2017
DOI: 10.5194/acp-17-7333-2017
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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-offlig… Show more

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Cited by 70 publications
(89 citation statements)
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“…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.…”
Section: Diurnal Variations Of Oa Factorssupporting
confidence: 87%
“…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.…”
Section: Diurnal Variations Of Oa Factorssupporting
confidence: 87%
“…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 .…”
Section: Resultsmentioning
confidence: 99%
“…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.…”
Section: As Shown Inmentioning
confidence: 99%
“…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.…”
Section: Contribution Of Oa Sources 30mentioning
confidence: 99%