Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Abstract

Abstract. Cooking emissions can potentially contribute to secondary organic aerosol (SOA) but remain poorly understood. In this study, formation of SOA from gas-phase emissions of five heated vegetable oils (i.e., corn, canola, sunflower, peanut and olive oils) was investigated in a potential aerosol mass (PAM) chamber. Experiments were conducted at 19-20 • C and 65-70 % relative humidity (RH). The characterization instruments included a scanning mobility particle sizer (SMPS) and a high-resolution time-offlight aerosol mass spectrometer (HR-TOF-AMS). The efficiency of SOA production, in ascending order, was peanut oil, olive oil, canola oil, corn oil and sunflower oil. The major SOA precursors from heated cooking oils were related to the content of monounsaturated fat and omega-6 fatty acids in cooking oils. The average production rate of SOA, after aging at an OH exposure of 1.7 × 10 11 molecules cm −3 s, was 1.35±0.30 µg min −1 , 3 orders of magnitude lower compared with emission rates of fine particulate matter (PM 2.5 ) from heated cooking oils in previous studies. The mass spectra of cooking SOA highly resemble field-derived COA (cookingrelated organic aerosol) in ambient air, with R 2 ranging from 0.74 to 0.88. The average carbon oxidation state (OS c ) of SOA was −1.51 to −0.81, falling in the range between ambient hydrocarbon-like organic aerosol (HOA) and semivolatile oxygenated organic aerosol (SV-OOA), indicating that SOA in these experiments was lightly oxidized.

Source apportionment of organic aerosol from two-year highly time-resolved measurements by an aerosol chemical speciation monitor in Beijing, China

“…One explanation is that LO-OOA was not well separated from COA in summer and was mixed with part of COA. Another explanation is that part of LO-OOA in summer was from the oxidation of VOCs from cooking emissions, which is consistent with a recent study showing that aging of different cooking aerosol can form less oxidized SOA (O/C = 0.24 -0.46) (Liu et al, 2017b). Overall, SOA dominates OA throughout the day during all seasons.…”

Fluorescent biological aerosol particles: Concentrations, emissions, and exposures in a northern California residence

“…Another potential source of error is abiotic interference that could produce false‐positive FBAP counts. In particular, it is feasible that the fry/sauté style of cooking could emit primary PAHs (eg, from heated cooking oils) and cooking emissions might also contribute to secondary organic aerosol (SOA) formation . Available evidence would suggest that these interferents are mainly found in submicron particles, with only a small probability of coagulating onto supermicron particles .…”

“…In particular, it is feasible that the fry/sauté style of cooking could emit primary PAHs (eg, from heated cooking oils) and cooking emissions might also contribute to secondary organic aerosol (SOA) formation. 49,50 Available evidence would suggest that these interferents are mainly found in submicron particles, with only a small probability of coagulating onto supermicron particles. 31,51 Evidence in this study regarding potential interferent contributions of PAH and SOA formation in relation to FBAP signals is not definitive, but does suggest that any interference was not a major contributor to the results.…”

Dominant contribution of oxygenated organic aerosol to haze particles from real-time observation in Singapore during an Indonesian wildfire event in 2015

“…Additionally, locally emitted cooking OA (COA), which has been shown to have similar mass spectra to BBOA (Lee et al, 2015;Liu et al, 2017), could also contribute to BBOA during the P2 period. This observation of the average concentrations and contributions of OA factors indicate that (1) fossil fuel combustion was likely the main source of HOA at most of the observation period, and (2) Indonesian wildfires contributed to the elevated BBOA, PBOA and OOA concentrations during the P1 period.…”