Global S&T Development Trend Analysis Platform of Resources and Environment
DOI | 10.5194/acp-18-11363-2018 |
Primary and secondary organic aerosol from heated cooking oil emissions | |
Liu, Tengyu; Wang, Zhaoyi1,2,3,4; Wang, Xinming1,2,3,5; Chan, Chak K.6 | |
2018-08-14 | |
发表期刊 | ATMOSPHERIC CHEMISTRY AND PHYSICS
![]() |
ISSN | 1680-7316 |
EISSN | 1680-7324 |
出版年 | 2018 |
卷号 | 18期号:15页码:11363-11374 |
文章类型 | Article |
语种 | 英语 |
国家 | Peoples R China |
英文摘要 | Cooking emissions have been identified as a source of both primary organic aerosol (POA) and secondary organic aerosol (SOA). To examine the characteristics of SOA from cooking emissions, emissions from seven vegetable oils (sunflower, olive, peanut, corn, canola, soybean, and palm oils) heated at 200 degrees C were photooxidized under high-NOx conditions in a smog chamber. OA was characterized using a high-resolution time-of-flight aerosol mass spectrometer (HR-TOF-AMS). Sunflower, peanut, corn, canola, and soybean oil generated relatively low concentrations of POA (<= 0 : 5 mu g m(-3)) in the chamber. For palm and olive oil, positive matrix factorization (PMF) analysis separated POA and SOA better than the residual spectrum method. Temporal trends in concentrations of POA from heated palm oil were accurately predicted assuming first-order POA wall loss. However, this assumption overestimated POA concentrations from heated olive oil, which was attributed to the heterogeneous oxidation of POA. The mass spectra of the PMF resolved POA factor for palm oil, and the average POA from sunflower, peanut, corn, and canola oils were in better agreement (theta = 8-12 degrees) with ambient cooking organic aerosol (COA) factors resolved in select Chinese megacities than those found in given European cities in the literature. The mass spectra of SOA formed from heated cooking oils had high abundances of m/zs 27, 28, 29, 39, 41, 44, and 55 and displayed limited similarity (theta > 20 degrees i) with ambient semi-volatile oxygenated OA (SV-OOA) factors. The entire OA data set measured herein follows a linear trend with a slope of approximately -0.4 in the Van Krevelen diagram, which may indicate oxidation mechanisms involving the addition of both carboxylic acid and alcohol or peroxide functional groups without fragmentation and/or the addition of carboxylic acid functional groups with fragmentation. |
领域 | 地球科学 |
收录类别 | SCI-E |
WOS记录号 | WOS:000441651800002 |
WOS关键词 | POSITIVE MATRIX FACTORIZATION ; NEW-YORK-CITY ; HIGH-RESOLUTION ; PARTICULATE MATTER ; CHEMICAL-COMPOSITION ; MASS-SPECTROMETRY ; SOURCE APPORTIONMENT ; VEHICLE EXHAUST ; SMOG CHAMBER ; COMPONENTS |
WOS类目 | Environmental Sciences ; Meteorology & Atmospheric Sciences |
WOS研究方向 | Environmental Sciences & Ecology ; Meteorology & Atmospheric Sciences |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | http://119.78.100.173/C666/handle/2XK7JSWQ/30834 |
专题 | 地球科学 |
作者单位 | 1.City Univ Hong Kong, Sch Energy & Environm, Hong Kong, Hong Kong, Peoples R China; 2.Chinese Acad Sci, State Key Lab Organ Geochem, Guangzhou, Guangdong, Peoples R China; 3.Chinese Acad Sci, Guangzhou Inst Geochem, Guangdong Key Lab Environm Protect & Resources Ut, Guangzhou, Guangdong, Peoples R China; 4.Univ Chinese Acad Sci, Beijing, Peoples R China; 5.Chinese Acad Sci, Inst Urban Environm, Ctr Excellence Urban Atmospher Environm, Xiamen, Peoples R China; 6.City Univ Hong Kong, Shenzhen Res Inst, Shenzhen, Peoples R China |
推荐引用方式 GB/T 7714 | Liu, Tengyu,Wang, Zhaoyi,Wang, Xinming,et al. Primary and secondary organic aerosol from heated cooking oil emissions[J]. ATMOSPHERIC CHEMISTRY AND PHYSICS,2018,18(15):11363-11374. |
APA | Liu, Tengyu,Wang, Zhaoyi,Wang, Xinming,&Chan, Chak K..(2018).Primary and secondary organic aerosol from heated cooking oil emissions.ATMOSPHERIC CHEMISTRY AND PHYSICS,18(15),11363-11374. |
MLA | Liu, Tengyu,et al."Primary and secondary organic aerosol from heated cooking oil emissions".ATMOSPHERIC CHEMISTRY AND PHYSICS 18.15(2018):11363-11374. |
条目包含的文件 | 条目无相关文件。 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论