Articles | Volume 17, issue 11
https://doi.org/10.5194/acp-17-7143-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.
the Creative Commons Attribution 3.0 License.
https://doi.org/10.5194/acp-17-7143-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.
the Creative Commons Attribution 3.0 License.
Research article
| 
15 Jun 2017
Research article |
| 15 Jun 2017
Characterization of fresh and aged organic aerosol emissions from meat charbroiling
Christos Kaltsonoudis
Institute of Chemical Engineering Sciences, ICE-HT, Patras, Greece
Department of Chemical Engineering, University of Patras, Patras, Greece
Evangelia Kostenidou
Institute of Chemical Engineering Sciences, ICE-HT, Patras, Greece
Evangelos Louvaris
Institute of Chemical Engineering Sciences, ICE-HT, Patras, Greece
Department of Chemical Engineering, University of Patras, Patras, Greece
Magda Psichoudaki
Institute of Chemical Engineering Sciences, ICE-HT, Patras, Greece
Department of Chemical Engineering, University of Patras, Patras, Greece
Epameinondas Tsiligiannis
Institute of Chemical Engineering Sciences, ICE-HT, Patras, Greece
Department of Chemical Engineering, University of Patras, Patras, Greece
Kalliopi Florou
Institute of Chemical Engineering Sciences, ICE-HT, Patras, Greece
Department of Chemical Engineering, University of Patras, Patras, Greece
Aikaterini Liangou
Institute of Chemical Engineering Sciences, ICE-HT, Patras, Greece
Department of Chemical Engineering, University of Patras, Patras, Greece
Spyros N. Pandis
CORRESPONDING AUTHOR
Institute of Chemical Engineering Sciences, ICE-HT, Patras, Greece
Department of Chemical Engineering, University of Patras, Patras, Greece
Department of Chemical Engineering, Carnegie Mellon University, Pittsburgh, USA
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Latest update: 23 Apr 2024
Short summary
Cooking emissions can be a significant source of particulate matter in urban areas. In this study the aerosol- and gas-phase emissions from meat charbroiling were characterized. More than 99% of the aerosol emitted was composed of organic compounds. The fresh particles were similar to the cooking organic aerosol over Greek cities during the winter, while the reacted particles were similar to those found in the atmosphere during the summer.
Cooking emissions can be a significant source of particulate matter in urban areas. In this...
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