Characterization of fresh and aged organic aerosol emissions from meat charbroiling
Christos Kaltsonoudis1,2, Evangelia Kostenidou1, Evangelos Louvaris1,2, Magda Psichoudaki1,2, Epameinondas Tsiligiannis1,2, Kalliopi Florou1,2, Aikaterini Liangou1,2, and Spyros N. Pandis1,2,31Institute of Chemical Engineering Sciences, ICE-HT, Patras, Greece 2Department of Chemical Engineering, University of Patras, Patras, Greece 3Department of Chemical Engineering, Carnegie Mellon University, Pittsburgh, USA
Received: 04 Nov 2016 – Accepted for review: 14 Nov 2016 – Discussion started: 21 Nov 2016
Abstract. Cooking emissions can be a significant source of fine particulate matter in urban areas. In this study the aerosol and gas phase emissions from meat charbroiling were characterized. Greek souvlakia with pork meat were cooked using a commercial charbroiler and a fraction of the emissions were introduced into a smog chamber where after a characterization phase they were exposed to UV illumination and oxidants. The particulate and gas phases were characterized by a High-Resolution Time-of-Flight Aerosol Mass Spectrometer (HR-ToF-AMS) and a Proton-Transfer-Reaction Mass Spectrometer (PTR-MS) correspondingly. More than 99 % of the aerosol emitted was composed of organic compounds, while black carbon (BC) contributed 0.3 % and the inorganic species less than 0.5 % of the total aerosol mass. The initial O : C ratio was approximately 0.09 and increased up to 0.30 after a few hours of chemical aging. The initial and aged AMS spectra differed considerably (θ = 27°). Ambient measurements were also conducted during Fat Thursday in Patras, Greece when traditionally meat is charbroiled everywhere in the city. Positive Matrix Factorization (PMF) revealed that COA reached up to 85 % of the total OA from 10:00 to 12:00 LST that day. The ambient COA factor in two major Greek cities had a mass spectrum during spring and summer similar to the aged COA chamber spectrum. On the other hand the ambient COA factor during winter resembled strongly the fresh laboratory COA.
Kaltsonoudis, C., Kostenidou, E., Louvaris, E., Psichoudaki, M., Tsiligiannis, E., Florou, K., Liangou, A., and Pandis, S. N.: Characterization of fresh and aged organic aerosol emissions from meat charbroiling, Atmos. Chem. Phys. Discuss., doi:10.5194/acp-2016-979, in review, 2016.