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Atmospheric Chemistry and Physics An interactive open-access journal of the European Geosciences Union
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Volume 17, issue 12 | Copyright
Atmos. Chem. Phys., 17, 7333-7344, 2017
https://doi.org/10.5194/acp-17-7333-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.

Research article 20 Jun 2017

Research article | 20 Jun 2017

Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Tengyu Liu1, Zijun Li2, ManNin Chan2,3, and Chak K. Chan1 Tengyu Liu et al.
  • 1School of Energy and Environment, City University of Hong Kong, Hong Kong, China
  • 2Earth System Science Programme, The Chinese University of Hong Kong, Hong Kong, China
  • 3The Institute of Environment, Energy and Sustainability, The Chinese University of Hong Kong, Hong Kong, China

Abstract. Cooking emissions can potentially contribute to secondary organic aerosol (SOA) but remain poorly understood. In this study, formation of SOA from gas-phase emissions of five heated vegetable oils (i.e., corn, canola, sunflower, peanut and olive oils) was investigated in a potential aerosol mass (PAM) chamber. Experiments were conducted at 19–20°C and 65–70% relative humidity (RH). The characterization instruments included a scanning mobility particle sizer (SMPS) and a high-resolution time-of-flight aerosol mass spectrometer (HR-TOF-AMS). The efficiency of SOA production, in ascending order, was peanut oil, olive oil, canola oil, corn oil and sunflower oil. The major SOA precursors from heated cooking oils were related to the content of monounsaturated fat and omega-6 fatty acids in cooking oils. The average production rate of SOA, after aging at an OH exposure of 1. 7 × 1011molecules cm−3 s, was 1. 35 ± 0. 30µg min−1, 3 orders of magnitude lower compared with emission rates of fine particulate matter (PM2. 5) from heated cooking oils in previous studies. The mass spectra of cooking SOA highly resemble field-derived COA (cooking-related organic aerosol) in ambient air, with R2 ranging from 0.74 to 0.88. The average carbon oxidation state (OSc) of SOA was −1.51 to −0.81, falling in the range between ambient hydrocarbon-like organic aerosol (HOA) and semi-volatile oxygenated organic aerosol (SV-OOA), indicating that SOA in these experiments was lightly oxidized.

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Formation of SOA from gas-phase emissions of five heated vegetable oils was investigated in a PAM chamber for the first time. The major SOA precursors from heated cooking oils were related to the content of monounsaturated fat and omega-6 fatty acids in cooking oils. The average production rate of SOA was 3 orders of magnitude lower compared with emission rates of PM2.5 from heated cooking oils. In these experiments, SOA was lightly oxidized.
Formation of SOA from gas-phase emissions of five heated vegetable oils was investigated in a...
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