Atmospheric Chemistry and Physics
Atmospheric Chemistry and Physics
ACP
Articles | Volume 17, issue 11
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

Viewed

Total article views: 3,941 (including HTML, PDF, and XML)
HTML PDF XML Total Supplement BibTeX EndNote
2,340 1,470 131 3,941 525 137 205
  • HTML: 2,340
  • PDF: 1,470
  • XML: 131
  • Total: 3,941
  • Supplement: 525
  • BibTeX: 137
  • EndNote: 205
Views and downloads (calculated since 21 Nov 2016)
Cumulative views and downloads (calculated since 21 Nov 2016)

Viewed (geographical distribution)

Total article views: 3,941 (including HTML, PDF, and XML) Thereof 3,929 with geography defined and 12 with unknown origin.
Country # Views %
  • 1
1
 
 
 
 
Latest update: 18 Nov 2025
Download
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.
Read more
Share
Altmetrics
Final-revised paper
Preprint