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. 
Actkinson, B., Ensor, K., and Griffin, R. J.: SIBaR: a new method for background quantification and removal from mobile air pollution measurements, Atmos. Meas. Tech., 14, 5809–5821, https://doi.org/10.5194/amt-14-5809-2021, 2021. 
Äijälä, M., Heikkinen, L., Fröhlich, R., Canonaco, F., Prévôt, A. S. H., Junninen, H., Petäjä, T., Kulmala, M., Worsnop, D., and Ehn, M.: Resolving anthropogenic aerosol pollution types – deconvolution and exploratory classification of pollution events, Atmos. Chem. Phys., 17, 3165–3197, https://doi.org/10.5194/acp-17-3165-2017, 2017. 
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. 
Allan, J. D., Williams, P. I., Morgan, W. T., Martin, C. L., Flynn, M. J., Lee, J., Nemitz, E., Phillips, G. J., Gallagher, M. W., and Coe, H.: Contributions from transport, solid fuel burning and cooking to primary organic aerosols in two UK cities, Atmos. Chem. Phys., 10, 647–668, https://doi.org/10.5194/acp-10-647-2010, 2010. 
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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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