Investigating primary emissions and secondary chemistry following cooking

TY - CONF

T1 - Investigating primary emissions and secondary chemistry following cooking

AU - O'Leary, Catherine

AU - Davies, Helen L.

AU - Mehra, Archit

AU - Harding-Smith, Ellen

AU - Ye, Lei

AU - Shaw, Marvin

AU - Dillon, Terry J.

AU - Phillips, Gavin

AU - Jones, Benjamin

AU - Carslaw, Nicola

N1 - Funding Information: The authors wish to acknowledge EPSRC who funded this work under grant EP/T014474/1. Publisher Copyright: © 2022 17th International Conference on Indoor Air Quality and Climate, INDOOR AIR 2022. All rights reserved.

PY - 2022

Y1 - 2022

N2 - Cooking is a known indoor source of contaminants including volatile organic compounds (VOCs) and particulate matter (PM). Some VOCs react with oxidants found indoors, forming species that are harmful to human health. Scripted cooking activities were conducted under low ventilation conditions, followed by a study of the evolution of reactants and products over several hours. Online measurements of VOCs and PM were performed using selected-ion flow tube mass spectrometry and an electrical low-pressure impactor respectively. INCHEM-Py, an indoor chemistry box-model was used to simulate secondary chemistry using experimental data. Time series data shows increases in multiple species of VOC and size fractions of PM. Emissions of particles and different VOC species were observed at different stages during the cooking process.

AB - Cooking is a known indoor source of contaminants including volatile organic compounds (VOCs) and particulate matter (PM). Some VOCs react with oxidants found indoors, forming species that are harmful to human health. Scripted cooking activities were conducted under low ventilation conditions, followed by a study of the evolution of reactants and products over several hours. Online measurements of VOCs and PM were performed using selected-ion flow tube mass spectrometry and an electrical low-pressure impactor respectively. INCHEM-Py, an indoor chemistry box-model was used to simulate secondary chemistry using experimental data. Time series data shows increases in multiple species of VOC and size fractions of PM. Emissions of particles and different VOC species were observed at different stages during the cooking process.

KW - Cooking

KW - experimental

KW - indoor air chemistry

KW - modelling

KW - VOC

UR - http://www.scopus.com/inward/record.url?scp=85148865220&partnerID=8YFLogxK

M3 - Paper

AN - SCOPUS:85148865220

T2 - 17th International Conference on Indoor Air Quality and Climate, INDOOR AIR 2022

Y2 - 12 June 2022 through 16 June 2022

ER -