Characterization of fresh and aged organic aerosol emissions from meat charbroiling

Kaltsonoudis, Christos; Kostenidou, Evangelia; Louvaris, Evangelos; Psichoudaki, Magda; Tsiligiannis, Epameinondas; Florou, Kalliopi; Liangou, Aikaterini; Pandis, Spyros N.

doi:https://doi.org/10.5194/acp-17-7143-2017

Articles | Volume 17, issue 11

https://doi.org/10.5194/acp-17-7143-2017

© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.

https://doi.org/10.5194/acp-17-7143-2017

© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.

Articles | Volume 17, issue 11

Research article

|

15 Jun 2017

Research article |

| 15 Jun 2017

Characterization of fresh and aged organic aerosol emissions from meat charbroiling

Christos Kaltsonoudis, Evangelia Kostenidou, Evangelos Louvaris, Magda Psichoudaki, Epameinondas Tsiligiannis, Kalliopi Florou, Aikaterini Liangou, and Spyros N. Pandis

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Final revised paper (published on 15 Jun 2017)
Supplement to the final revised paper
Preprint (discussion started on 21 Nov 2016)
Supplement to the preprint

Interactive discussion

Status: closed

AC: Author comment | RC: Referee comment | SC: Short comment | EC: Editor comment

- Printer-friendly version

- Supplement

RC1: 'review', Anonymous Referee #1, 21 Dec 2016
- AC1: 'Response to Referee #1', Spyros Pandis, 06 Mar 2017
RC2: 'review', Anonymous Referee #2, 23 Dec 2016
- AC2: 'Response to Referee #2', Spyros Pandis, 06 Mar 2017

Peer-review completion

AR: Author's response | RR: Referee report | ED: Editor decision

AR by Spyros Pandis on behalf of the Authors (27 Mar 2017) Author's response Manuscript

ED: Reconsider after minor revisions (Editor review) (05 Apr 2017) by Eleanor Browne

AR by Spyros Pandis on behalf of the Authors (14 Apr 2017) Author's response Manuscript

ED: Publish subject to technical corrections (24 Apr 2017) by Eleanor Browne

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Short summary

Cooking emissions can be a significant source of particulate matter in urban areas. In this study the aerosol- and gas-phase emissions from meat charbroiling were characterized. More than 99% of the aerosol emitted was composed of organic compounds. The fresh particles were similar to the cooking organic aerosol over Greek cities during the winter, while the reacted particles were similar to those found in the atmosphere during the summer.