Articles | Volume 17, issue 12
https://doi.org/10.5194/acp-17-7333-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.
the Creative Commons Attribution 3.0 License.
https://doi.org/10.5194/acp-17-7333-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.
the Creative Commons Attribution 3.0 License.
Research article
| 
20 Jun 2017
Research article |
| 20 Jun 2017
Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils
Tengyu Liu
School of Energy and Environment, City University of Hong Kong, Hong Kong, China
Earth System Science Programme, The Chinese University of Hong Kong, Hong Kong, China
ManNin Chan
Earth System Science Programme, The Chinese University of Hong Kong, Hong Kong, China
The Institute of Environment, Energy and Sustainability, The Chinese University of Hong Kong, Hong Kong, China
School of Energy and Environment, City University of Hong Kong, Hong Kong, China
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- Primary emissions and secondary production of organic aerosols from heated animal fats L. Zhou et al. 10.1016/j.scitotenv.2021.148638
- Formation pathways of aldehydes from heated cooking oils M. Takhar et al. 10.1039/D1EM00532D
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- Concluding remarks: Faraday Discussion on air quality in megacities M. Gen et al. 10.1039/D0FD90037K
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- Aerosol emissions and their volatility from heating different cooking oils at multiple temperatures S. Sankhyan et al. 10.1039/D2EA00099G
- Glass surface evolution following gas adsorption and particle deposition from indoor cooking events as probed by microspectroscopic analysis V. Or et al. 10.1039/D0EM00156B
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- Mass spectral characterization of secondary organic aerosol from urban cooking and vehicular sources W. Zhu et al. 10.5194/acp-21-15065-2021
Latest update: 23 Nov 2024
Short summary
Formation of SOA from gas-phase emissions of five heated vegetable oils was investigated in a PAM chamber for the first time. The major SOA precursors from heated cooking oils were related to the content of monounsaturated fat and omega-6 fatty acids in cooking oils. The average production rate of SOA was 3 orders of magnitude lower compared with emission rates of PM2.5 from heated cooking oils. In these experiments, SOA was lightly oxidized.
Formation of SOA from gas-phase emissions of five heated vegetable oils was investigated in a...
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