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Estimated Secondary Organic Carbon (SOC) in PM2.5 from Chinese Cooking via Minimum OC/EC Ratio Method

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Proceedings of the 11th International Symposium on Heating, Ventilation and Air Conditioning (ISHVAC 2019) (ISHVAC 2019)

Part of the book series: Environmental Science and Engineering ((ENVENG))

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Abstract

Chinese cooking methods can produce a large amount of hazardous cooking oil fume, which may include masses of organic carbon. This study collected PM2.5 samples of cooking emissions from five most common Chinese cooking methods (stir-, pan-, deep-frying, steaming, and boiling). Organic carbon (OC) and elemental carbon (EC) in PM2.5 were analyzed using the thermal/optical reflectance (TOR) method. Average second organic carbon (SOC) from different cooking methods was estimated via the method of minimum OC/EC ratio. The estimated SOC concentrations from stir-frying, pan-frying, deep-frying, boiling, and steaming were 709.2 + 220.4, 262.1 + 60.6, 119.9 + 18.6 μg/m3, 17.6 μg/m3, 5.0 μg/m3, respectively. The results of cooking-related SOC/OC ratios (81.1% + 2.8%, 85.0% + 1.1%, 79.7% + 4.7%, 40.0%, and 23.0% for stir-, pan-, and deep-frying, boiling, and steaming, respectively) can be used in source apportionment and also be helpful in developing control strategies of particulate carbon pollution.

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Acknowledgements

This work was financially supported by the National Key Project of the Ministry of Science and Technology, China on “Green Buildings and Building Industrialization” (grant number 2016YFC0700500); and the Innovative Research Groups of the National Natural Science Foundation of China (grant number 51521005). We would also like to thank our committee members, sponsors, reviewers, authors, and other participants for support to ISHVAC 2019.

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Authors and Affiliations

  1. Department of Building Science, School of Architecture, Tsinghua University, Beijing, 100084, China

    Yuejing Zhao & Bin Zhao

  2. Beijing Key Laboratory of Indoor Air Quality Evaluation and Control, Tsinghua University, Beijing, 100084, China

    Bin Zhao

Authors
  1. Yuejing Zhao
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  2. Bin Zhao
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Corresponding author

Correspondence to Bin Zhao .

Editor information

Editors and Affiliations

  1. Department of Building Thermal Engineering, School of Architecture, Harbin Institute of Technology, Harbin, Heilongjiang, China

    Zhaojun Wang

  2. Department of Building Science, School of Architecture, Tsinghua University, Beijing, China

    Yingxin Zhu

  3. Department of Building Thermal Engineering, School of Architecture, Harbin Institute of Technology, Harbin, Heilongjiang, China

    Fang Wang

  4. Department of Building Thermal Engineering, School of Architecture, Harbin Institute of Technology, Harbin, Heilongjiang, China

    Peng Wang

  5. Department of Building Thermal Engineering, School of Architecture, Harbin Institute of Technology, Harbin, Heilongjiang, China

    Chao Shen

  6. Department of Building Thermal Engineering, School of Architecture, Harbin Institute of Technology, Harbin, Heilongjiang, China

    Jing Liu

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Zhao, Y., Zhao, B. (2020). Estimated Secondary Organic Carbon (SOC) in PM2.5 from Chinese Cooking via Minimum OC/EC Ratio Method. In: Wang, Z., Zhu, Y., Wang, F., Wang, P., Shen, C., Liu, J. (eds) Proceedings of the 11th International Symposium on Heating, Ventilation and Air Conditioning (ISHVAC 2019). ISHVAC 2019. Environmental Science and Engineering(). Springer, Singapore. https://doi.org/10.1007/978-981-13-9520-8_31

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