Chemical characteristics of fine particulate matter emitted from commercial cooking

doi:10.1007/s11783-016-0829-y

Front. Environ. Sci. Eng.

2016, Vol. 10

Issue (3) : 559-568 https://doi.org/10.1007/s11783-016-0829-y

RESEARCH ARTICLE

Chemical characteristics of fine particulate matter emitted from commercial cooking

Bing PEI^1,²,Hongyang CUI³,Huan LIU^4,^*(

),Naiqiang YAN^1,^*(

)

1. School of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai 200040, China
2. Shanghai Environmental Monitoring Center, Shanghai 200030, China
3. Ministry of Education Key Laboratory for Earth System Modeling, Center for Earth System Science, Tsinghua University, Beijing 100084, China
4. School of Environment, State Key Joint Laboratory of Environment Simulation and Pollution Control (SKLESPC), Tsinghua University, Beijing 100084, China

Download: PDF(485 KB) HTML
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks

Abstract

The chemical characteristics of fine particulate matter (PM_2.5) emitted from commercial cooking were explored in this study. Three typical commercial restaurants in Shanghai, i.e., a Shanghai-style one (SHS), a Sichuan-style one (SCS) and an Italian-style one (ITS), were selected to conduct PM_2.5 sampling. Particulate organic matter (POM) was found to be the predominant contributor to cooking-related PM_2.5 mass in all the tested restaurants, with a proportion of 69.1% to 77.1%. Specifically, 80 trace organic compounds were identified and quantified by gas chromatography/mass spectrometry (GC/MS), which accounted for 3.8%–6.5% of the total PM_2.5 mass. Among the quantified organic compounds, unsaturated fatty acids had the highest concentration, followed by saturated fatty acids. Comparatively, the impacts of other kinds of organic compounds were much smaller. Oleic acid was the most abundant single species in both SCS and ITS. However, in the case of SHS, linoleic acid was the richest one. ITS produced a much larger mass fraction of most organic species in POM than the two Chinese cooking styles except for monosaccharide anhydrides and sterols. The results of this study could be utilized to explore the contribution of cooking emissions to PM_2.5 pollution and to develop the emission inventory of PM_2.5 from cooking, which could then help the policy-makers design efficient treatment measures and control strategies on cooking emissions in the future.

Keywords commercial cooking PM_2.5 chemical characteristics organic matter

Corresponding Author(s): Huan LIU,Naiqiang YAN

Online First Date: 25 January 2016 Issue Date: 05 April 2016

Cite this article:

Bing PEI,Hongyang CUI,Huan LIU, et al. Chemical characteristics of fine particulate matter emitted from commercial cooking[J]. Front. Environ. Sci. Eng., 2016, 10(3): 559-568.

URL:

https://academic.hep.com.cn/fese/EN/10.1007/s11783-016-0829-y
https://academic.hep.com.cn/fese/EN/Y2016/V10/I3/559

Tab.1 Major flue gas parameters of the three tested restaurants

Tab.2 PM_2.5 concentrations in flue gases and ambient air (mg·m^-³)

Fig.1 Mass fractions of different chemical components in PM_2.5 emitted from three tested restaurants

Fig.2 Proportions of six major compounds in quantified POM emitted from three tested restaurants

species category	species	SHS	SCS	ITS
n-alkanes	n-hexadecane	nd	13.5	38.5
	n-heptadecane	10.6	18.7	60.2
	n-octadecane	26.9	8.0	22.0
	n-nonadecane	30.4	5.8	11.6
	n-eicosane	68.1	34.6	115.7
	n-heneicosane	117.1	75.2	164.4
	n-docosane	123.1	111.1	301.1
	n-tricosane	111.4	138.6	358.2
	n-tetracosane	77.7	106.3	239.6
	n-pentacosane	41.9	63.8	102.4
	n-hexacosane	16.9	29.5	87.9
	n-heptacosane	29.9	34.9	118.2
	n-octacosane	10.7	9.2	28.8
	n-nonacosane	62.4	80.3	297.9
	n-triacontane	16.1	10.4	40.5
	n-hentriacontane	97.9	62.0	293.2
	n-dotriacontane	8.9	7.9	30.0
	n-tritriacontane	40.1	22.6	89.4
	total	890.2	818.9	2361.0
polycyclic aromatic hydrocarbons	naphthalene	0.6	2.0	3.4
	acenaphthylene	0.8	1.6	10.6
	acenaphthene	0.9	0.9	5.2
	fluorene	3.2	2.7	14.0
	phenanthrene	8.9	7.0	23.0
	anthracene	0.9	2.7	13.8
	fluoranthene	13.2	9.0	42.4
	pyrene	11.8	11.6	49.4
	retene	8.1	3.2	3.7
	benzo[ghi]fluoranthene	5.7	3.9	10.8
	cyclopenta[cd]pyrene	5.2	0.9	5.5
	benz[a]anthracene	1.9	10.2	52.7
	chrysene	6.7	13.5	54.2
	benzo[b+ k]fluoranthene	5.4	35.2	146.0
	benzo[a]fluoranthene	nd	0.5	nd
	benzo[e]pyrene	7.2	16.6	65.0
	benzo[a]pyrene	3.0	10.8	73.0
	perylene	nd	8.5	54.0
	anthanthracene	1.7	5.8	12.8
	benzo[123-cd]pyrene	3.8	25.8	144.4
	benzo[ghi]perylene	16.1	31.1	141.3
	dibenz[ah]anthracene	nd	4.7	19.6
	coronene	15.6	27.0	116.8
	total	120.6	235.2	1061.4
saturated acids	octanoic acid	73.7	48.8	109.4
	nonaoic acid	153.6	118.7	246.0
	decanoic acid	49.4	44.9	81.9
	undecanoic acid	21.4	8.0	19.2
	dodecanoic acid	113.1	89.8	236.5
	tridecanoic acid	32.8	13.8	40.4
	tetradecanoic acid	374.2	232.9	989.3
	pentadecanoic acid	221.5	126.6	541.7
	hexadecanoic acid	5548.6	5226.4	22756.1
	heptadecanoic acid	252.4	119.6	550.2
	octadecanoic acid	4398.6	2870.7	12672.0
	nonadecanoic acid	27.4	15.8	75.0
	eicosanoic acid	524.6	178.0	757.3
	heneicosanoic acid	51.2	22.0	108.1
	docosanoic acid	543.5	238.2	1013.6
	tricosanoic acid	70.9	31.5	148.0
	tetracosanoic acid	217.3	204.8	859.9
	pentacosanoic acid	22.1	9.4	49.5
	hexacosanoic acid	27.0	37.0	109.6
	heptacosanoic acid	2.4	1.9	7.5
	octacosanoic acid	14.6	9.6	36.8
	nonacosanoic acid	1.6	nd	5.9
	triacontanoic acid	13.5	9.6	32.8
	hetriacontanoic acid	nd	nd	nd
	dotracontanoic acid	4.4	nd	nd
	total	12759.8	9657.9	41446.6
unsaturated acids	linoleic acid	17793.2	9498.5	22839.3
	oleic acid	15625.5	9919.5	23847.5
	total	33418.7	19418.0	46686.8
dicarboxylic acids	glutaric acid	13.5	3.3	28.3
	adipic acid	10.4	3.9	27.5
	pimeric acid	17.2	4.9	38.0
	suberic acid	63.5	18.7	112.4
	azelaic acid	128.2	43.2	189.5
	total	232.8	74.1	395.8
monosaccharide anhydrides	galactosan	4.0	96.5	60.4
	mannosan	19.3	131.3	39.8
	levoglucosan	429.9	272.5	85.1
	total	453.2	500.4	185.4
sterols	cholesterol	325.8	130.2	330.9
	campesterol	608.3	239.2	493.4
	stigmasterol	637.3	250.0	529.3
	b-sitosterol	1302.7	511.3	1045.2
	total	2874.0	1130.6	2398.7

Tab.3 Average mass fractions of trace organic compounds in POM from the three tested restaurants (ng?mg^-¹)

Fig.3 Mass fraction of n-alkanes in POM emitted from the three tested restaurants

Fig.4 Mass fractions of saturated fatty acids in POM emitted from the three tested restaurants

1	Lin L, He X C, Wu J P, Yu P G, Guo T T. Research of Shanghai cooking fume pollution. Environmental Science & Technology, 2014, 37(120): 546–549 (In Chinese)
2	Schauer J J, Rogge W F, Hildemann L M, Mazurek M A, Cass G R, Simoneit B R. Source apportionment of airborne particulate matter using organic compounds as tracers. Atmospheric Environment, 1996, 30(22): 3837–3855 https://doi.org/10.1016/1352-2310(96)00085-4
3	Zheng M, Cass G R, Schauer J J, Edgerton E S. Source apportionment of PM2.5 in the Southeastern United States using solvent-extractable organic compounds as tracers. Environmental Science & Technology, 2002, 36(11): 2361–2371 https://doi.org/10.1021/es011275x pmid: 12075791
4	Robinson A L, Subramanian R, Donahue N M, Bernardo-Bricker A, Rogge W F. Source apportionment of molecular markers and organic aerosol. 3. Food cooking emissions. Environmental Science & Technology, 2006, 40(24): 7820–7827 https://doi.org/10.1021/es060781p pmid: 17256533
5	Abdullahi K L, Delgado-Saborit J M, Harrison R M. Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: A review. Atmospheric Environment, 2013, 71: 260–294 https://doi.org/10.1016/j.atmosenv.2013.01.061
6	Abbey D E, Ostro B E, Petersen F, Burchette R J. Chronic respiratory symptoms associated with estimated long-term ambient concentrations of fine particulates less than 2.5 microns in aerodynamic diameter (PM2.5) and other air pollutants. Journal of Exposure Analysis and Environmental Epidemiology, 1995, 5(2): 137–159 pmid: 7492903
7	Romieu I, Meneses F, Ruiz S, Sienra J J, Huerta J, White M C, Etzel R A. Effects of air pollution on the respiratory health of asthmatic children living in Mexico City. American Journal of Respiratory and Critical Care Medicine, 1996, 154(2): 300–307 https://doi.org/10.1164/ajrccm.154.2.8756798 pmid: 8756798
8	Lighty J S, Veranth J M, Sarofim A F. Combustion aerosols: factors governing their size and composition and implications to human health. Journal of the Air & Waste Management Association, 2000, 50(9): 1565–1622 https://doi.org/10.1080/10473289.2000.10464197 pmid: 11055157
9	Song Y, Zhang Y H, Xie S D, Zeng L M, Zheng M, Salmon L G, Shao M, Slanina S. Source apportionment of PM2.5 in Beijing by positive matrix factorization. Atmospheric Environment, 2006, 40(8): 1526–1537 https://doi.org/10.1016/j.atmosenv.2005.10.039
10	Shu J, Dearing J A, Morse A P, Yu L, Yuan N. Determining the sources of atmospheric particles in Shanghai, China, from magnetic and geochemical properties. Atmospheric Environment, 2001, 35(15): 2615–2625 https://doi.org/10.1016/S1352-2310(00)00454-4
11	Zhang Y, Wang X, Chen H, Yang X, Chen J, Allen J O. Source apportionment of lead-containing aerosol particles in Shanghai using single particle mass spectrometry. Chemosphere, 2009, 74(4): 501–507 https://doi.org/10.1016/j.chemosphere.2008.10.004 pmid: 19027137
12	Schauer J J, Kleeman M J, Cass G R, Simoneit B R. Measurement of emissions from air pollution sources. 4. C1–C27 organic compounds from cooking with seed oils. Environmental Science & Technology, 2002, 36(4): 567–575 https://doi.org/10.1021/es002053m pmid: 11883419
13	Rogge W F, Hildemann L M, Mazurek M A, Cass G R, Simoneit B R. Sources of fine organic aerosol. 1. Charbroilers and meat cooking operations. Environmental Science & Technology, 1991, 25(6): 1112–1125 https://doi.org/10.1021/es00018a015
14	Schauer J J, Kleeman M J, Cass G R, Simoneit B R. Measurement of emissions from air pollution sources. 1. C1 through C29 organic compounds from meat charbroiling. Environmental Science & Technology, 1999, 33(10): 1566–1577 https://doi.org/10.1021/es980076j
15	McDonald J D, Zielinska B, Fujita E M, Sagebiel J C, Chow J C, Watson J G. Emissions from charbroiling and grilling of chicken and beef. Journal of the Air & Waste Management Association, 2003, 53(2): 185–194 https://doi.org/10.1080/10473289.2003.10466141 pmid: 12617292
16	See S W, Balasubramanian R. Chemical characteristics of fine particles emitted from different gas cooking methods. Atmospheric Environment, 2008, 42(39): 8852–8862 https://doi.org/10.1016/j.atmosenv.2008.09.011
17	He L Y, Hu M, Huang X F, Yu B D, Zhang Y H, Liu D Q. Measurement of emissions of fine particulate organic matter from Chinese cooking. Atmospheric Environment, 2004, 38(38): 6557–6564 https://doi.org/10.1016/j.atmosenv.2004.08.034
18	Zhao Y, Hu M, Slanina S, Zhang Y. Chemical compositions of fine particulate organic matter emitted from Chinese cooking. Environmental Science & Technology, 2007, 41(1): 99–105 https://doi.org/10.1021/es0614518 pmid: 17265933
19	Zhao Y, Hu M, Slanina S, Zhang Y. The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking. Atmospheric Environment, 2007, 41(37): 8163–8171 https://doi.org/10.1016/j.atmosenv.2007.06.029
20	China National Environmental Monitoring Centre. Guidelines for Monitoring Methods of Ambient Air Particulate Matter Source Apportionment.Beijing: China National Environmental Monitoring Centre, 2014 (in Chinese).
21	Chow J C, Watson J G, Chen L W A, Chang M C, Robinson N F, Trimble D, Kohl S. The IMPROVE_A temperature protocol for thermal/optical carbon analysis: maintaining consistency with a long-term database. Journal of the Air & Waste Management Association, 2007, 57(9): 1014–1023 https://doi.org/10.3155/1047-3289.57.9.1014 pmid: 17912920
22	Gu Z, Feng J, Han W, Wu M, Fu J, Sheng G. Characteristics of organic matter in PM2.5 from an e-waste dismantling area in Taizhou, China. Chemosphere, 2010, 80(7): 800–806 https://doi.org/10.1016/j.chemosphere.2010.04.078 pmid: 20510434
23	Mattson F H, Lutton E S. The specific distribution of fatty acids in the glycerides of animal and vegetable fats. The Journal of Biological Chemistry, 1958, 233(4): 868–871 pmid: 13587507
24	Simoneit B R, Mazurek M A. Organic matter of the troposphere—II. Natural background of biogenic lipid matter in aerosols over the rural western United States. Atmospheric Environment, 1982, 16(9): 2139–2159 https://doi.org/10.1016/0004-6981(82)90284-0
25	Simoneit B R. Biomass burning—A review of organic tracers for smoke from incomplete combustion. Applied Geochemistry, 200217(3): 129–162 https://doi.org/10.1016/S0883-2927(01)00061-0
26	van Drooge B L, Ballesta P P. Seasonal and daily source apportionment of polycyclic aromatic hydrocarbon concentrations in PM10 in a semirural European area. Environmental Science & Technology, 2009, 43(19): 7310–7316 https://doi.org/10.1021/es901381a pmid: 19848139
27	Gao B, Guo H, Wang X M, Zhao X Y, Ling Z H, Zhang Z, Liu T Y. Polycyclic aromatic hydrocarbons in PM2.5 in Guangzhou, southern China: spatiotemporal patterns and emission sources. Journal of Hazardous Materials, 2012, 239–240: 78–87 https://doi.org/10.1016/j.jhazmat.2012.07.068 pmid: 23021315

[1]	Yuanyuan Luo, Yangyang Zhang, Mengfan Lang, Xuetao Guo, Tianjiao Xia, Tiecheng Wang, Hanzhong Jia, Lingyan Zhu. Identification of sources, characteristics and photochemical transformations of dissolved organic matter with EEM-PARAFAC in the Wei River of China[J]. Front. Environ. Sci. Eng., 2021, 15(5): 96-.
[2]	Yueqi Jiang, Jia Xing, Shuxiao Wang, Xing Chang, Shuchang Liu, Aijun Shi, Baoxian Liu, Shovan Kumar Sahu. Understand the local and regional contributions on air pollution from the view of human health impacts[J]. Front. Environ. Sci. Eng., 2021, 15(5): 88-.
[3]	Aifang Gao, Junyi Wang, Jianfei Luo, Aiguo Li, Kaiyu Chen, Pengfei Wang, Yiyi Wang, Jingyi Li, Jianlin Hu, Hongliang Zhang. Temporal variation of PM_2.5-associated health effects in Shijiazhuang, Hebei[J]. Front. Environ. Sci. Eng., 2021, 15(5): 82-.
[4]	Haoran Feng, Min Liu, Wei Zeng, Ying Chen. Optimization of the O₃/H₂O₂ process with response surface methodology for pretreatment of mother liquor of gas field wastewater[J]. Front. Environ. Sci. Eng., 2021, 15(4): 78-.
[5]	Xinshu Liu, Xiaoman Su, Sijie Tian, Yue Li, Rongfang Yuan. Mechanisms for simultaneous ozonation of sulfamethoxazole and natural organic matters in secondary effluent from sewage treatment plant[J]. Front. Environ. Sci. Eng., 2021, 15(4): 75-.
[6]	Caihong Xu, Jianmin Chen, Zhikai Wang, Hui Chen, Hao Feng, Lujun Wang, Yuning Xie, Zhenzhen Wang, Xingnan Ye, Haidong Kan, Zhuohui Zhao, Abdelwahid Mellouki. Diverse bacterial populations of PM_2.5 in urban and suburb Shanghai, China[J]. Front. Environ. Sci. Eng., 2021, 15(3): 37-.
[7]	Yanqing Duan, Aijuan Zhou, Xiuping Yue, Zhichun Zhang, Yanjuan Gao, Yanhong Luo, Xiao Zhang. Acceleration of the particulate organic matter hydrolysis by start-up stage recovery and its original microbial mechanism[J]. Front. Environ. Sci. Eng., 2021, 15(1): 12-.
[8]	Meng Zhu, Yongming Luo, Ruyi Yang, Shoubiao Zhou, Juqin Zhang, Mengyun Zhang, Peter Christie, Elizabeth L. Rylott. Diphenylarsinic acid sorption mechanisms in soils using batch experiments and EXAFS spectroscopy[J]. Front. Environ. Sci. Eng., 2020, 14(4): 58-.
[9]	Tiancui Li, Yaocheng Fan, Deshou Cun, Yanran Dai, Wei Liang. Dibutyl phthalate adsorption characteristics using three common substrates in aqueous solutions[J]. Front. Environ. Sci. Eng., 2020, 14(2): 26-.
[10]	Youfang Chen, Yimin Zhou, Xinyi Zhao. PM_2.5 over North China based on MODIS AOD and effect of meteorological elements during 2003‒2015[J]. Front. Environ. Sci. Eng., 2020, 14(2): 23-.
[11]	Jinlan Yu, Kang Xiao, Wenchao Xue, Yue-xiao Shen, Jihua Tan, Shuai Liang, Yanfen Wang, Xia Huang. Excitation-emission matrix (EEM) fluorescence spectroscopy for characterization of organic matter in membrane bioreactors: Principles, methods and applications[J]. Front. Environ. Sci. Eng., 2020, 14(2): 31-.
[12]	Litao Wang, Joshua S. Fu, Wei Wei, Zhe Wei, Chenchen Meng, Simeng Ma, Jiandong Wang. How aerosol direct effects influence the source contributions to PM_2.5 concentrations over Southern Hebei, China in severe winter haze episodes[J]. Front. Environ. Sci. Eng., 2018, 12(3): 13-.
[13]	Wei WEN,Shuiyuan CHENG,Lei LIU,Gang WANG,Xiaoqi WANG. Source apportionment of PM_2.5 in Tangshan, China—Hybrid approaches for primary and secondary species apportionment[J]. Front. Environ. Sci. Eng., 2016, 10(5): 6-.
[14]	Jianwu SHI,Xiang DING,Yue ZHOU,Ran YOU,Lu HUANG,Jiming HAO,Feng XIANG,Jian YANG,Ze SHI,Xinyu HAN,Ping NING. Characteristics of chemical components in PM_2.5 at a plateau city, South-west China[J]. Front. Environ. Sci. Eng., 2016, 10(5): 4-.
[15]	Ningning Zhang, Mazhan Zhuang, Jie Tian, Pengshan Tian, Jieru Zhang, Qiyuan Wang, Yaqing Zhou, Rujin Huang, Chongshu Zhu, Xuemin Zhang, Junji Cao. Development of source profiles and their application in source apportionment of PM_2.5 in Xiamen, China[J]. Front. Environ. Sci. Eng., 2016, 10(5): 17-.

Viewed

Full text

Abstract

Cited

Shared

Discussed