Polycyclic aromatic hydrocarbons from cooking emissions.
Air pollution
Frying oil fume
Human health
Particulate matter
Source apportionment
Journal
The Science of the total environment
ISSN: 1879-1026
Titre abrégé: Sci Total Environ
Pays: Netherlands
ID NLM: 0330500
Informations de publication
Date de publication:
20 Apr 2022
20 Apr 2022
Historique:
received:
17
09
2021
revised:
29
10
2021
accepted:
11
11
2021
pubmed:
20
11
2021
medline:
11
3
2022
entrez:
19
11
2021
Statut:
ppublish
Résumé
Air pollution studies have often overlooked the contribution from cooking to the particle-bound polycyclic aromatic hydrocarbons (PAHs) in the ambient environment, despite cooking emissions have been identified as an important source of organic aerosol in most urban areas, known as the cooking-like organic aerosol factor (i.e., COA). In this study, a Long-Time-of-Flight (LToF) soot particle aerosol mass spectrometer (SP-AMS) was deployed to evaluate the impact of cooking emissions on outdoor particle-bound PAHs levels during a summer campaign in 2019 in Xi'an China. Combined with the robust receptor model, cooking emission was found to be the major source of ambient PAHs, on average, accounting for 90% of PAHs, 9 times higher than traffic (10%). The ambient cooking PAH profile was well correlated (r
Identifiants
pubmed: 34798089
pii: S0048-9697(21)06776-0
doi: 10.1016/j.scitotenv.2021.151700
pii:
doi:
Substances chimiques
Air Pollutants
0
Particulate Matter
0
Polycyclic Aromatic Hydrocarbons
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
151700Informations de copyright
Copyright © 2021 Elsevier B.V. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.