2013). Selenium (Se) is regarded as an important tracer for coal combustion.…”

“…However, caution should be taken when used for sources diagnosis as the values can vary during the environmental fate of these elements. The chosen pairs of compounds are often highly reactive and bias is inevitable (Abdullahi et al 2013). More than one diagnostic ratio should be used to confirm the analysis and molecular markers can further be employed to warrant the results.…”