Global S&T Development Trend Analysis Platform of Resources and Environment
DOI | 10.5194/acp-17-7143-2017 |
Characterization of fresh and aged organic aerosol emissions from meat charbroiling | |
Kaltsonoudis, Christos1,2; Kostenidou, Evangelia1; Louvaris, Evangelos1,2; Psichoudaki, Magda1,2; Tsiligiannis, Epameinondas1,2; Florou, Kalliopi1,2; Liangou, Aikaterini1,2; Pandis, Spyros N.1,2,3 | |
2017-06-15 | |
发表期刊 | ATMOSPHERIC CHEMISTRY AND PHYSICS |
ISSN | 1680-7316 |
EISSN | 1680-7324 |
出版年 | 2017 |
卷号 | 17期号:11 |
文章类型 | Article |
语种 | 英语 |
国家 | Greece; USA |
英文摘要 | Cooking emissions can be a significant source of fine particulate matter in urban areas. In this study the aerosol-and gas-phase emissions from meat charbroiling were characterized. Greek souvlakia with pork were cooked using a commercial charbroiler and a fraction of the emissions were introduced into a smog chamber where after a characterization phase they were exposed to UV illumination and oxidants. The particulate and gas phases were characterized by a high-resolution time-of-flight aerosol mass spectrometer (HR-ToF-AMS) and a proton-transfer-reaction mass spectrometer (PTR-MS) correspondingly. More than 99% of the aerosol emitted was composed of organic compounds, while black carbon (BC) contributed 0.3% and the inorganic species less than 0.5% of the total aerosol mass. The initial O : C ratio was approximately 0.09 and increased up to 0.30 after a few hours of chemical aging (exposures of 10(10) molecules cm(-3) s for OH and 100 ppbh for ozone). The initial and aged AMS spectra differed considerably (theta = 27 degrees). Ambient measurements were also conducted during Fat Thursday in Patras, Greece, when traditionally meat is charbroiled everywhere in the city. Positive matrix factorization (PMF) revealed that cooking organic aerosol (COA) reached up to 85% of the total OA from 10:00 to 12:00 LST that day. The ambient COA factor in two major Greek cities had a mass spectrum during spring and summer similar to the aged meat charbroiling emissions. In contrast, the ambient COA factor during winter resembled strongly the fresh laboratory meat charbroiling emissions. |
领域 | 地球科学 |
收录类别 | SCI-E |
WOS记录号 | WOS:000403558400004 |
WOS关键词 | POSITIVE MATRIX FACTORIZATION ; AIR-POLLUTION SOURCES ; MASS-SPECTROMETRY ; SOURCE APPORTIONMENT ; ACID PARTICLES ; COOKING ; SECONDARY ; KINETICS ; SPECTRA ; IDENTIFICATION |
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/31112 |
专题 | 地球科学 |
作者单位 | 1.ICE HT, Inst Chem Engn Sci, Patras, Greece; 2.Univ Patras, Dept Chem Engn, Patras, Greece; 3.Carnegie Mellon Univ, Dept Chem Engn, Pittsburgh, PA 15213 USA |
推荐引用方式 GB/T 7714 | Kaltsonoudis, Christos,Kostenidou, Evangelia,Louvaris, Evangelos,et al. Characterization of fresh and aged organic aerosol emissions from meat charbroiling[J]. ATMOSPHERIC CHEMISTRY AND PHYSICS,2017,17(11). |
APA | Kaltsonoudis, Christos.,Kostenidou, Evangelia.,Louvaris, Evangelos.,Psichoudaki, Magda.,Tsiligiannis, Epameinondas.,...&Pandis, Spyros N..(2017).Characterization of fresh and aged organic aerosol emissions from meat charbroiling.ATMOSPHERIC CHEMISTRY AND PHYSICS,17(11). |
MLA | Kaltsonoudis, Christos,et al."Characterization of fresh and aged organic aerosol emissions from meat charbroiling".ATMOSPHERIC CHEMISTRY AND PHYSICS 17.11(2017). |
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