Articles | Volume 24, issue 21
https://doi.org/10.5194/acp-24-12295-2024
https://doi.org/10.5194/acp-24-12295-2024
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

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Interactive discussion

Status: closed

Comment types: AC – author | RC – referee | CC – community | EC – editor | CEC – chief editor | : Report abuse
  • RC1: 'Comment on egusphere-2023-2172', Anonymous Referee #1, 03 Jan 2024
  • RC2: 'Comment on egusphere-2023-2172', Anonymous Referee #2, 22 Feb 2024
  • AC1: 'Response to referee comments on egusphere-2023-2172', Julia Pikmann, 29 May 2024

Peer review completion

AR: Author's response | RR: Referee report | ED: Editor decision | EF: Editorial file upload
AR by Julia Pikmann on behalf of the Authors (29 May 2024)  Author's response   Manuscript 
EF by Polina Shvedko (30 May 2024)  Author's tracked changes 
ED: Referee Nomination & Report Request started (18 Jun 2024) by Kelley Barsanti
RR by Anonymous Referee #1 (08 Jul 2024)
RR by Anonymous Referee #2 (10 Jul 2024)
ED: Publish subject to minor revisions (review by editor) (22 Jul 2024) by Kelley Barsanti
AR by Julia Pikmann on behalf of the Authors (31 Jul 2024)  Author's response   Author's tracked changes   Manuscript 
ED: Publish subject to minor revisions (review by editor) (29 Aug 2024) by Kelley Barsanti
AR by Julia Pikmann on behalf of the Authors (30 Aug 2024)  Author's response   Author's tracked changes   Manuscript 
ED: Publish as is (02 Sep 2024) by Kelley Barsanti
AR by Julia Pikmann on behalf of the Authors (11 Sep 2024)  Manuscript 
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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.
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