Molecular composition and gas-particle partitioning of indoor cooking aerosol: Insights from a FIGAERO-CIMS and kinetic aerosol modeling

Masoud, Catherine G.; Liu, Ying; Wang, Dongyu; Katz, Erin F.; DeCarlo, P. F.; Farmer, Delphine K.; Vance, Marina E.; Shiraiwa, Manabu; Ruiz, Lea Hildebrandt

doi:10.1080/02786826.2022.2133593

Cited by 7 publications

(7 citation statements)

References 90 publications

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“…A notable finding of this study was the distinct composition of emissions collected from a commercial bakery, marked by the elevated presence of reduced nitrogen. Numerous studies have investigated cooking aerosol compositions, demonstrating that different cooking techniques and ingredients can elevate nitrogen content levels in cooking PM (Ditto et al, 2022;Masoud et al, 2022;Reyes-Villegas et al, 2018;Rogge et al, 1991). Nitrogen found in cooking emissions has diverse origins, including from the food itself with both natural (e.g., protein-rich and plant-based products) (Bak et al, 2019;Han et al, 2020) and anthropogenic sources (e.g., fertilizers and food additives like nitrates and nitrites) (Dimkpa et al, 2020;Karwowska and Kononiuk, 2020).…”

Section: Conclusion and Atmospheric Relevancementioning

confidence: 99%

“…Multiple studies found that nitrogen-containing components have been observed while charbroiling (Rogge et al, 1991) or deep-frying hamburgers (Reyes-Villegas et al, 2018;Rogge et al, 1991). Masoud et al (2022) found that nitrogen-containing compounds contributed 12 %-19 % of the signal measured by a chemical ionization mass spectrometer for emissions from typical in-home cooking. Overall, this variability across diverse cooking styles and conditions is relevant but poorly understood.…”

Section: Introductionmentioning

confidence: 99%

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Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions

Kim,

Machesky,

Gentner

et al. 2024

Atmos. Chem. Phys.

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Abstract. Cooking is an important but understudied source of urban anthropogenic fine particulate matter (PM2.5). Using a mobile laboratory, we measured PM size and composition in urban restaurant plumes. Size distribution measurements indicate that restaurants are a source of urban ultrafine particles (UFPs, particles <100 nm mobility diameter), with a mode diameter <50 nm across sampled restaurants and particle number concentrations (PNCs, a proxy for UFPs) that were substantially elevated relative to the urban background. In our observations, PM mass emitted from restaurants was almost entirely organic aerosol (OA). Aerosol mass spectra show that while emissions from most restaurants were similar, there were key mass spectral differences. All restaurants emit OA at m/z 41, 43, and 55, though the composition (e.g., the ratio of oxygenated to reduced ions at specific m/z) varied across locations. All restaurant emissions included reduced-nitrogen species detected as CxHyN+ fragments, making up ∼15 % of OA mass measured in plumes, with reduced molecular functionalities (e.g., amines, imides) that were often accompanied by oxygen-containing functional groups. The largest reduced-nitrogen emissions were observed from a commercial bread bakery (i.e., 30 %–50 % of OA mass), highlighting the marked differences between restaurants and their importance for emissions of both urban UFPs and reduced nitrogen.

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Section: Conclusion and Atmospheric Relevancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions

Kim,

Machesky,

Gentner

et al. 2024

Atmos. Chem. Phys.

View full text Add to dashboard Cite

show abstract

“…Numerous studies have investigated cooking aerosol compositions, demonstrating that different cooking techniques and ingredients can elevate nitrogen content levels (Ditto et al, 2022;Masoud et al, 2022;Reyes-Villegas et al, 2018b;Rogge et al, 1991b). Nitrogen found in cooking emissions has diverse origins, including from the food itself with both natural (e.g., protein-rich and plant-based products) (Bak et al, 2019;Han et al, 2020) and anthropogenic sources (e.g., fertilizers and food additives like nitrates and nitrites) (Dimkpa et al, 2020;Karwowska & Kononiuk, 2020), as well as from nitrogen dioxide (NO2) and other nitrogen oxides (NOx) emitted from gas cooking burners (H. Zhao et al, 2021), which are primarily influenced by the duration of gas cooking and the ambient air quality (Mosqueron et al, 2002).…”

Section: Conclusion and Atmospheric Relevancementioning

confidence: 99%

“…Multiple studies found that nitrogen composition has been observed while charbroiling (Rogge et al, 1991a) or deep-frying hamburgers (Reyes-Villegas et al, 2018b;Rogge et al, 1991a). Masoud et al, (2022) found that nitrogen-containing compounds contributed 12-19% of the signal measured by a chemical ionization mass spectrometer for emissions from typical in-home cooking. Overall, this variability across diverse cooking styles and conditions is relevant but poorly understood.…”

Section: Introductionmentioning

confidence: 99%

Real-world observations of ultrafine particles and reduced nitrogen in commercial cooking organic aerosol emissions

Kim

Machesky

Gentner

et al. 2023

Preprint

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Abstract. Cooking is an important but understudied source of urban anthropogenic fine particulate matter (PM2.5). Using a mobile laboratory, we measured PM size and composition in urban restaurant plumes. Size distribution measurements indicate that restaurants are a source of urban ultrafine particles (UFPs, particles <100 nm diameter), with a mode diameter <50 nm across sampled restaurants and particle number concentrations (PNC, a proxy for UFPs) that were substantially elevated relative to the urban background. The majority of observed PM was organic aerosol (OA) by mass. Aerosol mass spectra show that while emissions from most restaurants were similar, there were key mass spectral differences. All restaurants emit OA at m/z 41, 43, and 55, though the composition (e.g., the ratio of oxygenated to reduced ions at specific m/z) varied across locations. All restaurant emissions included reduced nitrogen species detected as CxHyN+ fragments, making up ~15 % of OA mass measured in plumes, with reduced molecular functionalities (e.g., amines, imides) that were often accompanied by oxygen-containing functional groups. The largest reduced nitrogen emissions were observed from a commercial bread bakery (i.e., 30–50 % of OA mass), highlighting the marked differences between restaurants and their importance for emissions of both urban UFPs and reduced nitrogen.

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“…Recently, a chemical ionization time-of-flight mass spectrometer coupled with a Filter Inter for Gases and AEROsols (FIGAERO-CIMS) has been employed to measure gas-and particle-phase oxygenated organic compounds the worldwide (Chen et al, 2020;Buchholz et al, 2020;Masoud et al, 2022). Using a FIGAERO-CIMS, Cai et al (2023) showed that heterogeneous reaction might have an important role in the secondary formation of particle-phase oxidized organic nitrogen.…”

Section: Introductionmentioning

confidence: 99%

Enhanced daytime secondary aerosol formation driven by gas-particle partitioning in downwind urban plumes

Cai,

Ye,

Yuan

et al. 2024

Preprint

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Abstract. Anthropogenic emissions from city clusters can significantly enhance secondary organic aerosol (SOA) formation in the downwind regions, while the mechanism is poorly understood. To investigate the effect of pollutants within urban plumes on organic aerosol (OA) evolution, a field campaign was conducted at a downwind site of the Pearl River Delta region of China in the fall of 2019. A time-of-flight chemical ionization mass spectrometer coupled with a Filter Inlet for Gases and Aerosol (FIGAERO-CIMS) was used to probe the gas- and particle-phase molecular composition and thermograms of organic compounds. For air masses influenced by urban pollution, strong daytime SOA formation through gas-particle partitioning was observed, resulting in higher OA volatility. The obvious SOA enhancement was mainly attributed to the equilibrium partitioning of non-condensable (C * ≥ 100.5 μg m-3) organic vapors. We speculated that the elevated NOx concentration could suppress the formation of highly oxidized products, resulting in a smooth increase of condensable (C * < 100.5 μg m-3) organic vapors. Evidence showed that urban pollutants (NOx and VOCs) could enhance the oxidizing capacity, while the elevated VOCs was mainly responsible for promoting daytime SOA formation by increasing the RO2 production rate. Our results highlight the important role of urban anthropogenic pollutants in SOA control in the suburban region.

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Molecular composition and gas-particle partitioning of indoor cooking aerosol: Insights from a FIGAERO-CIMS and kinetic aerosol modeling

Cited by 7 publications

References 90 publications

Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions

Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions

Real-world observations of ultrafine particles and reduced nitrogen in commercial cooking organic aerosol emissions

Enhanced daytime secondary aerosol formation driven by gas-particle partitioning in downwind urban plumes

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