Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions
Sunhye Kim,Jo Machesky,Drew R. Gentner,and Albert A. Presto
Sunhye Kim
Department of Mechanical Engineering and Center for Atmospheric Particle Studies, Carnegie Mellon University, Pittsburgh, Pennsylvania 15213, United States
Jo Machesky
Department of Chemical & Environmental Engineering, Yale University, New Haven, Connecticut 06511, United States
Drew R. Gentner
Department of Chemical & Environmental Engineering, Yale University, New Haven, Connecticut 06511, United States
Department of Mechanical Engineering and Center for Atmospheric Particle Studies, Carnegie Mellon University, Pittsburgh, Pennsylvania 15213, United States
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Total article views: 2,167 (including HTML, PDF, and XML)
Thereof 2,152 with geography defined
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Total article views: 1,696 (including HTML, PDF, and XML)
Thereof 1,672 with geography defined
and 24 with unknown origin.
Total article views: 471 (including HTML, PDF, and XML)
Thereof 471 with geography defined
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Cooking emissions are often an overlooked source of air pollution. We used a mobile lab to measure the characteristics of particles emitted from cooking sites in two cities. Our findings showed that cooking releases a substantial number of fine particles. While most emissions were similar, a bakery site showed distinctive chemical compositions with higher nitrogen compound levels. Thus, understanding the particle emissions from different cooking activities is crucial.
Cooking emissions are often an overlooked source of air pollution. We used a mobile lab to...
