Articles | Volume 24, issue 2
https://doi.org/10.5194/acp-24-1281-2024
https://doi.org/10.5194/acp-24-1281-2024
Research article
 | 
30 Jan 2024
Research article |  | 30 Jan 2024

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

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Cited articles

Abdullahi, K. L., Delgado-Saborit, J. M., and Harrison, R. M.: Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: A review, Atmos. Environ., 71, 260–294, https://doi.org/10.1016/j.atmosenv.2013.01.061, 2013. 
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Ali, M. U., Lin, S., Yousaf, B., Abbas, Q., Munir, M. A. M., Rashid, A., Zheng, C., Kuang, X., and Wong, M. H.: Pollution characteristics, mechanism of toxicity and health effects of the ultrafine particles in the indoor environment: Current status and future perspectives, Crit. Rev. Env. Sci. Tec., 52, 436–473, https://doi.org/10.1080/10643389.2020.1831359, 2022. 
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Short summary
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.
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