Particulate emissions from cooking: emission factors, emission dynamics, and mass spectrometric analysis for different cooking methods

Abstract

Since most people, especially in developed countries, spend most of their time indoors, they are heavily exposed to indoor aerosols, which can potentially lead to adverse health effects. A major source of indoor aerosols are cooking activities, which release large quantities of particulate emissions (in terms of both number and mass), often with complex compositions. To investigate the characteristics of cooking emissions and what influences these emissions, we conducted a comprehensive study by cooking 19 dishes with different ingredients and cooking methods. The emissions were monitored in real time with several online instruments that measured both physical and chemical particle properties as well as trace gas concentrations. The same instrumentation was used to study the influence of cooking emissions on the ambient aerosol load at two German Christmas markets. In contrast to previous studies, which often focus on individual aspects or emission variables, this broad and coherent approach allows a comparison of the influence of different parameters (e.g., ingredients, cooking method, cooking temperature, cooking activities) on the emissions. We found an influence of cooking emissions on six variables: number concentration of smaller (particle diameter dp > 5 nm) and larger (dp > 250 nm) particles, particulate matter (PM: PM1, PM2.5, PM10), black carbon (BC), PAHs (polycyclic aromatic hydrocarbons), and organic aerosol mass concentration. In general, similar emission characteristics were observed for dishes with the same cooking method, mainly due to similar cooking temperature and use of oil. The temporal dynamics in the emissions of the aforementioned variables, as well as the sizes of the emitted particles, were mainly influenced by the cooking temperature and the activities during cooking. Emissions were quantified using emission factors, with the highest values for grilled dishes, 1 to 2 orders of magnitude lower for oil-based cooking (baking, stir-frying, deep-frying), and the lowest for boiled dishes. For the identification of cooking emissions with the Aerodyne aerosol mass spectrometer (AMS), and more generally for the identification of new AMS markers for individual organic aerosol types, we propose a new plot type that takes into account the mass spectral variability for individual aerosol types. Combining our results and those of previous studies for the quantification of cooking-related organic aerosols with the AMS, we recommend the use of relative ionization efficiency values higher than the default value for organics (RIEOrg = 1.4): 2.17 ± 0.48 for rapeseed-oil-based cooking and 5.16 ± 0.77 for soybean-oil-based cooking.