Particulate emissions from cooking: emission factors, emission dynamics, and mass spectrometric analysis for different cooking methods

Pikmann, Julia; Drewnick, Frank; Fachinger, Friederike; Borrmann, Stephan

doi:https://doi.org/10.5194/acp-24-12295-2024

Articles | Volume 24, issue 21

https://doi.org/10.5194/acp-24-12295-2024

© Author(s) 2024. This work is distributed under
the Creative Commons Attribution 4.0 License.

https://doi.org/10.5194/acp-24-12295-2024

© Author(s) 2024. This work is distributed under
the Creative Commons Attribution 4.0 License.

Articles | Volume 24, issue 21

Research article

|

06 Nov 2024

Research article |

| 06 Nov 2024

Particulate emissions from cooking: emission factors, emission dynamics, and mass spectrometric analysis for different cooking methods

Julia Pikmann, Frank Drewnick, Friederike Fachinger, and Stephan Borrmann

Supplement

https://doi.org/10.5194/acp-24-12295-2024-supplement

Model code and software

ToF-AMS software downloads Jimenez Group https://cires1.colorado.edu/jimenez-group/ToFAMSResources/ToFSoftware/index.html

PMF-AMS Analysis Guide Jimenez Group https://cires1.colorado.edu/jimenez-group/wiki/index.php/PMF-AMS_Analysis_Guide

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Short summary

Cooking activities can contribute substantially to indoor and ambient aerosol. We performed a comprehensive study with laboratory measurements cooking 19 different dishes and ambient measurements at two Christmas markets measuring various particle properties and trace gases of emissions in real time. Similar emission characteristics were observed for dishes with the same preparation method, mainly due to similar cooking temperature and use of oil, with barbecuing as an especially strong source.